When I need to make my week easier, the first thing I meal prep is this crockpot shredded chicken recipe. And then I use the shredded chicken to make so many weeknight chicken dinner and lunch options. Having a batch of this perfectly cooked shredded chicken on hand is a game-changer for busy days. It’s one of those base recipes that makes me feel instantly more organized and less stressed about what’s for dinner this week.
Recipe Highlights
Hands-off cooking: All I have to do is combine the ingredients and after a few hours in the slow cooker, it’s ready to shred into a high-quality protein source ready to use in a variety of easy recipes.
Versatile: It’s easy to impart some flavor into the basic shredded chicken by adding different seasonings, such as a teaspoon onion powder or Italian seasoning, to the raw chicken in the slow cooker.
Allergen-friendly: This crockpot recipe is naturally gluten-free, dairy-free, and nut-free, making it a great base protein that meets a variety of dietary needs.
Great for meal planning: Results in 2 pounds of chicken ready to use, this recipe is great for meal prep and can be used to make everything from salads and sandwiches to soups and casseroles. Keeping a batch on hand in the fridge or freezer makes prepping dinner quick and helps me get enough daily protein with ease.
Two Main Ingredients
- Chicken – I use organic, humanely raised, boneless, skinless chicken breasts for this recipe, because they’re low in fat and high in vitamins and minerals, including B vitamins, potassium, and selenium. I’ve also used boneless chicken thighs, and also a mix of chicken thighs and chicken breasts.
- Broth – This prevents the cooking from drying out and adds more flavor than water alone (though plain water works, too). I use low-sodium chicken broth or homemade Instant Pot bone broth as a simple way to add extra nutrients like vitamin A and omega-3 fatty acids.
Find the ingredient list with exact measurements and step-by-step instructions in the full recipe card below.
Add Seasonings Of Choice
I usually keep the seasoning simple with just salt, pepper, and garlic powder, so the chicken stays versatile for any dish I want to use it in later. But sometimes I like to change things up by adding different spices or blends depending on what I’m making. Luckily, boneless chicken breasts take on the flavor of any seasoning or sauce super well.
A few tablespoons of homemade taco seasoning gives it a smoky, Tex-Mex flavor that’s perfect for tacos or burrito bowls. I like to add an extra sprinkle of paprika for warmth. Italian seasoning with a touch of onion powder works really well for pasta dishes or casseroles. And if I want something bright and fresh, I’ll add a little lemon juice, dried oregano, and dried thyme.
Necessary Kitchen Equipment
The best part is, it doesn’t take any fancy equipment to get a whole batch of shredded chicken to use for my week. Here’s what’s needed:
- Crock pot – see my favorite slow cookers
- Forks – it’s easy to shred the chicken with two forks, or Jessie swears by these meat shredder claws, and Molly loves this shredder tool. Or, for ultra quickness, use a stand mixer to shred the cooked chicken pieces
What To Do If The Chicken Seems Too Dry
If the chicken looks a little dry after shredding, don’t worry. I just spoon some of the crockpot liquid over top of the chicken before storing it, or just toss all of the shredded chicken back into the crockpot. This helps the chicken soak up more flavor and moisture, so it stays tender and juicy until I’m ready to use it.
Use In Soups, Salads, Casseroles, And More
This easy crockpot shredded chicken works well for so many delicious recipes, from topping salads to making chicken salads to adding to soups and casseroles. It’s especially great for meal prep main courses that I can make ahead of time to enjoy on busy weeknights. For simple ideas, I might heat some of the shredded chicken with BBQ sauce to make BBQ chicken sliders or heat it with a little water and taco seasoning for a simple filling for burritos or tacos.
I have so many favorite recipes with shredded chicken, such as:
- Waldorf Chicken Salad
- Slow Cooker Chicken Wild Rice Soup
- Creamy Buffalo Chicken Casserole
- Chicken Enchilada Skillet
Storage Instructions
To store it, I transfer the cooled pulled chicken to an airtight container or freezer-safe ziplock bag. It keeps fresh in the fridge for up to 4 days or in the freezer for up to 3 months.
To use it from frozen, I thaw the frozen shredded chicken in the refrigerator overnight. Then, I use it in recipes or enjoy it cold or quickly reheat it in the microwave or in a skillet on the stovetop with a little more chicken stock to prevent it from drying out.
Frequently Asked Questions
Cooking chicken on low gives the best results. The slow cooking time helps keep the chicken moist, and it shreds more easily without getting tough or overcooked. Cooking on high can work in a pinch, but the texture is usually not as tender. If I’m in a hurry, I typically use this Instant Pot chicken recipe instead.
Yes, as long as the chicken cooks through, reaching an internal temperature of 165°F, it is safe to place raw chicken in a slow cooker.
I don’t recommend it. Starting with frozen chicken can keep the meat in the “danger zone” temperature range for too long, which isn’t recommended for food safety. For the best results, I thaw frozen chicken completely in the refrigerator or under cool water before cooking.
Chicken can turn out tough if it’s cooked too long or too quickly on high heat. I cook it on the low heat setting and start checking for doneness around the 4-hour mark. The chicken might also turn out tough if there’s not enough liquid in the slow cooker. It’s important to submerge the chicken completely.
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Slow Cooker Shredded Chicken
This slow cooker shredded chicken recipe is a simple way to prepare chicken that turns out tender, juicy, and flavorful every time. Versatile and customizable, it can be used in a variety of dishes from salads to enchiladas and casseroles, making it great for meal prep.
Ingredients
- 2 lbs boneless skinless chicken breast
- ½ cup low-sodium chicken broth or water
- 1 teaspoon fine salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- Optional: Additional seasonings of choice
Get Recipe IngredientsInstructions
- In a 6-quart or larger slow cooker, place chicken breasts and broth. Top with the salt, pepper, garlic powder, and any other seasoning you would like.
- Cover and cook on the LOW setting until the chicken is cooked through and can be easily shredded with two forks, 4-6 hours.
- Remove the chicken from the crockpot and place on a cutting board or rimmed sheet pan.
- Using two forks, shredder claws, or this meat shredder tool, shred the chicken.
- Add the shredded chicken back to the slow cooker and toss with the leftover juices.
- Once the chicken has cooled, store it in an airtight container or zip top bag in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- This shredded chicken is ready to be used in a variety of recipes such as over salads, chicken salads, soups, and casseroles.
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Nutrition Information
- Serving Size: 4 ounces
- Calories: 143
- Fat: 4 g
- (Sat Fat: 1 g)
- Sodium: 323 mg
- Carbohydrate: 0 g
- (Fiber: 0 g
- Sugar: 0 g)
- Protein: 25 g
- Cholesterol: 66 mg
Dietary
The photos in this post were taken by Megan McKeehan.
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Just printed this recipe off and made it for part of my meal prep. The chicken came out tender and juicy and so easy to shred. Will be making this weekly!
We are so happy this will be a repeat on the menu!