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This shredded crockpot chicken is an easy, no-nonsense recipe that gives you tender, flavorful chicken with very little hands-on work. It’s great for meal prep, busy weeknights, or keeping dinner flexible when you’re not quite sure where the day is headed.
Make a batch, shred it up, and use it in everything from tacos to casseroles to simple sandwich lunches.
Shredded Chicken is Great for Meal Prep
I make this shredded chicken when I need to keep things easy on a busy week. I’ll cook a big batch at the start of the week and use it in several recipes, which makes meal planning a whole lot simpler. It’s easy, versatile, and one of those meal prep staples that actually earns its spot.
Sometimes I make it weeks in advance, let it cool, portion it out, and pop it in the freezer. Having cooked shredded chicken ready to go makes it a whole lot easier to pull together tacos, sandwiches, salads, casseroles, and quick lunches without starting from scratch.
Use it in my cranberry chicken salad or my shredded chicken burritos for some quick and easy meals.
My slow cooker green chile chicken is another good option when you want a Southwestern-style twist.
Recipe Tips
Chicken choice: Chicken breasts work great, but chicken thighs stay a little juicier and are harder to overcook.
Don’t skip the broth: Even though the chicken releases liquid, that extra cup of broth keeps everything from drying out and adds better flavor.
Avoid overcooking: The chicken should shred easily, but if it cooks too long—especially on HIGH, it can turn dry and stringy.
Shred while it’s warm: The chicken falls apart much easier right out of the slow cooker. If it cools, it takes more effort to shred.
Let it soak in the juices: After shredding, let it sit in the slow cooker for 10–15 minutes so it can absorb more flavor and moisture.
Adjust the salt at the end: Depending on your broth, you may want to add a little more salt after shredding and mixing.
Cool it before storing: Let the chicken cool before portioning it out and storing in the fridge or freezer.
Freeze in usable portions: Store in smaller containers or bags so you can grab what you need without thawing a large batch.
For an easy dinner, use this shredded chicken in my chicken burritos or my white chicken enchiladas.
Make It Once, Use It All Week
This crockpot shredded chicken is one of those simple recipes that makes the rest of the week easier. Cook it once, keep it on hand, and use it anywhere you need a quick protein that’s ready to go.
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Slow Cooker Shredded Chicken
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Ingredients
- 3 pounds boneless, skinless chicken breasts (or thighs)
- 1 cup chicken broth
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
Instructions
- Place the chicken in the slow cooker. Sprinkle the seasonings evenly over the top, then pour in the chicken broth.
- Cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, until the chicken is fully cooked and easy to shred.
- Remove the chicken from the slow cooker and shred it with two forks.
- Return the shredded chicken to the slow cooker and toss it with the cooking juices. Let it sit for 10 to 15 minutes so it can absorb some of the juices.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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