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Cooked shredded chicken in a bowl with green onions and lemon slices for garnish.
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Slow Cooker Shredded Chicken

This slow cooker shredded chicken is tender, flavorful, and easy to make with just a few simple ingredients. It’s perfect for meal prep and works in everything from tacos to sandwiches and casseroles.
Prep Time5 minutes
Cook Time5 hours
Total Time5 hours 5 minutes
Course: dinner, Main Course
Cuisine: American, Mediterranean, Mexican
Keyword: meal prep, shredded chicken, slow cooker
Servings: 6 servings
Author: Dahn Boquist

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

Chicken thighs vs. breasts: Chicken thighs stay a little juicier and are more forgiving if you cook them longer. Chicken breasts work well but can dry out if overcooked.
Don’t skip the resting time: Letting the shredded chicken sit in the juices for 10 to 15 minutes makes a noticeable difference. It soaks up flavor instead of tasting flat.
Liquid amount: The chicken will release juices as it cooks, so don’t be tempted to add extra broth. Too much liquid will water down the flavor.
Hand mixer shortcut: You can use a hand mixer to shred the chicken right in the slow cooker if you want the fast route. Just know it shreds the meat more finely, so you lose some of that texture.
Storage: Store in an airtight container in the refrigerator for up to 4 days. Reheat with a little of the juices to keep it from drying out.
Freezing: This freezes well. Let it cool completely, then freeze with some of the cooking juices for up to 3 months.

Nutrition

Serving: 1 serving | Calories: 295kcal | Carbohydrates: 1g | Protein: 52g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 137mg | Sodium: 656mg | Potassium: 883mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 166IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 2mg
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