Crockpot shredded chicken is the easiest, most basic recipe every busy person should have in their meal prep arsenal. This post will cover everything you need to know about cooking delicious, flavorful, and juicy shredded chicken in the crockpot. I’ll also talk about the best cooking times, seasonings, the best way to shred chicken, how to store and reheat it, along with my favorite shredded chicken recipes.Â
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Let’s talk about one of my favorite staple recipes, crockpot shredded chicken. This basic recipe will revolutionize your weekly meal prep.
I know this is basic. But trust me, having shredded chicken ready will make it so much easier for you to eat healthier during the week. Plus, who says being healthy needs to be complicated? Not me!
When there’s shredded chicken in the fridge or freezer, you are minutes away from chicken tacos, enchiladas, soup, salad, casseroles, or 100s of other healthy chicken recipes.
Reasons You’ll Love Crockpot Shredded Chicken
- It uses minimal ingredients – boneless skinless chicken breasts, chicken stock, and a few seasonings are all you need for this recipe.
- Cooks in the crockpot – In less than 5 minutes, you’ll have all of the ingredients in the slow cooker. Then just turn it on. That’s it!
- It is a super versatile recipe – Any recipe that calls for shredded chicken can use this basic recipe.
- Can be made ahead and frozen – You can make shredded chicken in bulk and freeze it to use in future recipes.Â
Tips for cooking chicken in a crockpot
I’ve been preparing crockpot shredded chicken for over a decade, so I’ve learned some tips for getting the juiciest, most flavorful shredded chicken.
No. Frozen chicken won’t get up to temperature fast enough when cooked in the slow cooker. Cooking the chicken this way can result in bacteria forming, making you sick. Start this recipe with completely thawed chicken breasts for health and safety reasons.
Let’s start with the best kind of chicken to use. I prefer boneless skinless chicken breasts. This cut cooks and shreds the best. Chicken thighs will work, but they are fattier than chicken breast resulting in a greasier shredded chicken. Chicken thighs taste different and will bring a distinct flavor to other recipes. Chicken breasts are more of a blank canvas and absorb the flavor of the recipe better.
There’s so much conflicting information on cooking chicken in the crockpot. Some recipes say to cook all day while others give a variety of cooking times.Â
A lot will depend on the size of your chicken breasts and how hot your slow cooker cooks.Â
However, you should always cook chicken breasts on low for no longer than 6 hours in my experience. Cooking it this way will result in the juiciest shredded chicken recipe.Â
Most chicken recipes will cook for 5 hours. I learned this tip in the American’s Test Kitchen Slow Cooker Revolution cookbook. I recommend getting this cookbook; it offers many tips for getting the best results when cooking chicken, and other foods, in the slow cooker.
It’s super easy for chicken breasts to dry out while cooking in the slow cooker. Like I said, cooking on low for no longer than 6 hours will help create juicy chicken.Â
Another tip is to make sure there’s enough liquid with the chicken breasts. Chicken breasts should be halfway covered with liquid. If not, then you’ll run the risk of dried out rubbery chicken breasts.Â
There are two popular ways to shred chicken. Each method will result in a different texture and size.Â
Using two forks – take two forks and pull apart the chicken until it shreds into pieces. This method will create larger chunks of shredded meat.
Using a hand mixer – Turn the hand mixer on low, place it into the center of the chicken breasts, and move around until the chicken is shredded. This method will result in smaller pieces of shredded chicken.Â
For the hand mixer method, you’ll want to make sure to use a larger bowl, so you don’t end up with shredded chicken on the walls.Â
Before shredding the chicken, I recommend removing it from the crockpot and placing it in a bowl. A lot of liquid settles at the bottom as the chicken cooks, resulting in mushy chicken if it’s shredded directly in the juice. I like to shred the chicken in a separate bowl and then add in the liquid a little at a time.
Ingredients
Organic boneless skinless chicken breasts
Chicken broth
Seasoning blend (onion powder, garlic powder, salt, and pepper)
Substitutions
This basic recipe doesn’t require a lot of ingredients, so there aren’t many substitutions. However, I’ve experimented with some, so here are my recommendations.
Use bone-in chicken breasts – If all you have is bone-in chicken breasts, then use it. Bone-in chicken breasts might take longer to cook. Use a meat thermometer to ensure the internal temperature is 165 degrees before removing it from the slow cooker.
Use water instead of broth – Chicken broth gives shredded chicken that extra flavor. However, if you don’t have chicken broth, then water will work too. You can also use vegetable broth. Beef broth is more robust in flavor and not recommended.
Switch up the seasonings – You can use onion flakes or dried minced garlic in place of the powders. You can also use Italian seasoning for additional flavor. If you’re out of dried herbs, just cook it in broth and add flavor when using the chicken in recipes.
How to make crockpot shredded chicken?
Don’t blink, because these instructions are quick.
Start by adding the chicken breasts to the bottom of a 5 – 6 quart slow cooker.
Sprinkle the seasonings on top of the chicken breasts.
Then pour in the chicken broth.
Cover and cook the chicken breasts for 5-6 hours on low. If you must cook the chicken on high, I recommend cooking on high for 3-4 hours.
Remove the cooked chicken from the crockpot and place it into a bowl. Then, using a fork or a hand mixer, shred the chicken. Add some of the liquid from the slow cooker into the chicken.
Use the slow cooker shredded chicken in your favorite recipes.
How to Store and Freeze Shredded ChickenÂ
Store – shredded chicken can be stored in the refrigerator for up to 4 days. Glass containers work best to keep cooked chicken fresh.
Freeze – shredded chicken, can be stored in the freezer for up to 6 months. Freeze into 1 ½ – 2 cup portions to have ready for recipes.
Reheat – If you can, thaw chicken overnight in the refrigerator. You can also reheat the chicken in the microwave. Place the frozen chicken, or thawed chicken, in a microwave-safe dish and microwave for 1-2 minutes or until heated.Â
Supplies
- Crockpot – I have this 5 1/2 quart programmable crockpot.
- Hand Mixer – This Cuisinart 3-speed hand mixer is a great value.
- Glass Mixing Bowls – This Pyrex set has never failed me.
- Souper Cubes – these are FANTASTIC for freezer 1-2 cups recipe ready portions.
- Ello Glass Containers – these are my go-to containers for storing food in the refrigerator.
How to Use Crockpot Shredded Chicken in Recipes
The sky is the limit when it comes to the variety of ways you can use shredded chicken in recipes.
Here are some favorites.
Chicken salad – this avocado and greek yogurt chicken salad is delicious.
Chicken enchiladas – substitute chicken for the beef in this delicious enchilada recipe.
Buffalo chicken macaroni and cheese – stir some hot sauce before adding to baked macaroni and cheese, and you’ll have an epic comfort food recipe.
Make this buffalo chicken dip.
Add it to mason jar salads. This barbecue chicken ranch mason jar salad and chicken caesar mason jar are very tasty.
Put together chicken wraps. Throw into a wrap with bacon, lettuce, tomatoes, and ranch for a new twist on a BLT
Whip together a one-pot dinner or casserole – Have this healthy fried rice or chicken and rice recipe on the table fast when shredded chicken is ready.Â
Throw into soups – Detox chicken soup, creamy chicken and rice, or chicken enchilada soup can all be made with slow-cooked chicken that’s shredded.Â
Crockpot Shredded Chicken
Ingredients
- 3 4-6 ounce boneless skinless chicken breasts about 1.5 – 2lbs
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 2 cups chicken broth can use water
Instructions
- Start by placing the chicken breasts onto the bottom of a 5 1/2 – 6 quart slow cooker.
- Combine the seasonings and then sprinkle on top of the chicken breasts.
- Pour chicken broth over the chicken breasts. The broth should cover half of the chicken. Add more broth if needed.
- Tightly place the lid on and set the slow cooker to cook on low heat for 4-6 hours or until the chicken reaches 165 degrees.
- Remove the chicken from the slow cooker and place it into a bowl. Shred the chicken using two forks, or a hand mixer. Add 1/4 – 1/2 cup of the liquid from the slow cooker to the shredded chicken.
- Use in your favorite shredded chicken recipe.
Notes
How to Store and Freeze Shredded ChickenÂ
Store – shredded chicken can be store in the refrigerator for up to 4 days. Glass containers work best to keep cooked chicken fresh. Freeze – shredded chicken, can be stored in the freezer for up to 6 months. Freeze into 1 ½ – 2 cup portions to have ready for recipes. Reheat – If you can, thaw chicken overnight in the refrigerator. You can also reheat the chicken in the microwave. Place the frozen chicken, or thawed chicken, in a microwave-safe dish and microwave for 1-2 minutes or until heated.ÂNutrition
Other Crockpot Shredded Meat Recipes
Have you tried this recipe? If so, I’d love for you to rate this recipe and leave a comment below. We all learn from each other’s experiences. Also, it would be awesome if you could share a picture on Instagram and tag it #organizeyourselfskinny. I can’t wait to see it!
Just used shredded chicken yesterday. 🙂 I added a small can of tomato sauce and a healthy dose of our homemade taco seasoning. Kids said they were the best tacos ever. I think I will do this next week and cook up a bunch of shredded chicken! Thanks for the reminder that I can use a crockpot…and cook extras!! 🙂
I love having taco chicken and plain chicken available for recipes now. That way I can use it other recipes besides mexican inspired ones. It is really nice to have both. And the crockpot makes life so much easier!
Thanks so much for this great idea! Seriosly, I was just thinking what to do with all the chicken I bought today (Aldi had split breasts for 89¢/lb). I will be putting some in the crockpot tomorrow!
God bless!
I love this idea! The chicken probably comes out so much more tender than boiling/poaching. Thanks!
I love having cooked shredded chicken and cooked ground turkey or beef in the freezer on hand at all times. It really doesn’t take too much time to cook/freeze the meat, but it saves so much time when I’m trying to put dinner together on busy weeknights.
I also love having prepared meat ready in the freezer. Don’t know why I never though about doing it in the slow cooker! Can’t wait to try this along with a new tip I saw to on Pinterest the other day – using a KitchenAid to get perfectly shredded chicken!
http://simplyhealthyfam.blogspot.com/2010/05/shredded-chicken-bbq-sandwiches.html
using the beater on your kitchenaid to shred your chicken works wonderfully. I have done it many times.
At what speed?
I use mine at low speed and it shreds wonderfully!
Thanks for sharing Jenni!! I came up with this trick many years ago when making tamales! It’s crazy it’s my most popular Pin and I’m seeing it shared all over the Blogging world. Nice to get credit 😉
I share your love for freezer cooking, ran across your post on moneysavingmom. I just prepped 40 lbs of chic this weekend and did the kitchen aid shredding tip, worked great. I blog about freezer cooking for family and communit at momonamission.me. Hope you stop by. Blessings.
Hi Jackie! Thanks so much for stopping by my blog. I will certainly check yours out.
I made this yesterday, it cooked for 6 hours while I was at work. When I got home, the chicken was so tender, it basically fell apart. easiest shredding ive ever had to do! thanks so much for the great idea! i am new to your site, and have already started using many of your freezer cooking meal starter ideas. I am loving them!
That is great Melissa! Meal starters are my favorite freezer cooking recipes.
I made this tonight. I used about 1.5 lbs of chicken, no salt, and it took about 5 hours. It shredded beautifully. Can’t wait to use it this week! And I am using the water for chicken broth. Next time I’ll add in some veggies before I turn on the chicken to make it more nutritious. Great basic recipe!
That is awesome so glad it worked out!
Is this for boneless skinless chicken breast or the regular split breat? And if using boneless how would you adapt it? Thanks.
Is this for boneless skinless chicken breast? And if not how would I adapt for that? Thanks
Yes this is for boneless chicken breast. Thanks for pointing that out.
Can you use the chicken “water” as a broth afterward or do you just have to dump it? I cook my chicken all the time in a crockpot but have never added water and it always turns out moist…I just add Italian seasoning to it and it is scrumptious. My kids have a plain palate but they love this…
Yes I have use it for broth in other meals. I will have to give your recipe a try. Have a great night.
Happy New Year! Do you freeze this chicken in 1/3 cup serving size portions, or in a bag with 4 portions (1 1/3 cups) to feed a family of 4?
I don’t have a slow cooker so what alternative do you recommend?
You can boil/poach it in a pot on the stove.
Love this so much! After I shred it I put it in snack size bags then put them in a quart freezer bag for protection. In the morning I just throw one in my lunch bag. By lunch it’s mostly thawed and helps keep the rest of my food cold till I’m ready to eat.
great idea. itll save me on freezer bags and Itll keep the rest of my stuff cold
I weight my protein by ounces, so how many ounces is is 1/3 cups of chicken?
Every time I try chicken breasts in the crockpot, they dry out. Thinking this recipe with the broth will eliminate that problem. In they go, this week!!!
First of all, thanks for this site!! My doctor recently told me that I needed to increase my vegetable intake because im on the very low end risk for diabetes. So I stumbled onto the Mason Jar Salads which I’ll start next week!!
One question though: where can I find dried garlic and onion flakes?? I didnt want to have to go to every grocery store in Philadelphia looking for them. Any suggestions?? If i have to use Garlic and Onion flakes, I will, but I rather stick to the recipe. Thanks in advance!!
JMF
Those spices can be found in the spice section of any major grocery store.
Dollar Stores have those spices as well, if you find it is cheaper than you local grocery store.
I’ve been making this and the Mexican one for a whiles always delish! Tonight for the first time I used the kitchenaid method to shred. One word: WOWEE!! So easy and such perfect shreds! Thanks.
Thank you for the easy chicken recipe. I like the idea of setting and forgetting while you work out or do something fun. Sometimes my family likes to eat junk food and I want to eat healthy and this is great to have in the freezer ready to create something fabulous! I’m going to do this this weekend!
Thanks again, and have a good week everyone!
I made this recipe today and the chic e was very tender and shredded so easily however after a few chews it was al out chalky tasting and dry. I followed the recipe! Thoughts??????
Do you use chicken breasts with skin and bones, or boneless, skinless?
either one will work but I use skinless and boneless.
Can I start with frozen chicken breast, and if so do I need to add cooking time?
Do you know how many ounces a serving would be? Made this Sunday and it’s really good! My 13 yr old (who tasted chicken for the first time when I made it!) loves it!
About 3-4 ounces.