This Crockpot Shredded Chicken has been one of my weekly meal prep staples for years. With just a few simple ingredients, you’ll end up with tender, flavorful shredded chicken that’s perfect for salads, wraps, soups, casseroles, tacos, grain bowls, and so much more.
I love making a batch on Sunday because it gives me a healthy protein that’s ready to use all week long. It also freezes beautifully, making it one of my favorite make-ahead recipes for busy weeks.
I’ll show you exactly how to cook, shred, store, and freeze chicken so it’s juicy every time, along with plenty of ideas for turning one batch into several easy meals.
Quick Look at This Recipe
- Prep Time: 5 minutes
- Cook Time: 5–6 hours on LOW
- Yield: About 5 cups shredded chicken (10 servings)
- Method: Slow Cooker
- Meal Prep Friendly: Yes
- Freezer Friendly: Yes
- Flavor & Texture: Juicy, tender, mildly seasoned, and incredibly versatile
My Go-To Shredded Chicken Breast Recipe for Meal Prep
If you opened my refrigerator almost any week of the year, there’s a good chance you’d find a container of this Crockpot Shredded Chicken waiting to be used in dinner.
I’ve been making this recipe for years because it’s one of the easiest ways to get ahead on meals. Whenever chicken breasts go on sale, I’ll stock up, make a big batch in the slow cooker, and use it throughout the week. It’s one of those simple habits that saves me so much time on busy days.
I use this shredded chicken in everything from my mason jar salads and wraps to Italian Chicken Soup, Buffalo Chicken Mac and Cheese, Broccoli Chicken Pasta Bake, and, of course, my family’s favorite Healthy Chicken and Rice recipe. Having cooked chicken ready to go means dinner is never far away.
If you’re looking for even more ideas, be sure to check out my collection of healthy recipes you can make with shredded chicken. It’s packed with easy lunches, dinners, soups, casseroles, and other simple ways to turn one batch of shredded chicken into several delicious meals throughout the week.
If you’re just getting started with weekly meal prep, I honestly think this is one of the best recipes to begin with. It’s inexpensive, incredibly versatile, freezer-friendly, and one simple habit that can make healthy eating during the week so much easier. Or check out more of my chicken meal prep ideas.
Enjoy!
Ingredients
You only need a handful of simple ingredients to make tender, juicy Crockpot Shredded Chicken. Chances are, you already have everything you need in your kitchen. You can find the exact measurements in the recipe card below, but here’s a closer look at each ingredient and why I use it.
- Boneless Skinless Chicken Breasts. I almost always use boneless, skinless chicken breasts for this recipe because they cook up tender, shred beautifully, and are perfect for meal prep. You can substitute boneless, skinless chicken thighs if you prefer dark meat, but they have a higher fat content and will produce a richer, slightly greasier shredded chicken. That’s why I stick with chicken breasts – they’re leaner, more versatile, and work well in just about any recipe. If you’re looking for delicious ways to cook chicken thighs, check out my Slow Cooker Chicken Teriyaki or Slow Cooker Balsamic Chicken recipes. Both are made with chicken thighs and are family favorites.
- Chicken Broth. Chicken broth adds flavor while helping keep the chicken moist as it cooks low and slow. If you don’t have chicken broth on hand, water works just fine – I’ve used it many times. However, if you have broth available, I recommend using it because it gives the chicken a little extra flavor without overpowering it.
- Seasonings. I keep the seasoning simple with garlic powder, onion powder, salt, and black pepper. This combination adds plenty of flavor while keeping the chicken versatile enough to use in just about any recipe. Whether you’re making soups, casseroles, wraps, salads, tacos, or pasta dishes, this mild seasoning blends well with almost any flavor profile.
Supplies
- 6-Quart Programmable Slow Cooker. I use my Hamilton Beach 6-Quart Programmable Slow Cooker almost every week. It’s the perfect size for recipes like this and automatically switches to the warm setting when the cooking time is finished, so I don’t have to worry if I’m not home right away.
Shop My Favorite Meal Prep Tools. If you’re looking for the tools I use every week for meal prep, freezer cooking, and make-ahead recipes, you can browse all of my favorites in my Amazon Store. I’ve included everything from slow cookers and glass meal prep containers to freezer supplies and kitchen gadgets that make healthy meal prep easier. Shop My Amazon Store.
How to Make Crockpot Shredded Chicken (Step-by-Step)
Step 1: Add the Chicken to the Slow Cooker. Place the boneless, skinless chicken breasts in the bottom of a 5- to 6-quart slow cooker. Try to arrange them in a single layer so they cook as evenly as possible.
Step 2: Add the Seasonings and Broth. Sprinkle the garlic powder, onion powder, salt, and black pepper evenly over the chicken. Then pour the chicken broth around the chicken breasts.
Step 3: Cook on Low. Cover the slow cooker and cook the chicken on LOW for 5–6 hours, or until the internal temperature reaches 165°F. I recommend cooking chicken breasts on LOW rather than HIGH because they can dry out quickly. Start checking around the 5-hour mark, especially if your slow cooker tends to run hot.
Step 4: Remove the Chicken. Transfer the cooked chicken breasts to a large bowl and let them rest for a few minutes before shredding. I prefer removing the chicken from the slow cooker first instead of shredding it directly in the cooking liquid. This gives you better control over the texture and helps prevent the chicken from becoming too soft or mushy.
Step 5: Shred the Chicken. Use two forks to pull the chicken apart into shreds. For a finer texture, you can use a hand mixer on low speed. I usually stick with two forks because it’s quick, simple, and gives me the thicker pieces of shredded chicken I prefer for salads, wraps, soups, and casseroles.
Step 6: Add Back Some Cooking Liquid. Stir a little of the cooking liquid back into the shredded chicken to keep it moist and flavorful. Start with a few tablespoons and add more as needed. You want the chicken juicy, but not sitting in a bowl of liquid.
Step 7: Use or Store. The shredded chicken is ready to use immediately in your favorite recipes. You can also let it cool and portion it into containers for weekly meal prep or freeze it for future meals.
Expert Tips for the Best Crockpot Shredded Chicken
- Don’t Overcook the Chicken. Chicken breasts are very lean, so it’s easy to overcook them in the slow cooker. For the juiciest shredded chicken, start checking for doneness around the 5-hour mark. The chicken is ready when it reaches an internal temperature of 165°F and shreds easily with a fork.
- Let the Chicken Rest Before Shredding. After removing the chicken from the slow cooker, let it rest for about 5 minutes before shredding. This gives the juices a chance to redistribute throughout the meat, resulting in more tender, flavorful chicken.
- Keep the Seasoning Simple. I intentionally keep the seasoning mild because this recipe is designed to be a meal prep staple. The simple blend of garlic, onion, salt, and pepper works with just about everything, making it easy to turn one batch into tacos, soups, salads, casseroles, wraps, and so much more.
- Double the Batch. Whenever chicken breasts are on sale, I’ll often double this recipe. I use what I need for the week and freeze the rest in recipe-ready portions for quick dinners later. It’s one of the easiest ways to stock your freezer with healthy protein.
Variations
One of the reasons I make this Crockpot Shredded Chicken almost every week is because it’s easy to transform into completely different meals with just a few extra ingredients. Here are some of my favorite ways to switch it up.
- Buffalo Shredded Chicken. Stir in your favorite buffalo sauce and use the chicken for wraps, salads, sandwiches, baked potatoes, my Healthy Buffalo Chicken Dip or use in these Buffalo Chicken Wraps
- BBQ Shredded Chicken. Mix the shredded chicken with your favorite barbecue sauce for an easy filling for sandwiches, sliders, baked potatoes, or pizza.
- Mexican Shredded Chicken. Add taco seasoning, salsa, green chiles, and a squeeze of fresh lime juice. Use it for tacos, burrito bowls, enchiladas, quesadillas, nachos, or taco salads. I use it all of the time in this Mexican Chicken Soup.
- Italian Shredded Chicken. Toss the chicken with Italian seasoning, marinara sauce, or pesto. It’s delicious in pasta dishes, casseroles, stuffed shells, stuffed peppers, or over roasted vegetables.
- Greek Shredded Chicken. Season the chicken with lemon juice, oregano, garlic, and a little feta cheese. Serve it in wraps, grain bowls, or salads with cucumbers, tomatoes, and tzatziki sauce. Or use in these greek chicken bowls.
- Teriyaki Shredded Chicken. Stir in your favorite teriyaki sauce and serve over rice with steamed broccoli and vegetables for a quick weeknight dinner. I make this all of the time!
- Creamy Ranch Chicken. Mix the shredded chicken with plain Greek yogurt or light cream cheese and my homemade ranch seasoning for a creamy filling that’s delicious in wraps, sandwiches, or stuffed baked potatoes.
Healthy Dinner Ideas Using Shredded Chicken
One of the biggest reasons I make this recipe almost every week is because one batch of shredded chicken can become several completely different meals. Here are a few of my favorite ways to use it throughout the week.
- Mason Jar Salads. Shredded chicken is one of my favorite ways to add protein to mason jar salads. It stays tender in the refrigerator and makes grabbing a healthy lunch during the week so much easier. I love it in this Protein Salad in a Jar and my Greek Mason Jar Salad. However you can add it into any of my mason jar salad recipes for extra protein.
- Quick One-Pot Chicken and Rice. If I need a quick family dinner, or even a meal prep bowl for the week this Healthy Chicken and Rice recipe is always a winner.
- Soups. Adding cooked shredded chicken to soups is one of the easiest ways to create a hearty meal. I especially love using it in Buffalo Chicken Soup, Chicken Tortilla Soup, and Healthy Chicken and Rice Soup.
- Casseroles. Because the chicken is already cooked, casseroles come together in no time. My Broccoli Chicken Bake is one of my family’s favorites.
- Wraps and Sandwiches. Whether it’s a simple chicken wrap for lunch or a hearty sandwich for dinner, having shredded chicken ready to go makes homemade meals just as convenient as takeout.
- Chicken Salad. This shredded chicken is also perfect for making my Chicken Avocado Salad. It’s packed with protein and makes an easy lunch or light dinner.
Looking for More Ideas?
If you’re wondering what else to make with shredded chicken, be sure to check out my collection of Healthy Recipes You Can Make with Shredded Chicken. You’ll find even more soups, casseroles, wraps, salads, tacos, and easy dinner ideas to help you get the most out of every batch.
Make-Ahead & Storage Tips
This Crockpot Shredded Chicken was made for meal prep. I almost always make a batch at the beginning of the week so I have cooked chicken ready for quick lunches and easy dinners. It also freezes beautifully, making it one of my favorite recipes to keep stocked in the freezer.
Store in the Refrigerator. Let the shredded chicken cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 4 days.
I prefer storing it in glass meal prep containers because they’re durable, easy to stack, and can go straight from the refrigerator to the microwave. If you’re looking for a good set, check out my favorite glass meal prep containers.
Freeze for Later. This recipe is perfect for freezer meal prep. After the chicken has cooled, divide it into recipe-ready portions before freezing. I usually freeze 1½ to 2 cups per container, which is the amount most of my recipes call for.
I also love using Souper Cubes because they freeze the chicken into perfectly portioned blocks that are easy to thaw whenever I need them.
The shredded chicken will keep well in the freezer for up to 3 months.
Reheat Without Drying It Out. For the best texture, thaw frozen shredded chicken overnight in the refrigerator. When reheating, add a tablespoon of chicken broth if needed. This helps keep the chicken moist and prevents it from drying out.
More Healthy Chicken Recipes
If you’re looking for more easy ways to use chicken throughout the week, here are a few of my favorite healthy recipes to add to your meal plan.
- Baked Ranch Chicken
- Sheet Pan Chicken and Veggies
- Cream Cheese Stuffed Chicken
- Healthy Chicken Parmesan
- Healthy Cajun Chicken Pasta
- Chicken Bruschetta Bake
- Healthy Buffalo Chicken Tenders
Looking for even more chicken recipes? Browse my complete collection of healthy chicken recipes.
Crock Pot Shredded Chicken
Equipment
- 5 1/2 quart Crockpot
- Mixing bowl
- Hand Mixer
Ingredients
- 2 lbs boneless skinless chicken breasts about 3 to 4
- 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 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 in your favorite recipes that call for shredded chicken.
Notes
- To store. You can store the shredded chicken in the refrigerator for up to 4 days. Glass containers work best to keep cooked chicken fresh.
- To freeze. You can store shredded chicken in the freezer for up to 6 months. Freeze into 1 ½ – 2 cup portions to have ready for recipes. I like using Souper Cubes for this (pictured below).
- To 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 hot.
Nutrition
FAQS
Yes. Bone-in chicken breasts work just fine, but they’ll take a little longer to cook. Use a meat thermometer to make sure the thickest part of the chicken reaches 165°F before removing it from the slow cooker. Once it’s cool enough to handle, remove the bones and shred the meat.
No. Frozen chicken won’t get up to temperature fast enough when cooked in the slow cooker. Cooking the chicken this way can form bacteria, making you sick. Start this recipe with completely thawed raw chicken breasts for health and safety reasons.
There are two main reasons people end up with tough chicken. First, you overcooked it. Chicken breasts can overcook easily in the crockpot, so it’s important to watch it the first time you make it. Some crock pots can cook hotter than others.
Also, even though many recipes call for cooking on high, I don’t recommend cooking chicken breasts on high in the crockpot because it’s too easy to overcook.
The second reason for tough chicken, which goes along with the first, is that you’re cooking in too large of a crockpot. If your crockpot is larger and the chicken breasts have more room to cook, they will cook faster, so if you use a large crockpot, make sure to plan for a lesser cooking time.
It’s super easy for chicken breasts to dry out while cooking in the slow cooker. As I said, cooking on low for no longer than 6 hours will help create juicy chicken.
Another tip is to ensure enough liquid covers the chicken breasts. Chicken breasts should be more than halfway covered with liquid; if not, you’ll run the risk of dried-out rubbery chicken breasts.
Absolutely. Chicken broth adds an extra layer of flavor, but water works perfectly if that’s what you have on hand. The chicken will still cook up tender and shred beautifully.
Did You Make This Crockpot Shredded Chicken?
I’d love to hear how you used this Crockpot Shredded Chicken! Leave a comment below and let me know your favorite way to use it for meal prep. Your ideas might inspire another reader looking for new ways to turn one simple recipe into easy lunches and dinners throughout the week.
If you make this recipe, don’t forget to rate it! Your reviews help other readers and help me continue creating healthy, make-ahead recipes for busy families.
Monica says
Does anyone have a timeframe for if I tried this in a pressure cooker like the Instapot?
Lindsey says
Can I start with frozen chicken? How long would that take?
Tammy Overhoff says
I don’t like using frozen chicken in crockpot recipes because it takes too long to come to temp and there can be a food safety issue.
CH says
This is sooooo good! Perfect flavor for any dish, not overpowering with garlic or onion spice and so moist. So easy too. This will be a new staple for my home. Thank you!
Kim bebout says
I absolutely loved this for meal prep and future quick meals!
I keep telling people how EASY this recipe is!
Tammy Overhoff says
That’s awesome! Thank you. We make this all of the time too.
Terri Greenawalt says
Is it possible to cook more than 2 pounds at a time? I’d like to purchase and freeze more than two pounds at once.
Tammy Overhoff says
I’ve cooked up to 3-4 pounds. It usually take about 5-6 hours on low. But just make sure the chicken is no longer pink and full cooked before using.
Kris says
Do you double the other ingredients if you double the chicken?
Tammy Overhoff says
That’s a great question. I don’t double the spices but i will add a little more chicken stock to make sure the chicken breasts have enough liquid so they don’t dry out.
Ella says
I make this chicken weekly! It’s so easy to throw in the slow cooker and it literally goes with everything. Thanks for this simple recipe and all of your tips.
Bari says
This looks perfect for my meal prep. I have a 4qt crockpot, how would you suggest I adjust the amount of chicken I use?
Thank you!
Tammy Overhoff says
Hi Bari! I haven’t made this in a 4qt crockpot but I’d use a little less in a small crockpot. 1-2 chicken breasts and then 1/2 the spices and then just enough liquid to just cover the chicken. Cooking time will probably be less too so keep an eye on it around 3 hours. Remember the chicken needs to have an internal temp of 165. Enjoy!
Nicole says
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!
Tammy Kresge says
About 3-4 ounces.
Roxi says
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!
Sharyn says
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.