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.
Janii says
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
Tammy Kresge says
Those spices can be found in the spice section of any major grocery store.
UpstateNYer says
Dollar Stores have those spices as well, if you find it is cheaper than you local grocery store.
Melinda says
You can boil/poach it in a pot on the stove.
Stacy says
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!!!
Trish Howeth says
I weight my protein by ounces, so how many ounces is is 1/3 cups of chicken?
Rhonda says
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.
josh says
great idea. itll save me on freezer bags and Itll keep the rest of my stuff cold
Porsche says
using the beater on your kitchenaid to shred your chicken works wonderfully. I have done it many times.
Rona says
At what speed?
Lisette says
I use mine at low speed and it shreds wonderfully!
Janet says
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…
Tammy says
Yes I have use it for broth in other meals. I will have to give your recipe a try. Have a great night.
Jeannean says
Is this for boneless skinless chicken breast? And if not how would I adapt for that? Thanks
Tammy says
Yes this is for boneless chicken breast. Thanks for pointing that out.
Jeannean says
Is this for boneless skinless chicken breast or the regular split breat? And if using boneless how would you adapt it? Thanks.
Ashley says
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!
Tammy says
That is awesome so glad it worked out!
melissa says
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!
Tammy says
That is great Melissa! Meal starters are my favorite freezer cooking recipes.
Jackie brown says
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.
Tammy says
Hi Jackie! Thanks so much for stopping by my blog. I will certainly check yours out.
Laura Jane @ Recovering Chocoholic says
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.
Ashley @ Wishes & Dishes says
I love this idea! The chicken probably comes out so much more tender than boiling/poaching. Thanks!
Priscilla says
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!
tammy says
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!! 🙂
Tammy says
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!