Crock Pot Shredded Chicken is the easiest all-purpose 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 pulled chicken. I’ll talk about the best cooking times, seasonings, how to shred chicken, how to store and reheat it, and my favorite shredded chicken recipes.
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Let’s talk about one of my favorite crockpot chicken recipes. This shredded chicken recipe will revolutionize your weekly meal prep and make weeknight meals so much easier.
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 This Recipe
- It uses minimal ingredients. Boneless skinless chicken breasts, chicken stock, and a few seasonings are all you need for this recipe.
- Healthy. This chicken recipe is gluten free, paleo, keto, and low carb!
- Cooks in the crockpot. In less than 5 minutes, you’ll have all of the ingredients in the slow cooker. Then turn it on. That’s it!
- It is a super versatile recipe. Use this shredded chicken in all your favorite recipes.
- Can be made ahead and frozen. You can make shredded chicken in bulk to freeze use in recipes later on.
Ingredients
- Organic boneless skinless chicken breasts give the best results in this recipe; you’ll get tender, juicy chicken every time!
- Chicken broth adds flavor.
- Seasoning blend (onion powder, garlic powder, salt, and pepper) for another layer of tasty flavor.
Our favorite place to purchase organic chicken is online at Butcher Box. They offer high-quality chicken, beef, pork, and seafood at affordable prices, and everything gets delivered straight to your door. Check out my Butcher Box Review for more information. Or get your first box here.
Supplies
Our Favorite Crockpot
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How to make crock pot 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 shredded chicken in your favorite recipes. See all of my shredded chicken recipes for ideas.
How to shred chicken?
There are two popular ways to shred chicken, and each method will result in a different texture and size.
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.
- For this method, you’ll want to use a larger bowl, so you don’t end up with shredded chicken on the walls.
- Of course, if you want to get your stand mixer out, you can do that too. Use your paddle attachment to shred the chicken.
Substitutions
This simple 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, use them. 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 the shredded chicken 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, and you can also use Italian seasoning for additional flavor. If you’re out of dried herbs, cook it in broth and add flavor when using the chicken in recipes.
Cooking Tips
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.
- Boneless skinless chicken breasts work best for slow cooker shredded chicken. Boneless 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 recipe’s flavor better.
- For the juiciest shredded chicken recipe, I don’t recommend cooking chicken breasts longer than 6 hours on low in the crockpot or at high temperature. Most chicken recipes only need 5 hours of cooking time at low temperature. If you must cook on high, only cook between 2-3 hours and keep an eye on the chicken because it can dry out fast.
- Before shredding the chicken, I recommend removing it from the crockpot and placing it in a bowl. Liquid settles at the bottom as the chicken cooks, resulting in mushy chicken if shredded directly in the juice. I like to shred the chicken in a separate bowl and add extra liquid.
I learned a lot about cooking chicken in a crockpot from 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.
Storage tips
- 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.
How to Use Slow Cooker Shredded Chicken in Recipes
The sky’s the limit for the variety of ways you can use shredded chicken in recipes.
Here are some favorites.
- Chicken salad or sandwiches. This greek yogurt chicken salad is delicious.
- Chicken enchiladas. Substitute chicken for beef in this easy enchiladas 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 healthy buffalo chicken dip.
- Add it to mason jar salads. This southwest chicken salad and chicken caesar are delicious.
- 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 one pot chicken and rice recipe on the table fast when shredded chicken is ready.
- Throw into soups. Low carb chicken soup, buffalo chicken soup, creamy chicken and rice soup or easy chicken tortilla soup can all be prepared with slow-cooked chicken that’s shredded.
- Stir in lime juice, beans, corn, cilantro, homemade taco seasoning, pico de Gallo and some sour cream to make delicious creamy Mexican chicken to eat over rice.
FAQs
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 chicken breasts for health and safety reasons.
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.
Another tip is to make sure there’s enough liquid covering the chicken breasts. Chicken breasts should be more than halfway covered with liquid, and if not, you’ll run the risk of dried-out rubbery chicken breasts.
Other Crockpot Shredded Chicken Recipes
- Crockpot Buffalo Chicken
- Slow Cooker Mexican Shredded Chicken
- Slow Cooker Balsamic Chicken
- Slow Cooker Chicken Teriyaki
See other healthy slow cooker 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
Have you tried this recipe?
Have you tried this Crock pot Shredded Chicken recipe yet? 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!
Jz says
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??????
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.
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.
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
Des says
I don’t have a slow cooker so what alternative do you recommend?
Melinda says
You can boil/poach it in a pot on the stove.
Jennifer says
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?
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.
Jenni McClure says
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
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!
Gwen @simplyhealthyfamily says
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 😉
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!