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    Home » Recipes » Crock Pot Shredded Chicken

    Crock Pot Shredded Chicken

    Published: Mar 24, 2022 · Modified: Mar 24, 2022 by Tammy Overhoff

    Jump to Recipe Print Recipe

    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. 

    crock pot shredded chicken in a bowl.

    This post contains affiliate links. I am an affiliate for Amazon Associates and other brands and earn a small commission on qualifying purchases. You’re by no means obligated to use my links but, if you do, thank you for supporting Organize Yourself Skinny.

    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

    ingredients to make shredded chicken using your crockpot.
    • 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

    • Programmable Crockpot
    • Hand Mixer
    • Mixing Bowls
    • Souper Cubes
    • Pyrex Simply Store Glass Containers

    Our Favorite Crockpot

    Image of programmable crockpot

    programmable crockpot

    Buy Now →

    How to make crock pot shredded chicken?

    step by step collage showing how to make slow cooker 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.
    overhead picture of shredded chicken in a bowl.

    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.
    shredded chicken frozen using Souper Cubes.

    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

    Can frozen chicken go in the slow cooker?

    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.

    How to keep chicken juicy?

    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 recipe

    Crock Pot Shredded Chicken

    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. 
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Keyword: crockpot shredded chicken, how to make shredded chicken in crockpot, shredded chicken recipes crockpot
    Prep Time: 5 minutes
    Cook Time: 6 hours
    Total Time: 6 hours 5 minutes
    Servings: 6 people
    Calories: 203kcal
    Author: Tammy Overhoff

    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

    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.

    Nutrition

    Calories: 203kcal | Carbohydrates: 1g | Protein: 43g | Fat: 2g | Cholesterol: 116mg | Sodium: 328mg

    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!

    Sharing is caring!

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    Dinner Recipes, Healthy Chicken Recipes, Healthy Keto Recipes, Healthy Low Carb Recipes, Healthy Paleo Recipes, Healthy Slow Cooker Recipes, Healthy Whole30 Recipes, Recipes

    About Tammy Overhoff

    Hi, I’m Tammy Overhoff, a busy mom, wife, and entrepreneur. I am the owner, author, and recipe developer here at Organize Yourself Skinny. Since 2011 Organize Yourself Skinny has become a trusted resource for clean eating recipes to meal prep, reviews, and lifestyle hacks to help you fit healthy habits and routines into your busy schedule. I’m the author of the Organize Yourself Skinny eBook & 30-day Workbook Bundle.

    Reader Interactions

    Comments

    1. Jz says

      February 09, 2016 at 10:57 pm

      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??????

      Reply
    2. Roxi says

      April 22, 2015 at 9:36 pm

      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!

      Reply
    3. Sharyn says

      December 30, 2014 at 6:08 pm

      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.

      Reply
    4. Janii says

      July 26, 2014 at 11:12 am

      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

      Reply
      • Tammy Kresge says

        July 26, 2014 at 8:10 pm

        Those spices can be found in the spice section of any major grocery store.

        Reply
      • UpstateNYer says

        October 21, 2014 at 9:27 am

        Dollar Stores have those spices as well, if you find it is cheaper than you local grocery store.

        Reply
    5. Stacy says

      June 09, 2014 at 12:45 pm

      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!!!

      Reply
    6. Trish Howeth says

      June 09, 2014 at 12:38 pm

      I weight my protein by ounces, so how many ounces is is 1/3 cups of chicken?

      Reply
    7. Rhonda says

      February 15, 2014 at 1:43 pm

      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.

      Reply
      • josh says

        August 19, 2015 at 12:58 am

        great idea. itll save me on freezer bags and Itll keep the rest of my stuff cold

        Reply
    8. Des says

      January 22, 2014 at 12:42 am

      I don’t have a slow cooker so what alternative do you recommend?

      Reply
      • Melinda says

        June 09, 2014 at 8:03 pm

        You can boil/poach it in a pot on the stove.

        Reply
    9. Jennifer says

      December 31, 2013 at 8:51 pm

      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?

      Reply
    10. Janet says

      October 28, 2012 at 3:11 pm

      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…

      Reply
      • Tammy says

        October 28, 2012 at 10:45 pm

        Yes I have use it for broth in other meals. I will have to give your recipe a try. Have a great night.

        Reply
    11. Jeannean says

      June 03, 2012 at 8:28 am

      Is this for boneless skinless chicken breast? And if not how would I adapt for that? Thanks

      Reply
      • Tammy says

        June 03, 2012 at 12:09 pm

        Yes this is for boneless chicken breast. Thanks for pointing that out.

        Reply
    12. Jeannean says

      June 03, 2012 at 8:24 am

      Is this for boneless skinless chicken breast or the regular split breat? And if using boneless how would you adapt it? Thanks.

      Reply
    13. Ashley says

      April 22, 2012 at 9:25 pm

      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!

      Reply
      • Tammy says

        April 22, 2012 at 9:31 pm

        That is awesome so glad it worked out!

        Reply
    14. melissa says

      January 26, 2012 at 8:26 am

      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!

      Reply
      • Tammy says

        January 26, 2012 at 9:13 am

        That is great Melissa! Meal starters are my favorite freezer cooking recipes.

        Reply
    15. Jackie brown says

      January 23, 2012 at 11:38 am

      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.

      Reply
      • Tammy says

        January 23, 2012 at 4:35 pm

        Hi Jackie! Thanks so much for stopping by my blog. I will certainly check yours out.

        Reply
    16. Jenni McClure says

      January 20, 2012 at 4:42 pm

      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

      Reply
      • Porsche says

        January 27, 2014 at 7:31 pm

        using the beater on your kitchenaid to shred your chicken works wonderfully. I have done it many times.

        Reply
        • Rona says

          February 15, 2014 at 4:59 pm

          At what speed?

        • Lisette says

          July 21, 2014 at 11:15 am

          I use mine at low speed and it shreds wonderfully!

      • Gwen @simplyhealthyfamily says

        January 12, 2015 at 7:54 pm

        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 😉

        Reply
    17. Laura Jane @ Recovering Chocoholic says

      January 20, 2012 at 10:03 am

      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.

      Reply
    18. Ashley @ Wishes & Dishes says

      January 19, 2012 at 1:07 pm

      I love this idea! The chicken probably comes out so much more tender than boiling/poaching. Thanks!

      Reply
    19. Priscilla says

      January 19, 2012 at 1:27 am

      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!

      Reply
    20. tammy says

      January 18, 2012 at 10:22 pm

      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!! 🙂

      Reply
      • Tammy says

        January 18, 2012 at 10:32 pm

        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!

        Reply
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    Hi, I’m Tammy Overhoff, a busy mom, wife, and entrepreneur. I am the owner, author, and recipe developer here at Organize Yourself Skinny. Since 2011 Organize Yourself Skinny has become a trusted resource for clean eating meal prep recipes, reviews, and lifestyle hacks to help you fit healthy habits and routines into your busy schedule. I’m the author of the Organize Yourself Skinny eBook & 30-day Workbook Bundle.

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    Hi, I’m Tammy Overhoff, a busy mom, wife, and entrepreneur. I am the owner, author, and recipe developer here at Organize Yourself Skinny. Since 2011 Organize Yourself Skinny has become a trusted resource for make-ahead meals, reviews, and lifestyle hacks to help you fit healthy habits and routines into your busy schedule. I’m the author of the Organize Yourself Skinny eBook & 30-day Workbook Bundle. Read More…

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