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Perfect for meal prep, this Crockpot Shredded Chicken is flavorful and great for soups, stews, chilis, salads, and so much more. Just pop chicken breasts in the slow cooker and voila! Delicious all-purpose chicken!
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If you’re looking for a simple, flavorful, and versatile protein to streamline your meal prep, this Crockpot Shredded Chicken is a game-changer. With just a few basic ingredients—chicken breasts, broth, and seasonings—you can set it and forget it while the slow cooker works its magic. The result is tender, juicy chicken that’s perfect for tacos, salads, soups, sandwiches, or meal prep throughout the week. Plus, it’s freezer-friendly, making it a must-have staple for busy weeks.
Tips for Beginners
- The key to moist chicken is to cook the chicken low and slow.
- Cook the chicken in a single layer to avoid uneven cooking.
- Do not cook chicken from frozen in the crockpot. It spends too much time in the “temperature danger zone,” which could cause food poisoning.
- Use the two-fork method to shred the chicken. Pull forks through the chicken in opposite directions. You could also invest in meat shredding claws or shred the meat in the bowl of a stand mixer fitted with the paddle attachment.
- Toss the cooked shredded chicken in its juices before serving.
Crockpot Shredded Chicken Recipe
Equipment
- Crockpot
Ingredients
- 3 pounds boneless, skinless chicken breasts bone-in also work
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning store-bought or homemade
- 1 cup low sodium chicken broth
Instructions
- Place chicken breasts into a crockpot. Season with salt, pepper, garlic powder, and Italian seasoning. Pour the broth over the chicken.3 pounds boneless, skinless chicken breasts, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon garlic powder, ½ teaspoon Italian seasoning, 1 cup low sodium chicken broth
- Cover and cook on low for 6-8 hours, or high for 3-4 hours.
- Transfer the chicken to a bowl and shred it with two forks. Use or store as desired.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Crockpot Shredded Chicken Step by Step
Season the chicken: Place 3 pounds of chicken breasts into a crockpot. Season with ½ teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon garlic powder, and ½ teaspoon Italian seasoning. Pour 1 cup of the broth over the chicken.
Cook the chicken: Cover and cook on low for 6-8 hours, or high for 3-4 hours.
Shred: Transfer the chicken to a bowl and shred it with two forks.
Store or use: Store in the refrigerator or use as desired.
Variations
Though I love this shredded chicken as is, I often customize it depending on how I plan to use it. My favorite flavor options include:
How to Store
Store leftover shredded chicken in an airtight container or Ziplock bag in the refrigerator for up to 3 days. Enjoy cold or reheated in the microwave in 30-second increments until warmed through.
To freeze crockpot shredded chicken breasts, portion the shredded chicken into one large or several small Ziplock bags, seal, then press the chicken into a flat, even layer. Lay in the freezer until solid, then store for up to 3 months.
Serving Suggestions
This easy crockpot shredded chicken recipe is so versatile, you can use it in so many ways. Add it to a Cobb salads, throw it into chicken soup, make baked chicken tacos, or make our delicious chicken salad pie.
This will be perfect for my meal prep this week! How would you recommend adjusting the recipe for a different sized crockpot, say a 4.5qt? Thank you!
It should still fit in that size!