CrockPot Shredded Chicken

Tender, juicy crockPot shredded chicken made effortlessly in the slow cooker. It’s perfect for meal prep and endlessly versatile for tacos, salads, sandwiches, grain bowls, soups, and more.

Why You’ll Love This Recipe

• Truly hands-off: set it and forget it

• Consistently moist, easy-to-shred results

• Neutral, all-purpose seasoning that fits countless recipes

• Scales well and freezes beautifully

• Budget-friendly protein for busy weeks

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 5 lbs boneless, skinless chicken breasts

• 1 cup chicken broth

• 1 teaspoon seasoned salt

• 1 teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

directions

1. Season the chicken breasts on both sides with seasoned salt, black pepper, garlic powder, and onion powder.

2. Pour the chicken broth into the slow cooker, then add the seasoned chicken.

3. Cover and cook on LOW for 6–8 hours (or on HIGH for 3–4 hours) until the chicken is very tender and shreds easily with two forks.

4. Shred the chicken directly in the slow cooker, then toss with the juices to keep it moist and flavorful.

5. Use immediately in recipes, or cool completely before storing.

Servings and timing

Servings: 8 servings
Prep Time: 5 minutes
Cooking Time: 6 hours (on LOW)
Total Time: 6 hours 5 minutes
Calories: Approximately 379 kcal per serving

Variations

• Citrus-garlic: add lemon zest and a squeeze of lemon juice at the end for brightness

• Herb garden: add dried oregano, thyme, and parsley with the seasonings

• Smoky: swap paprika for part of the pepper and add a pinch of chipotle powder

• Southwest: add ground cumin and mild chili powder (keep overall salt the same)

• Onion-lovers: add thinly sliced onions under the chicken for extra sweetness

storage/reheating

• Refrigerate: cool completely, then store in an airtight container up to 5 days

• Freeze: portion into zip-close bags (press out air) and freeze up to 2 months

• Reheat: warm gently on the stovetop with a splash of broth, or microwave in short bursts, stirring between intervals to keep it juicy

FAQs

How do I know the chicken is done?

It should shred easily with two forks and reach 165°F (74°C) internally.

Can I use chicken thighs?

Yes, boneless skinless thighs work great and are even more forgiving; cook times are similar.

Can I cook from frozen?

For best food safety and texture, thaw first. If using frozen, extend cook time and ensure the chicken reaches 165°F.

How fine should I shred the chicken?

Shred to your preferred texture—chunky for salads or finer for tacos and wraps.

Can I reduce the sodium?

Use low-sodium broth and reduce seasoned salt; add salt to taste at the end.

What if it seems dry?

Mix in a splash of warm broth or a spoonful of the cooking juices after shredding to rehydrate.

Can I double the recipe?

Yes. Avoid overfilling beyond your slow cooker’s max line and add 30–60 minutes to cook time as needed.

Will HIGH vs. LOW change the texture?

LOW yields the most tender results. HIGH is faster but monitor closely to prevent dryness.

Can I add vegetables?

Yes—layer sliced onions or bell peppers under the chicken. Make sure there’s still room for circulation.

How should I season for different cuisines?

Keep the base as written. After shredding, divide and season portions (e.g., cumin/chili powder for tacos, Italian herbs and garlic for pasta dishes).

Conclusion

CrockPot shredded chicken is the ultimate meal-prep staple: minimal effort, maximum versatility, and reliably juicy results. Make a big batch, portion it out, and you’ve got a head start on easy, delicious meals all week long.

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