Easy Crockpot Shredded Chicken
Description
Juicy, tender crockpot shredded chicken made with just 3 ingredients and 5 minutes of prep. Perfect for tacos, soups, casseroles, and meal prep — and it freezes beautifully.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 cup chicken broth, or water
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Optional: ½ teaspoon each garlic powder, onion powder, and paprika,
Instructions
- Place the chicken breasts in the slow cooker in a single layer and season both sides with salt, pepper, and any optional seasonings.
- Pour the chicken broth over the chicken so the breasts are partially submerged.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken reaches an internal temperature of 165°F and shreds easily.
- Transfer the chicken to a cutting board and shred with two forks (or use a hand mixer on low for 20–30 seconds).
- Return the shredded chicken to the warm cooking liquid for 5 minutes so it reabsorbs moisture and flavor.
- Serve immediately, or cool and store in an airtight container in the refrigerator for 3–4 days or the freezer for up to 3 months.
Equipment
- 6-quart slow cooker
- Two forks (or hand mixer for shredding)
- Instant-read thermometer
Notes
- Low vs. high: Low heat produces the most tender chicken. If using high, start checking at 2½ hours.
- Thighs: Boneless thighs can be swapped 1:1 and are more forgiving.
- Frozen chicken: Thaw before slow cooking per USDA guidance.
- Make it yours: Divide the batch and toss portions with BBQ sauce, salsa, or buffalo sauce — then use it in shredded chicken tacos or chicken enchiladas.
Nutrition
Serving: 1ServingCalories: 131kcalCarbohydrates: 0.2gProtein: 24gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 73mgSodium: 531mgPotassium: 427mgFiber: 0.03gSugar: 0.1gVitamin A: 35IUVitamin C: 1mgCalcium: 8mgIron: 0.5mg