This Crockpot Shredded Chicken is easy, flavorful and a great way to meal prep for the week ahead! How to make shredded chicken including tips, tricks and shredded chicken recipes.
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I know, I know.
Not that interesting, right?
There’s no bacon, or cheese, or chocolate…. There’s not even any carbs 😉
But since the popularity of this Instant Pot Shredded Chicken, I’ve realized that I really love storing up a collection or super practical, easy recipes for kitchen basics that will make your life a hundred times easier through the week. It was high time for this crockpot shredded chicken to join the family.
As moms and dads and adults who have a million things on our plates, this is the key.
Another lifesaving recipe? This ultra juicy Slow Cooker Chicken Breast!
During the fall, my husband works 14 hour days, 5 or 6 days a week so I am all about making lives easier. With a 6 year old, 3 year old and a baby, my hands are often full at 5:00 when everyone’s tummy starts rumbling.
Having this crockpot shredded chicken prepped is a lifesaver and is so easy to stir into soups, pasta, make quick sandwiches or, hey, even add to a boxed pasta mix when times are really crazy 😉 (yes, I have a couple emergency boxes of mac and cheese in the cupboard!).
Tips for making this Crockpot Shredded Chicken:
- Don’t overcook. I know it can be tempting to leave the chicken in for a long time as you would think it would end up more tender, but that’s not always the case. You really want to be sure you hit the sweet spot between “just enough” and “dry and unappetizing”.
- Use boneless, skinless chicken breasts or boneless, skinless chicken thighs. Avoid having to deal with skin and bones to make this crockpot shredded chicken recipe super simple. Chicken thighs will have a little more fat (flavor!) and more moisture. Chicken breasts are leaner, but also don’t pack quite the same amount of flavor as thighs. You can use one or the other or a combination! I use chicken breasts because they always turn out incredibly moist and it’s easy to add flavor 🙂
- Know your slow cooker. When cooking 4 chicken breasts like this recipe calls for, I love using my 2.5 quart crockpot — it’s the perfect size and heats up quickly. If you’re doing more chicken than that, you’ll likely want to use a 4-6 quart crockpot. Note that if your crockpot is very full, it will take longer to heat and cook.
- Keep the seasoning simple. You don’t want to end up with a week’s worth of single-purpose chicken (unless you do, I guess!), so by keeping the seasoning on this slow cooker shredded chicken basic, you can use it in a multitude of ways. It doesn’t scream “Mexican!” or “Italian!” or “curry!”.
How to shred chicken:
I know a lot of people like to make shredded chicken with an electric mixer or stand mixer because it shreds quickly and easily.
This is a great way to do it, but honestly? I prefer a couple of forks.
It really doesn’t take that long, and I’m all about using the least amount of dishes as possible. I really dislike washing big pots and bowls so I avoid using extra at all costs!
After simmering away low and slow, this slow cooker shredded chicken comes together (or rather, apart! Lol) with little effort. No need to pull out the big guns 😉
Crockpot Shredded Chicken Recipes:
So now that we have all of this wonderful, flavorful, moist slow cooker shredded chicken, the real question is what to make with shredded chicken? I love having a bunch on hand in the fridge because it is so versatile and makes weeknight meals so much easier to manage.
Here are some easy things to make with shredded chicken:
- Sandwiches or wraps or quesadillas (like these Italian Chicken Sandwiches)
- Add it to soups like this Minestrone Soup, Creamy Italian Slow Cooker Chicken Noodle Soup, or Instant Pot Chicken Tortellini Soup.
- Add it to casseroles like this Crockpot Chicken Spaghetti or White Chicken Lasagna.
- Use it to make pizza (we love using mini naan bread for a super quick lunch or dinner and the leftover pizzas are great for school lunch!)
- Use leftover shredded chicken to make nachos for dinner or game day!
- Add it to salads for a healthy, protein-packed lunch
How to make easy Shredded Chicken Tacos:
If you’re wanting to make slow cooker shredded chicken tacos, simply swap the seasoning for roughly 2 teaspoons taco seasoning.
Cook and shred the chicken as the recipe calls for, and then taste and adjust the seasoning as you require. Serve with taco shells, chips, tortillas, and all your favorite taco toppings!
Crockpot Shredded Chicken
written by Ashley Fehr
Ingredients
- 4 boneless skinless chicken breasts
- 1/2 cup low sodium chicken broth
- 3/4 teaspoon seasoning salt (I use Lawry’s)
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
Instructions
- Place chicken breasts in 2.5-4 quart crockpot. Pour in chicken broth and sprinkle with seasonings.
- Cover and cook on low for 6-7 hours or high for 3 hours, until chicken is cooked through (165 degrees F minimum) and fall apart tender.
- Using two forks, gently pull and shred the chicken in the liquid (if your chicken has released a lot of liquid, you may want to remove some liquid before shredding, but save it in case you want to add more back in).
- Serve as desired or let cool slightly before refrigerating. Cooked chicken can be stored in the refrigerator, tightly sealed, for 3-4 days, or packaged and frozen for 3-4 months.
Nutrition Information
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Aaron Valverde says
Can’t wait to try this recipe, can or should you brown the chicken first in a fry pan similar to a beef recipe? will this impact the cooking time?
Ashley Fehr says
You could but I haven’t found it to make much difference 🙂
Jess says
Can I use frozen chicken breast?
Ashley Fehr says
Cooking frozen chicken in the slow cooker isn’t recommended as it sits at an unsafe temperature for too long
Lindsey says
Do you adjust the cooking time if using mix of thighs and breast?
Ashley Fehr says
If they are boneless chicken thighs then the cook time should be the same!
Luli says
How about if you only use 2 breasts instead of 4 – do you cut down the cooking time to an hour and a half on high as well as the broth measurement?
Ashley Fehr says
You could cut down the broth amount but the cook time will be nearly the same. 2 hours on high is likely good for 2 chicken breasts.
Angela says
i love this recipe so easy and so versatile we use it for bowls so i use brown rice and then layer with black beans tomatoes chopped small schredded taco or cheddar cheese the chicken topped with guacamole or sour cream and little lettuce it’s perfect
Ashley Fehr says
That’s a great idea! Thanks Angela!
Evi says
Perfect shredded chicken! I didn’t have the Lawry’s seasoning salt so I did 1/2 tsp salt, then sprinkled garlic powder, onion powder, and paprika on the chicken instead. Then the rest of the ingredients as is. Used it for quesadillas, homemade calzones (bread machine pizza dough, shredded chicken, and mozzarella), and in salad. This one’s a keeper. Thank you!
Ashley Fehr says
Thanks Evi! I’m glad you loved it!
Sharon says
Can you you tell me the weight of 4 boneless chicken breasts?
Ashley Fehr says
Usually about 1.5 lbs. My chicken breasts are usually about 150-200 grams.
George W Boatenhamer says
Its usually a henway.
Claudio says
Hi there can you use quarter chicken legs
Ashley Fehr says
Yes you can, though I would take the skin off as it won’t crisp and won’t really add anything to the recipe. It may also take longer to cook, so I would use a meat thermometer to check the internal temperature.
Amy Parker says
I love this recipe, brilliantly quick and simple, and freezes so well. It will be my third time of making it tonight, though this time I had to do it on high so hope it works out as well. Thanks so much 🙂
Ashley Fehr says
Thanks Amy! I’m so glad you’ve enjoyed it!
Heather says
Easy and delicious! I’ll definitely make this again.
Ashley Fehr says
Thanks Heather!
Kurt says
Stunned at how good this chicken turned out. Thanks for sharing. Simple, easy, delicious. Love having the shredded chicken in the fridge to make quesadillas, tacos, salads. Love this!
Ashley Fehr says
Thanks Kurt!
M D Magallon says
this is very handy but i think a major flavor component has been overlooked. i went a different spice route and added minced
veggies like onions, jalapeño and garlic but the key was taking all the accumulated juice from the crock and reducing it (w/ a touch of cornstarch) until it was thick enough to mix back into the chicken shreds. it makes the dish sing. thanks!
Ashley Fehr says
Thanks for sharing! This is a basic Shredded Chicken recipe, well seasoned but simple, so that it can be used in lots of different dishes. It is simple on purpose 🙂