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.
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
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.
missy says
are you using boneless??
Amber says
Ow do you package it up to freeze and then thaw when ready to use?
Ashley Fehr says
You could use a freezer bag or any freezer safe container!
Felissa Plantz says
I was very impressed with this recipe. I followed it exactly. I use a Crock Pot Slow Cooker 7 qt and had it on low for 6.5 hours. I have never seen chicken shred so beautifully. I used forks to pull the meat apart. There was no need for anything more advanced with how tender the chicken cooked. I am very pleased and will be using this in the future with my own renditions like adding different spices or rubs to make something flavorful. I reheated the chicken with a little touch of water to keep moisture and an extra sprinkle of salt and pepper for taste.
Ashley Fehr says
Thanks Felissa! I’m so glad you liked it!
Alexis says
Hello
I have had such a hard time with crock pot shredded chicken! I only want to cook 2 large breasts (about 1 to 1.5 lbs). How much broth should I use and how long on low should I cook it for? And if I were to do it on high, how long? Is low or high preferable? Thanks a ton!
Ashley Fehr says
Hi Alexis! I prefer to cook on low with chicken breasts for the best results and I don’t think the recipe or cook time would change much from this recipe here, though you may find they cook a little faster. I would check at the 4-5 hour mark and then cook longer if needed!
Monique Stratton says
Do cooking times vary btwnfresh and frozen chicken breast?
Ashley Fehr says
Yes, I don’t really recommend using frozen though it can be done. I don’t know exact cook times for frozen, but I would guess you’d want to add a couple more hours.
Lisa A Langston says
This is a VERY strange comment, but I am VERY particular about blood coming out of meat. Do you take out the blood that comes out of the chicken before you shred it or just leave it?
Ashley Fehr says
I have never had any issues with blood coming out of chicken breasts.
Marilyn says
Sounds good, but has anyone made chicken salad with this?? Will it change taste, as I usually don’t put anything on chicken when I cook it for chicken salad except salt/pepper.
Thanks!! Just curious
Ashley Fehr says
You can make this with just salt and pepper if you prefer Marilyn! It won’t change the taste much but will add some flavor so you may want to adjust the seasoning of your salad.
Jessica Ann Berry says
I make chicken salad with this recipe all the time. It’s my boyfriend’s favorite!
Ashley Fehr says
I’m so glad to hear that Jessica!
Sean C. says
Thank you for this recipe! I will be using this for meal prepping since I am on somewhat of a competition diet and I eat about 30 to 36 ounces of chicken a day. 😁
Ashley Fehr says
This is such an easy way to cook a lot at once!
Jill says
I use my hand mixer to shred the chicken – takes less than a minute!
Ashley Fehr says
It’s definitely a quick way to do it! I prefer bigger shreds so I like to do mine with a couple of forks 🙂
Nicolee says
I made this yesterday with 3 chicken breasts for 3 hours and it turned out just fine but I think the next time I will cook it at 2.5 as I think my slow cooker cooks pretty fast. It’s a great recipe and so nice to have shredded chicken on hand as there are so many things you can do with it. Thanks for a great recipe!
Ashley Fehr says
Thanks Nicole! And thanks for your tip about the cook time! It definitely depends a lot on your slow cooker.
Nicolee says
I already posted a comment for this recipe but I have to post one more. This is absolutely the best recipe!! I’ve made it several times now and it always comes out so nice and tender. I tried so many other recipes but the chicken was always dry or chewy. There are so many possibilities with this recipe and I can’t thank you enough for it. I also drizzle some of the juices from the crockpot over the shredded chicken and that keeps it very moist until ready to use. Thank you!!
Ashley Fehr says
Thanks Nicolee! It makes me so happy to hear that!
Jameelah says
I tried this recipe last night when I was trying to make my buffalo chicken dip and it made my life so much easier ! I usually just get a rotisserie chicken but it’s a pain to get the meat and skin off of the bone, and there’s practically no meat! I was able to make a bigger serving and the chicken wasn’t bone dry! Will be keeping this in mind for future meals! Thank you 🙂
Ashley Fehr says
Thanks for your comment Jameelah! I’m so happy to hear it turned out well for you!
Suzanne says
This is AMAZING! I always avoid boneless skinless chicken breast because I can’t stand how dry they are, even after the of prep work pounding them out. I put all 8 breasts into the crockpot, added broth and seasonings and voila! I made enchiladas the first night, chicken in gravy with biscuits the second night, and chicken quesadillas the third night. I fed my family of 7 a healthy meal three times with very little work. If I could leave 10 stars I would!!
Ashley Fehr says
That makes me so happy to hear that Suzanne! It is our favorite all purpose shredded chicken for sure, and so easy!
Katelyn says
Hi, Im new to using a crock pot! Would I need to adjust the recipe if using frozen chicken breast?
Ashley Fehr says
I’ve never done it with totally frozen chicken breasts but I’m sure it can be done! You’ll definitely need to cook longer though. I’m not sure the exact cooking time but I would probably cook 8 hours at least if the crock pot is pretty full.
ashley says
I’ve done a similar recipe with frozen before. On high for 4-5 hours worked prefectly!
Dawn says
I tried this with totally frozen chicken breasts on high for 3 hrs. It was so good! Tender and flavorful. My chicken is normally dry and bland. Thx for this!
Ashley Fehr says
Thanks Dawn! It makes me so happy to hear that!
Kara Cook says
I love having cooked chicken on hand for last minute meals. I have a baked version that I love, but I’ll have to give this one a try. Sometimes I just don’t want to turn on the oven and heat up the house. Thank you!
Ashley Fehr says
Definitely! The slow cooker can be so handy!
Jennifer says
We LOVED This recipe!
Ashley Fehr says
I’m so happy to hear that!
Jessica says
Yum this was amazing! Thank you!
Ashley Fehr says
Thanks Jessica!
Aimee Shugarman says
Such and easy recipe!
Ashley Fehr says
The best way!
Lexee says
Looks amazing! Perfect for meal prepping!
Ashley Fehr says
Yes definitely great for that!
Betty Greeley says
How much should the chicken breasts weigh?
Ashley Fehr says
The recipe is very flexible and will work well with any size of chicken breasts, but mine are usually around 6-8 oz.
Marcia says
Hello, I am hoping to make this this weekend. However I want to only make 2 chicken breasts (probably 1lb) on a 2qt slow cooker. Would I need to decrease the cooking time to ‘find the sweet spot’? If so, what us your estimate?
Ashley Fehr says
Hi Marcia! I wouldn’t necessarily reduce the cook time, but I would reduce the seasoning. I’d maybe use about half of the seasoning, as you don’t want it to be overly salty! I hope that helps 🙂