This Crockpot Shredded Chicken is easy, flavorful and a great way to meal prep for the week ahead! How to make slow cooker shredded chicken including tips, tricks and additional recipes.
Looking for more ways to cook shredded chicken? Try this Instant Pot Shredded Chicken, this stovetop Shredded Chicken or see my 30+ Shredded Chicken Recipes for more inspiration!
Table of Contents
- Reader Rating
- Why we love this Slow Cooker Shredded Chicken:
- Ingredients needed:
- How to make Crockpot Shredded Chicken:
- Slow Cooker Shredded Chicken FAQs
- Tips for making this easy Crockpot Shredded Chicken:
- How to shred chicken:
- Ways to use Shredded Chicken:
- Variations on this Crockpot Pulled Chicken:
- Crockpot Shredded Chicken Recipe
It was high time for this Crockpot Shredded Chicken to join my family of easy meal prep recipes. It’s one of my favorite recipes when we’re short on time!
I’ve realized how important it is to have a collection or super practical, easy recipes for kitchen basics that will make your life a hundred times easier through the week.
As moms and dads and adults who have a million things on our plates, recipes like this Slow Cooker Pulled Chicken, this easy Baked Chicken Breast, these Dump and Go Slow Cooker Recipes and these Easy Crockpot Meals are the best way to get dinner on the table.
Reader Rating
“I made this today I am so amazed by it. So tasty and easy. I will make probably every week now. I’m so impressed.” Sue
Why we love this Slow Cooker Shredded Chicken:
- It’s versatile: 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! 😉
- It’s great for making ahead: Easy meal prep makes these busy days much more manageable!
- It’s customizable: you can easily use your favorite seasonings blends or spices to jazz it up! Try taco seasoning, Creole, Cajun, or something else!
Ingredients needed:
- Chicken breasts: I prefer to use boneless skinless chicken breasts but you could also use boneless skinless chicken thighs if you prefer. If you would like to use bone-in chicken, you’ll want to add a couple hours to the cook time.
- Chicken broth: I always choose low sodium chicken broth so that I can add salt according to our tastes. If you are using a salted broth, you may want to reduce the amount of seasoning salt added.
- Seasoning salt: seasoning salt is one of my favorite all-purpose seasonings — it packs a lot of flavor in one bottle! If you don’t have any, you can add salt, paprika, garlic powder and onion powder.
- Italian seasoning: I love the herby flavor of Italian seasoning and I think it goes well with most flavors. Feel free to reduce or omit according to your tastes and your uses.
- Black pepper: adds a bit of heat to balance out the flavors.
How to make Crockpot Shredded Chicken:
Here are a few step by step photos to guide you! See the full recipe down in the recipe card.
- Add chicken to the bottom of the crockpot (I use my 2.5 quart when I am making 4-6 chicken breasts, and my 4 or 6 quart slow cooker when making more than that).
- Add broth and seasonings and give everything a stir.
- Cover and cook on low until tender and cooked through (roughly 3-4 hours) — it may be cooked before it is fall apart tender, so don’t be afraid to let it cook for a couple extra hours on low so that it shreds easily.
- Open lid and shred in the juices, or shred on a cutting board and add back to the juices after shredding.
Slow Cooker Shredded Chicken FAQs
The crockpot pictured here is a 2.5 quart casserole crock — it’s one of my favorites! It’s a great size for a family of 3-5. It works great for 4-6 chicken breasts.
If you’re looking to do a big batch, I recommend a 4-6 quart slow cooker.
The answer is yes, but you might not want to. Overcooked chicken tends to be dry and unappetizing. The slow cooker is a forgiving environment but even so, 8 hours or more is a long time for chicken to cook.
If you want to let your chicken cook longer than the recipe calls for, I recommend choosing a smaller crockpot and filling it to the 2/3 point. A fuller crockpot will cook more slowly.
It’s likely that it hasn’t cooked long enough to shred. While chicken breasts are often cooked through in just 2 hours on low, I like to let them cook a little longer if I plan to shred them so that they are fall-apart tender.
Don’t overcook! It’s important to hit that sweet spot between “tough and hard to shred” and “dry and overcooked”. Thankfully, the crockpot is one of the best ways to get juicy chicken.
I think it is always better to cook on low if you can, but cooking on high is an option if you are pressed for time.
No! The liquid in the crockpot creates steam that will cook the chicken and keep it moist even if it is not covered in liquid.
Absolutely! Leftover cooked chicken can be frozen in an airtight container or zip-top freezer bag for up to 6 months.
Tips for making this easy 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. With slow cooker chicken recipes, you really want to be sure you hit the sweet spot between “just enough” and “dry and unappetizing”.
- Use boneless chicken breasts or boneless 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. The size affects the cooking time!
- 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 easy shredded chicken with a hand 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! You pick the easiest way for you.
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 😉
Ways to use Shredded Chicken:
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 meal planning 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 or classic chicken salad)
- 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 Chicken Alfredo 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
- Check out my complete list of 30+ Shredded Chicken Recipes here.
Variations on this Crockpot Pulled Chicken:
This is an easy recipe to customize! Try one of these delicious recipes to make it your own:
- Skip the Italian seasoning and add 2-3 teaspoons taco seasoning and some mild salsa for shredded chicken tacos or taco salad! (Go crazy and add a can of green chiles if you like!)
- Stir in some barbecue sauce and make BBQ Chicken sandwiches
- Stir in some buffalo sauce and serve it over Air Fryer Baked Potatoes or with nachos
Crockpot Shredded Chicken
written by Ashley Fehr
Ingredients
- 4 boneless skinless chicken breasts (about 2 lb)
- ¾ cup low sodium chicken broth
- 1 teaspoon seasoning salt (I use Lawry’s)
- ¾ teaspoon Italian seasoning
- ¼ 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 3-4 hours or high for 2-3 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.
Notes
- I recommend boneless, skinless chicken breasts or boneless, skinless chicken thighs for this recipe. You may be able to use bone-in chicken but it will take longer to cook.
- If you are using regular broth and not low sodium, you may want to reduce the added salt.
- Leftovers can be refrigerated for up to 4 days in an airtight container.
- Leftovers can also be frozen in a freezer-safe bag or container for up to 6 months, although it will have the best taste and texture if used in the first 3-4 months.
Nutrition Information
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Joey says
Hi Ashley, love the recipe so much. Can you please tell me what you would recommend for a cook time on high if I was to increase it to 8 breasts? And presumably 1 cup of broth vs half a cup, correct?
I have a 6 quart slow cooker, looking to double up since I’ve been eating it more than usual!
Thank you so much.
Ashley Fehr says
Hi Joey! With a 6 quart slow cooker I don’t think you’d have to change the cook time much at all. I usually cook 4 in my 2.5 quart slow cooker for 3 hours, so that’s double the meat in double the size 🙂
Cindy Rubek says
I am making ranch chicken tacos. Using Chicken Taco Seasoning packet, packet of ranch dressing and chicken broth. Question – Could I substitute the chicken broth out for pineapple juice? Not sure if the flavor will blend well with the dry ranch packet. Thanks in advance.
Ashley Fehr says
Yes, I think that’s a great idea! Sounds delicious!
Angela says
How can I use this to add to your other slow cooker recipes that call for chicken? I just don’t know if their cooking times need to be adjusted as the chicken will already be cooked, yet the recipe calls for raw?
Love this recipe by the way!!
Ashley Fehr says
Hi Angela! It will depend on each recipe individually. If you comment on the recipe you are thinking of, I will try to help you out when I can!
Selin says
Really loved this. My partner and I have been looking for a good chicken alternative in our salads that doesn’t taste dry. This is a hit! Makes meal prep super easy!
Ashley Fehr says
Thanks Selin!
Annette says
I did try it and the seasonings made it really delicious! It’s also very tender. Can’t wait to use the chicken in a recipe. I added extra broth and got it a little too salty, but it has a wonderful flavor. I can dilute if necessary to cut down the saltiness. I froze the broth for future use. Thanks so much!
Ashley Fehr says
I’m glad you liked it!
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 🙂
Carrie says
Thank you for leaving the nutritional information, but what is a serving size?
Ashley Fehr says
One serving is half chicken breast, shredded.
Tanya Tissaaratchy says
I’m planning on making this tomorrow however I only have 3 chicken breasts. From your previous comments just to follow your recipe no adjustments needed. Should I adjust cooking time since it’s one less breast?
Ashley Fehr says
It may finish a little quicker but it probably won’t change much at all!
Crystal Martin says
Made this tonight and it was delicious. My husband is very picky with spices on his food and he loved it. The only thing I did different was I did half chicken breast and half chicken thigh to maintain moisture. I will definitely makes this again.
Ashley Fehr says
Thanks Crystal!
janet says
Trying this tomorrow but want to make chicken tacos. Do I still use the seasoning salt & the pepper & the chicken broth, along with the taco seasoning? Thank you!
Cathy says
Oh wow. This recipe was amazing! Even cooking on high the chicken was so juicy and flavorful! I used it for chicken and dumplings and it was perfect!
Ashley Fehr says
Thanks Cathy! I’m so happy to hear that!