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.
– 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
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.