Crockpot Shredded Chicken – The Cookie Rookie®
Perfect for meal prep, this Crockpot Shredded chicken is flavorful and great for soups, stews, chilis, salads and so much more. Just pop chicken breast in the slow cooker and voila! Delicious all-purpose chicken!
Crockpot Shredded Chicken Breast
Crockpot shredded chicken breast is one of the most useful recipes you can have in your cooking arsenal! It’s so easy to make, and totally hands-off.
Seasoned chicken breast are made tender in the slow cooker so they’re easy to shred or pull. Then it can easily be used in so many dishes. Rustle up a batch for your meal plan and use it for appetizers, lunch or dinner!
Looking for other chicken recipes? Why not also try my BLT Chicken and Rice Skillet and my Crispy Chicken Thighs!
Why You’ll Love this Crockpot Chicken Breast Recipe:
- EASY: Only a handful of ingredients needed, just throw in the crockpot.
- FLAVORFUL: Seasoned with garlic powder and Italian herbs, the chicken packs a flavor punch!
- VERSATILE: Shredded chicken can be prepped in advance and used in anything from tacos to soups!
All purpose, melt in your mouth chicken that’s packed with proteins and flavor, then shredded to perfection so it’s ready for any recipe.
Just a few steps and a few kitchen-free hours stand between you and the perfect chicken. Set the slow cooker and let it do all the work for you!
How to Make Crockpot Shredded Chicken
Be sure to see the recipe card below for full ingredients & instructions!
- Place your chicken in the crockpot, season and cover with broth.
- Cover and cook.
- Shred the chicken, and use or store as desired
Yes, that is exactly what the crockpot is for! It is perfectly safe to put raw chicken in a crockpot in order to cook it.
Boneless chicken breasts are great because they are easier to shred and cook faster, but bone-in stays moist and has more flavor. Either way, skinless chicken is the way to go.
No, you cannot cook chicken from frozen in the crockpot. This puts the chicken in the temperature danger zone for too long, which could lead to harmful bacterial growth that could make you sick. Fully defrost before putting it in the slow cooker.
The key to moist chicken, regardless of whether you use bone-in or boneless, is to cook the chicken on low heat for longer. Cook the chicken in a single layer to avoid uneven cooking, and toss the shredded cooked chicken in its juices before serving.
There are many great ways to shred chicken. I like the two-forks method (pull forks through the chicken in opposite directions) because it’s easy and everyone has forks. You could also invest in meat shredding claws or shred the meat in the bowl of a stand mixer fitted with the paddle attachment.
Serving Suggestions
This easy crockpot shredded chicken recipe is so versatile, you can use it in so many ways. Here’s some favorites:
This recipe can be a total lifesaver, when it comes to throwing together a healthy, hearty meal! And it’s a must for weekly meal prep!
Storage Instructions
Store leftover shredded chicken in an airtight container or Ziplock bag in the refrigerator for up to 3 days.
Freezing Instructions
To freeze crockpot shredded chicken breasts, portion the shredded chicken into one large or several small Ziplock bags, seal, then press the chicken into a flat, even layer. Lay in the freezer until solid, then store for up to 3 months.
Seasoning Variations
You can customize this crockpot shredded chicken by changing up the Italian seasoning. Try:
Shredded chicken in the slow cooker comes out perfectly tender and it’s just so useful! From healthy salads to hearty pies, you won’t run out of dishes to use this in. This recipe makes a good batch, perfect for meal prep.
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Crockpot Shredded Chicken Recipe
Prep: 5 minutes
Cook: 6 hours
Total: 6 hours 5 minutes
Perfect for meal prep, this Crockpot Shredded chicken is flavorful and great for soups, stews, chilis, salads and so much more. Just pop in the slow cooker and voila!
Instructions
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Place chicken breasts into a crockpot. Season with salt, pepper, garlic powder, and Italian seasoning. Pour the broth over the chicken.
3 pounds boneless, skinless chicken breasts, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon garlic powder, ½ teaspoon Italian seasoning, 1 cup low sodium chicken broth
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Cover and cook on low for 6-8 hours, or high for 3-4 hours.
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Transfer the chicken to a bowl and shred it with two forks. Use or store as desired.
Becky’s tips
- The key to moist chicken is to cook the chicken on low heat for longer.
- Cook the chicken in a single layer to avoid uneven cooking.
- Toss the shredded cooked chicken in its juices before serving.
Storage: Store crockpot shredded chicken in an airtight container or Ziplock bag in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Information
Calories: 200kcal (10%) Carbohydrates: 1g Protein: 37g (74%) Fat: 5g (8%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Trans Fat: 1g Cholesterol: 109mg (36%) Sodium: 352mg (15%) Potassium: 660mg (19%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 54IU (1%) Vitamin C: 2mg (2%) Calcium: 12mg (1%) Iron: 1mg (6%)