Crockpot Shredded Chicken (Slow Cooker)

This Crockpot shredded chicken is the ultimate all-purpose recipe. With just a few simple ingredients and minimal prep, you’ll have tender, flavorful chicken ready to use in tacos, wraps, casseroles, salads, or grain bowls. It’s an easy, hands-off way to meal prep protein for the week or stock your freezer with ready-to-use shredded chicken.

Why You’ll Love This Recipe

This slow cooker shredded chicken is effortless, versatile, and freezer-friendly. The seasoning blend is simple yet flavorful, allowing the chicken to pair with a variety of cuisines. It’s a fantastic base recipe to keep on hand for busy weeknights, meal prep, or when you need a quick addition to your favorite dishes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken breasts

• Chicken broth

• Salt

• Black pepper

• Garlic powder

• Onion powder

Directions

1. Place chicken breasts in the bottom of the slow cooker.

2. Pour chicken broth and seasonings evenly over the chicken.

3. Cook on low for 6–8 hours or on high for 3–4 hours.

4. Remove chicken from the slow cooker and shred with two forks.

5. Use immediately in your favorite recipes or allow to cool before portioning into freezer bags.

Servings and timing

Servings: About 6 cups shredded chicken
Prep Time: 5 minutes
Cook Time: 6 hours
Total Time: 6 hours 5 minutes

Variations

• Spicy: Add chili powder, smoked paprika, or a pinch of cayenne for heat.

• Mexican-Inspired: Use taco seasoning and lime juice for shredded chicken perfect for tacos or enchiladas.

• Italian: Add Italian seasoning and a splash of white wine for chicken that pairs well with pasta.

• BBQ: Stir in your favorite barbecue sauce after shredding.

• Herb-Lemon: Add dried thyme, rosemary, and lemon zest for a bright flavor profile.

Storage/Reheating

Refrigerate shredded chicken in an airtight container for 4–5 days. For longer storage, freeze cooled chicken in zip-top bags for up to 2 months. To reheat, warm gently on the stovetop with a splash of broth, or microwave until heated through.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs work well and add extra juiciness.

Do I need to sear the chicken first?

No, the slow cooker does all the work—no searing required.

Can I double this recipe?

Yes, as long as your slow cooker is large enough to hold the chicken in an even layer.

How do I prevent the chicken from drying out?

Use enough broth and cook on low for best results. Avoid overcooking.

Can I make this recipe with frozen chicken?

Yes, but cooking time will increase. Be sure the chicken reaches 165°F internally.

What’s the best way to shred chicken?

Two forks work well, but you can also use a hand mixer or stand mixer for faster shredding.

Can I use this chicken for meal prep?

Absolutely—it’s perfect for prepping protein for the week.

What dishes can I make with shredded chicken?

Tacos, quesadillas, salads, soups, casseroles, wraps, grain bowls, and more.

Can I add vegetables to the slow cooker?

Yes, onions, bell peppers, or carrots can cook alongside the chicken.

How do I reheat frozen shredded chicken?

Thaw overnight in the fridge, then reheat in a skillet with a splash of broth or in the microwave.

Conclusion

Crockpot shredded chicken is a true kitchen staple—flavorful, versatile, and incredibly easy to prepare. With just minutes of prep, you’ll have tender chicken ready to use in countless recipes or to freeze for later. It’s the kind of recipe you’ll return to again and again for effortless weeknight meals.