Easy Crockpot Shredded Chicken
I have had a ton of questions sent in about making your own shredded chicken for some Family Fresh Meals recipes. My Avocado Chicken Salad, Cheesy Hot Wing Dip and Greek Yogurt Chicken Salad seem to be the your favorites 🙂
After sending out many emails answering this question, it occurred to me that it would be MUCH easier to simply do a post on how to make Easy Crockpot Shredded Chicken!
This Slow Cooker Shredded Chicken is pretty much the easiest recipe ever! All you have to do is throw your chicken and spices in the crockpot and go about your day. A few hours later, you have flavorful, moist shredded chicken that you can use throughout the week for salads, sandwiches, wraps, or any of those recipes I mentioned above. It’s really is one of my favorite recipes.
TOOLS USED FOR THIS EASY CROCKPOT SHREDDED CHICKEN
Slow Cooker: This slow cooker works great for this recipe
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You can substitute chicken broth with vegetable broth or even water in a pinch. If using water, consider adding extra seasoning to maintain flavor.
No, you can use other cuts of chicken such as thighs. However, cooking times may vary, and these cuts are generally more forgiving with longer cooking times due to their higher fat content.
For a low-sodium version, use low-sodium or no-salt-added chicken broth and reduce the added salt. You can also look for low-sodium versions of the all-purpose seasoning or make your own blend without added salt.
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 2-3 months. Reheat thoroughly before serving.
Using a hand mixer is an efficient way to shred cooked chicken. Once the chicken is fully cooked and still warm, transfer it to a large bowl. Using a hand mixer on a low setting, begin to mix the chicken. The beaters will pull the meat apart, shredding it quickly and evenly. This method works best when the chicken is tender and moist. Be sure to use the mixer gently to avoid over-shredding or turning the chicken mushy. This technique saves time and effort compared to shredding with forks.
If you don’t have a mixer, using 2 forks is the next best way.
How to Make Easy Crock Pot Shredded Chicken
- 2 lbs boneless, skinless chicken breast (about 4 large chicken breasts)
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 cup chicken broth
- 1 tsp all purpose seasoning (such as Mrs. Dash) – if you cannot find this, you can replace with 1/2 tsp of oregano & 1/2 tsp of onion powder
Easy Crockpot Shredded Chicken
- Place all ingredients into your crockpot and cook on HIGH for 3-4 hours or LOW for 5-6 hours. (These times are for fresh chicken. If you are using frozen, you will need to use the greater of the cooking times)
- When cooking time is up, remove chicken from crockpot and place in a large bowl. Shred chicken using two forks. Use right away, or it can be stored in a sealed container and refrigerated for 3-4 days or frozen for up to 2 months.
Variations & Additions
Herb Infusion: Add fresh herbs such as rosemary, thyme, or sage for a more aromatic flavor. Place whole sprigs on top of the chicken before cooking and remove before serving.
Citrus Twist: Include slices of lemon, lime, or orange to infuse a subtle citrus note. This adds a refreshing zest that complements the chicken well.
Spicy Kick: If you enjoy heat, add crushed red pepper flakes, diced jalapeños, or a spoonful of chili paste to the crockpot for a spicy version.
Creamy Transformation: After the chicken is cooked, remove it and mix in a cup of cream or coconut milk into the broth. Stir in a tablespoon of cornstarch dissolved in water to thicken the sauce for a creamy dish.
Mediterranean Style: Include olives, capers, and sun-dried tomatoes for a Mediterranean flair. Sprinkle with feta cheese before serving for added flavor.
Asian Influence: Swap the all-purpose seasoning for a blend of soy sauce, ginger, and a hint of brown sugar. Add a dash of sesame oil and garnish with green onions and sesame seeds.
BBQ Version: Mix in your favorite BBQ sauce with the chicken broth before cooking. This will create a sweet and tangy BBQ chicken perfect for sandwiches or topping salads.
Indian Curry: Stir in curry powder, a bit of turmeric, and a can of diced tomatoes for an Indian-inspired dish. Serve with rice and naan bread.
Vegetable Medley: Add chopped carrots, celery, and potatoes at the beginning of cooking for a hearty one-pot meal.
Mexican Style:Use taco seasoning instead of all-purpose seasoning. Add canned black beans and corn in the last hour of cooking. Serve with tortillas or over rice.
What are you going to do with all that Easy Crockpot Shredded Chicken?
- Avocado Chicken Enchiladas
- Easy Chicken Tetrazzini
- Cheesy Hot Wing Dip
- Homemade Chicken Pot Pie
- Greek Yogurt Chicken Salad
- Buffalo Chicken Pasta Salad
- Avocado Chicken Salad
- King Ranch Chicken Casserole
- Buffalo Chicken Bombs
Easy Crockpot Shredded Chicken
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Ingredients
- 2 lbs boneless skinless chicken breast (about 4 large chicken breasts)
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 cup chicken broth
- 1 tsp all purpose seasoning such as Mrs. Dash – if you cannot find this, you can replace with 1/2 tsp of oregano & 1/2 tsp of onion powder
Instructions
- Place all ingredients into your crockpot.
- Cover and cook on HIGH for 3-4 hours or LOW for 5-6 hours. (These times are for fresh chicken. If you are using frozen, you will need to use the greater of the cooking times)
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Post updated September 2020
I was planning on making taco salads for just the two of us tonight, and had only gotten 2 big chicken breasts out to dethaw. Would you suggest I cut the time in half for cooking them, or maybe an hour or so less and just watch them so they don’t overcook?
Yes, I think that would be a good idea Courtney 🙂
Wow! So easy! =) What size crockpot did you use?
I’m planning on making this with frozen chicken breasts. What time and setting do you recommend?
Does the broth need to cover the chicken? Or does it just cover the bottom of the crockpot and bottom of chicken?
No, it doesn’t need to cover the whole breasts.
Sounds delicious! I’d like to try this with bone-in chicken breasts. What adjustments should I make?