Every meal prepper needs a reliable shredded chicken recipe. Even if you don’t batch cook, making shredded chicken in the slow cooker is simple and versatile. The slow cooker is ideal for producing tender, juicy shredded chicken that works in a wide variety of meals.
What’s to Love About This Recipe
- This is a flexible base recipe for many dishes. A prepared batch saves time, energy, and stress on busy days.
- Setup takes under five minutes, and one batch makes enough shredded chicken for several meals.
- Using chicken broth instead of only water keeps the meat flavorful while leaving the chicken neutral enough to season later for soups, salads, casseroles, tacos, and more.
- Having cooked protein on hand makes it easier to eat healthy at home instead of turning to takeout. Preparing shredded chicken ahead is always worth the small effort.
Ingredients Needed
Just two ingredients are required for basic slow cooker shredded chicken.
- Chicken breasts – Use boneless, skinless chicken breasts. Thaw completely before cooking if frozen. This recipe uses about 2 pounds in a 3-quart slow cooker.
- Chicken broth – Broth keeps the chicken moist and adds flavor. Bone broth is an excellent option for extra nutrients and richness.
How to Make Shredded Chicken in the Slow Cooker
- Add the chicken breasts and enough chicken broth to mostly cover them.
- Cover and cook on high for 3–4 hours or on low for 6–8 hours, depending on your schedule and appliance.
- Remove the cooked chicken and shred with two forks, meat forks, or a mixer if preferred.
Pro Tips
- Make sure the chicken is covered with broth while cooking to prevent dryness.
- A 3-quart slow cooker works for this amount. You can halve or double the recipe to fit larger or smaller cookers.
- Always thaw chicken before slow cooking. Starting with frozen chicken risks prolonged time in the temperature “danger zone.”
- Chicken is done at an internal temperature of 165 °F and should shred easily. If it’s still firm, cook a bit longer.
- Shred with forks, meat forks, or a mixer once the chicken is fully cooked and tender.
Recipe Substitutions and Variations
- Substitute boneless, skinless chicken thighs using the same method. Thighs are richer and work especially well in saucier dishes, sandwiches, and stews.
- Keep the chicken plain for flexibility, or add seasonings directly to the slow cooker for a ready-to-use flavored protein. Popular choices include taco seasoning, garlic and herb blends, Cajun seasoning, or Italian dressing mix.
- If you prefer pieces instead of shredded meat, you can dice the cooked chicken with a sharp knife.
How to Serve Shredded Chicken
Shredded chicken is extremely versatile. Use it in soups, casseroles, tacos, wraps, salads, sandwiches, nachos, or over pasta. Heat a portion with your favorite sauce for a quick meal, or mix with chopped vegetables and a dressing for an easy chicken salad.
Storing and Reheating
Let the chicken cool completely before storing. Refrigerate in airtight containers for up to three days. For freezing, portion the chicken into 1/2- or 1-pound packages so it’s easy to measure for future recipes, and freeze up to three months. Thaw and reheat according to your intended recipe.
Simple Slow Cooker Shredded Chicken
Jennifer Draper
This slow cooker method yields tender, juicy shredded chicken that pairs with countless recipes and meal-prep plans.
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Equipment
- Slow cooker
Ingredients
- 2 pounds boneless skinless chicken breasts
- 3 cups chicken broth
Instructions
- Add the chicken and broth to the slow cooker.
- Cover and cook on high for 3–4 hours or on low for 6–8 hours.
- Remove the chicken and shred with forks or a mixer.
Notes
- Cool completely before refrigerating. Store in the fridge for up to 3 days or freeze for up to 3 months. Divide into ½- or 1-pound portions for easy thawing.
- Always start with thawed chicken to ensure safe, even cooking.
- Cooking time will vary with the size of the breasts—adjust as needed.
- Chicken is done at 165 °F and should pull apart easily with a fork.
- Keep the meat covered by broth while it cooks to avoid dryness.
Nutrition
Calories: 143 kcal
Carbohydrates: 1 g
Protein: 26 g
Fat: 3 g
Carbohydrates: 1 g
Protein: 26 g
Fat: 3 g
Slow Cooker Shredded Chicken FAQs
- Can chicken be overcooked in the slow cooker? Yes. Once the chicken shreds easily, remove it from heat to avoid drying or overcooking.
- What if my slow cooker chicken doesn’t shred easily? Cook for an additional 30–60 minutes, then check again. Adjust time based on thickness and size.
- Is it better to cook the chicken on low or high? Both settings work. Choose based on how much time you have; the final result is similar.
- Can shredded chicken be made in the Instant Pot? Yes. Place chicken and broth in the Instant Pot, seal, and cook on high pressure for 10–12 minutes (depending on size), then allow a 10-minute natural release before shredding.
More Slow Cooker Chicken Recipes
- Slow Cooker Chicken Parmesan
- Slow Cooker Mexican Chicken
- Slow Cooker Chicken and Gravy
- Slow Cooker Chicken Wings
- Simple Chicken Spaghetti in the Slow Cooker
- Slow Cooker Chicken Taco Soup