How to Make Slow Cooker Shredded Chicken
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This easy slow cooker shredded chicken recipe is one you’ll want to make on repeat. Shredded chicken is the perfect ingredient for quick and healthy meals, and when it’s made in a slow cooker, it’s practically effortless. The result is tender, juicy chicken that works in sandwiches, salads, casseroles, tacos, wraps, or quesadillas. With just a handful of ingredients and a simple set-it-and-forget-it method, this recipe makes meal prep a breeze.
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Why you will love this recipe
- Uses minimal ingredients: water, chicken, salt and pepper.
- No special tools to shred, just two forks and a quick shred will help to keep the texture tender.
- Perfect for meal prep, store in fridge for up to 4 days or freeze for up to 4 months.
- Save cooking liquid for soups, or stews for extra flavor.
Here is what you will need
Ingredients
- Boneless chicken breast, chicken thighs or bone in.
- Water
- Sea salt and pepper
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How to make Crockpot shredded chicken
Scroll down to the recipe card for detailed instructions and ingredient amounts.
- Put the boneless chicken breasts into the slow cooker. Season it with sea salt and black pepper and a splash of water just to cover the bottom of the pot.
- Cover and cook on low heat for 3 to 4 hours.
- Transfer cooked chicken to a cutting board and shred it with two forks.
Tips
- Cooking time can vary depending on the model of your slow cooker. The chicken should be at in internal temperature of at least 165°F.
- Bone in chicken will take longer to cook, plan on a little extra time and check the internal temperature ( at least 165°F) before shredding
- Avoid overcooking to keep the shredded chicken juicy; otherwise, it can dry out.
- Double or triple the batch in your slow cooker and freeze in meal-size portions.
- Don’t over-shred the chicken to maintain its texture.
Storage Tips
- For meal prep, refrigerate shredded chicken in an airtight container for up to 4 days.
- Freeze in airtight containers or freezer bags for up to 4 months. Cool to room temperature before freezing.
Flavor Ideas
Shredded chicken is versatile, making it perfect for a variety of flavor profiles. Here are some ideas to try:
- Mexican chicken: Add up to 1 tablespoon taco seasoning. Serve in tacos, burritos, quesadillas, or over rice.
- Garlic, lemon, and herbs: Use garlic powder, chopped fresh herbs, and the juice of one lemon. Great for salads, wraps, or chicken salad.
- Italian-style: Season with garlic, basil, oregano, onion powder, and a pinch of red pepper flakes. Toss the shredded chicken with crushed tomatoes or sauce and serve with pasta, on pizza, or in sandwiches.
Serving Idea
Add 1/2 cup of bbq sauce per pound of shredded chicken for an easy shredded crock pot barbecue chicken recipe.
Do you want more Crockpot inspiration? Check out these recipes.
Recipe FAQs
It is generally recommended to use thawed chicken in the slow cooker for even cooking and food safety. Use a meat thermometer and make sure that the chicken is cooked thoroughly and evenly to a temperature above 165°F.
Yes, you can mix different cuts, such as boneless chicken breasts and boneless chicken thighs. But keep in mind that cooking time may slightly vary for each type of chicken so ensure that all pieces have reached the proper internal temperature (165°F) before shredding. It is also not recommended to mix bone in with boneless cuts.
You can use the paddle attachment on your stand mixer or even a hand mixer to shred the chicken and run it at low speed until it is shredded. But I like to keep it simple and find that two forks are the easiest and best way to shred chicken.
Do you want more Crockpot inspiration? Check out these recipes.
You might like these slow cooker chicken recipes
- Slow cooker Mediterranean chicken
- Slow cooker healthy crack chicken
- Slow cooker chipotle chicken stew
- Slow cooker chicken Legs and potatoes
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Click on serving size to scale this recipe
Slow cooker shredded chicken recipe
Equipment
Ingredients
- 1 pound boneless chicken breasts
- water
- 1/8 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Place enough water into a slow cooker so that it just covers the bottom of the slow cooker.
- Place 1 pound boneless chicken breasts into the slow cooker, and season with 1/8 tsp sea salt and 1/8 tsp black pepper. Cover and cook on low heat for 3 to 4 hours. Internal temperature should be at least 165 degrees f.
- Remove the chicken from the slow cooker and shred it with two forks.
Notes
- Cooking time can vary depending on the model of your slow cooker. The chicken should be at in internal temperature of at least 165°F.
- Bone in chicken will take longer to cook, plan on a little extra time and check the internal temperature before shredding.
- Avoid overcooking to keep the shredded chicken juicy; otherwise, it can dry out.
- Save the cooking liquid for soups, stews, or grains.
- Double or triple the batch in your slow cooker and freeze in meal-size portions.
- Don’t over-shred the chicken to maintain its texture.
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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