This Crockpot shredded chicken recipe is my little secret to an endless list of easy family dinners! I spice up some chicken breasts with my go-to seasoning blend, throw them in the slow cooker until they get perfectly juicy and tender, then shred them up to use in all kinds of meals. Hundreds of rave reviews have made this Crockpot chicken breast one of my most popular recipes, so I know it’s a winner!
Top Reader Reviews
This recipe has been a solid meal prep staple for me for a couple of years now. It pairs perfectly with almost everything. A MUST TRY!
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This was very good and very easy! Will make it again!
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Slow Cooker Shredded Chicken Breast
These slow-cooked chicken breasts are just right for shredding. They’re tender, moist, and ultra juicy, which means the meat pulls apart like a dream! It’s the perfect base for any dinner or meal prep recipe, and doesn’t require an extra trip to the grocery store. Chicken breasts, chicken broth, and a simple spice list are the only ingredients needed for this Crockpot recipe. Boneless, skinless chicken breasts are best for shredding, but boneless thighs will also work well with this method. I like to swap the spices for my chicken seasoning blend when I want a little sweet and smoky twist!
+ A Note From Me +
I’m not kidding when I say this Crockpot shredded chicken is my most-used recipe! I cook a batch almost every week to make sure that I always have some cooked chicken on hand for meal prepping. A lot of my recipes call for leftover chicken because that’s what makes dinner time the easiest for me, so having this ready to go saves me so much time on weeknights!
Crockpot Shredded Chicken Breast Recipe
Equipment
- Crockpot
Ingredients
- 3 pounds boneless, skinless chicken breasts (*)
- 2 tablespoons olive oil
- ½ cup low-sodium chicken broth (**)
Seasonings:
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon ground paprika
- ½ teaspoon Italian seasoning (or another dried herb blend)
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
Instructions
- Combine kosher salt, onion powder, ground paprika, Italian seasoning, garlic powder, and black pepper in a small dish.1 teaspoon kosher salt, ½ teaspoon onion powder, ½ teaspoon ground paprika, ½ teaspoon Italian seasoning, ¼ teaspoon garlic powder, ¼ teaspoon ground black pepper
- Place chicken breasts in the slow cooker.3 pounds boneless, skinless chicken breasts
- Rub the seasoning blend and olive oil over the chicken breasts.2 tablespoons olive oil
- Pour chicken broth into the slow cooker.½ cup low-sodium chicken broth
- Cook on HIGH for 2-4 hours; or on LOW for up to 8 hours, until the chicken reaches 165°F internally.
- Slice or shred the chicken breasts with two forks, by hand, or in the bowl of a stand mixer fitted with the paddle attachment.
- Use shredded chicken to make sandwiches, tacos, enchiladas, casseroles, meal prep, or use as you like.
Notes
- Chicken breasts are fully cooked and safe to eat once they reach an internal temperature of 165°F.
- I use this Crockpot recipe most often for shredding, but the chicken breasts can be eaten without shredding if you prefer. A quick pan-sear after the slow cooker will give them a beautiful texture!
- I find it easiest to shred my chicken directly in the slow cooker for convenience. I let it cool for a couple of minutes, use two forks to pull the meat apart, then stir it up in the broth and juices in the pot to make it nice and moist before serving.
- Allow your chicken to cool slightly before shredding, but not completely. Warm chicken is much easier to shred.
- Arrange chicken on the bottom of the pot in a single layer for best results.
- I recommend a 4-6 quart Crock Pot for 3 pounds of chicken breasts. If your slow cooker is too full, it will take longer to heat and cook. So if you want to make a larger amount, it’s best to use a larger cooker.
- It is not considered food-safe to cook chicken breasts from frozen in a slow cooker, because it leaves them in the “danger zone” for too long. It’s best to thaw chicken breasts before cooking.
- Seasoning Ideas: Use Italian seasoning, chicken seasoning, cajun seasoning, taco seasoning, or any mix of herbs and spice you prefer.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
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Perfectly Cooked Chicken!
I want to avoid overcooked chicken breast at all costs, because it quickly becomes tough, dry, and chewy. You might be worried about this when making chicken in a Crock Pot, but cooking with this low and slow method actually helps prevent that problem.
For boneless chicken breasts, 3 hours on HIGH is the sweet spot, or 4-5 hours on LOW. That’s when I peek into my slow cooker and check the temperature of the chicken breasts, to see if it’s ready. I prefer to remove the chicken closer to 160-162°F and let it rest for 15 minutes (until it reaches 165°F) before shredding.
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How to Make Shredded Chicken in a Crock Pot Step by Step
Mix the Seasoning Blend: Make the chicken seasoning by combining 1 teaspoon of kosher salt, ½ teaspoon of onion powder, ½ teaspoon of ground paprika, ½ teaspoon of Italian seasoning, ¼ teaspoon of garlic powder, and ¼ teaspoon ground black pepper. Feel free to adjust the spices to your taste.
Add Ingredients to the Crockpot: Place 3 pounds of boneless, skinless chicken breasts in a single layer in the slow cooker. Rub 2 tablespoons of olive oil over the chicken breasts, then evenly distribute the seasoning blend and rub into the chicken. Then pour ½ cup of chicken broth over the chicken. You can use water, another broth or liquid if you prefer, but chicken broth gives it the best flavor in my opinion.
Cook the Chicken: Set the Crockpot to cook chicken breasts on HIGH for 2-4 hours; or on LOW for up to 8 hours. Chicken breast is done when it reaches 165°F internally.
Shred the Chicken: The cooked chicken breast can be served as is straight from the slow cooker. Or you can shred the chicken breasts with two forks, by hand; or in the bowl of a stand mixer fitted with the paddle attachment. It’s ready to eat, use in other recipes, or store for meal prep!
How to Store, Freeze, and Reheat
Let cooked shredded chicken cool before storing in an airtight container or resealable bag.
- Fridge: Keep in the refrigerator for 3-4 days.
- Freezer: Keep in the freezer for up to 3 months. Let it thaw overnight in the refrigerator before reheating. I recommend portioning shredded chicken into resealable bags so you can freeze it flat and save storage space; and so you have easy-to-thaw portions ready to use in weekly meal prep.
- Reheat: To reheat shredded chicken, place it in a baking dish, add a small amount of liquid, and heat for 15-20 minutes in a 350°F oven. Or reheat it in the microwave, covered with a few tablespoons of water or chicken broth, in 30-second increments until warmed through.
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