Shredded chicken is a must for easy family dinners and I love to make it in my because it’s just so simple! I season some chicken breasts with a few basic herbs and spices (my go-to seasoning blend!), let it slow cook until it gets perfectly juicy and tender, then shred it up to use in all kinds of meals. This crockpot chicken breast is great for meal prep, and can be used to make tacos, sandwiches, salads, enchiladas, and so much more!
I’m not kidding when I say this Crock Pot Chicken is my most-used recipe! I cook a batch almost every week to make sure that I always have some shredded chicken breast on hand. You can eat it shredded, or leave it whole and use for so many meals throughout the week. A lot of my recipes call for pre-cooked or leftover chicken because that’s what makes dinner time the easiest for me, so having this prepped and ready to go ends up saving me so much time throughout the week!
What’s in this Crockpot Shredded Chicken Breast recipe?
Juicy, plump chicken breasts are slow cooked in chicken broth and spices to create the perfect base for any recipe!
- Chicken: Boneless, skinless chicken breasts are best for shredding, but boneless thighs will also work well.
- Seasonings: A combination of kosher salt, onion powder, ground paprika, Italian seasoning, garlic powder, and black pepper gives this shredded chicken just enough flavor without being overpowering.
- Olive Oil: Helps the seasonings stick to the chicken.
- Chicken Broth: Helps keep the chicken moist as it cooks in the slow cooker.
My Famous Seasoning Blend
I cook this shredded chicken in a Crockpot often, so I absolutely change up the seasonings from time to time to keep things interesting. Simply change out the herbs and spices, or use a seasoning mix, so that the chicken breasts match the dishes you’re planning to make.
Italian seasoning is a good classic flavor, but herbs de Provence, chicken seasoning, taco seasoning, cajun seasoning, or just about any seasoning you can think of will work! Throw in some cayenne pepper or red chili flakes if you want to add some heat. Lemon pepper is another of my favorite seasoning options for this slow cooker shredded chicken.
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How to Store and Reheat
Store cooked shredded chicken in an airtight container in the refrigerator for up to 3 days. Reheat shredded chicken in the microwave, covered with a few tablespoons of water or chicken broth, in 30-second increments until warmed through. Or use it as instructed in recipes that call for shredded chicken.
How to Freeze
Freeze slow cooker shredded chicken in an airtight container or resealable bag for up to 3 months. Let it thaw overnight in the refrigerator before reheating.
Notes and Tips
- I want to avoid overcooked chicken breast at all costs, because it becomes tough, dry, and chewy. So I always peek into my Crockpot and check the temperature of the chicken breasts a little early, to see if it’s ready for shredding. Once it reaches 165°F, it’s done!
- I prefer 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!
- I use this recipe to make shredded chicken tacos, shredded chicken enchiladas, crack chicken soup, and all kinds of meal prep recipes!
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!” – Emily
- “Absolutely loved the flavor and it was so juicy. Definitely will cook this again” – Carrie
Crockpot Shredded Chicken Breast
Ingredients
- 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
- 3 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- ½ cup low-sodium chicken broth
Equipment
- Crockpot
Instructions
- Combine the salt, onion powder, paprika, Italian seasoning, garlic powder, and 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 the chicken breasts in the slow cooker. Rub the seasonings and olive oil over the chicken breasts.3 pounds boneless, skinless chicken breasts, 2 tablespoons olive oil
- Pour the 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.
Notes
- Allow your chicken to cool slightly before shredding but don’t let it cool completely. Warm chicken is much easier to shred.
- Stir in some of the juices/broth to the shredded chicken, to keep it moist.
- If your crockpot is very full, remember, it will take longer to heat and cook.
- Adjust seasoning to taste. If you want the chicken for various dishes don’t go too heavy on spices and seasoning.
How to Make Shredded Chicken in a Crockpot Step by Step
Season the Chicken: Combine 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 of ground black pepper in a small dish. Next, place 3 pounds of boneless, skinless chicken breasts in the Crockpot, then rub 2 tablespoons of olive oil and the seasoning mix all over the chicken breasts.
Slow Cook the Chicken Breasts: Pour a ½ cup of low-sodium chicken broth into the slow cooker, directly over the chicken breasts. Cook on HIGH for 2-4 hours, or on LOW for up to 8 hours; or until the chicken reaches an internal temperature of 165°F.
Shred the Chicken: Shred the chicken breasts with two forks, either in the Crockpot, or moved to another dish (whatever is easier for you). Pull the two forks through the chicken in opposite directions until fully shredded. Alternatively, place chicken in the bowl of a stand mixer fitted with the paddle attachment, and turn it on to shred.
You need some kind of liquid to keep the chicken breast moist while it cooks in the Crockpot. I use chicken broth for added flavor, but water or other broths work too. It does not need to be fully submerged.
You can leave chicken in the crockpot on low for up to 8 hours. Any longer than that, and the chicken may become tough.
There are various ways to shred chicken. You can use an electric mixer, two forks, or do it by hand. Using the electric mixer may seem the easiest, but you’re left with more cleanup. The simplest way is by fork or hand.
If your chicken is tough, it is either under or overcooked. Check the internal temperature. If it is at 165°F, you’re good to shred it. If it is over 165°F, it is overcooked.
To keep shredded chicken moist, mix in some of the leftover cooking liquid before storing it. This will help it stay moist as it sits and when it is reheated.
This is my favorite way to cook chicken for recipes that call for cooked chicken, especially pot pie.
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!
My go-to crockpot chicjen recipe! It’s SO tasty and SO versatile!