Crockpot Shredded Chicken Breast Recipe
This simply seasoned crockpot shredded chicken breast is deliciously juicy, easy to make in a slow cooker, and perfect for meal prep.
Servings: 6 people
Calories: 305kcal
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.
Video
Notes
Yield: 3 pounds of boneless chicken breasts yields about 6 cups of shredded chicken.
*Boneless, skinless chicken breasts work best for shredding. Boneless chicken thighs will also work well for this recipe.
**Low-sodium chicken broth is my preferred liquid when cooking chicken in a slow cooker, because it adds flavor and richness while keeping sodium levels down. Chicken stock, another broth, or water can be used instead.
Becky's Top Tips:
- 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.
Nutrition
Serving: 0.5pound | Calories: 305kcal | Carbohydrates: 1g | Protein: 49g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 462mg | Potassium: 867mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 153IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg