This slow cooker shredded chicken recipe is a building block for delicious and easy weeknight dinners. Make a batch on the weekend and enjoy it all week long!
Crockpot Shredded Chicken
Chicken breast is loaded with lean protein and meal prepping shredded chicken couldn’t be easier in the slow cooker! I probably use my slow cooker most for making shredded chicken, because it’s the easiest way and makes the best shredded chicken! I like to simmer it in some chicken broth for flavor with some herbs. Use it to make chicken salad, in tacos, enchiladas, bowls, or any recipe that requires cooked chicken. Below are some ways you can use it.
Why You’ll Love This Slow Cooker Shredded Chicken Recipe
Anytime I need shredded chicken I get my slow cooker out. It’s the easiest hands-off way to make it. To add more flavor I use broth and throw in some herbs but if you want to keep it super simple, water will work fine. Here’s why I love this method:
- Juicy and moist. Slow cooking chicken in broth keeps it from drying out and results in tender, juicy meat.
- Meal prep friendly. Make a large batch of shredded chicken and use it throughout the week for quick and easy meals. It can be used in so many different ways. In enchiladas, in salads and more.
- Hands-off cooking. The slow cooker does all the work—you just have to add everything to the crockpot and then shred the chicken once it’s done cooking.
What You’ll Need
Scroll down to the recipe card below for exact measurements.
- Boneless, skinless chicken breasts – You can swap the breasts for thighs, if you prefer them.
- Homemade or good-quality chicken broth – This Homemade Chicken Broth From Your Crock Pot is my favorite.
- Celery, parsley, and bay leaves – These infuse the shredded chicken with flavor as it cooks in the crockpot.
- Kosher salt
How to Make Slow Cooker Shredded Chicken
See the recipe card below for printable instructions.
- Assemble. Add all of the ingredients to your slow cooker.
- Cook. Cover and cook on high for about 4 hours, or on low for about 4 to 6 hours.
- Shred. Remove the chicken and discard the celery and herbs. Use forks to shred the chicken.
Tips and Variations
- Don’t discard the broth. You can refrigerate the chicken in the broth if you’d like to keep it moist, or you can use the broth to make my Chicken Noodle Soup another day (the broth can be frozen for up to 6 months).
- Tweak flavor. Swap the parsley for a sprig of thyme or rosemary, add crushed garlic cloves, or make other adjustments to the recipe depending on how you plan to use it or the ingredients you have on hand.
- Avoid over-cooking. Monitor the chicken as it cooks, as slow cookers vary in temperature and cooking times. If you cook it too long, it has the potential to be rubbery.
My Favorite Ways to Use Shredded Chicken
Proper Storage
- Refrigerator: Transfer the slow cooker shredded chicken to an airtight container and refrigerate for up to 4 days.
- Freezer: Transfer the shredded chicken to a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before using.
- Reheat: Warm up the shredded chicken in the microwave or in a skillet set over medium heat (add a splash of broth to keep it moist).
Slow Cooker Must Haves
Yield: 4 servings
Serving Size: 6 ounces cooked breast
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Add the chicken, chicken broth, celery, parsley, bay leaves and salt in a 6-quart or larger slow cooker. Cover and cook until the chicken shreds easily with 2 forks. About 3 to 4 hours on high or 4 to 6 hours low.
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Remove the chicken, discard the solids, you can save the broth for another use, if desired. Shred the chicken with two forks and refrigerate for up to 4 days or freeze up to 3 months.
Last Step:
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Serving: 6 ounces cooked breast, Calories: 272 kcal, Protein: 51 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 72 mg, Sodium: 135 mg, Vitamin A: 99 IU, Vitamin C: 3 mg
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