This post may contain affiliate links. Please read our disclosure policy.
Crockpot Shredded Chicken is the easiest way to keep cooked chicken on hand for the week. It comes out juicy and tender every time, works with fresh or frozen breasts, and freezes beautifully for whenever a recipe calls for cooked chicken.
More easy chicken meal prep ideas: Crockpot Chicken Tacos | Green Chicken Enchilada Casserole | Chicken Salad
Before You Get Started
A few quick things to keep in mind so your chicken comes out tender, juicy, and ready to use however you need it.
- Check the temperature at 3 hours. Slow cookers vary, so use a digital meat thermometer to check that the internal temp has hit 165°F. Overcooking is the fastest way to dry chicken out.
- Skip the broth if you’re using frozen chicken. Frozen breasts release plenty of liquid on their own, so adding broth on top makes everything watery.
- Cook on HIGH for the best texture. High heat for 3 to 4 hours yields juicier, more tender chicken than low for 6 to 8 hours.
RECIPE WALK-THROUGH
How to Make Slow Cooker Shredded Chicken
See the recipe card below for full, detailed instructions
This is one of those set-it-and-forget-it recipes. A few minutes of prep, a few hours in the slow cooker, and you’ve got cooked chicken ready for whatever you want to make with it.
Step 1: Season the Chicken
Pour chicken broth into the bottom of the slow cooker, then add the chicken breasts. Sprinkle evenly with salt, pepper, and garlic powder.
If you’re starting with frozen chicken, skip the broth entirely. The chicken will release enough liquid on its own as it cooks.
Step 2: Cook on High
Cover and cook on HIGH for 3 to 4 hours. Fresh chicken usually hits 165°F right around the 3-hour mark, while frozen takes the full 4 hours.
If you’d rather cook on low, plan on 5 to 6 hours, but high heat really does give you juicier results.
- Cook time at a glance. Fresh chicken: 3 to 3½ hours on high. Frozen chicken: 4 hours on high. Bone-in chicken: add 1 to 2 hours to either time.
Step 3: Shred the Chicken
Once the internal temp hits 165°F, the chicken is ready. There are three easy ways to shred it:
- Right in the slow cooker with two forks. Easiest cleanup, just be careful since the liquid is hot.
- On a cutting board or in a bowl with two forks or your hands. Hand-shredding gives the most even-sized chunks. Let it cool 15 to 20 minutes first.
- In a stand mixer with the paddle attachment on low. This is the fastest method and a lifesaver if you’re shredding a big batch.
Step 4: Return to the Broth
Add the shredded chicken back to the slow cooker with the cooking liquid, cover, and cook on low for another 30 minutes.
This is the secret to extra-juicy shredded chicken. The meat soaks up that flavorful broth and stays tender even after freezing.
Add Flavor for Different Meals
Plain shredded chicken is a perfect blank canvas. Once it’s cooked and shredded, stir in your favorite sauce, cover, and cook on high for 30 more minutes to let everything come together:
- BBQ sauce for pulled chicken sandwiches and sliders
- Salsa and a squeeze of lime for tacos, burritos, and quesadillas
- Marinara for chicken sub sandwiches or to spoon over pasta
- Buffalo sauce for sliders, wraps, and pizza toppings
Recipes That Use Shredded Chicken
This shredded chicken works in just about anything. Here are a few favorites to keep in rotation:
- Chicken Tortilla Soup
- White Chicken Enchiladas
- King Ranch Chicken Casserole
- Buffalo Chicken Pasta
- Chicken Pot Pie
- Cream Cheese Chicken Taquitos
- BBQ Chicken Sliders
Looking for even more ideas? Check out my collection of leftover chicken recipes for everything from sandwiches to soups. See the Collection →
How Much Chicken to Make
A good rule of thumb: 1 pound of raw chicken breast yields about 2 to 2½ cups of shredded chicken. So 3 pounds (about 4 large breasts) gives you 6 to 7 cups, which is enough for 2 to 3 family meals.
Double the batch in a 6-quart slow cooker and you’ve got enough for almost a full week.
Storage Tips
Storage and Freezing
Refrigerator. Store shredded chicken in an airtight container or resealable bag for up to 3 to 4 days. If you’re meal-prepping, portion it into smaller containers so it’s grab-and-go.
Freezer. Divide into portions before freezing. Use 2 to 3 cups for family meals and ½ to ¾ cup for individual portions like wraps or salads. Place each portion in a freezer bag, press out as much air as possible, and label with the date. Frozen shredded chicken keeps for up to 4 months.
Keeping it from drying out. Freeze it with a few spoonfuls of the cooking liquid in each bag. The broth keeps the chicken moist as it thaws and reheats, which is especially helpful for recipes that don’t have a sauce of their own.
Reheating. Thaw overnight in the fridge, then reheat gently in a skillet over low heat with a splash of broth, or microwave covered at 50% power until just warmed through.
Frequently Asked Questions
Can I cook frozen chicken breasts in the slow cooker?
Yes, frozen chicken works great in this recipe. Skip the chicken broth since frozen breasts release plenty of liquid as they thaw and cook. Plan on 4 hours on high rather than 3, and always check the internal temperature to confirm it has reached 165°F before shredding.
Why did my slow cooker chicken come out tough or stringy?
The most common cause is overcooking. Chicken breasts dry out and turn stringy when they cook past 165°F, which can happen fast in a hot slow cooker.
Check the temperature at the 3-hour mark, and if you’re cooking on low, start checking around 4½ hours. Returning the shredded chicken to the cooking liquid for 30 minutes also helps tenderize it back up.
How much shredded chicken does one pound of chicken breast make?
About 2 to 2½ cups, depending on the size of the breasts and how much moisture they release. A typical family meal calls for 2 to 3 cups of shredded chicken, so 1½ pounds of raw chicken usually does the trick.
More Easy Chicken Recipes
- Instant Pot Shredded Chicken
- Chicken Salad Sandwich
- Buffalo Chicken Pasta Salad
- Hawaiian Chicken Sliders
- Instant Pot Buffalo Chicken Sliders
Easy Crockpot Shredded Chicken
Ingredients
- 3 pounds boneless skinless chicken breasts (fresh or frozen)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup low sodium chicken broth (omit if using frozen chicken)
Instructions
- Pour the chicken broth into the slow cooker. Add the chicken breasts and sprinkle evenly with the salt, pepper, and garlic powder. If using frozen chicken, skip the broth.
- Cover and cook on HIGH for 3 to 4 hours, or until the internal temperature of the chicken reaches 165°F. Fresh chicken is usually done at 3 hours; frozen takes closer to 4. (Low setting: 5 to 6 hours.)
- Shred the chicken using two forks, your hands, or a stand mixer with the paddle attachment.
- Return the shredded chicken to the slow cooker with the cooking liquid. Cover and cook on low for an additional 30 minutes. This keeps the chicken moist and tender and adds extra flavor.
- Use right away, or divide into 2-cup portions, place in freezer bags, and freeze for up to 4 months. Add to sandwiches, soups, tacos, casseroles, and more.
Notes
- Yield: This recipe makes about 6 cups of shredded chicken. Exact amounts will vary depending on the size of the chicken breasts.
- Easy to double. Make as much chicken as will fit in your slow cooker. Check the internal temperature to confirm it has reached 165°F before shredding.
- Frozen chicken: Omit the chicken broth. Frozen breasts release plenty of liquid on their own as they cook.
- Best texture tip: Cook on HIGH rather than LOW whenever possible. High heat for 3 to 4 hours yields juicier results.
- Chicken thighs: Boneless, skinless thighs work too. Skip the broth (they release plenty of liquid) and cook at least 4 hours on high.
- Bone-in chicken: Add 1 to 2 hours to the total cook time.
- Add flavor: Once shredded, stir in BBQ sauce, salsa, buffalo sauce, or marinara, then cook on high for 30 more minutes to make instantly flavored chicken for sandwiches, tacos, or pasta.
- Stand mixer shortcut: Shred the cooked chicken in your stand mixer with the paddle attachment on low. Much easier on the hands.
- Storage: Refrigerate for up to 4 days or freeze for up to 4 months. Freeze with a spoonful of the cooking liquid to keep the chicken moist when reheating.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
I recently tried cooking frozen chicken breasts (for casseroles) in the instant pot and it came out extremely chewy. I had to throw it away. So this time, I decided to try the slow cooker but wanted to know if you get better results using thawed or frozen chicken breasts? I love your idea of putting the shredded chicken back in the broth. Hanks in advance fir your help.
Hi Rose, While you can cook chicken breast from frozen, I don’t really recommend it. The outside cooks much faster than the inside so it can get tough. The chewiness you experience might not be because of the instant pot, though. It can depend on the type of chicken you buy. Even so, I highly recommend using the slow cooker method and checking the temperature.
I followed your recipe to a T and it worked perfectly. Believe me not all recipes do. Thank you for your help!!
This is now my go to shredded chicken recipe. So simple but so good! Thank you for sharing this I’m glad I found it!
The recepie says to cook on low, but somewhere in the post and in the comments it says on high. Which one?
I recommend to cook on high. But you can cook on low. The time caries slightly.
I was looking up slow cpoker chicken and Boston butt , We have a family of 4 and 2 are children, Our family meals are 100% Made with some type of sugar, Glaze, Honey , Brown sugar, Syrup, butter We love it sweet So… I am sitting here with my fridge open looking at what infant to put in the cooker tonight since I can not sleep it is 1:30 am. I have young Chicken thighs, & 4.330 off of SF chicken thighs value pack and a bag of Tysons Boneless skinless chicken thighs , boneless skinless chicken thighs fillets , Bone in thick cut pork chops, pork bone in loin thin cut chops value pack, Pork chop boneless center cuts, A whole chicken , Cooked ham that is wrapped in a tube lol, Pork shoulder blade steak boneless, Bone in thick cut pork chops. I only know how to slow cook Since I never had to cook . Since we love out sweets We usuallly go with our whole Boston butt which is covered in brown sugar and maple syrup and all those goods but I want to do pulled chicken so Ed of every type of chicken and I named I’m wondering if you would have any thoughts on the best way to make in the slow cooker that I’ll take a little bit more time since I’m going to make it over night what is the best type of chicken to use in the slow cooker now that you know everything that I have in the freezer I hope that I can get a reply from if not you anybody on what I can do what should I add I have pretty much everything I need except for lemon juice the only thing that is not frozen is the Boston butt God bless all of you know how to cook these amazing meals
If I’m using less chicken, let’s say 2 breasts, would I still use the same amount of chicken broth?
I wouldn’t, I would divide the recipe appropriately.
When using the frozen shredded chicken for tacos and sandwiches, do you unthraw it first?
Depending on how you are preparing it, I’d say yes.
Unthaw means to refreeze. My dear Mother used to also mistakenly use that word. Thanks for the memory.
How long do I cook the chicken if it’s frozen?
Takes 3 1/2 to 4 hours on high.
I don’t have chicken broth on hand, do you think I could just add a little water to it?
Sure!
You could donwater and one of those chicken flavored cubes 🙂
How is the best way to thaw the frozen chicken? Especially if needed ASAP.
I try to refrain from using the microwave, but if you’re in a real hurry you could thaw in the microwave. I would use the defrost function so it doesn’t cook the chicken. If you have a little more time I would defrost in a bowl of room temperature water. Takes about an hour. However, if you are making the chicken in the slow cooker you don’t even need to defrost (I actually prefer NOT defrosting).
Can I mix up my thighs and breasts, both of them boneless and skinless? Is there any difference in cooking time for thighs vs. breasts?
You can, however thighs may take longer to cook then breasts, so you may need to remove the breasts sooner. Id test to be sure. Or, cut the thighs into small pieces.
How long should I cook the chicken if I’m using 6 pounds?
I would add 30 minutes to an hour to the time. Just check for doneness then continue cooking if needed.
If frozen, do I need to add any chicken broth ? What about after the chicken is shredded?
Hi Cynthia, I mentioned it in the post, but neglected to add it to the recipe. You do not need to add the liquid if using frozen chicken. It comes out juicy on it’s own!
Hello! If I wanted to reduce the amount of chicken to 1.5-2 lbs, how much would I reduce the cooking time?
It would be about the same time. Slow Cookers are pretty forgiving. 🙂
That chowder looks incredible!! 🙂
It really is!