Easy Crockpot Shredded Chicken
Crockpot Shredded Chicken is the easiest way to keep tender, juicy cooked chicken on hand for tacos, soups, salads, casseroles, and more. Works with fresh or frozen breasts and freezes beautifully for meal prep.
Servings: 6 cups
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
Calories: 303kcal | Protein: 51g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 142mg | Sodium: 504mg | Potassium: 865mg | Calcium: 11mg | Iron: 1.3mg
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