Super easy and super delicious slow-cooked shredded chicken.
Here we have two genius ideas–the crockpot and shredded chicken–all at once! Who doesn’t love the ease of crockpot cooking? Put your ingredients in, season, set the timer, and get on with your day. And who doesn’t love the versatility of shredded chicken–you can use it with almost anything to make a terrific meal. So, naturally, when you slow cook seasoned chicken breasts in chicken broth in the crockpot, you know you’re going to get moist, tender, delicious meat that is so easy to shred and once you do, it will elevate any dish you put it in.
I don’t know why I haven’t thought about this sooner. I use my crockpot to braise all kinds of meats, but I guess I always think of it as the perfect way to cook tougher cuts (brisket, stew meat), so it didn’t occur to me to use the low-and-slow method for chicken that I just wanted to shred. Well…all I can say is that I wish I had thought of it sooner, and I’m so happy that I do it now!
Simple is the word to describe everything about this recipe. Simple seasoning? Check. Simple method? Check. Simple to shred? Check! The only thing not simple about this Crockpot Shredded Chicken is the taste: the salt and pepper and onion and garlic powders give the chicken a lovely savory flavor, but one that is subtle enough to pair with whatever you want to do with it.
It’s wonderful on top of any kind of salad for sure (try it on top of this Kale Caesar) and lots of other things, too, but one thing I love about having this shredded chicken on hand (I freeze it in portions, so I always have some) is that sometimes it will occur to me to use it with something I was going to serve by itself. For example, I made Tortellini Salad for dinner the other night and as I was mixing it, I thought “This would be so good with shredded chicken in it”…and guess what? I was right!
Variations on Our Theme
Shredded chicken breast is pretty great, but you can use chicken thighs, too; thighs have more fat and fat is flavor, so use thighs if you want a richer shredded chicken. And you can also vary the taste by varying the seasonings: spices like chile powder or cumin or paprika will give your shredded chicken some extra zip. You can vary the liquid, too. Chicken broth is delicious, but vegetable broth works really well in this recipe. And if you want some umami in your shredded chicken, use miso broth (add some ground ginger, too, and then this shredded chicken will be perfect for all of your favorite Asian dishes).
Ingredients
- 3 pounds chicken breasts about 4 large
- 1 cup chicken broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
How to Make Crockpot Shredded Chicken
Step 1: Arrange the chicken in the CrockPot. Place the chicken breasts at the bottom of the CrockPot.
Step 2: Add broth and spices. Pour the chicken broth evenly over the chicken. Sprinkle the salt, pepper, garlic powder, and onion powder on top.
Step 3: Set to cook. Cover with the lid and set the CrockPot to cook on low for 6-8 hours or on high for 3-4 hours, depending on your schedule.
Step 4: Shred the chicken. Once cooked, transfer the chicken to a plate and use two forks to pull it apart into shreds.
Step 5: Ready to serve or store. Use the shredded chicken immediately in your favorite dishes or let it cool and store in zip-top bags in the freezer for up to two months.
FAQs & Tips
Crockpot Shredded Chicken, once cooled, can be stored in an airtight container in the refrigerator for up to 4 days, or in freezer-safe zip-top bags in the freezer for up to 2 months.
You sure can. A crockpot is, essentially, a slow cooker and the instant pot has a slow cooker function, so either one will work.
When your shredded chicken is done, let it cool a bit in the pot and then shred it right there in the pot! This way, the meat will absorb all the amazing liquid it’s just braised in, making it even more juicy and delicious.
Serving Suggestions
Personally, I’m often happy to eat a bowl of this Crockpot Shredded Chicken as a meal (topped with some Enchilada Sauce!). But that doesn’t mean I haven’t very happily used it in so many recipes. It is so perfect in these Buffalo Chicken Sliders that I find myself making these for dinner at least a few times a month (and serve them with these crispy French Fries and slaw in this Perfect Coleslaw Dressing). I also add this shredded chicken to so many soups, like Minestrone and Egg Drop and this creamy Tortilla Soup. There are so many more ways to use this shredded chicken than there is time or space to list them, but don’t miss out on how good it is on Thai Chicken Pizza, in Broccoli Alfredo Pasta, or in Garlic Bacon Chicken Wraps
Crockpot Shredded Chicken
Ingredients
- 3 pounds chicken breasts about 4 large
- 1 cup chicken broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Arrange the chicken in the CrockPot. Place the chicken breasts at the bottom of the CrockPot.
- Add broth and spices. Pour the chicken broth evenly over the chicken. Sprinkle the salt, pepper, garlic powder, and onion powder on top.
- Set to cook. Cover with the lid and set the CrockPot to cook on low for 6-8 hours or on high for 3-4 hours, depending on your schedule.
- Shred the chicken. Once cooked, transfer the chicken to a plate and use two forks to pull it apart into shreds.
- Ready to serve or store. Use the shredded chicken immediately in your favorite dishes or let it cool and store in zip-top bags in the freezer for up to two months.
