Slow Cooker Shredded Chicken


27 Comments


This post may contain affiliate links. Please read our disclosure policy.

Slow Cooker Shredded Chicken is a recipe you must have in your back pocket. The shredded chicken can be used in so many recipes and can be frozen if needed.

shredded chicken in the slow cooker with a green salad on the side.
Save Recipe
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

I’ve received many emails and messages about how to make a basic crockpot shredded chicken that can be used in other recipes that call for cooked chicken. Some recipes call for boiling chicken, you can get that type of poached chicken by using your crockpot!

If you have a recipe that calls for a shredded or cut-up rotisserie chicken, this chicken will work perfectly! The chicken stays moist from the added butter (just a touch) and chicken broth, it is tender and shreds up easily.

Recipe Ingredients:

ingredients for shredded chicken on a table
  • Boneless skinless chicken breasts or thighs – Four pounds will make enough shredded chicken for the entire week.
  • Seasonings – We are only adding salt, pepper, garlic powder and a bay leaf. We don’t want to over power the flavor of this chicken so we can use it in a variety of cuisines.
  • Chicken broth – This will keep the chicken moist as it cooks all day. You can also use slow cooker chicken stock.
  • Salted butter – Adding a touch of fat will add flavor to this chicken.

Step-by-Step Directions

raw chicken breasts in an oval slow cooker with butter pats, bay leaf and pepper on top.

Step One – Place the chicken in the crockpot and add the remaining ingredients on top.
Step Two – Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. When the cooking time is up shred or dice chicken and use it in your favorite recipes.

Slow cooker half full of white meat shredded chicken.

How to shred or dice the chicken:

  • My favorite way to shred chicken is with 2 forks right in the slow cooker. Drain off part of the broth before doing so.
  • If you want to make a quick job of shredding, use a handheld mixer on low speed and beat the chicken, and the chicken will shred quickly.
  • If you need diced chicken, place the chicken breasts on a cutting board, cut the chicken into cubes for your recipe.
close up of shredded chicken in the slow cooker.

How to use shredded chicken:

  • Hot chicken sandwiches – pile the chicken on buns and serve them with barbecue sauce or buffalo style.
  • Chicken soups – such as chicken noodle or chicken gnocchi.
  • Chicken salad – Instead of shredding the chicken, make a flavorful chicken salad! The chicken is very similar in taste to poached chicken.
  • Mexican meals in a snap – use the chicken in tacos, taquitos, or even enchiladas.
  • Perfect for picky eaters – Have picky eaters in your family? This cooked shredded chicken is great for those picky eaters and you can use the remaining chicken in recipes for the rest of the family.
3 ziplock bags ready for the freezer with shredded chicken in them.

Variations

  • Buffalo – Add 1 cup of buffalo sauce to the chicken AFTER cooking for a spicy kick.
  • Mexican – Before cooking add one package of taco seasoning and 2 cans of Rotel tomatoes, omit the chicken broth.
  • Garlic Herb – Add two minced garlic cloves, one teaspoon oregano, and one teaspoon basil at the beginning of the cooking time.
  • BBQ – Add 2 cups of barbecue sauce to the shredded chicken AFTER cooking.

Recipe FAQs

Can I freeze?

Yes! You can freeze this chicken after it has cooled down. Place the chicken in ziplock bags or Tupperware, add a bit of the broth. Adding the broth will help prevent freezer burn. Freeze for up to two months. To thaw the chicken place in the fridge for 24 hours before you need it, make sure to heat thoroughly before serving.

Can I double this recipe?

Yes! There is plenty of room in a 6-quart crockpot to double this recipe if you want to make a very large amount of shredded chicken. Doube all the ingredients. Cook on HIGH for 5 hours or LOW for 9 hours.

Can I overcook chicken in the slow cooker?

If you have plenty of liquid in your crockpot you won’t have an issue overcooking the chicken, it will only get more tender with time.

Can I use frozen chicken?

Yes, if you do not have thawed chicken, frozen will work fine. If you use frozen chicken breasts be sure to keep the lid on the slow cooker the entire cook time, to ensure it cooks properly. Don’t use chicken that is extremely freezer burnt, it may have an off-taste. I cook frozen chicken breasts for 8 hours on LOW or 4 hours on HIGH

Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.

shredded chicken in the slow cooker with a green salad on the side.

Easy Slow Cooker Shredded Chicken

5 from 14 votes
Prep Time: 5 minutes
Cook Time: 6 hours
Total Time: 6 hours 5 minutes
Servings: 10
Shredded chicken easily made in the slow cooker. Great for using in other recipes that call for shredded or diced chicken.

Ingredients 
 

  • 4 lbs. boneless skinless chicken breast, (or boneless skinless chicken thighs)
  • 1 tsp. salt, (sea salt if you have it)
  • ¼ tsp. black pepper
  • ½ tsp. garlic powder
  • 1 bay leaf
  • 2 Tbsp. salted butter, (no need to melt)
  • 14.5 oz. can chicken broth

Instructions 

  • Add the chicken breasts (or thighs) to the slow cooker. Sprinkle over the salt, pepper, garlic powder and lay over the bay leaf and butter.
  • Pour over the chicken broth.
  • Place the lid on the slow cooker and cook on low for 6-8 hours or on high for 3-4.
    If you use frozen chicken breasts, keep the lid on the entire cooking time and cook for 8 hours on low or 4 hours on high.
  • When the cooking time is done, drain off a majority of the chicken broth (save the broth if you are going to freeze the chicken), leave about a half cup in the slow cooker with the chicken. Shred the chicken with 2 forks or use a hand-held mixer and use the beaters on low speed to shred the chicken.
  • Use the chicken in your favorite recipe and enjoy. Refrigerate for up to 3 days.

How to Video

Sarah’s Notes

Freezing:
If you want to freeze the chicken, place the chicken in ziplock bags or Tupperware, add a bit of the chicken broth to the chicken, this helps keep the chicken from getting freezer burnt. Freezer for up to two months. Thaw in the fridge for 24 hours before you need it. Heat thoroughly before serving.
Can I double this recipe?
Yes! There is plenty of room is a 6 quart crockpot to double this reicpe if you want to make a very large amount of shredded chicken. Doube all the ingredients. Cook on HIGH for 5 hours or LOW for 9 hours.
Variations:
  • Buffalo – Add 1 cup of buffalo sauce to the chicken AFTER cooking for a spicy kick.
  • Mexican – Before cooking add one package of taco seasoning and 2 cans of Rotel tomatoes, omit the chicken broth.
  • Garlic Herb – Add two minced garlic cloves, one teaspoon oregano and one teaspoon basil at the beginning of the cooking time.
  • BBQ – Add 2 cups of barbecue sauce to the shredded chicken AFTER cooking.

Nutrition

Calories: 231kcal | Carbohydrates: 1g | Protein: 39g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 122mg | Sodium: 573mg | Potassium: 704mg | Fiber: 1g | Sugar: 1g | Vitamin A: 130IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 0.8mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Made this recipe? Leave a comment below!

More chicken recipes here on The Magical Slow Cooker:

Other recipes you may like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




27 Comments

  1. Amy says:

    5 stars
    Great flavor added to the chicken & it was nice & tender! Perfect for meal prep to have in the freezer when we need it. Very happy with the results and I will definitely make this recipe again !

  2. Tamaya says:

    I followed the recipe, except it was only 3.9 lbs of boneless skinless chicken breasts, and used bone broth instead of canned chicken broth. At 6 hours on low exactly it shredded like a dream, but sadly is pretty dry tasting. I put all the liquid back with the shredded meat in the crock pot and put the lid back on. I’ll rest it on the counter until it’s just cooled enough to put in the fridge, and leave it overnight. At that point I’ll divide it for recipes and freeze what I don’t use tomorrow. Hopefully this will help. I wonder if it’s that I used bone broth (low in sodium) instead of canned chicken broth (high in sodium)? I’ll definitely try the recipe again, but maybe I’ll check it at 4 hours on low? Or add more fat? Or thigh meat instead of breast (I’ve had trouble with breast meat before now in other recipes it seems)? Any suggestions would be appreciated, thank you!

    1. Sarah Olson says:

      I would add more fat. The chicken does taste better once it is put into a meal.

  3. Christina Valentin says:

    If I donโ€™t have a slow cooker, can this be done in the oven covered?

    1. Sarah Olson says:

      I’m sure it’s possible. I do not have timing for that I apologize.

  4. Leyla says:

    If I only have 2 lbs of chicken breasts. Should I halve all of the other ingredients. Or keep the same amount of broth? I didn’t want to cut back on keeping it moist. Thanks!

    1. Sarah Olson says:

      I would keep the same amount of broth and other ingredients, though I may cut down on the salt a bit.

  5. Cathy E. Oliver says:

    I notice in the picture that some of the chicken breasts overlap? Is this okay? Will they cook evenly?
    Thanks for responding.

    1. Sarah Olson says:

      Yes, overlapping is fine in the slow cooker.

  6. Emily says:

    5 stars
    I hate prepping raw meats, and I donโ€™t make a lot of recipes because of it. I know Iโ€™m late to the crockpot game, but WOW!! It is SO easy now to prep chicken for the week and know that itโ€™s going to be fully cooked and incredibly tender and I donโ€™t have to touch and cut up raw meat! LOVE this recipe!!

  7. Cory says:

    5 stars
    Great recipe! The first batch I made the chicken hit 165ยฐ in only two hours on low and was rubbery. Iโ€™m trying again on low. Should I cook it past 165ยฐ internal and cook for the full 6 hours?
    Thanks!

    1. Sarah Olson says:

      Yes, it won’t get tender until you cook it longer. ๐Ÿ™‚

  8. Anonymous says:

    5 stars
    Super Easy

  9. Sam says:

    Quick question how long would you cook with tenderloins bc I accidentally grabbed those and not the breast. Same amount for say 2 lbs? Thanks

    1. Sarah Olson says:

      Yes, same amount will work fine.