Slow Cooker Shredded Chicken
28 Comments Jan 14, 2022
Updated Jun 18, 2025
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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 put away for later use.
Featured Comment
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 !
– amy
Recipe Highlights
- The crockpot gently cooks the chicken until it’s fall-apart tender, just like poaching but with less effort.
- The shredded chicken turns out buttery moist
- Set it and forget it—then shred and stash for later.
- This is my most asked for recipe and my family loves to use as well!
Key Ingredients
Here’s what you’ll need to make the best crockpot shredded chicken:
- Boneless Skinless Chicken Breasts or Thighs – Four pounds is perfect for prepping shredded chicken to last all week.
- Seasonings – Just salt, pepper, garlic powder, and a bay leaf. The light seasoning keeps the chicken versatile for all kinds of meals.
- Chicken Broth – Adds moisture and depth of flavor. You can also use homemade slow cooker chicken stock.
- Salted Butter – A little fat goes a long way in adding rich flavor to the chicken as it cooks.
How to Make Shredded Chicken in The Crockpot
- Toss everything into the slow cooker—chicken, broth, seasonings, and butter.
- Let it cook low and slow while you go about your day.
- Come back to perfectly cooked chicken, ready to shred or dice however you like.
Best Ways to Shred Chicken
- My favorite way to shred the chicken is with two forks right in the slow cooker—just drain off some of the broth first.
- For a faster option, use a handheld mixer on low speed and let it do the work for you.
- If you need diced chicken instead, simply transfer it to a cutting board and cut it into cubes for your recipe.
Cook’s Notes & Variations
- This recipe can be doubled or even tripled in a 6-quart slow cooker.
- Make sure the chicken is fully thawed before starting for best results.
- You can use all chicken breasts, all thighs, or a mix—whatever you have on hand.
- The butter can be omitted to cut calories, but it adds a good amount of flavor as the chicken cooks.
How to use up shredded chicken:
Hot Chicken Sandwiches – Pile the chicken onto buns with barbecue sauce or buffalo for an easy, satisfying meal.
Chicken Soups – Use it in classics like my chicken noodle or chicken gnocchi—no extra cooking needed.
Chicken Salad – Skip the shredding and dice it up for a quick, flavorful chicken salad.
Easy Mexican Meals – Toss the chicken into tacos, taquitos, or my chicken enchilada casserole for dinner in a hurry.
Kid-Friendly Option – Keep some plain for picky eaters, then use the rest in more flavorful recipes for everyone else.
Easy Slow Cooker Shredded Chicken
How to Video
Equipment
Ingredients
- 4 lbs. boneless skinless chicken breast
- 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.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Freezing and Storage
This recipe makes about 6-7 cups of shredded chicken
Put into freezer bags or Tupperware for storing. Place in the fridge and use within a few days.
Freeze any extra chicken you aren’t going to use right away. I like to do this in 2 cup portions. Add a splash of the chicken broth to the chicken, this helps keep the chicken from getting freezer burnt.
Use the frozen chicken up within 3 months.
Other favorite slow cooker chicken recipes
Chicken, Potatoes and Green Beans, Chicken Cordon Bleu Casserole, and Slow Cooker Chicken Breast are all easy, hearty dinner options made right in the crockpot.
Slow Cooker Chicken Tenderloins are perfect for simple meals, while No Peek Chicken delivers a creamy, comforting bite every time.
If you’re craving something cheesy and bold, try Chicken Tater Tot Casserole—it’s a slow cooker favorite.
Bravo!!!
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 !
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!
I would add more fat. The chicken does taste better once it is put into a meal.
If I don’t have a slow cooker, can this be done in the oven covered?
I’m sure it’s possible. I do not have timing for that I apologize.
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!
I would keep the same amount of broth and other ingredients, though I may cut down on the salt a bit.
I notice in the picture that some of the chicken breasts overlap? Is this okay? Will they cook evenly?
Thanks for responding.
Yes, overlapping is fine in the slow cooker.
I hate prepping raw meats, and I don’t make a lot of recipes because of it. I know I’m late to the crockpot game, but WOW!! It is SO easy now to prep chicken for the week and know that it’s going to be fully cooked and incredibly tender and I don’t have to touch and cut up raw meat! LOVE this recipe!!
Great recipe! The first batch I made the chicken hit 165° in only two hours on low and was rubbery. I’m trying again on low. Should I cook it past 165° internal and cook for the full 6 hours?
Thanks!
Yes, it won’t get tender until you cook it longer. 🙂
Super Easy
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
Yes, same amount will work fine.