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.
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:
- 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
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.
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.
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.
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
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.
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.
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.
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
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Slow Cooker Shredded Chicken Recipe
Equipment Needed:
Ingredients:
- 4 lbs. boneless skinless chicken breast (or boneless skinless chicken thighs)
- 1 tsp. salt (sea salt if you have it)
- 1/4 tsp. black pepper
- 1/2 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:
Recipe Notes:
- 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 Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More chicken recipes here on The Magical Slow Cooker:
- Slow Cooker Seasoning Chicken, Potatoes and Green Beans
- Slow Cooker Chicken Cordon Bleu Casserole
- Slow Cooker Ranch Chicken and Potatoes
- Slow Cooker Chicken Breast
- Slow Cooker BBQ Chicken
- Slow Cooker Chicken Tinga
- Slow Cooker Garlic Butter Chicken and Veggies
- Slow Cooker No Peek Chicken
- Slow Cooker Chicken Enchilada Casserole
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. 🙂