Make a batch of this Crock-pot shredded chicken recipe for a healthy protein option or easy meal prep! The enclosed vessel creates juicy meat that breaks down into flavorful bite-sized pieces.
Looking for a different method? You can make shredded chicken on the stovetop as well.
Recipe Science
- Combine olive oil and dried spices to create a seasoning paste. This dissolves fat-soluble compounds, intensifying their flavor.
- Add ¼ cup of unsalted chicken stock or broth. This small amount generates steam that helps cook the chicken while keeping it juicy.
- Shred the chicken directly in the Crock-pot using two forks. This method lets the meat absorb the flavorful juices.
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“Some of the easiest and most flavorful shredded chicken I’ve made. Jessica, you are my cooking Goddess!”—Lori B.
Why It Works
Grab your slow cooker to make this easy-to-prepare shredded chicken in a crock-pot. The good news is it only takes a few minutes to prepare the poultry with the savory seasoning mix. Add it to the vessel, then set it and forget it. You’ll have tender and flavorful meat ready to enjoy in a few hours. You can even try my slow cooker chicken breast if you’d like to serve hearty slices of meat with gravy.
Pulled chicken is highly versatile! Toss it in your favorite sauce to make tacos, sandwiches, or pasta. Use it to add extra protein to salads, wraps, soups, pizzas, and even crunchy nachos. Make a big batch for meal prep or freeze and grab whenever you need a quick meal.
Ingredients You’ll Need
- Chicken: For a lean protein option, I prefer boneless, skinless chicken breasts. Choose pieces between 7 and 9 ounces in size. Two pounds of meat will yield four cups of shredded chicken.
- Oil: Fruit olive oil helps the dried seasonings adhere to the surface of the meat, and keep the chicken moist.
- Seasoning: Use sweet paprika for color or smoked paprika for a charred flavor. Dried alliums like garlic powder and onion powder add dimension. Dried Italian seasoning is concentrated in herbaceous notes. Salt and pepper enhance the savory taste.
- Liquid: Add a small amount of unsalted chicken stock or broth—only ¼ cup is needed to cook the chicken. The steam generated helps cook the meat and keeps it juicy.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This recipe for shredded chicken in the crockpot is easy to customize! Try these tasty options:
- Dark Meat: Use bone-in or boneless chicken thighs, which contain more flavorful fat. Frozen chicken can be used, however defrost first so that cook time is not greatly impacted.
- Bone-in Chicken: Purchase about 3 ½ to 4 pounds. Factor in an extra hour of cooking time as the bones act as insulators, taking longer to heat through.
- Seasoning: I’ve seasoned the poultry with taco seasoning to make easy slow cooker chicken tacos.
- Herbs: You can use any blend, like Herbs de Provence with lavender notes, or individual herbs like bay leaf, thyme, or oregano. Fresh chopped herbs or large sprigs of rosemary also work well.
- Liquid: Add vegetable stock or broth, water, soy sauce, barbecue sauce, or a splash of white wine.
- Make it Spicy: Add cayenne, chipotle, Sriracha, chili powder, fire-roasted green chilies, or fresh hot peppers.
How to Make Crockpot Shredded Chicken
Step 1: Prepare the Seasoning
The chicken is neutral in flavor, perfect for customizing with spices to enhance the savory taste. You can keep things simple with salt and black pepper. But I like to add a bold seasoning paste, combining olive oil, salt, Italian seasoning, paprika, garlic powder, onion powder, and black pepper.
Ingredient Chemistry: Combining oil and dried spices dissolves fat-soluble flavor compounds in the ingredients, intensifying the overall taste.
Step 2: Season the Surface
Dry the chicken with paper towels to remove excess juices on the surface.
Use tongs to coat with the seasoning paste. Now it’s ready to add to the slow cooker!
Step 3: Cook the Chicken
I use a 6-quart crock-pot for cooking the chicken. This size perfectly fits four pieces of chicken breast in a single layer. The meat must have even contact with the bottom of the vessel for even cooking. Add the chicken broth or stock to the insert. Only a tiny amount is needed to create steam. Flavorful juices will release into the pan as the chicken cooks.
Tips for Perfect Execution: For moist and juicy pieces, cook on low for about 2 hours. Thinner slices will need about 1 ½ hours and thicker 2 ½ hours. Any longer, and the meat will become dry. It’s ready when the internal temperature reaches 160 to 165ºF (71 to 74ºC).
Step 4: Shred the Chicken
You can shred the chicken directly in the crock-pot to minimize on dishes. The easiest way is to use two forks and pull the meat apart. I like shredding the chicken directly in the vessel because the meat absorbs the flavor juices. You could also use a hand mixer to shred it using the low-speed setting.
Experimentation Encouraged: Try other methods for shredding chicken, like in a stand mixer, blender, or food processor.
Step 5: Serve
There are various sauces to pair with the slow cooker shredded chicken. Try these delicious selections:
- Buffalo sauce or hot sauce for a spicy kick
- Homemade barbecue sauce
- Sweet and savory teriyaki sauce
- Enchilada sauce
- Chimichurri sauce
Frequently Asked Questions
No! You only need a small amount of liquid to generate steam and moisten the meat. Adding too much will dilute the flavor and make it take longer to cook since you need to heat the liquid first.
Flipping the meat is not required. The meat will gradually cook from the bottom up. The steam generated inside the vessel will help cook the top and keep it juicy.
Use the low setting to gently cook the shredded chicken. This is especially important when cooking lean white meat. Both high and low settings reach 175°F to 215°F (79 to 102ºC). However, the low setting turns on and off more frequently. The meat only takes about 2 hours to slow cook on the low setting, which is much quicker than expected. I avoid using the high settings for chicken breasts to prevent the edges from drying out too quickly.
The pieces were cooked too long! All you need is about 2 hours on low setting for 2 pounds of chicken breasts or four pieces of meat. The key is to stop cooking when the internal temperature reaches 160 to 165ºF (71 to 74ºC).
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If you tried this Crock-Pot Shredded Chicken recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Crockpot Shredded Chicken
Ingredients
- 2 pounds boneless skinless chicken breasts, or thighs
- 3 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon dried Italian seasoning
- ½ teaspoon paprika, sweet or smoked
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ cup unsalted chicken stock, or broth
Instructions
- Prepare the Seasoning – In a large bowl, combine olive oil, salt, Italian seasoning, paprika, garlic powder, onion powder, and black pepper.
- Season the Surface – Dry the chicken thoroughly with a paper towel, then add them to the seasoning mix. Turn to coat evenly.
- Cook the Chicken – Add chicken stock to a 6-quart slow cooker. Add the seasoned pieces in a single layer. Cover and cook on the "Low" setting for 1 ½ to 2 ½ hours until the internal temperature reaches 160 to 165ºF (71 to 74ºC). An 8-ounce breast takes about 2 hours.
- Shred the Chicken – Shredding can be done directly in the crockpot, or transferred to a cutting board or plate. Use two forks to shred into desired-sized pieces. Remove the chicken from the crockpot if not shredding immediately to prevent overcooking.
- Serve – Use shredded chicken immediately or store it in the refrigerator until ready to use.
Recipe Video
Notes
- Recipe Yield: About 5 cups shredded chicken
- Serving Size: ½ cup
- Storing: Store cooled chicken in an airtight container in the refrigerator for up to four days.
- Reheating: Cover and microwave in 15 to 30-second increments until hot. Alternatively, reheat on the stovetop in a skillet over medium-low heat. If desired, sprinkle on chicken stock or water to prevent dryness.
- Freezing: Place in a resealable plastic bag for up to 4 months. If desired, make smaller 1-cup portions for 8-ounce servings—Defrost when ready to use.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Lori B. says
Some of the easiest and most flavorful shredded chicken I’ve made. Jessica, you are my cooking Goddess!
Jessica Gavin says
Thank you, Lori! I love making shredded chicken in the crockpot too!
Thisni Caza says
Thanks for sharing this. I’m not a beginner cook…at 73 ; ) …but found your tips for cooking chicken breasts in a slow cooker very helpful. I love having shredded chicken in the freezer!
Jessica Gavin says
You’re welcome! I’m glad you found the slow cooker’s chicken cooking tips helpful!