Crockpot Shredded Chicken
Yield: 10 servings
Calories: 143kcal
Easily make tender and flavorful shredded chicken in your crock-pot. Perfect for meal prep, sandwiches, salads, and more.
Ingredients
- 2 pounds (908 g) boneless skinless chicken breasts, or thighs
- 3 tablespoons (45 ml) olive oil
- 2 teaspoons (11 g) kosher salt
- 1 teaspoon dried Italian seasoning
- ½ teaspoon paprika, sweet or smoked
- ½ teaspoon (1 g) garlic powder
- ½ teaspoon (1 g) onion powder
- ½ teaspoon (1 g) black pepper
- ¼ cup (60 ml) 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.
Notes
- Recipe Yield: About 5 cups shredded chicken
- Serving Size: 1/2 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
Calories: 143kcal | Carbohydrates: 1g | Protein: 19g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 572mg | Potassium: 350mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.5mg
Recipe Link
Recipe Video