Make Slow Cooker Shredded Chicken that’s tender, juicy, and packed with flavor—all with just 5 minutes of prep! Let your crockpot do the heavy lifting while you focus on your busy day. Perfect for meal prep, quick dinners, or feeding a crowd, and easy to customize to fit any recipe.
You’ll love this easy Pulled Chicken Recipe!
This shredded chicken has been a lifesaver for me, and I’ve been making it on repeat for the past year! I’m not sure what took me so long to figure this out, but I’ve figured it out now!
Are you a busy mom or dad juggling all the things—work, school, sports, music, playdates, and somehow trying to find “you” time? I hear you! Been there, done that, bought the T-shirt.
That’s why this recipe is perfect for busy families and meal prep warriors (you know who you are! 😉). It’s a quick, healthy protein you can rely on. Whether you’re hustling to get dinner on the table or prepping for the week, this recipe has you covered.
When our boys are home from college, I make it weekly because it’s so convenient—plus, it holds up well in the fridge and freezes beautifully.
After experimenting with different techniques and seasonings, I’ve fine-tuned this recipe to consistently deliver juicy, flavorful chicken that works for any meal. Whether having tacos, sandwiches, soups or tossing it into salads, this shredded chicken never disappoints. It’s my go-to for easy dinners and meal prep!
Here’s why it’s a hit everytime
- 5 minutes of prep for juicy, flavorful chicken.
- Perfect for tacos, sandwiches, soups, and salads and whatever your imagination can think of!
- Super versatile—toss in BBQ sauce or taco seasoning for a whole new meal!
- It’s a game-changer for busy weeknights and meal prep!
Success Tips for the Best Slow Cooker Shredded Chicken
- Don’t overcook it! Yes, you can overcook chicken in the slow cooker!
- Timing: Keep an eye on the cooking time. Typically 3-4 hours on LOW is ideal, but it depends on the size of your cooker and how much chicken you have. It may need 4-6 hours is ideal on low, and 2-3 hours max on high. But cook it on low, trust me! Many new slow cookers heat much hotter than normal, even on low!
- Avoid tough chicken; cook it slowly for 4 hours! Did I already mention that?
- Add liquid, but don’t drown it: Use just enough liquid to keep the chicken moist—around ½ to 1 cup. The chicken will release its own juices as it cooks.
- Season henerously: Slow cooking can dilute flavors, so season well with herbs and spices. You may also add a splash (about ½ a small lemon, juiced) of lemon juice to brighten the flavors.
- Let it Rest: Once cooked, let the chicken rest in the slow cooker for 10-15 minutes before shredding. This helps lock in the juices.
- Shred with ease: Use two forks, a hand mixer, or even a stand mixer to quickly shred the chicken. It’s easier when it’s still warm.
- Don’t toss the liquid: While it might seem like a lot of liquid, don’t toss your liquid, especially if you plan on freezing your shredded chicken. After you shred it, pop it back into the liquid and it’ll soak it back up.
- Freeze leftovers: Make extra and freeze it in portions for quick meals later on. It holds up well and saves time when you need a protein boost for your dishes.
- Cool it! Before storing it in the fridge or freezing it, cool the chicken completely; this prevents freezer burn!
Can I use chicken thighs instead of chicken breasts?
Yes, you may also use boneless skinless chicken thighs or a combination of breasts and thighs. This will yield a much more tender and flavorful shredded chicken.
How to Season Shredded Chicken
- Chicken: For this recipe, you can use boneless, skinless chicken breasts, thighs, or a mix of both. Thighs tend to be more flavorful and juicy, while breasts are leaner.
- Chicken Broth: Adds moisture and helps infuse the chicken with flavor!
- Seasonings: A combination of kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and a bay leaf will season up this versatile shredded chicken to flavorful perfection!
Get the full recipe in the recipe card below.
How to Make Shredded Chicken
Step 1 – Layer Chicken & Season
In a smaller crockpot (4-6 quart slow cooker), place chicken breasts in a single layer (if possible). Pour in the chicken broth, then sprinkle chicken breasts evenly with seasonings.
Step 2 – Cover & Slow Cook
Cover and cook on LOW for 3-5 hours* or on HIGH for 2-3 hours until chicken is cooked through (165° F) and shreds quickly.
Step 3 – Shred It & Store It
Remove the chicken from the crockpot and place it on the cutting board; remove the bay leaf.
Allow to cool for 10-15 minutes, then shred the chicken to desired-sized shreds using two forks, gently pulling away from each other. Return to broth.
Recommended Tools
- This is my favorite Crockpot! I love that it can travel, you can program it, and it has a warm setting.
- Instant Read Thermometer is a tool I use daily in my kitchen!
How to Store Shredded Chicken
Once your chicken is fully cooled, portion it into quart-sized freezer baggies according to your family’s needs. I typically do a couple of 2-cup portions and some 1-cup portions for smaller meals and salads.
What to Serve with Pulled Chicken
Feel free to serve this simple slow cooker shredded chicken on its own, but it will be even more satisfying with some side dishes! Here are some of my favorite side dishes to serve with it:
- Cilantro Lime Rice
- Broccoli Cauliflower Casserole
- Crispy Diced Hash Browns
- Air Fryer Sweet Potatoes
- Smoked Mac & Cheese
What to Make with Shredded Chicken
You can also turn this shredded chicken into other recipes since you will have prepped and ready leftover chicken on hand!
Here are some of my favorite recipes that use shredded chicken! Oh, and whenever a recipe calls for rotisserie chicken, you can use your homemade shredded chicken in its place!
- Chicken Salad Chick Chicken Salad
- Easy Chicken Noodle Soup
- Chipotle Chicken Burrito Bowl
- Baked Chicken Quesadillas
- Southwest Chicken Taco Soup
- BBQ Chicken Sliders
- Chicken Bacon Ranch Pasta Salad
Storing and Reheating Crockpot Shredded Chicken
How long is shredded chicken good for in the fridge?
Any leftover shredded chicken can be stored in an airtight container in the refrigerator for up to four days! If you need it to stay good for longer, you can freeze it instead.
Can you freeze shredded chicken?
Yes, it freezes great! Making it ideal for meal prep! Here are my top freezer tips:
- Cool completely! Placing hot foods directly in the freezer produces condensation, which then freezes, creating freezer burn and watered-down foods. So take the time to cool completely.
- Place cooled shredded chicken into baggies for freezer storage, squeeze out as much air as possible, seal, and freeze. Don’t forget to label it including the amount and date—no one wants mystery meat!
- Or if using a container, it’s best if it’s airtight.
How to Reheat Shredded Chicken
Stovetop: Place the chicken in a skillet or saucepan over medium-low heat with a tablespoon or two of chicken broth (or water in a pinch). Stir occasionally until heated through.
Microwave: Add chicken to a microwave-safe dish with a tablespoon of broth or water. Cover with a paper towel and heat in 30-second increments, stirring halfway.
For Frozen Chicken: Thaw overnight in the fridge or submerge the sealed chicken in cool water, changing the water every 20-30 minutes. According to the USDA, this method typically takes 30 minutes to 1 hour for smaller portions and is safe.
Frequently Asked Questions
A general rule of thumb is to serve about 4-6 ounces of shredded chicken per person (about the size of a deck of playing cards). This usually equates to about ½ to ¾ cup, depending on how packed down you fill the cup.
To keep slow cooker shredded chicken moist, cook it in a liquid like chicken broth or water. After shredding, return the chicken to the broth in the slow cooker (or cooking source) for 5-15 minutes to let it soak up more liquid. When storing, include some of the liquid to maintain moisture. This will ensure your chicken stays juicy, even after reheating.
It’s best to shred chicken while it’s still warm. Warm chicken is easier to pull apart, resulting in tender shreds. Cold chicken tends to firm up, making it harder to shred evenly.
First, make sure the chicken is fully cooked—if it doesn’t shred easily, let it cook a bit longer. Once it’s ready, place the chicken on a cutting board and use two forks: one to hold the chicken steady, and the other to pull the meat apart.
Bonus Tip: For even quicker shredding, you can use a stand mixer with the paddle attachment. Just place the cooked chicken in the mixer on low speed for 15-20 seconds, and it’ll shred perfectly!
If your chicken is tough and not shredding easily, it may be undercooked. Chicken should reach at least 165°F for safety, but it shreds best when it reaches 175-200°F as the connective tissues break down. If it’s still firm, let it cook longer and check every 30 minutes. Be careful not to overcook, as dry chicken can also be tough to shred. Monitor both cooking time and temperature, and always add liquid to keep it moist. Let the chicken rest 10-15 minutes before shredding for best results.
Yes, you need some type of liquid when making crockpot shredded chicken to keep it from drying out. Using chicken broth instead of water is ideal because it adds extra flavor to the recipe. Just 1 cup of broth can make a big difference, infusing the chicken with rich, savory notes as it cooks. If you don’t have broth, you can use water, but broth really takes the flavor up a notch!
Absolutely! Especially if it’s left on high heat for too long or cooked longer than about 4 hours. Chicken breasts are more prone to drying out because of their low-fat content. To avoid this, cook on low heat and monitor the internal temperature—165°F is the goal. You can also mix chicken thighs with breasts, as thighs have more fat and stay juicier longer. Keep an eye on the time to prevent overcooking and drying out the chicken!
Yes, but be careful—chicken breasts can easily dry out if cooked too long, even in a slow cooker. To avoid overcooking, use a slow cooker with a timer that switches to “warm” after 6 hours, or try bone-in cuts or thighs, which stay juicier. Adding an extra ½ cup of broth also helps keep the chicken moist. So, while you can cook it all day, it’s best to take precautions to prevent tough, dry chicken.
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Equipment
- Programmable Crockpot
Ingredients
- 3 pounds chicken breasts boneless, skinless breasts or thighs, or a combination of the two
- ¾-1 cup chicken broth
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 bay leaf
Instructions
- In a smaller crockpot (4-6 quart slow cooker), place chicken breasts in a single layer (if possible) of the slow cooker. Pour in the chicken broth, then sprinkle chicken breasts evenly with seasonings. Cover and cook on LOW for 3-5 hours or on HIGH for 2-3 hours until chicken is cooked through (165° F) and shreds quickly.3 pounds chicken breasts, ¾-1 cup chicken broth, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon smoked paprika, 1 bay leaf
- Remove the chicken from the crockpot and place it on the cutting board; remove the bay leaf. Allow to cool for 10-15 minutes, then shred chicken to desired-sized shreds using two forks, then return to broth. Use immediately in your favorite recipe or cool completely and freeze in recipe-sized portions.
Notes
Tip about overcooking chicken, even in a crockpot: 4 hours is the optimal time to cook chicken in the crockpot; longer could result in tough, dry chicken. Check the temperature using an instant-read meat thermometer.
If your chicken is not shredding easily, it may be undercooked. Chicken should reach at least 165°F for safety, but it shreds best when it reaches 175-200°F as the connective tissues break down.
Storage Tips
Store in an airtight container in the refrigerator for up to four days! If you need it to stay good for longer, you can freeze it instead.Tips for freezing shredded chicken
- Cool completely! Placing hot foods directly in the freezer produces condensation, which then freezes, creating freezer burn and watered-down foods. So take the time to cool completely.
- Place cooled shredded chicken into baggies for freezer storage, squeeze out as much air as possible, seal, and freeze. Don’t forget to label it including the amount and date—no one wants mystery meat!
- Or if using a container, it’s best if it’s airtight.
How to Reheat Shredded Chicken
- Stovetop: Place the chicken in a skillet or saucepan over medium-low heat with a tablespoon or two of chicken broth (or water in a pinch). Stir occasionally until heated through.
- Microwave: Add chicken to a microwave-safe dish with a tablespoon of broth or water. Cover with a paper towel and heat in 30-second increments, stirring halfway.
- For Frozen Chicken: Thaw overnight in the fridge or submerge the sealed chicken in cool water, changing the water every 20-30 minutes. According to the USDA, this method typically takes 30 minutes to 1 hour for smaller portions and is safe.
- How much shredded chicken per person?
- How do you keep shredded chicken moist?
- Is it better to shred chicken hot or cold?
- Is there a trick to shredding chicken?
- Why is my chicken not shredding easily?
- Do you have to put water in a crock pot when cooking chicken?
- Can you overcook chicken in a crock pot?
Nutrition
Chellie
This chicken is so flavorful. I love how many different ways I can use it.
Thanks so much, Chellie! It’s so versatile!