Slow Cooker Shredded Chicken

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This Slow Cooker Shredded Chicken is about as easy as cooking gets. Put chicken, broth and a few seasonings in the pot, walk away, and come back to tender chicken that falls apart with two forks.

It’s also one of the best ways to get ahead of a high grocery bill. One family pack of chicken, bought on sale, becomes the start of several dinners: tacos one night, sandwiches the next, soup after that.

All you need is a slow cooker. The low, gentle heat keeps the chicken moist, and a little of the cooking liquid stirred back in keeps it that way in the fridge.

The seasoning is simple on purpose, so the chicken works in almost any recipe.

Ingredients and Swaps

• Chicken: Boneless, skinless breasts, fully thawed. Thighs work too and stay extra juicy.
• Broth: Low-sodium chicken broth keeps the chicken moist. Water works in a pinch.
• Seasoning: Salt, garlic powder, onion powder and pepper keep the flavor neutral so the chicken fits any recipe.

Tips for Juicy Shredded Chicken

• Don’t overcook. Breasts are done in 4–5 hours on low. Left much longer, they turn dry and stringy even in liquid.
• Keep the lid on. Every peek lets heat out and adds cooking time.
• Shred while warm. Warm chicken pulls apart easily with two forks. A hand mixer on low does it in seconds.
• Stir some liquid back in. Half a cup of the cooking liquid keeps the shredded chicken moist in the fridge.

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Slow Cooker Shredded Chicken

Tender, juicy shredded chicken made in the slow cooker with broth and pantry seasonings. Five minutes of prep for a week of easy meals.

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Prep Time 5 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 5 minutes mins

Servings: 8 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 pounds boneless, skinless chicken breasts thawed
• 1 cup low-sodium chicken broth
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon black pepper

Method

 

1. Place the chicken in the slow cooker in a single layer.
2. Sprinkle with the salt, garlic powder, onion powder and pepper, then pour the broth around the chicken.
3. Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the chicken reaches 165°F and pulls apart easily.
4. Move the chicken to a large bowl and shred it with two forks.
5. Stir in ½ cup of the cooking liquid to keep the chicken moist. Use right away, or cool and store.

Notes

• Thaw frozen chicken fully before slow cooking. Frozen chicken warms too slowly to be safe.
• Boneless, skinless thighs work too and stay extra juicy.
• Try not to lift the lid while it cooks. Every peek lets heat out and adds cooking time.
• Two pounds of chicken makes about 4 to 5 cups shredded.

Ways to Use Shredded Chicken

• Tacos, quesadillas and burrito bowls, like our Slow Cooker Chicken Taco Bowls.
• Stirred into Easy Chicken Noodle Soup in place of the chicken breasts.
• Tossed with barbecue sauce for sandwiches or BBQ Chicken Flatbread Pizzas.
• In Chicken Rice Bowls, wraps, salads and pasta.

Storage and Freezing

• Refrigerate for up to 4 days.
• Freeze in 2-cup portions with a little cooking liquid for up to 3 months. Flat freezer bags thaw fastest.
• Thaw overnight in the fridge and reheat with a splash of broth.

Shredded Chicken Questions

Can I put frozen chicken in the slow cooker?

Thaw it first. Frozen chicken warms too slowly to be safe.

How much shredded chicken does this make?

Two pounds of raw chicken makes about 4–5 cups shredded.

What can I do with the cooking liquid?

Save it. It’s lightly seasoned broth that’s good for cooking rice, thinning sauces or starting a soup.