This slow cooker shredded chicken The recipe is the base for delicious and easy weeknight dinners. Make a batch on the weekend and enjoy it all week!
Crockpot Shredded Chicken
Chicken breast is loaded with lean protein and meal prepping with shredded chicken couldn’t be easier in the slow cooker! I probably use my slow cooker Mostly for making shredded chicken, because it’s the easiest way and makes the best shredded chicken! I like to simmer it in a little chicken broth to flavor it with some herbs. Use it to make chicken salad, in tacos, enchiladas, bowls, or any recipe that calls for cooked chicken. Below are some ways you can use it.
Why You’ll Love This Slow Cooker Shredded Chicken Recipe
Every time I need shredded chicken, I pull out my slow cooker. It’s the easiest way to do it. To add more flavor, I use broth and add some herbs, but if you want to keep it super simple, water will work just fine. Here’s why I love this method:
- Juicy and moist. Slow-cooking chicken in broth prevents it from drying out and results in tender, juicy meat.
- Easy meal preparation. Make a big batch of shredded chicken and use it throughout the week for quick and easy meals. It can be used in many different ways. In enchiladasin salads and more.
- Cook without intervention. The slow cooker does all the work; You just add everything to the pot and then shred the chicken once it’s done.
What you will need
Scroll down to the recipe card below to Exact measurements.
- Boneless, skinless chicken breasts – You can change the breasts for thighs, if you prefer.
- Homemade or good quality chicken broth – This Homemade Chicken Broth from Your Crock Pot It’s my favorite.
- Celery, parsley and bay leaves. – These add flavor to the shredded chicken while it cooks in the crockpot.
- kosher salt
How to Make Slow Cooker Shredded Chicken
See recipe card below for printable instructions.
- Arm. Add all ingredients to your slow cooker.
- Cook. Cover and cook on high for about 4 hours, or on low for about 4 to 6 hours.
- Pinch. Remove chicken and discard celery and herbs. Use forks to shred the chicken.
Tips and variations
- Don’t discard the broth. You can refrigerate the chicken in the broth if you want to keep it moist, or you can use the broth to make my Chicken Noodle Soup another day (broth can be frozen for up to 6 months).
- Tweak the flavor. Swap out the parsley for a sprig of thyme or rosemary, add crushed garlic cloves, or make other adjustments to the recipe depending on how you plan to use it or what ingredients you have on hand.
- Avoid overcooking. Monitor the chicken as it cooks, as slow cookers vary in temperature and cooking times. If you cook it for too long, it can become rubbery.
My Favorite Ways to Use Shredded Chicken
Proper storage
- Fridge: Transfer the slow cooker shredded chicken to an airtight container and refrigerate for up to 4 days.
- Freezer: Transfer the shredded chicken to a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before using.
- Reheat: Heat the shredded chicken in the microwave or in a skillet over medium heat (add a splash of broth to keep it moist).
Essentials for the slow cooker
Produce: 4 portions
Serving size: 6 ounces of cooked breast
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Add chicken, chicken broth, celery, parsley, bay leaves, and salt to a 6-quart or larger slow cooker. Cover and cook until chicken shreds easily with 2 forks. Approximately 3 to 4 hours on maximum or 4 to 6 hours on minimum.
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Remove the chicken, discarding the solids, you can save the broth for another use if you wish. Shred the chicken with two forks and refrigerate for up to 4 days or freeze for up to 3 months.
Last step:
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Service: 6 ounces of cooked breast, Calories: 272 calories, Protein: 51 gram, Fat: 5 gram, Saturated fats: 1 gram, Cholesterol: 72 mg, Sodium: 135 mg, Vitamin A: 99 UI, Vitamin C: 3 mg
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