Crockpot Shredded Chicken

This super easy Crockpot Shredded Chicken is great for all purpose shredded chicken! Simply season your boneless, skinless chicken breasts, throw them in the slow cooker all day and then shred. You can use them in your favorite wraps, salads, tacos and casseroles. You can freeze it too! So versatile and easy!

Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!

Email *

Save This Recipe

PIN IT HERE!

Recipes are always calling for shredded chicken and I’ve found one of the easiest ways to make it is to make Crockpot Shredded Chicken! You can let it cook all day while you are gone at work and come home to chicken breasts that are juicy and perfect for shredding and using in your favorite recipes.

Plus, it’s freezer friendly. I always make a few batches and put them in the freezer so on busy weeknights I can just pull it out and make our favorite recipes!

I’ve learned that a well stocked freezer makes me a happy woman. There’s just something about knowing that I have some “emergency” supplies that will always be there when I need them during the busy weeks when there is no time at all.

We always have a lot of beef in there. Everything from hamburger, roasts and steaks.

Lately, I’ve also been trying to make sure there is this along with pork chops and of course, a few bags of chicken nuggets, maybe some Pulled Pork or fish sticks 😉

Did I just ruin your image of me? Sometimes you just NEED those options! I get burned out just like all of you.

If you have a pressure cooker you might like to try my Instant Pot shredded chicken, too!

Ingredients needed for Crockpot Shredded Chicken

• Boneless skinless chicken breasts
• Salt
• Pepper
• Garlic powder
• Chicken broth

How to make Crockpot Shredded Chicken

This recipe is so simple and easy!

You just place your chicken breasts on the bottom of your crock pot (this one is my favorite). Sprinkle the seasonings on top and pour the broth over the chicken.

Cook the chicken on low for 6-8 hours or 3-4 hours on high.

Remove from crock pot and shred chicken with two forks.

Tips and Tricks for Crockpot Shredded Chicken:

• Freezer Friendly! You can freeze this chicken that you made in your slow cooker. Simply allow it to cool, bag it up into Ziploc bags and squeeze as much air out as possible. Seal and throw it in the freezer. I recommend placing two cups per bag because that’s typically the amount you need for a recipe. Make sure they are labeled with the amount and date so you know how long they are good for. The chicken will last in the freezer for up to two months.
• Don’t Overcook. If you leave the chicken in the crockpot to long it can dry out instead of being juicy and tender. I would recommend cooking it 6-8 hours on low to maximize flavor and tenderness.
• Use Skinless Chicken. I recommend using either Skinless Chicken breasts or chicken thighs. You could also do a mixture of both. If they are boneless that makes it even easier! I always make sure to grab the boneless thighs or breasts.
• Seasonings. Keep them simple! I just use a simple blend of salt, pepper and garlic powder so you can throw the chicken in any recipe and it doesn’t have an overpowering flavor.
• How to Shred Chicken. I prefer to do this in my KitchenAid Stand mixer because it’s so easy and I just stand there. You can also use an electric mixer. If you don’t have either of those grab two forks. Let the chicken breast cool a bit then shred it with the forks.

Recipes using Crock Pot Shredded Chicken

Now you have that this stocked in your freezer and you are wondering what to do with it! Here are some of our favorite ways to use it up!

• Add it to your soups like our favorite Wild Rice Soup or  Chicken Tortilla Soup,
• It’s great to add to salads for quick lunches.
• Many of our casseroles like this easy Chicken Alfredo Stuffed Shells call for shredded chicken. We also love this Cheesy Hash Brown Chicken Casserole or Chicken Ranch Enchiladas.
• Got a pizza night planned? Throw it on your pizza like this Chicken Bacon Ranch Pizza!
• Planning a party? You can never go wrong with Crock Pot Buffalo Chicken Dip!

WATCH THE STEP BY STEP VIDEO FOR THIS RECIPE BELOW:

If you enjoy watching these videos make sure you subscribe to my YouTube Channel to be notified each time a post a new video!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

 

5 from 5 votes

Crockpot Shredded Chicken Recipe

Simply season your boneless, skinless chicken breasts, throw them in the slow cooker all day and then shred. You can use them in your favorite wraps, salads, tacos and casseroles.

Prep:10 minutes mins

Cook:6 hours hrs

Total:6 hours hrs 10 minutes mins

Print Recipe Rate Recipe

• Pin

Save RecipeSaved!

Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!

Email *

Save This Recipe

Video

6

c.

Ingredients

• ▢ 3 lb boneless skinless chicken breasts
• ▢ 1 tsp salt
• ▢ 1 tsp pepper
• ▢ 1 tsp garlic powder
• ▢ 1 c. chicken broth

Instructions

• Place the chicken breasts on the bottom of your crock pot. Sprinkle seasonings over the top of chicken breasts and then pour broth on top.
• Cook on low for 6-8 hours or high for 3-4 hours. 
• Remove chicken from crock pot and shred with two forks, or place in your stand mixer bowl and shred with paddle attachment.
• You can use the shredded chicken in your favorite recipes or allow chicken to cool and portion into Ziploc bags and freeze for up to two months.

Tips

Tips and Tricks for Crockpot Shredded Chicken:

• You can store refrigerated chicken safely for 4-5 days. If you are freezing it then it will be good for up to two months. Make sure it is in a well sealed Ziploc bag.
• Freezer Friendly! You can freeze this chicken that you made in your slow cooker. Simply allow it to cool, bag it up into Ziploc bags and squeeze as much air out as possible. Seal and throw it in the freezer. I recommend placing two cups per bag because that's typically the amount you need for a recipe. Make sure they are labeled with the amount and date so you know how long they are good for. The chicken will last in the freezer for up to two months.
• Don't Overcook. If you leave the chicken in the crockpot to long it can dry out instead of being juicy and tender. I would recommend cooking it 6-8 hours on low to maximize flavor and tenderness.
• Use Skinless Chicken. I recommend using either Skinless Chicken breasts or chicken thighs. You could also do a mixture of both. If they are boneless that makes it even easier! I always make sure to grab the boneless thighs or breasts.
• Seasonings. Keep them simple! I just use a simple blend of salt, pepper and garlic powder so you can throw the chicken in any recipe and it doesn't have an overpowering flavor.
• How to Shred Chicken. I prefer to do this in my KitchenAid Stand mixer because it's so easy and I just stand there. You can also use an electric mixer. If you don't have either of those grab two forks. Let the chicken breast cool a bit then shred it with the forks.

Nutrition Information

Calories: 263kcal (13%), Protein: 48g (96%), Fat: 5g (8%), Saturated Fat: 1g (6%), Cholesterol: 145mg (48%), Sodium: 795mg (35%), Potassium: 876mg (25%), Vitamin A: 70IU (1%), Vitamin C: 5.4mg (7%), Calcium: 14mg (1%), Iron: 1mg (6%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.