Slow-Cooker Shredded Chicken Recipe for Tender, Juicy Meat

Crockpot Shredded Chicken is a simple slow-cooker method for making small or large batches of tender, versatile shredded chicken.

Boneless, skinless chicken breasts are seasoned with salt, pepper, garlic powder, and onion powder to create an all-purpose shredded chicken that’s perfect for sandwiches, casseroles, salads, tacos, and more.

Use the chicken immediately in your favorite recipes or freeze portions to make weeknight dinners faster and easier.

Prepared shredded chicken saves time during busy weeks and is convenient for meal prep. It pairs well with dishes like chicken salad, rice casseroles, tacos, pinwheels, soups, and many other family-friendly meals.

How to make crockpot shredded chicken

Trim any excess fat from the chicken breasts and place them in the slow cooker.

Season with salt, pepper, garlic powder, and onion powder. Toss the chicken gently to coat the pieces evenly with the seasonings.

Cook on LOW for 5–6 hours or on HIGH for 3–4 hours, until the chicken is fully cooked and easily pulls apart with a fork.

Remove the chicken from the slow cooker and transfer it to a bowl. Use two forks to shred the meat into bite-sized pieces.

The cooking liquid left in the slow cooker can be strained and saved as a light chicken stock. Pour the liquid through a fine strainer into a jar, discard solids, and refrigerate for up to 4 days or freeze for longer storage. This stock adds extra flavor when used in rice, soups, or potato dishes.

How to store

• Refrigerate: Store shredded chicken in an airtight container or tightly covered bowl and use within 4 days.
• Freeze: Place shredded chicken in food-safe freezer bags, press out as much air as possible to reduce freezer burn, label with the date, and freeze for 6–9 months.

Other recipes you may like:

• Instant Pot lemon herb chicken and rice
• Instant Pot chicken tacos
• Tarragon chicken salad
• Chicken and rice casserole
• Chicken noodle soup

Easy Crockpot Shredded Chicken

Amy Duska

An easy slow-cooker recipe for making small or large batches of shredded chicken. Makes weeknight meals quick and convenient.

Prep Time
10 mins

Cook Time
6 hrs

Total Time
6 hrs 10 mins

Course
Entree

Cuisine
American

Servings
20

Calories
170 kcal

Ingredients

• 4 lbs. boneless skinless chicken breasts
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Instructions

1. Trim excess fat from chicken breasts. Place the chicken and seasonings into the slow cooker and toss to coat evenly. Cook on LOW for 5–6 hours or on HIGH for 3–4 hours.
2. Remove the cooked chicken and transfer to a bowl. Use two forks to shred the meat into pieces.

Notes

• To store: Keep shredded chicken in an airtight container in the refrigerator and use within 4 days.
• To freeze: Place shredded chicken in a freezer bag, remove as much air as possible, label with the date, and freeze for 6–9 months.
• Reserve the strained cooking liquid in an airtight container in the refrigerator for up to 3–4 days or freeze for later use in soups, rice, or potatoes.

Keyword
shredded chicken, slow cooker chicken