Slow-cooker shredded chicken is a versatile and easy dish that can be used in a variety of meals. It's a great way to meal prep for the week, as you can make a large batch and store it in the fridge or freezer for later use. It takes five minutes to assemble, and the crock pot does all the hard work!
This shredded chicken can be used in tacos, burritos, sandwiches, salads, pasta dishes, and more. This recipe is perfect for the busy mom that is always on the go. When you walk in the door at dinnertime and don't have a plan, this shredded chicken recipe can help you create a hearty dinner in minutes!
Recipe Ingredients
- Chicken: Boneless, skinless chicken breasts, chicken tenders, or thighs can be used. Chicken tenders were used in this recipe.
- Chicken broth: This adds flavor and some of the liquid needed for the crock pot.
- Water: Use about one cup of water, or more to cover the chicken completely.
- Salt & pepper: These versatile seasonings will enhance the flavor of the chicken.
How to Make Crock Pot Shredded Chicken
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Prep. Place the frozen chicken in the slow cooker.
- Add liquid. Pour in the chicken broth and add enough water to cover the chicken. Sprinkle salt and pepper over the ingredients.
- Cook. Set the slow cooker on low for 6-8 hours or on high for 3-4 hours if time is limited.
- Shred. Once the chicken is cooked, remove it from the slow cooker and use two forks to shred it.
- Enjoy. Use the shredded chicken to make delicious dishes such as chicken tacos, BBQ chicken sandwiches, buffalo chicken dip, wraps, sliders, and egg rolls.
Recipe FAQ's
You can use boneless, skinless chicken breasts, chicken tenders, or thighs for this recipe. Chicken breasts will yield leaner meat, while chicken thighs will be more tender and juicy. In this recipe, chicken tenders were used.
Yes, it works great in an Instant Pot. Check your user manual for time (usually around 20-30 minutes) and the amount of liquids your Instant Pot will allow during cooking.
Cook the chicken on high for 3-4 hours or on low for 6-8 hours. The chicken is done when it reaches an internal temperature of 165°F.
Absolutely! You can add any seasoning or spice blend that you like. Some popular options include garlic powder, onion powder, chili powder, Italian seasoning, and cumin.
Allow the chicken to cool completely before storing it in an airtight container in the refrigerator. It will keep for up to 4 days. You can also freeze the chicken for up to 3 months.
Top Tips
- Chicken tenders or boneless chicken breasts are easiest to shred. Use these if you're going to be limited on time after cooking.
- Bone-in chicken thighs will likely be more juicy and tender. These will be best if you're not adding a sauce to your shredded chicken recipe.
Recipe Variations
- Season with spice blends depending on what you'll be using the chicken for--taco or fajita seasoning for Mexican food dishes, or Italian seasoning for Italian dishes, etc.
- If you plan on using this chicken for meal prep with a variety of meals, the simple salt and pepper seasoning will be the most versatile.
- Use the shredded chicken to make delicious dishes such as chicken tacos, BBQ chicken sandwiches, buffalo chicken dip, wraps, sliders, chicken salad and egg rolls.
Storage & Reheating
- To store: Allow the chicken to cool completely before storing it in an airtight container in the refrigerator. It will keep for up to 4 days.
- To reheat: Place chicken in an oven safe dish and add a splash of chicken broth or water. Cover the dish with aluminum foil or a lid and place in preheated 350 degrees Fahrenheit oven until chicken is heated through. You can also use a microwave to heat individual servings.
- To freeze: Place cooled chicken in a freezer safe container and freeze for up to 3 months.
More Chicken Recipes
Some of the recipes listed below use shredded chicken in the ingredients or it could easily be substituted. Shredded chicken would be a great addition to the Thai Peanut Noodles recipe.
- Oven Baked Chicken Quesadillas
- Sour Cream Chicken Enchiladas
- Thai Peanut Noodles
- Crock Pot White Chicken Chili
Did you make this recipe? Leave a star rating and I'd love to hear from you in the comments below.
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Slow Cooker Shredded Chicken
Equipment
- Slow Cooker
Ingredients
- 2 pounds frozen boneless, skinless chicken breasts
- 1 ¼ cups chicken broth
- 1 cup water
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Place the frozen chicken in the slow cooker.
- Pour in the chicken broth and add enough water to cover the chicken. Sprinkle salt and pepper over the ingredients.
- Set the slow cooker on low for 6-8 hours or on high for 3-4 hours if time is limited.
- Once the chicken is cooked, remove it from the slow cooker and use two forks to shred it.
- Use the shredded chicken to make delicious dishes such as chicken tacos, BBQ chicken sandwiches, buffalo chicken dip, wraps, sliders, and egg rolls.
Notes
- To store: Allow the chicken to cool completely before storing it in an airtight container in the refrigerator. It will keep for up to 4 days.
- To reheat: Place chicken in an oven safe dish and add a splash of chicken broth or water. Cover the dish with aluminum foil or a lid and place in preheated 350 degrees Fahrenheit oven until chicken is heated through. You can also use a microwave to heat individual servings.
- To freeze: Place cooled chicken in a freezer safe container and freeze for up to 3 months.
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