Crockpot Shredded Chicken
Crockpot shredded chicken is just a few simple ingredients and a few minutes to prep. This tender, flavorful chicken is great for tacos, enchiladas, salads, sandwiches, grain bowls and more!
Yield: 5 -6 cups
Ingredients
- 2 ½ lbs. boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Season both sides of the chicken breasts with the salt, pepper and garlic powder.
- Add the chicken to the bottom of the slow cooker insert. Cook on low for 5-6 hours or high for 2 ½ to 3 hours, until the chicken is cooked through and shreds easily. (If your breasts are frozen or especially thick, use the upper end of timing here.)
- Remove the chicken breasts from the slow cooker and shred with two forks.
- Use immediately or store until ready to use. (See notes below.)
Notes
Chicken: The recipe calls for boneless, skinless chicken breasts. You could substitute bone-in chicken breasts or chicken thighs, but you’ll need to adjust your cooking times.
You can use either fresh or frozen chicken breasts, both work fine.
Seasoning: I’ve included a very basic seasoning mix that makes really flavorful chicken that can be used ANY way you want it. But you could also use taco seasoning, southwest seasoning, Cajun seasoning, Ranch seasoning, Italian seasoning blend, lemon pepper seasoning, etc.
Liquids: Nope, you don’t need to add any liquid to your slow cooker. The chicken will release liquid as it cooks and there’s no concern about a burn notice, so it’s fine to start it dry.
Leftovers: The cooked, shredded chicken will keep in the refrigerator for up to 5 days or freezer for up to 5-6 months. Be sure to label and date your container.
- Pro tip: Add a few tablespoons of the liquid from the Instant Pot into the storage bag or container with the chicken. It helps prevent it from drying out too much.
- Use in place of rotisserie chicken for pretty much any recipe
- Make chicken enchiladas, nachos, tacos, quesadillas, burritos, etc.
- Make chicken and rice casserole or chicken divan or another casserole
- Use as the protein for grain bowls
- Mix with a dressing and add to a salad or use to layer into a mason jar salad
- Combine with your favorite pasta salad or quinoa salad to make it a main dish
- Use in soups or stews
- Use for stuffed pitas with some hummus or tzatziki and fresh veggies
- Mix with BBQ sauce for BBQ chicken sandwiches
- Make chicken salad
Nutrition
Serving: 1serving | Calories: 188kcal | Protein: 35g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 96mg | Sodium: 296mg
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