Crockpot Shredded Chicken

Overhead shot of shredded chicken in a large white bowl

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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!

Prep Time5

Cook Time5

Total Time5 5

Yield: 5 -6 cups

Ingredients

2 ½ lbs. boneless, skinless chicken breasts (or thighs or a mix)
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.
Cover and 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. You can also shred chicken quickly with a stand mixer.
Use immediately or store the shredded chicken until ready to use. (See notes below for details.)

Notes

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.

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.

Ways to use: See the section in the post above with a list of different ways to use shredded chicken.

Nutrition

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