This Easy Slow Cooker Shredded Chicken is a game-changer for busy weeknights, offering tender, juicy results with just five minutes of prep. Let your slow cooker work its magic for three hours while you tackle other tasks, and return to a kitchen filled with irresistible aromas. Perfectly seasoned and effortlessly versatile, this shredded chicken is a protein-packed staple for tacos, salads, sandwiches, and more.
With each bite, you’ll savor the rich, savory flavors and melt-in-your-mouth texture that only slow cooking can achieve. At 97 grams of protein per serving, it’s a nutritious powerhouse without compromising on taste. Whether you’re meal prepping or feeding a crowd, this recipe delivers flavor, convenience, and satisfaction in every forkful.
What You’ll Need
- 3 lbs (1.4 kg) boneless, skinless chicken breasts (thawed for even cooking)
- 1 cup (235 ml) chicken broth (low-sodium recommended)
- ¾ teaspoon kosher salt (adjust to taste)
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder (or substitute with fresh minced garlic)
- ½ teaspoon onion powder (or substitute with finely chopped onion)
How to Make It
- Combine ingredients: Place the chicken breasts in the slow cooker. Add the chicken broth, kosher salt, black pepper, garlic powder, and onion powder. Stir gently to coat the chicken evenly.
- Cook: Cover the slow cooker and cook on high for 3 hours or low for 6 hours. The chicken is done when it reaches an internal temperature of 165°F (75°C) and shreds easily with forks.
- Shred the chicken: Carefully remove the chicken from the slow cooker and place it on a cutting board or plate. Use two forks to pull the chicken apart into shreds.
- Serve or store: Use the shredded chicken immediately in your favorite dishes, or store it in an airtight container in the refrigerator for up to 3 days.
Delicious Serving Suggestions
This shredded chicken is incredibly versatile! Serve it in tacos with fresh salsa and avocado, or pile it onto a sandwich with melted cheese and pickles. For a lighter option, toss it into a salad with mixed greens, cherry tomatoes, and a zesty vinaigrette. It’s also perfect for burrito bowls with rice, beans, and your favorite toppings.
Storage and Reheating Made Easy
Store leftover shredded chicken in an airtight container in the fridge for up to 4 days. For longer storage, freeze it in portion-sized bags for up to 3 months. To reheat, simply warm it in a skillet with a splash of chicken broth to keep it moist, or microwave it in 30-second intervals until heated through.
Time-Saving Tips for Busy Cooks
Save even more time by prepping ingredients ahead! Measure out the spices and broth the night before, so all you have to do is toss everything into the slow cooker in the morning. You can also double the recipe and freeze half for a quick meal later. Pro tip: Use a stand mixer with the paddle attachment to shred the chicken in seconds!
Recipe Variations to Spice It Up
Customize this recipe to suit your taste! Add a dash of smoked paprika for a smoky flavor, or stir in a can of diced green chilies for a Southwestern twist. For a tangy kick, mix in a tablespoon of apple cider vinegar or lime juice after shredding. The possibilities are endless!
Kitchen Tips: Easy Slow Cooker Shredded Chicken
Equipment
- slow cooker
Ingredients
- 3 lbs boneless skinless chicken breast 1.4 kg
- 1 cup chicken broth 235 ml
- ¾ teaspoon kosher salt
- ½ teaspoon ground pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Combine all ingredients in the basin of your slow-cooker.
- Cover and cook on high for 3 hours or low for 6 hours.
- Chicken is finished when internal temperature has reached 165F (75C) and it can easily be shredded with a pair of forks. Remove chicken from crockpot and use two forks to easily pull apart and shred chicken.