Shredded Chicken is one of those recipes I find myself making week after week. It’s incredibly versatile, a lifesaver for busy weeknights, and takes little to no effort thanks to the slow cooker!
Once I learned how to make shredded chicken the easy way, I realized how much easier it made meal prep each week! From tacos to soups, you can literally use it for anything. And forget shredding with forks! I shred this chicken with my hand mixer and it makes it so easy.
I use this shredded chicken recipe as a base to my chicken salads all year round! In summer I love my BLT chicken salad, and in colder months I will usually make my cranberry chicken salad!
Nutrition at a Glance
- High Protein: Chicken breasts are lean and provide essential amino acids for muscle repair and energy.
- Low in Saturated Fat: Great option for heart health compared to fattier cuts of meat.
- Rich in B Vitamins: Supports metabolism and energy production.
- Hydration from Broth: Using broth adds flavor while also contributing electrolytes and minerals.
Ingredients You Need
- Chicken Breasts: Boneless, skinless breasts cook up tender and shred easily. You can substitute boneless chicken thighs for more richness, if you prefer!
- Chicken Broth: Adds flavor and moisture. If you don’t have broth, water with a bouillon cube works perfectly.
How to Make the Easiest Crockpot Shredded Chicken
- Add everything to the crockpot. Place the chicken in and pour the broth over top.
- Cook on low for 6–7 hours or high for 3–4 hours.
- Shred the chicken. Once it’s super tender, shred it with a hand mixer in the crockpot or transfer to a bowl to shred, then return to soak up the juices.
Dietitian Tips for Success
- Double the recipe and freeze half for quick future meals. This saves you time on busy nights and ensures you always have a protein option ready. I like to portion it into smaller freezer bags so I can just grab what I need.
- Use a hand mixer to shred! While two forks work fine, a hand mixer makes the process nearly effortless. It also gives the chicken a light, fluffy texture.
- If your chicken looks dry, stir in an extra splash of broth at the end. This instantly adds back moisture and keeps the chicken tender. I recommend saving some of the cooking liquid just for this purpose.
- Cool completely before freezing to prevent freezer burn. If you freeze while it’s still warm, condensation will form and create ice crystals. Letting it cool down helps lock in freshness and flavor.
How to Serve It
This easy shredded chicken works in so many dishes! Here are some of my favorite ways to serve it:
- Toss with pesto for a quick basil pesto chicken salad that’s fresh and flavorful.
- Use it in Southwest chicken salad for a protein-packed lunch.
- Use it as the filling for crispy air fryer buffalo chicken wontons for game day!
- Stir it into buffalo chicken chili for a comforting, spicy dinner.
- Pile into warm tortillas with goat cheese for flavorful chicken and goat cheese tacos.
- Add it to chicken Mexican rice bowls for a balanced, make-ahead-friendly meal prep option.
Of course, you can always keep it simple: mix with BBQ sauce for sandwiches, make shredded chicken tacos, add to pasta, or spoon over rice with steamed vegetables. However you serve it, having shredded chicken ready to go makes meals so much easier!
Storage Suggestions
- Refrigerator: Store in an airtight container with juices for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Defrost in the fridge overnight.
- Reheat: Warm gently on the stove or in the microwave, adding a splash of broth to keep it moist.
Frequently Asked Questions
Yes! You can cook chicken from frozen in the crockpot, but you’ll need to increase the cooking time by 1–2 hours to ensure it’s fully cooked through. Always check that the internal temperature reaches 165°F for food safety.
The best trick is to stir the shredded meat back into some of the cooking liquid so it can reabsorb the juices. If reheating later, always add a splash of broth to keep it moist and tender.
Yes! Cook the chicken on high pressure for 10–12 minutes with a natural release, and you’ll get the same tender results in a fraction of the time. Just make sure to use at least 1 cup of liquid so the Instant Pot can come to pressure.
More Chicken Recipes to Try
- California Chicken Salad
- Chicken Shawarma Bowls
- Ground Chicken Sloppy Joes
- Chicken Enchilada Casserole
- Dill Pickle Chicken Salad
The BEST Crockpot Shredded Chicken Recipe
Ingredients
- 2 boneless skinless chicken breasts
- 1 cup chicken broth or water with a bouillon cube
Instructions
- Add everything to the crockpot. Place the chicken in and pour the broth over top.
- Cook on low for 6–7 hours or high for 3–4 hours.
- Shred the chicken. Once it’s super tender, shred it with a hand mixer in the crockpot or transfer to a bowl to shred, then return to soak up the juices.
Notes
- Refrigerator: Store leftover shredded chicken in an airtight container with juices for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Defrost in the fridge overnight.
- Reheat: Warm gently on the stove or in the microwave, adding a splash of broth to keep it moist.
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