Easy Crockpot Shredded Chicken
Tender, versatile shredded chicken made in the slow cooker with only a few everyday ingredients.
This dependable batch of shredded chicken is mild, juicy, and ready to use in tacos, sandwiches, soups, salads, or meal-prep bowls. The slow cooker keeps the method almost entirely hands-off.
Why You’ll Love This Recipe
- The slow cooker handles nearly all of the cooking.
- A neutral savory seasoning makes the chicken useful in many meals.
- It freezes well for quick dinners later in the week.
The Recipe
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs
- ¾ cup low-sodium chicken broth
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
Instructions
- Pour the chicken broth into the slow cooker and arrange the chicken in an even layer.
- Mix the salt, garlic powder, onion powder, smoked paprika, and pepper, then sprinkle the seasoning over the chicken.
- Cover and cook on LOW for 3½–4 hours, or until the thickest piece reaches 165°F and shreds easily.
- Transfer the chicken to a board and shred with two forks.
- Return the shredded chicken to the cooking liquid, stir, and let it rest for 5–10 minutes before serving or storing.
Recipe Notes / Pro Tips
- Chicken thighs produce the juiciest result; breasts are leaner and may finish sooner.
- Avoid cooking far beyond 165°F so the chicken stays tender.
- Use only enough cooking liquid to keep the meat moist rather than soupy.
Storage & Reheating
Refrigerate with a little cooking liquid in an airtight container for up to 4 days, or freeze for up to 3 months. Thaw overnight and reheat gently until steaming hot.