Slow Cooker Shredded Chicken
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Slow Cooker Shredded Chicken is the weeknight lifesaver you didn’t know you needed. Toss in a handful of ingredients before you start your day, and come home to tender, juicy chicken that’s ready for anything! No hovering over the stove, no fancy skills required, just set it, forget it, and let the slow cooker do all the work.
This cooked shredded chicken is the ultimate meal prep staple because it works in just about everything. Use it for quesadillas on taco night, toss it into pasta or casseroles for an easy dinner, or pile it onto buns with BBQ sauce for quick sandwiches.
Here’s Why It Works
- Meal Prep Recipe: This chicken is ideal for meal prep. Make a batch at the beginning of the week to use in your recipes all week long!
- Under 5 Ingredients: You only need 4 basic ingredients to make a chicken that works for multiple dishes!
- Freezer Friendly: Double the batch and freeze some for later. Your future self will thank you!
This shredded chicken in the slow cooker is THE recipe you need to bookmark. It’s quick, it’s easy, and it delivers in flavor. It’s a base recipe that should be in everyone’s collection and will come in handy more than you realize.
I’ve tested this recipe over a dozen times to make sure it’s comparable to a really good rotisserie chicken. Why? Because those suckers are gold when it comes to prepping meals and saving time in the kitchen, but we don’t always have time to run out to pick one up. Use this in tacos, enchiladas, soups, chicken salads… The possibilities are nearly endless.
Before You Start Cooking
This recipe could not be more simple to make. Toss everything in to the slow cooker and let it cook to perfection. BUT before I set you free in the kitchen I’d like to talk about the ingredients you use.
- Chicken: I like to use chicken breast for this recipe. I’ve nailed down the cook time and made it near perfect. However, you can use chicken thighs if it’s what you have on hand.
- Seasoning: I highly recommend using your favorite chicken seasoning. Right now, our favorite is the McCormick rotisserie seasoning (no affiliation. We just like it). It gives you that Costco flavor, but honestly better.
- Brown Sugar: Listen, this one took me by surprise, but a touch of brown sugar really elevates the flavors of the seasonings and gives your chicken the most incredible boost. Trust me. Don’t skip this.
- Oil: You don’t have to use oil, but this adds a layer of richness that takes this from good to great.
- Chicken Broth: Just a touch to keep things from drying out.
That’s it! Super simple and prep work is done in minutes.
Jesseca’s Recipe Review
Your girl is chicken salad OBSESSED and I’ve been hunting for a really good rotisserie alternative. This cooked shredded chicken is insanely good and pairs well with pretty much everything. Made regularly in our home, this one is a keeper!
Tip from Jesseca:
Need a different flavor profile? Switch up the seasonings. We like a Rotisserie chicken flavor, but I’ve used generic chicken seasoning, taco seasoning, cajun seasoning, and even plain old salt and pepper.
Variations and Substitutions
- Chicken: Swap boneless, skinless chicken breasts with chicken thighs for extra juicy shredded chicken. You can also mix the two for a balance of lean and tender.
- Seasoning: No rotisserie seasoning? Use a simple mix of garlic powder, onion powder, paprika, salt, and pepper. Taco seasoning, ranch mix, or Italian seasoning also work well if you want to change the flavor profile.
- Sugar: The brown sugar balances the seasoning, but you can leave it out or swap with honey or maple syrup if you prefer natural sweetness.
- Oil: Olive oil keeps the chicken moist, but avocado oil, canola oil, or even melted butter can be used.
- Add-ins: Toss in sliced onions, garlic, or even a can of diced tomatoes with green chilies for extra flavor.
How To Make Shredded Chicken in a Crockpot
This recipe really could not be easier. In just minutes you’ll have your chicken ready to slow cook to perfection.
- Prep the Chicken: Take the chicken out of the packaging and pat dry.
- Season: Brush the chicken with oil. Combine the seasoning and brown sugar. Rub over the chicken coating it fully.
- Cook: Place the chicken in a single layer inside the crock pot. Pour the chicken broth around the chicken, cover and cook on low for 3 to 4 hours or until the chicken reaches 165 degrees.
- Shred: Pull the chicken from the slow cooker and shred. Mix back in with the remaining liquid and enjoy!
That’s it! Easy peasy. You’ve got shredded chicken you can eat as-is or inside your favorite chicken recipe!
Helpful Tools
Having the right tools can make all of the difference in the kitchen! Try these to make your cooking experience a little easier.
- Slow Cooker: We’ve tested a few different options and this one by-far reigns supreme.
- Tongs: Honestly one of my most used kitchen tools! I love this set because it has that nice silicone cover.
- Liquid Measuring Cups: I’ve owned two sets of these OXO measuring cups. They’re THAT good. Instead of guessing how close you are to the line on the outside, you can look straight down the inside.
Recipe FAQs
It’s best to use thawed chicken for even cooking and food safety. If you only have frozen, thaw it in the fridge overnight before using.
Chicken breasts are lean and shred nicely, but thighs tend to stay juicier. You can use either, or a mix of both.
Don’t overcook! Check early, use a thermometer, and mix some of the cooking liquid back in after shredding.
You can use two forks, your hands (with gloves once cooled slightly), or a hand mixer on low for a super quick option.
Yes! Just make sure not to overcrowd your slow cooker. If needed, cook in batches or use an 8-quart slow cooker for large amounts.
Storage and Make-Ahead Instructions
- Refrigerator: Store shredded chicken in an airtight container with some of the cooking liquid to keep it moist. It will last up to 4 days in the fridge.
- Freezer: Portion into freezer-safe bags or containers (again, add a bit of the broth). Flatten bags for easy stacking. Freeze for up to 3 months.
- Reheating: Warm gently on the stovetop or in the microwave with a splash of broth or water to prevent drying out.
- Make-Ahead: This chicken is perfect for meal prep. Cook a batch at the beginning of the week and use it in tacos, salads, sandwiches, casseroles, or grain bowls for quick meals all week long.
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Easy Crockpot Shredded Chicken
Ingredients
- 3 pounds boneless skinless chicken breast
- 2 tablespoons rotisserie seasoning (,or chicken seasoning of choice)
- 1 teaspoon brown sugar
- 2 tablespoons olive oil
- ½ cup low-sodium chicken broth
Instructions
- Place the chicken breasts into the bottom of your slow cooker.
- Drizzle the olive oil over the chicken. Sprinkle the rotisserie seasoning and brown sugar on top. Use your hands or a spoon to spread it evenly over all sides of the chicken.
- Pour the chicken broth around the chicken.
- Cover with the lid. Cook on HIGH for 2 to 4 hours or LOW for 6 to 8 hours, until the chicken is fully cooked and reaches an internal temperature of 165°F.
- Once cooked, shred the chicken using two forks.
- Serve right away or let it cool and store for meal prep.
Video
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Can you double check the cook time listed as low seems this would be the high setting
The cook times listed are accurate, but it’s worth noting that boneless chicken breasts typically finish on the lower end of slow cooker time ranges, especially in newer slow cookers that tend to run hotter. If cooking on LOW, I recommend checking for doneness early and using a thermometer to pull the chicken once it reaches 165°F. If you need the full 6 to 8 hours, chicken thighs are a better option since they stay moist during longer cook times.
I made this recipe last night to meal prep for the week. My slow cooker runs hot. The chicken was cooked on the low setting and reached 165 degrees around three hours.