Crockpot Shredded Chicken

Craving versatility and convenience in your meal prep? Look no further than this effortless Crockpot shredded chicken! 

With a handful of ingredients and your trusty slow cooker, you’ll have tender, flavorful chicken ready for endless possibilities.

This recipe is a lifesaver for busy weeknights or meal-prepping for the week ahead.

This chicken is your secret weapon, whether it’s for tacos, salads, or soups. What will you create with your batch of crockpot shredded chicken?

Why You’ll Love This Crockpot Shredded Chicken

Effortless Prep: Set it and forget it! This recipe requires minimal hands-on time, allowing you to focus on other tasks. Let your slow cooker do the heavy lifting.

Taste Sensation: The blend of herbs and spices infuses the chicken with a savory, aromatic flavor that will leave you craving more.

Versatile: From tacos to salads, this chicken can effortlessly adapt to various dishes and cuisines.

Minimal Cleanup: With just one pot to clean, this recipe makes post-dinner cleanup quick and easy. 

Ingredients

• Boneless, Skinless Chicken Breasts: They’re lean, protein-packed, and ready to soak up delicious flavors in the slow cooker.

• Low-Sodium Chicken Broth: It adds moisture and enhances the chicken’s natural taste without overdoing the salt.

• Seasoning Blend: It’s a savory mix of kosher salt, garlic powder, onion powder, Italian seasoning, paprika, and black pepper. This combo infuses the chicken with mouthwatering flavors that will have everyone asking for more!

• Olive Oil: A drizzle of this heart-healthy oil helps keep the chicken moist and tender while cooking.

How to Make Crockpot Shredded Chicken

This might just be the easiest chicken you’ve ever made.

1. Add the chicken. Place the chicken breasts in the bottom of a 4-6 quart slow cooker. Pour the chicken broth over the chicken.

2. Mix the seasoning. Add the salt, garlic powder, onion powder, Italian seasoning, paprika, and black pepper to a small bowl. Mix to combine. Sprinkle the seasoning blend evenly over the chicken breasts.

3. Add the oil. Drizzle the olive oil over the seasoned chicken.

4. Cook. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The chicken should reach an internal temperature of 165°Fahrenheit for safe consumption.

5. Rest. Remove the chicken breasts to a plate and let rest for 10 minutes, covered. If there is a lot of liquid in the slow cooker, drain some before shredding, but reserve the cooking juices.

6. Shred. Shred the chicken using two forks, a hand mixer, or a stand mixer with paddle attachment for finer shredded chicken. Add the reserved cooking liquid back in as needed for moisture.

7. Serve. Use the shredded chicken immediately in your favorite recipes like tacos, enchiladas, soups, salads, etc.

Tips for the Best Crockpot Shredded Chicken

This chicken is totally foolproof, but these tips make it shine.

• Choose the best chicken. Use boneless, skinless chicken breasts for lean, easy-to-shred meat. Thighs also work well. I prefer a mix of both for extra flavor. 

• Don’t go overboard. Add just enough broth to keep the chicken moist without making it soupy.

• Ditch the excess liquid. Drain excess liquid before shredding, but reserve some for added moisture.

• Vary up the flavor. Experiment with fun seasoning blends, like Mexican (cumin, chili powder, oregano) or Asian (ginger, soy sauce, sesame oil). You can also use your favorite premade seasonings. 

How to Store

Here’s how to keep your chicken fresh to enjoy in meals throughout the week.

To Store: Place the cooled shredded chicken in an air-tight container. Refrigerate for up to 4 days.

To Freeze: Transfer the cooled chicken to freezer-safe bags or containers, removing as much air as possible. Freeze for 3 months, thawing in the refrigerator overnight before reheating.

To Reheat: Microwave in 30-second intervals, stirring between each, until heated through. You can also reheat in a skillet over medium heat, adding a splash of broth if needed to prevent drying.