Name: Crockpot Shredded Chicken
Prep time: 10 min
Cook time: 420 min
Total time: 430 min
Ingredients: 2 pounds boneless, skinless chicken breasts; 1 cup chicken broth ((or water + bouillon; low-sodium works well)); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika ((smoked paprika adds depth)); to taste Salt and pepper

I’ve been relying on this slow-cooked shredded chicken for quick weeknight meals and crowd-pleasing lunches. It’s ridiculously simple: chicken breasts, a little broth, three pantry spices, and hours of gentle cooking that turns the meat tender enough to shred with two forks. Make a big batch on a Sunday and you’ll have the protein base for sandwiches, tacos, salads, soups and more all week long—no babysitting required. If you like effortless crockpot dinners, you’ll also appreciate this best chicken crockpot recipe for other set-and-forget options.

Why you’ll love this dish

This recipe is comfort food without fuss. It’s budget-friendly, low-effort, and very forgiving—overcooking in a slow cooker won’t dry the meat like in a pan. It’s also neutral-flavored, so the shredded chicken adapts to cuisines: toss it with BBQ sauce, fold it into enchiladas, or stir into a creamy soup. For busy families, it’s a weeknight lifesaver; for meal-preppers, it slices prep time in half.

“Family-friendly, endlessly useful, and always moist—this shredded chicken has earned a permanent slot in my freezer.” — A quick reviewer

It’s great any time you need an easy protein base, and it can even be the start for heartier dishes like a white chicken chili inspired by this crockpot white chicken chili.

Step-by-step overview

Layer chicken breasts in the slow cooker.
Add chicken broth and sprinkle spices over the top.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Verify doneness with an instant-read thermometer (165°F / 74°C).
Shred the chicken with two forks in the cooker and stir it into the juices.
Use immediately or cool and store for later meals.

This quick overview sets expectations: no searing, no sauce to reduce, just long, gentle heat and the cooking liquid to keep the meat moist. The hands-on time is under 10 minutes.

What you’ll need

2 pounds boneless, skinless chicken breasts
1 cup chicken broth (or water + bouillon; low-sodium works well)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika (smoked paprika adds depth)
Salt and pepper to taste

Notes and substitutions:

Want juicier results? Use a mix of breasts and thighs (thighs stay moister).
If you’re out of broth, water plus a bouillon cube or a splash of soy sauce adds flavor.
Increase paprika or swap in chili powder for a spicier profile.
For a creamy finish later, shredded chicken is perfect in a creamy crockpot chicken gnocchi soup.

Step-by-step instructions

Place the chicken breasts in a single layer in the slow cooker.
Pour the chicken broth evenly over the top.
Sprinkle garlic powder, onion powder, paprika, salt, and pepper over the chicken.
Cover and cook on LOW for 6–7 hours, or on HIGH for 3–4 hours.
Check the temperature: the thickest part of the chicken should read 165°F (74°C).
Remove the lid and shred the chicken in the cooker with two forks.
Stir the shredded meat into the cooking juices so it stays moist.
Serve right away or cool for storage.

Short, clear steps keep the process idiot-proof. If your cooker runs hot, check at the earlier time; if still firm, give it another 30–60 minutes.

Best ways to enjoy it

This shredded chicken is a blank canvas. Try:

Tacos: warm tortillas, cilantro, lime, onion and a spoonful of the cooking juices.
Sandwiches: mix with a little mayo or BBQ sauce and pile on toasted rolls.
Salads: top grain or green salads for a protein boost.
Stirred into soups or stews—use it as the final protein in recipes like a chicken gnocchi soup recipe.
Meal bowls: rice, roasted veggies, avocado, and a drizzle of your favorite sauce.

For plating, keep the shredded chicken warm in a shallow bowl and spoon some juices back over the meat to keep it glossy and moist.

Storage and reheating tips

Refrigerate: Cool the chicken to room temperature, then store in airtight containers for up to 4 days.
Freeze: Portion into freezer bags or containers with a little cooking liquid for up to 3 months. Flatten bags for quicker thawing.
Reheat: Thaw in the fridge overnight if frozen. Reheat gently on the stovetop with a splash of broth, or microwave in short bursts, stirring between intervals. Heat until steaming hot (165°F).
Food safety: Do not leave cooked chicken at room temperature for more than 2 hours. Use a thermometer to verify safe reheating.

Helpful cooking tips

Use an instant-read thermometer for accuracy—visual checks alone can be misleading.
Don’t over-salt at the start if you plan to add salty sauces later.
To speed shredding, remove the chicken to a cutting board and use two forks or a stand mixer on low for 10–15 seconds. Return to the juices after shredding.
If the cooker has too much liquid at the end, remove the lid and cook on HIGH for 15–30 minutes to reduce slightly; alternatively, skim some liquid and save it for soups.
For more flavor, sear the breasts quickly on both sides before slow-cooking, though it’s optional.

Creative twists

BBQ style: Stir in your favorite barbecue sauce after shredding and warm through.
Mexican: Add cumin and a squeeze of lime, then top with pickled onions and cotija.
Mediterranean: Mix with olive oil, lemon zest, oregano, and serve over couscous or pita.
Low-sodium/Whole30: Use homemade broth and omit added salt; boost herbs like thyme and bay leaf.
Keto: Serve over cauliflower rice with avocado and a green sauce.

FAQ

Helpful answers

Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless skinless thighs are moister and more forgiving. Reduce cooking time slightly if using small pieces, but thighs can usually handle the same 6–7 hour LOW window.

Q: Do I need to add liquid?
A: Yes. The cup of broth keeps the meat from drying and creates juices to fold back into the shredded chicken. You can substitute water plus bouillon if needed.

Q: How can I make this spicier?
A: Add 1/2–1 teaspoon cayenne or a tablespoon of your favorite hot sauce before cooking. You can also add a chopped jalapeño under the spices.

Q: Can I cook frozen chicken breasts in the slow cooker?
A: It’s safer to thaw first. Cooking from frozen can keep the meat in the “danger zone” temperature range too long. Thaw overnight in the fridge for best results.

Q: What’s the best way to rehydrate dry shredded chicken?
A: Gently warm it with broth or a splash of water, cover, and let it steam for a few minutes—this will plump fibers without overcooking.

Conclusion

This Crockpot Shredded Chicken is an everyday hero: minimal prep, maximum flexibility, and dependable results. If you want another take on slow-cooked shredded chicken with a slightly different seasoning profile, try the detailed method at Easy Crockpot Shredded Chicken – The Salty Marshmallow. For extra recipe ideas and serving inspiration, see this alternate Crockpot Shredded Chicken Recipe to adapt flavors and sauces.