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Crockpot Shredded Chicken

This slow-cooked shredded chicken is a versatile, effortless protein base perfect for sandwiches, tacos, salads, and more, requiring minimal prep time and adapting to various cuisines.
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Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main 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

Method
 

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

Notes

For juicier results, mix breasts and thighs. Store in airtight containers for up to 4 days in the refrigerator or freeze for up to 3 months. Use cooking liquid for reheating to maintain moisture.