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Crockpot Shredded Chicken

A versatile and easy crockpot shredded chicken recipe, ideal for quick weeknight meals or feeding a crowd.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3–4 pieces boneless, skinless chicken breasts (or 6 thighs) Thighs give more fat and flavor; breasts are leaner.
  • 1 cup jarred salsa Mild or hot, to taste; chunky or smooth both work.
  • 1/2 cup low-sodium chicken broth Low-sodium helps control final salt.
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced (or 1 tsp garlic powder)
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika (optional) For a smoky note.
  • to taste Salt and black pepper
  • 4 oz cream cheese or 1/4 cup sour cream (optional) Adds richness.
  • to taste Fresh cilantro or chopped green onions for garnish

Method
 

Preparation
  1. Lightly season the chicken on both sides with salt, pepper, cumin, and chili powder.
  2. Place the thinly sliced onion and minced garlic in the bottom of your slow cooker.
  3. Lay the seasoned chicken on top of the onions.
  4. Pour the salsa and chicken broth over the chicken so pieces are mostly covered.
  5. Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours until the chicken reaches 165°F.
  6. Remove the chicken to a cutting board and shred with two forks.
  7. Return shredded chicken to the crockpot and stir in cream cheese or sour cream until smooth, if using.
  8. Keep warm for up to 30 minutes before serving.

Notes

For a dairy-free finish, skip the cream cheese and add a squeeze of lime after shredding. Use rotisserie chicken if short on time.