Crockpot Shredded Chicken
This easy crockpot shredded chicken recipe is perfect for busy nights, yielding tender, flavorful chicken ideal for tacos, sandwiches, or meal prep.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts About 1.5–2 pounds
- 1 cup chicken broth Low-sodium if preferred
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika Smoked paprika for deeper flavor
- Salt and pepper to taste
- Optional: hot sauce or BBQ sauce for serving
Instructions
Preparation
- Place the chicken breasts in a single layer in the slow cooker.
- Pour the chicken broth evenly over the chicken.
- Sprinkle the garlic powder, onion powder, paprika, and a pinch of salt and pepper across the breasts.
Cooking
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and shreds easily. The safe internal temperature is 165°F (74°C).
- Remove the chicken to a cutting board and shred with two forks, or use a hand mixer in the crockpot for 20–30 seconds for a faster shred.
- Return the shredded chicken to the crockpot and stir into the cooking juices so it soaks up extra flavor.
- Serve hot with optional hot sauce or BBQ sauce.
Notes
Store leftovers in an airtight container. Properly stored, cooked shredded chicken lasts 3–4 days in the fridge. For freezer storage, portion into bags or containers with a bit of cooking juice for up to 3 months.