Crockpot Shredded Chicken
A no-fuss, endlessly adaptable protein, this Crockpot Shredded Chicken is tender and juicy, perfect for tacos, sandwiches, salads, and more.
Ingredients
Main ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 cup chicken broth or water + bouillon; low-sodium broth works well
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika smoked paprika adds depth
- Salt and pepper to taste
Instructions
Preparation
- Put the chicken breasts in the slow cooker in a single layer.
- Pour the chicken broth over the top.
- Sprinkle garlic powder, onion powder, paprika, salt, and pepper evenly over the chicken.
Cooking
- Cover and cook on LOW for 6–7 hours, or on HIGH for 3–4 hours until the chicken is tender and an instant-read thermometer reads 165°F (74°C).
- Remove the lid and use two forks to shred the chicken right in the slow cooker.
- Stir the shredded meat into the cooking juices so it stays moist.
Serving
- Serve immediately in sandwiches, tacos, salads, or store for later use.
Notes
Store refrigerated in an airtight container for up to 4 days. Freeze for up to 3 months. Gently reheat before serving.