Slow Cooker Chicken
This slow cooker shredded chicken is a versatile, juicy, and easy-to-make dish perfect for busy weeknights. It can be used in tacos, sandwiches, or salads.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts (about 1.5–2 pounds total) Breasts shred easily and stay lean; thighs can be used for richer meat.
- 2 tablespoons olive oil (or another neutral oil)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano Can substitute with Italian seasoning.
- 1 teaspoon dried thyme
- 0.5–1 teaspoon salt Adjust according to taste, especially if using low-sodium broth.
- 1 cup chicken broth Low-sodium preferred; can substitute with water plus a bouillon cube.
Instructions
Preparation
- Combine garlic powder, onion powder, oregano, thyme, salt, and pepper in a small bowl.
- Pat the chicken breasts dry and rub the spice mixture over all surfaces.
- Warm olive oil in a skillet over medium-high heat. Sear each breast for 1–2 minutes per side until golden brown.
- Place seared breasts in the slow cooker and pour chicken broth around the meat.
Cooking
- Cook on low for 6–7 hours or on high for 3–4 hours until the chicken easily flakes with a fork.
- Remove chicken to a cutting board or shred directly in the cooker.
- Taste and adjust seasoning before serving.
Notes
Store cooled shredded chicken in an airtight container for up to 4 days, or freeze for up to 3 months. When reheating, add a splash of broth to prevent drying.