Slow-Cooker Shredded Chicken
This easy, set-and-forget slow-cooker chicken is perfect for busy weeknights, yielding tender, flavorful chicken that can be used for tacos, soups, or sandwiches.
Ingredients
Main Ingredients
- 3-4 pieces boneless, skinless chicken breasts (or 6 thighs) Thighs provide richer flavor and less dryness.
- 1 cup jarred salsa Mild or hot, depending on preference.
- 1/2 cup low-sodium chicken broth Or water.
- 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.
- to taste Salt and black pepper
- 4 oz cream cheese Or 1/4 cup sour cream to finish (optional).
- as needed Fresh cilantro or chopped green onions For garnish.
Instructions
Preparation
- Season the chicken lightly with salt, pepper, cumin, and chili powder.
- Layer the sliced onion and garlic in the bottom of the slow cooker to prevent sticking and add base flavor.
- Place the chicken on top of the onions. Pour the salsa and chicken broth over the chicken, ensuring pieces are mostly covered.
Cooking
- Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours, until the chicken reaches 165°F and shreds easily.
- Remove the chicken to a cutting board and shred with two forks, then return the shredded chicken to the pot.
- Stir in cream cheese or sour cream until smooth, if using. Adjust seasoning.
- Keep warm for up to 30 minutes before serving to let flavors meld.
Notes
For a thicker sauce, remove the lid for the last 30 minutes on HIGH or stir in a slurry of 1 tbsp cornstarch mixed with 2 tbsp cold water. Always reheat to 165°F. Discard if left at room temperature longer than two hours.