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Easy Crockpot Shredded Chicken Recipe for Tacos, Sandwiches, and Meal Prep

Easy Crockpot Shredded Chicken Recipe

Tender, juicy shredded chicken cooked in the crockpot with chicken broth, garlic, onion, and simple spices. It is an easy make-ahead protein for tacos, sandwiches, salads, bowls, and casseroles.
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Prep Time 5 minutes
Cook Time 3 minutes
Total Time 3 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Boneless, skinless chicken breasts or thighs
  • 1 cup Low-sodium chicken broth
Seasonings
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1/2 teaspoon Paprika, optional
Optional Ingredient
  • 1 tablespoon Olive oil

Method
 

Step-by-Step
  1. Place the chicken in the slow cooker in a single layer when possible. Sprinkle evenly with kosher salt, black pepper, garlic powder, onion powder, and optional paprika.
  2. Pour the low-sodium chicken broth around and over the chicken. Add the optional olive oil for extra flavor.
  3. Cover and cook on LOW for 3–4 hours or HIGH for 2–3 hours. Check the thickest piece with an instant-read thermometer and remove the chicken as soon as it reaches 165°F (74°C).
  4. Transfer the cooked chicken to a bowl and shred it with two forks, or shred it directly in the crockpot with a hand mixer on low speed.
  5. Return the shredded chicken to the cooking juices and let it stand for 5–10 minutes before serving.

Notes

Chicken breasts can become dry if they remain in the slow cooker after reaching 165°F. Chicken thighs are more forgiving and usually stay juicier. Store cooled chicken with some of its juices in an airtight container and refrigerate for up to 3-4 days.