Looking for a delicious and easy meal that’s perfect for any occasion? Look no further than this Crockpot Shredded Chicken recipe! With just a few simple ingredients, you can have a flavorful and versatile dish that the whole family will love.

Why You’ll Love This Recipe?

Great flavors that can be customized to your taste preferences.
Quick prep time – simply set it and forget it in the crockpot.
Perfect for meal prep – use the shredded chicken in tacos, salads, sandwiches, and more.

Ingredient Notes:

Medium boneless, skinless chicken breasts or thighs: Provides a lean protein base for the dish.
Kosher salt, black pepper, and other seasonings: Add flavor to the chicken. Feel free to customize with your favorite seasonings.

Step-by-Step Instructions:

Season the chicken with salt, pepper, and desired seasonings.
Place the chicken in the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
Shred the chicken with two forks and mix with any remaining juices in the crockpot.

Helpful Tips:

Add a splash of chicken broth for extra moisture and flavor.
Store any leftovers in an airtight container in the fridge for up to 3 days.
Swap out the chicken for pork or beef for a different twist on the recipe.

Expert Tips for the Best Results:

For extra flavor, sear the chicken in a skillet before adding it to the crockpot.
Add a can of diced tomatoes or salsa for a Mexican-inspired twist.

Serving Suggestions:

Serve the shredded chicken in tacos with your favorite toppings, over a salad with avocado and lime dressing, or in a sandwich with BBQ sauce and coleslaw.

Storage and Reheating Tips:

Store the shredded chicken in an airtight container in the fridge for up to 3 days. To reheat, simply microwave until heated through or warm in a skillet on the stovetop.

Frequently Asked Questions:

Can I freeze the shredded chicken? Yes, the chicken can be frozen for up to 3 months.
Can I use frozen chicken? Yes, but adjust the cooking time accordingly.
Can I double the recipe? Yes, just make sure your crockpot is large enough to accommodate the extra chicken.
Can I cook the chicken on high for a shorter time? Yes, but the low and slow method results in more tender chicken.

Conclusion:

Try this Crockpot Shredded Chicken recipe today for a simple and delicious meal that will become a staple in your kitchen. Don’t forget to share your feedback and any creative ways you’ve served this versatile dish!

Crockpot Shredded Chicken

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Crockpot Shredded Chicken recipe is a simple and versatile dish that can be used in various meals. The chicken is seasoned to perfection and slow-cooked to juicy, tender perfection, making it easy to shred for sandwiches, tacos, salads, and more.

Author: Touria Elkoudssi
Prep Time: 10 mins
Cook Time: 4-8 hours
Total Time: 4-8 hours 10 mins
Yield: 4–6 servings 1x
Category: Main-course
Method: Slow Cooking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

4 boneless, skinless chicken breasts (about 2 pounds)
1½ teaspoons kosher salt
1 tablespoon garlic powder
½ tablespoon onion powder
½ tablespoon cumin (optional)
½ tablespoon smoked paprika (optional)
1 cup water or low-sodium chicken broth

Cook Mode Prevent your screen from going dark

Instructions

Season the chicken breasts with kosher salt, garlic powder, onion powder, cumin, and smoked paprika.
Place the seasoned chicken breasts in the slow cooker.
Pour the water or chicken broth over the chicken.
Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken reaches an internal temperature of 165°F (75°C).
Remove the chicken from the slow cooker and shred using two forks.
Return the shredded chicken to the slow cooker and mix with the remaining juices

Notes

For added flavor, consider searing the chicken breasts in a skillet before placing them in the slow cooker.
You can substitute chicken thighs for breasts for a richer taste.
This recipe is gluten-free, dairy-free, and paleo-friendly.
Store leftovers in an airtight container in the refrigerator for up to 3–5 days, or freeze for up to 6 months.