Crockpot Shredded Chicken Recipe

As a food blogger, I share a simple pantry hack for Shredded Chicken In A Crockpot that yields a ready-to-use protein for tacos, salads, and fuss-free meal prep.

I’m obsessed with quick fixes that actually taste like something I fussed over. This Crockpot Shredded Chicken has lazy chef magic, using boneless skinless chicken breasts or thighs and a splash of chicken broth to coax every bit of flavor out while you do other stuff.

I kept tweaking things, misreading timers, over seasoning then learning to chill, and the result surprised me. People think Slow Cooker Chicken Shredded is boring but this version keeps a few tricks, it’s actually bright and versatile.

If you like easy dinners, Shredded Chicken In A Crockpot will make you think twice about takeout.

Ingredients

• Chicken: Lean protein that builds muscle, keeps you full and soaks up other flavors.
• Chicken broth: Adds savory depth and moisture, low calories, some electrolytes, helps keep chicken juicy.
• Garlic: Gives pungent aromatic punch, may reduce inflammation, dont expect miracles though.
• Smoked paprika: Warm smoky sweetness, adds color and depth without heat, subtle bbq vibe.
• Olive oil: Adds silkiness and richness, healthy fats for the heart, use sparingly.
• Apple cider vinegar: Brightens flavor, helps tenderize meat, gives tiny tang that cuts richness.
• Italian seasoning: Herbal mix brings earthy savory notes, easy way to add Mediterranean flavor.

Ingredient Quantities

• 2 to 3 lbs boneless skinless chicken breasts or thighs, trimmed (about 4-6 pieces)
• 1 to 1 1/2 cups low sodium chicken broth (enough to mostly cover the bottom of the crockpot)
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder or 2 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika or regular paprika
• 1 teaspoon dried Italian seasoning or dried oregano
• 1 tablespoon olive oil, optional
• 1 tablespoon apple cider vinegar or the juice of 1 lime, optional (helps with shredding and brightens flavor)
• 1 bay leaf, optional

How to Make this

1. Pat 2 to 3 lbs boneless skinless chicken (breasts or thighs, trimmed, about 4-6 pieces) dry and place in the crockpot.

2. In a small bowl mix 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon garlic powder (or 2 cloves minced), 1 teaspoon onion powder, 1 teaspoon smoked or regular paprika, and 1 teaspoon dried Italian seasoning or oregano. Rub the spice mix all over the chicken.

3. If you want extra flavor and texture, heat 1 tablespoon olive oil in a skillet and sear the chicken 1 to 2 minutes per side until lightly browned, then transfer to the crockpot. This step is optional but worth it if you have time.

4. Pour in 1 to 1 1/2 cups low sodium chicken broth, just enough to mostly cover the bottom of the crockpot. Add 1 tablespoon apple cider vinegar or the juice of 1 lime (optional, it helps the meat shred better and brightens the flavor) and 1 bay leaf if using.

5. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the chicken reaches 165 F and pulls apart easily with a fork.

6. Remove the chicken to a cutting board, discard the bay leaf, then shred with two forks. For a faster, more even shred you can use a stand mixer or hand mixer on low for 20 to 30 seconds, but don’t overdo it or it gets mushy.

7. Return the shredded chicken to the crockpot to soak up the juices for 10 to 15 minutes on warm. Taste and adjust seasoning, add more salt or pepper if needed.

8. If you want less liquid, scoop out some of the cooking juices and simmer them in a saucepan until reduced and thicker, then stir back into the chicken. Or spread shredded chicken on a baking sheet and broil for 3 to 5 minutes to get crispy edges.

9. Store leftovers with a little of the cooking liquid in an airtight container in the fridge for 3 to 4 days, or freeze for up to 3 months. Use in tacos, sandwiches, salads, soups, anything you like.

Equipment Needed

1. Crockpot (slow cooker), the main pot for low and slow cooking
2. Small mixing bowl, to whisk the spice rub together
3. Measuring spoons, for the spices and small amounts
4. Skillet (optional), if you wanna sear the chicken first for extra flavor
5. Tongs or a spatula, to move and flip the chicken safely
6. Cutting board and a sharp chef’s knife, for trimming and slicing if needed
7. Two forks or a stand/hand mixer, for shredding the cooked chicken (mixer is faster)
8. Ladle or large spoon, to scoop cooking liquid and stir the pot
9. Instant read meat thermometer, to check the chicken hits 165 F
10. Airtight containers or freezer bags, for storing leftovers (save a little cooking juice)

FAQ

Crockpot Shredded Chicken Recipe Substitutions and Variations

• Chicken broth: low sodium vegetable broth, or plain water with 1 tsp chicken bouillon or stock concentrate (keeps it savory); dry white wine diluted 1:1 with water for brightness; canned reduced-sodium chicken stock if you got it.
• Kosher salt: fine sea salt or table salt (use about 3/4 the volume since it’s finer); soy sauce or tamari for extra umami and salt (use less); a low-sodium bouillon cube crumbled into the liquid.
• Smoked paprika: regular paprika plus a pinch of ground cumin or a drop of liquid smoke; chipotle powder for smokey heat (use sparingly); ancho chili powder for a milder sweet-smoke note.
• Apple cider vinegar or lime juice: lemon juice 1:1 for a bright zip; white wine vinegar or rice vinegar (milder); a spoonful of yogurt or sour cream stirred in after shredding for tang if you want no extra acid.

Pro Tips

1. Salt early, but taste at the end — dont over salt at first because the juices concentrate as it cooks, but you also dont want bland chicken so add a little more after shredding if needed. A splash of apple cider vinegar or lime juice while it cooks makes the meat shred way easier and brightens the whole thing.

2. Searing actually makes a big difference if you have the time, 1 to 2 minutes per side gets brown bits that add flavor. But dont let it cook through, youre just getting color; if you skip searing, boost the seasoning in the liquid or add a small spoon of tomato paste or bouillon for depth.

3. For fast shredding use a stand mixer or hand mixer on low for about 20 to 30 seconds, it saves your arms and gives even shreds, but dont run it too long or it turns mushy. If you want texture, spread the shredded chicken on a baking sheet and broil a few minutes to get crispy edges.

4. Save some of the cooking liquid when you store leftovers, it keeps the chicken moist when reheating and helps with freezing. You can reduce that liquid on the stove to make a richer sauce, or portion into single meal bags so you only thaw what you need.