Why You’ll Love This Recipe

I love this shredded chicken because it’s practically hands-off. I just season the chicken, add broth, and let the slow cooker do all the work. I end up with juicy, flavorful meat that I can use in salads, tacos, sandwiches, soups, casseroles, or bowls. It’s perfect for meal prep, freezes well, and has a simple flavor profile that fits into almost any recipe.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢3.5-4 lbs chicken breasts (boneless and skinless, $7.84)
▢1 Tbsp olive oil ($0.19)
▢1 tsp salt ($0.02)
▢1 tsp black pepper (freshly cracked, $0.08)
▢1 tsp onion powder ($0.05)
▢1 tsp garlic powder ($0.05)
▢2 cups chicken broth ($0.20*)

Directions

1. I start by gathering all of my ingredients so everything is ready to go.

2. I rub the chicken breasts all over with olive oil to help the seasoning stick and keep the meat moist.

3. I sprinkle the salt, black pepper, onion powder, and garlic powder over the chicken and rub it in evenly on all sides.

4. I place the seasoned chicken breasts into the slow cooker in an even layer.

5. I pour the chicken broth over the top of the chicken so there is moisture in the bottom of the crock.

6. I cover the slow cooker with the lid and cook the chicken on high for 4 hours.

7. Once the chicken is cooked through and very tender, I remove the breasts from the crock pot and place them on a cutting board or in a large bowl.

8. I use two forks to shred the chicken into bite-sized pieces, pulling it apart along the grain.

9. If I want extra moisture, I drizzle a small amount of the seasoned broth from the slow cooker over the shredded chicken, but I avoid soaking it in too much liquid so it doesn’t turn mushy.

10. I save or freeze any leftover broth for future recipes, and I serve the shredded chicken warm from the crock pot or chilled, depending on how I plan to use it.

Servings and Timing

This recipe makes 8 servings (about 1 cup shredded chicken each).
Prep time: 10 minutes
Cook time: 4 hours
Total time: 4 hours 10 minutes

Variations

I like how easily I can customize this shredded chicken to match different meals:

• I add smoked paprika, chili powder, or cumin when I want a more Tex-Mex flavor for tacos or burrito bowls.

• I stir in Italian seasoning or dried herbs if I plan to use it in pasta dishes or casseroles.

• I swap part of the broth for salsa to give the chicken a tangy, tomato-rich flavor.

• I finish the shredded chicken with a squeeze of lemon juice for brightness.

• I use a mix of chicken breasts and thighs when I want an even richer, more tender result.

Storage/Reheating

I let the shredded chicken cool slightly before storing it. I transfer it to airtight containers and keep it in the refrigerator for up to 3–4 days. When I’m ready to reheat, I warm it gently in a skillet over low to medium heat with a splash of broth or water, or I reheat individual portions in the microwave, stopping to stir so it heats evenly. For longer storage, I freeze the shredded chicken in freezer-safe bags or containers for up to 3 months, pressing out excess air. I thaw it in the refrigerator overnight before reheating.

FAQs

How do I know when the chicken is done?

I know it’s done when it shreds easily with a fork and is no longer pink inside. If needed, I can check that the internal temperature has reached 165°F (74°C).

Can I cook this on low instead of high?

Yes, I can cook the chicken on low for about 6–7 hours instead of 4 hours on high if that fits my schedule better.

Can I use chicken thighs instead of breasts?

Yes, I can use boneless, skinless thighs or a mix of thighs and breasts for an even juicier result.

Why is my shredded chicken dry?

If my chicken is dry, it may have cooked too long. I fix this by mixing in some of the reserved broth to add moisture.

Can I season the chicken differently?

Absolutely, I adjust the spices to match how I plan to use the chicken—BBQ seasoning, taco seasoning, curry spices, or Italian herbs all work well.

Can I make this without broth?

I can, but I prefer using broth because it adds flavor and helps keep the chicken moist. Water with a bit of extra seasoning can work in a pinch.

Do I have to sear the chicken first?

No, I don’t need to sear it. The slow cooker method keeps things simple and still gives me tender, flavorful chicken.

How fine should I shred the chicken?

I shred it to my preference—larger chunks for salads and bowls, or more finely for tacos, enchiladas, and sandwiches.

Can I use this shredded chicken for cold dishes?

Yes, I love using it chilled in chicken salad, wraps, or meal prep lunch bowls.

What can I make with this shredded chicken?

I use it in tacos, burritos, quesadillas, pasta dishes, salads, soups, grain bowls, casseroles, or simply served over rice with vegetables.

Conclusion

I love how this shredded chicken recipe gives me a big batch of tender, flavorful chicken with almost no effort. It’s perfect for meal prep, endlessly versatile, and makes weekday cooking feel so much easier.