Crockpot Shredded Chicken Recipe for Tender, Versatile Meals

Crockpot Shredded Chicken is a simple slow-cooker method for making small or large batches of tender shredded chicken you can use all week.

Boneless, skinless chicken breasts are seasoned with salt, pepper, garlic powder, and onion powder to create an all-purpose shredded chicken that works in many dishes.

Use it immediately for sandwiches, casseroles, tacos, or salads — or freeze portions to make weeknight meals faster and easier.

Having shredded chicken ready to go saves time on busy days and makes meal prep straightforward. You can easily adapt the seasoning or add other flavors to fit a recipe.

How to make crockpot shredded chicken

Trim any excess fat from the chicken breasts and place them in the slow cooker.

Season with salt, pepper, garlic powder, and onion powder, then toss the chicken so the seasoning coats each piece evenly.

Cook on LOW for about 5–6 hours, or on HIGH for 3–4 hours, until the chicken is fully cooked and easy to shred.

Remove the chicken from the slow cooker and transfer it to a bowl. Shred the meat using two forks or a hand mixer on low for a faster method.

The cooking liquid left in the slow cooker can be strained and saved as a light chicken stock. Strain into a jar to remove solids and refrigerate for up to 4 days, or freeze for longer storage.

This reserved stock adds flavor when cooking rice, potatoes, soups, or any dish that benefits from extra chicken flavor.

How to store

• Refrigerate: Store shredded chicken in an airtight container or tightly covered bowl in the refrigerator. Use within 4 days for best quality.
• Freeze: Place cooled shredded chicken in a food-safe freezer bag, remove as much air as possible, label with the date, and freeze. Properly packed chicken keeps well for 6–9 months.

Other recipes you may like:

• Instant Pot lemon herb chicken and rice
• Instant Pot chicken tacos
• Tarragon chicken salad
• Chicken and rice casserole
• Chicken noodle soup