Slow Cooker Shredded Chicken is the easiest way to make tender, juicy shredded chicken at home. Place chicken breasts in your slow cooker with a little broth and simple seasonings, set the timer, and in a few hours you’ll have perfectly shreddable chicken. This basic method is a great starting point for many recipes that call for shredded chicken.
Shredded chicken might not be glamorous—no frosting, sprinkles, or chocolate—but it’s one of the most useful staples to have in your kitchen. I’ve made this method repeatedly while developing savory recipes like white chicken chili and chicken tortilla soup, so I wanted to share a simple, reliable technique you can use anytime.
This recipe is short and straightforward.
How to make shredded chicken
- Place chicken breasts, chicken broth, salt, pepper, garlic powder, and onion powder in the slow cooker.
- Cover and cook on high for 3 hours or on low for 6 hours.
- Remove the chicken and shred using two forks.
It really is that easy. The results are similar to pulled chicken recipes but milder and ready to use in a wide range of dishes.
Can you overcook chicken in the slow cooker?
Yes—if chicken cooks too long it can become dry. Follow the recommended times for best results. If you use much less chicken than the recipe indicates, check it earlier to avoid overcooking.
Can I use frozen chicken?
Food safety guidance recommends thawing chicken before cooking it in a slow cooker. Do not cook frozen chicken breasts in the slow cooker; thaw them first to ensure they reach a safe internal temperature without spending too long in the danger zone.
This shredded chicken works well in many recipes—use it for chicken pot pie, buffalo chicken mac and cheese, buffalo chicken pizza, BBQ chicken pizza, dips, soups, salads, tacos, and more. You can scale the recipe to yield more or less chicken depending on your needs.
Crock Pot Shredded Chicken
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Ingredients
- 3 lbs (1.4 kg) boneless skinless chicken breast¹
- 1 cup (235 ml) chicken broth
- ¾ teaspoon kosher salt
- ½ teaspoon ground pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
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Combine all ingredients in the slow cooker.
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Cover and cook on high for 3 hours or on low for 6 hours.
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The chicken is done when the internal temperature reaches 165°F (75°C) and it shreds easily with two forks. Remove the chicken and shred using two forks.
Notes
This recipe scales easily to make more or less shredded chicken.
Store cooked shredded chicken in an airtight container in the refrigerator for 3–4 days, or freeze for longer storage.
Nutrition
Nutrition information is an approximation.
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