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Crockpot Shredded Chicken in bowl
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5 from 4 votes

Crockpot Shredded Chicken Recipe

Simply season your boneless, skinless chicken breasts, throw them in the slow cooker all day and then shred. You can use them in your favorite wraps, salads, tacos and casseroles.
Prep Time10 mins
Cook Time6 hrs
Total Time6 hrs 10 mins
Course: Main Course
Cuisine: American
Servings: 6 c.
Calories: 263kcal
Author: Julie Evink

Ingredients

  • 3 lb boneless skinless chicken breasts
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 c. chicken broth

Instructions

  • Place the chicken breasts on the bottom of your crock pot. Sprinkle seasonings over the top of chicken breasts and then pour broth on top.
  • Cook on low for 6-8 hours or high for 3-4 hours. 
  • Remove chicken from crock pot and shred with two forks, or place in your stand mixer bowl and shred with paddle attachment.
  • You can use the shredded chicken in your favorite recipes or allow chicken to cool and portion into Ziploc bags and freeze for up to two months.

Video

Notes

Tips and Tricks for Crockpot Shredded Chicken:
  • You can store refrigerated chicken safely for 4-5 days. If you are freezing it then it will be good for up to two months. Make sure it is in a well sealed Ziploc bag.
  • Freezer Friendly! You can freeze this chicken that you made in your slow cooker. Simply allow it to cool, bag it up into Ziploc bags and squeeze as much air out as possible. Seal and throw it in the freezer. I recommend placing two cups per bag because that's typically the amount you need for a recipe. Make sure they are labeled with the amount and date so you know how long they are good for. The chicken will last in the freezer for up to two months.
  • Don't Overcook. If you leave the chicken in the crockpot to long it can dry out instead of being juicy and tender. I would recommend cooking it 6-8 hours on low to maximize flavor and tenderness.
  • Use Skinless Chicken. I recommend using either Skinless Chicken breasts or chicken thighs. You could also do a mixture of both. If they are boneless that makes it even easier! I always make sure to grab the boneless thighs or breasts.
  • Seasonings. Keep them simple! I just use a simple blend of salt, pepper and garlic powder so you can throw the chicken in any recipe and it doesn't have an overpowering flavor.
  • How to Shred Chicken. I prefer to do this in my KitchenAid Stand mixer because it's so easy and I just stand there. You can also use an electric mixer. If you don't have either of those grab two forks. Let the chicken breast cool a bit then shred it with the forks.

Nutrition

Calories: 263kcal | Protein: 48g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 145mg | Sodium: 795mg | Potassium: 876mg | Vitamin A: 70IU | Vitamin C: 5.4mg | Calcium: 14mg | Iron: 1mg