Crockpot shredded chicken is the easiest way to shred chicken in bulk for use in endless recipes. It's delicious, juicy and super easy to shred because it almost falls apart after hours in the slow cooker!
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You'll only need 10 minutes of hands on time to make a big ol' batch of shredded chicken in your crock pot. Once cooked and shredded, you can store your pulled chicken in the fridge or freezer for use in lots of different recipes!
Try my Creamy White Chicken Enchiladas, Mexican Stuffed Peppers, Buffalo Chicken Stuffed Peppers, Chicken Taco Salad Bowls, Chicken Tinga Enchiladas, or Greek Yogurt Chicken Salad!
Shredded chicken is also great in chili or soup. Creamy Taco Soup, White Chicken Chili and Chicken Gnocchi Soup are all fantastic.
And not having to shred chicken every time you make one of these recipes is really going to save you loads of time and effort in the kitchen.
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Ingredients & Substitutions
- Chicken: Boneless, skinless chicken breasts or thighs.
- Chicken broth: You can also substitute veggie broth or simply use water.
- Seasonings: I generally use a blend of salt and pepper. Add other seasonings if you desire! I like to keep things simple since I'll be using my shredded chicken in lots of different recipes.
How To Make Shredded Chicken In The Crockpot:
Keep scrolling for the full recipe card and measurements. We’ll start here with a quick overview!
Add ingredients to slow cooker:
- Add chicken breasts and broth to the crockpot. Sprinkle with salt and pepper seasoning.
- Cover with a lid and cook on high for 2-3 hours or on low for 4-5.
- Test the chicken with a fork, once it flakes apart/shreds super easily it's done. It should basically fall apart, very little effort should be put into shredding!
Shred (Method 1):
- Place cooked chicken on a cutting board and shred with two forks (or you can even use your hands, just be sure to let the chicken cool to the point where you can comfortably handle it).
Shred (Method 2):
- Because chicken shreds so easily after sitting for hours in a slow cooker, you can also use an electric mixer to break it apart. Use a stand mixer (like a kitchen aid) or a handheld mixer!
A Food Safety Note
Per the USDA, chicken should be cooked to an internal temperature of 165°F. I don't usually check my chicken since it cooks for hours and hours. But to be absolutely sure that it's cooked to 165°F you should use a food thermometer.
Expert Tips
- If you start shredding your chicken and you're having any difficulty at all, let it cook longer. This chicken should completely fall apart with very minimal effort. This is one of my favorite parts about making shredded chicken with a slower cooker or crock pot. This same rule goes for my slow cooker shredded beef!
Can I Make Shredded Chicken Without A Crockpot?
Yes! You can absolutely make shredded chicken without a crockpot. Instead, try cooking your chicken by poaching it on the stovetop (this simply means to boil in a bit of water or broth) or you can use a pressure cooker/instant pot.
Once the chicken is cooked to 165°F you can shred it using your desired method.
I haven't had much luck shredding chicken with a stand or electric mixer when cooked on the stovetop, but I have been able to use a food processor with a plastic blade (rather than a sharp metal blade).
See this tutorial for more detail!
Variations
Salsa chicken: Instead of broth, cook your chicken in salsa! You can even add some taco seasonings and then use your shredded chicken to make incredibly delicious and easy tacos.
BBQ chicken: After shredding chicken, place it back in the crockpot and mix in your favorite bbq sauce. Place a lid back on the crockpot and let the sauce and chicken heat back up. This is a great way to make scrumptious pulled chicken barbecue sammies.
Special equipment
You don't really need any special equipment for this recipe, just your trusty crockpot and a couple of forks for shredding. A stand or electric mixer can help speed up the shredding process even more, but neither is necessary.
Storage
Refrigerator: Place cooked, shredded chicken in a Ziploc bag or airtight container and store in the refrigerator for 3-4 days.
Freezer: Cooked, shredded chicken can be stored long term in the freezer. For best taste, use within 4 months!
Frequently Asked Questions
Cook your chicken on high for 2-3 hours or on low for 4-5. Once it's done, the chicken should fall apart easily and shred with very little effort. The chicken should be cooked to an internal temperature of at least 165°F.
Easy! Simply cook your chicken in salsa and taco seasonings instead of broth.
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Crockpot Shredded Chicken
Equipment
- Large crockpot
- 2 forks for shredding
Ingredients
- 4 medium boneless skinless chicken breasts *or chicken thighs
- ¾ cup chicken broth *or veggie broth or water
- Salt & pepper *to taste *I generally use about ½ teaspoon of each
Recipe notes:
General: I like salt and pepper for this recipe. Use more seasonings if you like! I use this chicken in many different recipes so I keep things simple for versatilities sake. Salsa chicken: You can substitute salsa for chicken broth and add taco seasonings to create a delicious Mexican shredded chicken for tacos! BBQ chicken: Cook chicken, shred and return to the crockpot. Stir in your favorite bbq sauce and put the lid back on until heated through!Instructions
- Place chicken breasts in crockpot. Add chicken broth, salt and pepper.
- Cook chicken on high for 2-3 hours or on low for 4-5. Once chicken falls apart/shreds SUPER easily, it's done!
- Shred chicken and use in all your favorite recipes Enjoy!
Shredding methods:
- 1.) Shred with forks.2.) Allow to cool until you can handle, then shred with your fingers.3.) Shred with an electric or stand mixer.
Video
Nutrition
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