The Only Slow Cooker Shredded Chicken Recipe You Need
Get juicy, tender Slow Cooker Shredded Chicken every time. This easy meal prep recipe is perfect for busy weeknights and healthy lunches!
It’s 6pm. You’re tired. Dinner needs to happen fast. This Slow Cooker Shredded Chicken is your ultimate kitchen secret weapon.
Imagine coming home to juicy, tender chicken that’s ready to go. No stress. No mess. Just pure, versatile protein for any meal you crave.
Why This Recipe Is a Winner
This is the ultimate meal prep hack for busy people. It saves you hours of cooking during the hectic work week. You get perfectly seasoned, moist chicken every single time.
It is budget-friendly and uses simple pantry staples you already own. Plus, it fits perfectly into your healthy reset goals. Your family will love how versatile this chicken really is.
Easy Cooking Steps
Making this is practically effortless for any home cook. You just season the meat and let the crockpot work. No standing over a hot stove is required today. It’s set-it-and-forget-it magic at its finest.
Ingredients You’ll Need
This recipe relies on mostly pantry staples you likely have right now. Fresh chicken and basic spices are all it takes.
- 2 pounds boneless, skinless chicken breasts
- 1/2 cup low-sodium chicken broth
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
Step-by-Step
- Place the chicken breasts in the bottom of the slow cooker in a single layer.
- In a small bowl, whisk together the salt, black pepper, garlic powder, onion powder, and dried oregano.
- Sprinkle the seasoning mixture evenly over both sides of the chicken breasts.
- Pour the chicken broth around the sides of the chicken, taking care not to wash the spices off the meat.
- Cover the slow cooker and cook on high for 3 to 4 hours or on low for 6 to 8 hours until the chicken is tender and reaches 165°F (74°C).
- Transfer the cooked chicken to a large bowl or cutting board.
- Using two forks or a hand mixer on the lowest setting, shred the chicken into uniform pieces.
- Moisten the shredded chicken with a few tablespoons of the remaining cooking liquid from the slow cooker before serving or storing.
Best Ways to Enjoy It
Toss this juicy chicken into tacos, salads, or hearty grain bowls. It is incredible on a toasted bun with tangy BBQ sauce. Serve it alongside roasted veggies for a clean, high-protein dinner. It’s the perfect base for your favorite comfort food dishes.
How to Store Leftovers
Keep your leftovers in an airtight container for up to four days. This chicken is a meal prep dream for easy lunches. You can also freeze it in portions for later use. Just thaw it in the fridge overnight before reheating. It stays moist and delicious even after being frozen.
Tips for Best Results
- Don’t overcook the chicken or it will get dry.
- Use a hand mixer for the fastest shredding ever.
- Always add a splash of cooking liquid back in.
- Season both sides of the meat for maximum flavor.
- Check the internal temperature with a meat thermometer.
- Use fresh spices for the best aromatic results.
Ways to Switch It Up
- Add taco seasoning for an easy Mexican-inspired twist.
- Swap the broth for buffalo sauce for spicy wings.
- Use Italian seasoning for pasta or salads.
- Stir in salsa for a quick zesty chicken.
FAQs
Can I use frozen chicken?
Yes, but you will need to increase the cooking time. Always ensure it reaches an internal temperature of 165°F.
Is the high or low setting better?
The low setting usually results in more tender meat. Use high only if you are in a rush.
Can I use chicken thighs?
Absolutely! Thighs are even juicier and harder to overcook than breasts.
You’ve got this! Now go make the easiest dinner of your week.
— Jasmine
Ingredients
Method
- Place the chicken breasts in the bottom of the slow cooker in a single layer.
- In a small bowl, whisk together the salt, black pepper, garlic powder, onion powder, and dried oregano.
- Sprinkle the seasoning mixture evenly over both sides of the chicken breasts.
- Pour the chicken broth around the sides of the chicken, taking care not to wash the spices off the meat.
- Cover the slow cooker and cook on high for 3 to 4 hours or on low for 6 to 8 hours until the chicken is tender and reaches 165°F (74°C).
- Transfer the cooked chicken to a large bowl or cutting board.
- Using two forks or a hand mixer on the lowest setting, shred the chicken into uniform pieces.
- Moisten the shredded chicken with a few tablespoons of the remaining cooking liquid from the slow cooker before serving or storing.
