If you’re searching for the ultimate comfort food that’s effortless and downright delicious, then this Juicy Crockpot Shredded Chicken Recipe is exactly what you need. I absolutely love how tender and flavorful this chicken turns out every single time, and it’s hands down one of my favorite go-to meals when life gets busy. Whether you’re meal prepping for the week or throwing together a quick dinner, you’ll find that this recipe is a total game-changer.

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Why You’ll Love This Recipe

Effortless Cooking: Throw everything in the crockpot, and come back to perfectly tender chicken—no fuss, no babysitting.
Versatile Flavor: Simple seasoning that complements any dish, from tacos to salads to sandwiches.
Meal Prep Friendly: Makes a generous batch that stores beautifully for the week ahead.
Juicy & Tender: Slow cooking locks in moisture, so your chicken stays moist and shreddable every time.

This image shows a close-up of a white slow cooker filled with shredded chicken in a light brown broth, with small green herb flecks scattered on top. The shredded chicken pieces are soft, pale beige, and layered evenly across the cooker. A large metal spoon is partially resting inside the cooker, mixing the chicken and broth. The cooker sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this Juicy Crockpot Shredded Chicken Recipe lies in its simplicity—just a handful of pantry staples that come together effortlessly. When shopping, I like to pick good-quality boneless, skinless chicken breasts because they shred beautifully and soak up all the flavors.

Boneless skinless chicken breasts: Choose fresh or thawed chicken breasts for even cooking; avoid frozen to prevent extra liquid.
Low sodium chicken broth: This adds moisture and gentle flavor without overpowering seasoning salt.
Seasoning salt (I use Lawry’s): A trusty all-around seasoning that brings a balanced salty and savory note.
Italian seasoning: A blend of herbs like basil and oregano that infuse the chicken with delicious aroma.
Black pepper: Just a hint to add warmth and depth without overwhelming the dish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’m all about making recipes your own, and this juicy crockpot shredded chicken is no exception. Over the years, I’ve learned that you can tailor it to fit your mood, pantry, or dietary needs easily.

Spicy Kick: I sometimes add a teaspoon of smoked paprika or a dash of cayenne for some heat, and my family loves the little punch it gives.
Herb Swap: Fresh herbs like thyme or rosemary work great if you prefer something more vibrant than Italian seasoning.
Broth Alternatives: Using chicken stock or even a splash of white wine can elevate the flavor in a rich but subtle way.
Low-Sodium Version: Reduce or omit seasoning salt and use a homemade broth to control the saltiness better.

How to Make Juicy Crockpot Shredded Chicken Recipe

Step 1: Layer Your Ingredients in the Crockpot

Start by placing your chicken breasts evenly in the bottom of a 2.5 to 4-quart crockpot—no need to slice or prep them much beforehand. Pour the low sodium chicken broth over the top; this will keep the chicken moist as it cooks. Then sprinkle on your seasoning salt, Italian seasoning, and black pepper. This combo is simple but gives the chicken a perfectly balanced flavor every time.

Step 2: Set It and Forget It—Cook on Low or High

Cover your crockpot and cook on low for 3 to 4 hours, or if you’re short on time, switch to high for about 2 to 3 hours. The chicken is done once it reaches an internal temperature of 165°F and is tender enough to shred easily with two forks. I always recommend using a meat thermometer here because it’s easy to overcook crockpot chicken, and nobody wants dry shredded chicken!

Step 3: Shred and Adjust

Once cooked, take two forks and gently pull the chicken apart right in the crockpot. Be sure to shred it gently so you get nice, juicy strands, not mush. If you see excess liquid after shredding, I like to scoop some out so the chicken isn’t swimming, but keep that liquid—it’s packed with flavor and perfect if you want to moisten your chicken later for sandwiches or salads.

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Pro Tips for Making Juicy Crockpot Shredded Chicken Recipe

Use Fresh Chicken Breasts: I learned that fresh or properly thawed chicken gives a better texture than frozen—less water, more flavor.
Don’t Skip the Broth: Adding some liquid is key; it steams the chicken, making it moist and shreddable.
Shred Gently: Using two forks, pull apart the chicken with care to keep it tender, not mushy.
Watch Your Cook Time: Overcooking is easy here—stop as soon as the chicken reaches 165°F for juicy results.

How to Serve Juicy Crockpot Shredded Chicken Recipe

Inside a white slow cooker, two large cooked chicken pieces rest on the right side, covered with a light golden-brown herb sauce, showing some green herb flecks. On the left side, shredded chicken pieces lay in a small pool of the same sauce, with a soft, pale beige texture. A metal fork is positioned on the right, partially resting between the shredded and whole cooked chicken, stirring the juices. The inside edge of the slow cooker shows some browned marks from cooking. The whole setup is on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping my shredded chicken with fresh chopped herbs like cilantro or parsley to brighten it up. A squeeze of lime or a sprinkle of shredded cheese can totally transform the dish. My kids enjoy it with a little bit of guacamole or salsa on top, which adds freshness and flavor complexity.

Side Dishes

One of my favorite ways to serve this juicy shredded chicken is alongside a crunchy slaw or creamy coleslaw—it’s the perfect texture combo. It also pairs beautifully with rice, tortillas, or even atop roasted veggies when you want something low-carb.

Creative Ways to Present

For special occasions, I’ve turned this shredded chicken into sliders with little brioche buns and a tangy barbecue sauce. Another fun idea is to layer it into a casserole with cheese and your favorite veggies—everyone loves the comfort food vibes it brings.

Make Ahead and Storage

Storing Leftovers

After it cools, I pop my leftover shredded chicken into an airtight container and keep it in the fridge for up to 4 days. I always keep a little bit of that cooking liquid in the container to prevent the chicken from drying out while stored.

Freezing

I’ve had great success freezing this chicken in freezer-safe bags with some of the broth to lock in moisture. It’s a lifesaver for busy weeks and stays good for about 3 to 4 months. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, I usually warm it gently in a skillet with a splash of broth or water to keep it juicy. You can also microwave it covered to retain moisture, stirring halfway through for even heating.

FAQs

Can I use chicken thighs instead of breasts for this recipe?

Absolutely! Chicken thighs will yield a moister, even more flavorful shredded chicken. Just keep in mind that cooking times might vary slightly, with thighs sometimes needing a bit more time on low heat. Be sure to check for that 165°F internal temperature before shredding.
What if I don’t have Lawry’s seasoning salt? Can I substitute?

Yes! You can use regular salt mixed with a bit of paprika and garlic powder to mimic that flavor profile. The key is to have a balanced seasoning that isn’t too salty but enhances the chicken’s natural taste.
Is it necessary to use chicken broth, or can I use water?

While water will do in a pinch, chicken broth adds a richness and depth of flavor that water simply can’t provide. Using low sodium broth gives you control over saltiness while keeping your chicken juicy and tasty.
Can I double this recipe for a bigger batch?

You can, but make sure your crockpot is large enough—preferably 6 quarts or more—to allow the chicken to cook evenly. Also, adjust the cooking time accordingly and check doneness early to prevent overcooking.
How do I prevent shredded chicken from drying out?

Cooking at low temperature and ensuring there’s enough liquid during the slow cooking process helps prevent drying. Also, saving some of the cooking liquid and mixing it back into the shredded chicken before serving keeps it moist and tender.

Final Thoughts

I can’t recommend this Juicy Crockpot Shredded Chicken Recipe enough—it’s the perfect blend of simplicity, flavor, and versatility. Whenever I make a batch, my whole family goes crazy for it, and I love how easy it makes weeknight dinners and meal prep. Give it a try—you’ll soon see why it’s become a staple in my kitchen and hopefully yours too. Trust me, once you taste that juicy, tender shredded chicken, you’ll be hooked!

Juicy Crockpot Shredded Chicken Recipe

5 from 138 reviews

Author: Nora
Prep Time: 5 min
Cook Time: 3-4 hours on low or 2-3 hours on high
Total Time: 245 min
Yield: 8 servings
Category: Main Course
Method: Slow Cooking
Cuisine: American

Print Recipe

Description

This Juicy Crockpot Shredded Chicken is an easy, flavorful, and tender meal prep favorite. Made with simple seasonings and slowly cooked in a crockpot, the chicken shreds effortlessly for versatile use in tacos, salads, sandwiches, and more. Perfect for busy days, this recipe delivers juicy shredded chicken with minimal effort and maximum taste.

Ingredients

Chicken and Broth

4 boneless skinless chicken breasts (about 2 lb)
¾ cup low sodium chicken broth

Seasonings

1 teaspoon seasoning salt (such as Lawry’s)
¾ teaspoon Italian seasoning
¼ teaspoon black pepper

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Instructions

Prepare the Crockpot: Place the chicken breasts into a 2.5 to 4 quart crockpot, arranging them evenly.
Add Broth and Seasonings: Pour ¾ cup of low sodium chicken broth over the chicken breasts. Sprinkle 1 teaspoon of seasoning salt, ¾ teaspoon of Italian seasoning, and ¼ teaspoon of black pepper on top to evenly coat the chicken.
Slow Cook the Chicken: Cover the crockpot and cook on low for 3 to 4 hours, or on high for 2 to 3 hours, until the chicken reaches an internal temperature of 165°F and is tender enough to shred easily.
Shred the Chicken: Use two forks to gently pull apart and shred the chicken directly in the liquid. If there is excess liquid, carefully remove some but save it to add back for juiciness if desired.
Serve or Store: Use the shredded chicken immediately in your favorite recipes, or let it cool slightly before refrigerating. Store in a tightly sealed container for 3 to 4 days, or freeze for 3 to 4 months.

Notes

This recipe is great for meal prepping, making a large batch to use throughout the week.
Keep some cooking liquid to add moisture back to the shredded chicken if it seems dry.
Use the shredded chicken in a variety of dishes such as tacos, salads, sandwiches, or casseroles.
Ensure the chicken is cooked to a safe internal temperature of 165°F for food safety.
Use a 2.5 to 4 quart crockpot to allow proper cooking space.