If you’re looking for a truly effortless weeknight staple that feels homemade but requires minimal prep, you’ve got to try this Slow Cooker Shredded Chicken Recipe. I absolutely love how this turns out – tender, juicy chicken that practically falls apart with a fork, perfect for everything from tacos to salads. Stick with me and I’ll share all my insider tips to help you nail this recipe every single time!

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Why You’ll Love This Recipe

Set-it-and-forget-it: Just season, add broth, and let the slow cooker do the magic – no babysitting required.
Versatile and easy to customize: Use boneless breasts, thighs, or mix both to fit your flavor and budget preferences.
Perfectly tender every time: Slow cooking at low heat locks in juices for melt-in-your-mouth results.
Great base for countless meals: From sandwiches to salads and soups, shredded chicken is a dinner lifesaver.

The image shows two pieces of cooked white chicken on a wooden cutting board with a light golden-brown seasoning on the surface. In the center, shredded white chicken meat is separated into thin strips with two silver forks pulling it apart. The color of the chicken is pale white with a slightly moist texture, and the background features a soft, light neutral tone. A woman's hand is holding the forks while shredding the chicken photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredient list for this slow cooker shredded chicken recipe is delightfully simple, but each element plays a big role in ensuring your chicken comes out juicy and flavorful. I always recommend using fresh, good-quality chicken broth to boost the depth of flavor.

Chicken pieces: I find boneless, skinless breasts or thighs the easiest to shred, but feel free to mix depending on your preference—thighs will give you extra juicy goodness.
Kosher salt and freshly ground black pepper: Just basic seasoning to highlight the natural flavors of the chicken—don’t skip this step!
Chicken broth: Using low-sodium broth helps control saltiness while keeping the meat moist and full of flavor as it cooks.

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 love that this Slow Cooker Shredded Chicken Recipe is a blank canvas for your culinary creativity. Over time, I’ve experimented with different seasonings and add-ins to suit whatever meal I’m planning or what’s in my pantry.

Spicy version: Adding a diced jalapeño or a few dashes of hot sauce right at the start gives the shredded chicken a nice kick—perfect for tacos or burrito bowls.
Herb-infused: Toss in fresh rosemary, thyme, or bay leaves with the broth to add an aromatic touch that’s fantastic in salads or sandwiches.
Low-sodium or keto-friendly: Simply swap the chicken broth for water and add your own salt cautiously; the slow cooker still makes the chicken wonderfully tender.
Using dark meat only: I sometimes just use thighs for richer flavor and extra moisture, and the shredding comes out supple every time.

How to Make Slow Cooker Shredded Chicken Recipe

Step 1: Season and Arrange Your Chicken

Start by patting your chicken dry and seasoning both sides generously with kosher salt and freshly ground black pepper. This simple seasoning step is where I learned the difference between bland and delicious. Arrange the chicken pieces evenly in the slow cooker – no need to overlap perfectly, just try to spread them out a bit if you can.

Step 2: Pour in Chicken Broth

Pour 1 cup of chicken broth over the chicken. This liquid will keep the chicken extra moist while it slowly cooks, and you can save it afterward to add richness to soups, sauces, or rice dishes—don’t toss it! Pro tip: Always go for low-sodium broth so that the seasoning remains under your control.

Step 3: Set and Let It Cook

Place the lid on your slow cooker and cook the chicken on either high for 4 hours or low for 6 hours. I usually prefer low and slow—my family goes wild when that tenderness hits! Resist the urge to peek too much; slow cookers keep a consistent heat better when left alone.

Step 4: Shred Your Chicken

Once your chicken is cooked, carefully remove it to a cutting board and let it rest for about 5 to 10 minutes. This resting time helps reabsorb juices and makes shredding so much easier. Then, dig in with two forks or even your fingers (I do this when I’m in a hurry) and pull the chicken apart into shreds or chunks, however you prefer.

Step 5: Strain and Save the Broth

Don’t forget to strain the cooking broth and save it! It’s a fantastic flavorful liquid for other recipes like soups, risottos, or even to moisten the shredded chicken when reheating. I learned this trick after wasting that broth initially – such a waste of flavor!

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Pro Tips for Making Slow Cooker Shredded Chicken Recipe

Use thighs or breasts based on texture preference: Thighs stay juicier; breasts give a firmer shred—sometimes I mix both for the best of both worlds.
Don’t skip the resting step: Letting the chicken rest before shredding ensures it stays moist rather than falling apart dryly.
Save the broth for extra flavor: It’s a secret ingredient I often add back to the shredded chicken when reheating to keep it from drying out.
Avoid overcooking: Cooking too long can toughen the chicken, so stick to the recommended times and check early if your slow cooker runs hot.

How to Serve Slow Cooker Shredded Chicken Recipe

A close-up image shows a pile of shredded white chicken meat spread unevenly on a light brown wooden cutting board with visible grain texture. The shredded chicken strands vary in size and thickness, some longer and stringy while others small and clumpy, all having a soft and moist texture with light seasoning visible as small dark specks. The wooden board provides a warm contrast to the pale color of the chicken, and the background is blurred softly out of focus, emphasizing the chicken in the front. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top my shredded chicken with freshly chopped cilantro and a squeeze of lime to brighten it up. Sometimes, a dollop of creamy avocado or a sprinkle of crumbled queso fresco takes things over the top. These simple garnishes elevate the flavor and add gorgeous color to your dish.

Side Dishes

We love pairing shredded chicken with Mexican rice or a fresh corn salad for a light meal, but it’s equally fantastic alongside roasted veggies or steamed broccoli for a low-carb option. Personally, I’m a fan of wrapping this chicken up in warm tortillas for tacos or simply tossing it onto a big green salad for a quick lunch.

Creative Ways to Present

For special occasions, I’ve assembled shredded chicken into layered casseroles or used it as a vibrant filling for stuffed peppers or zucchini boats. You can even make a “shredded chicken bar” with various toppings on the side for guests to build their own bowls — such a fun, interactive dinner idea!

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftover shredded chicken to airtight containers and keep it in the fridge for up to 4 days. I usually add a little bit of the reserved broth before sealing the container to keep everything moist and tender—it really makes a difference when reheating.

Freezing

This recipe freezes beautifully. I portion the shredded chicken into freezer-safe bags or containers, squeeze out excess air, and freeze for up to 3 months. When I thaw it, the chicken still tastes fresh and juicy, making it a perfect time-saver for busy weeks.

Reheating

When reheating, I warm the shredded chicken gently on the stovetop or in the microwave with a splash of the saved broth or water to prevent it from drying out. Stirring occasionally helps keep the texture nice and moist—something I definitely learned the hard way after a dry first attempt!

FAQs

Can I use frozen chicken for this slow cooker shredded chicken recipe?

Yes, you can! Just be aware that cooking times may need to be extended slightly when starting with frozen chicken. I usually add an extra hour if cooking on low, or check early if you’re using high heat. Also, make sure the internal temperature reaches 165°F to ensure it’s fully cooked.
What’s the best way to shred chicken quickly?

While two forks are the classic tools for shredding, I sometimes use a hand mixer or stand mixer on low speed—it’s surprisingly fast and involves less arm work. Just be gentle to avoid turning your chicken into paste!
Can I add other flavors to the broth?

Absolutely! Add garlic cloves, sliced onions, bay leaves, or herbs like thyme and rosemary for added depth. Just remember, the broth also serves as your cooking liquid, so don’t overpower the delicate chicken flavor.
How do I keep the shredded chicken from drying out when reheating?

Adding a splash of reserved broth or water before reheating helps keep things moist. Reheat gently on the stovetop or microwave, stirring occasionally, and avoid overcooking.

Final Thoughts

This Slow Cooker Shredded Chicken Recipe has truly become my go-to for quick, nutritious meals that everyone loves. I love that you can prep it effortlessly and then get creative with how you serve it. Whether you’re new to slow cooking or a seasoned pro, I promise this simple recipe is a total game-changer. So go ahead, give it a try—you won’t regret adding this one to your recipe arsenal!

Slow Cooker Shredded Chicken Recipe

4.8 from 111 reviews

Author: Nora
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Yield: 6 servings
Category: Main Dish
Method: Slow Cooking
Cuisine: American

Print Recipe

Description

This Slow Cooker Shredded Chicken recipe is a simple and delicious way to prepare tender, juicy chicken perfect for a variety of meals. With minimal prep and the slow cooker doing all the work, you get perfectly cooked shredded chicken that can be used in sandwiches, salads, tacos, and more.

Ingredients

Chicken

2 pounds chicken pieces (any kind, but boneless skinless breasts or thighs are easiest to shred)

Seasoning

Kosher salt, to taste
Freshly ground black pepper, to taste

Liquid

1 cup chicken broth (preferably less-sodium)

Cook Mode Prevent your screen from going dark

Instructions

Season the chicken: Generously season the chicken pieces with kosher salt and freshly ground black pepper to enhance the flavor before cooking.
Cook in the slow cooker: Place the seasoned chicken in the slow cooker, then pour in the chicken broth. Cook on high for 4 hours or on low for 6 hours until the chicken is tender and fully cooked.
Shred the chicken: Remove the chicken from the slow cooker and transfer it to a cutting board. Let it rest for 5 to 10 minutes to allow juices to redistribute, then use your fingers or two forks to shred the chicken into your preferred size.
Reserve the broth: Strain the cooking broth and save it for use in other recipes that require chicken broth, enhancing flavor and reducing waste.

Notes

The slow cooker method yields the most tender and moist chicken perfect for shredding.
Using boneless, skinless breasts or thighs makes shredding easier, but any chicken pieces can be used.
Reserving the broth adds extra flavor to soups, sauces, or rice dishes.
Chicken can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months.