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Crockpot Shredded Chicken Breast Recipe

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4.1 from 5 reviews

This Crockpot Shredded Chicken Breast Recipe is an easy and flavorful way to prepare tender, juicy chicken using a slow cooker. Perfect for meal prep, sandwiches, tacos, casseroles, and more, the chicken is seasoned with a simple blend of herbs and spices, cooked low and slow, then shredded effortlessly for versatile meals.

  • Total Time: 2 hours 10 minutes (minimum on HIGH)
  • Yield: 6 servings

Ingredients

Chicken

  • 3 pounds boneless, skinless chicken breasts

Seasoning Blend

  • 1 teaspoon kosher salt
  • ½ teaspoon onion powder
  • ½ teaspoon ground paprika
  • ½ teaspoon Italian seasoning (or another dried herb blend)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground black pepper

Other Ingredients

  • 2 tablespoons olive oil
  • ½ cup low-sodium chicken broth

Instructions

  1. Prepare Seasoning Blend: In a small dish, thoroughly combine kosher salt, onion powder, ground paprika, Italian seasoning, garlic powder, and ground black pepper to create the seasoning mix.
  2. Place Chicken in Slow Cooker: Lay the boneless, skinless chicken breasts evenly in the bottom of your slow cooker.
  3. Season Chicken: Rub the prepared seasoning blend all over the chicken breasts, ensuring they are well coated.
  4. Add Olive Oil: Drizzle olive oil over the seasoned chicken breasts and rub it in to combine flavors and help keep the chicken moist.
  5. Pour Chicken Broth: Add ½ cup of low-sodium chicken broth to the slow cooker around the chicken to provide moisture during cooking.
  6. Slow Cook: Cover and cook on HIGH for 2 to 4 hours or LOW for up to 8 hours until the chicken reaches an internal temperature of 165°F, ensuring it is fully cooked and tender.
  7. Shred Chicken: Remove chicken from the slow cooker and shred using two forks, by hand, or place in the bowl of a stand mixer with the paddle attachment to shred quickly and evenly.
  8. Serve and Use: Use the shredded chicken in sandwiches, tacos, enchiladas, casseroles, meal prep dishes, or any recipe that calls for cooked shredded chicken.

Notes

  • You can adjust the seasoning blend to your taste by adding other herbs like cumin or chili powder for a spicier version.
  • Using boneless, skinless chicken thighs instead of breasts will yield juicier results with richer flavor.
  • Reserve some of the cooking liquid to mix in when shredding chicken to keep it moist.
  • Leftover shredded chicken can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Ensure the internal temperature of the chicken reaches 165°F with a meat thermometer for food safety.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 2 to 4 hours on HIGH or up to 8 hours on LOW
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://iamstarved.com/crockpot-shredded-chicken-breast-recipe/