Crockpot Shredded Chicken
So, Let Me Tell You About My Crockpot Shredded Chicken Obsession
Okay. Picture this: it’s Wednesday, you’ve already used up your willpower at work, and the kids are pretending to be velociraptors (again). That’s honestly how I fell in love with this Crockpot Shredded Chicken. It just… saves the day, you know? I remember the first time I made it — totally forgot to defrost the chicken, panicked, tossed it all in the slow cooker anyway. Somehow, it worked even better than when I planned ahead! (Miracles do happen.)
And look, it’s a forgiving recipe. I’ve messed it up, swapped things out, thrown in whatever was left in the fridge. Once I even dropped a spoon in the pot and didn’t realize ‘til dinner. Still tasted great. Go figure!
Why You’ll Love This Recipe (or At Least Not Hate It)
- I make this when I’m too tired to even think about dinner (so, a lot).
- My family goes absolutely bonkers for it — even my picky eater, who claims chicken is “boring” (he’s not wrong, sometimes).
- You can throw it together with stuff you probably already have. I mean, if you don’t have chicken, you’re outta luck, but everything else is negotiable.
- It basically cooks itself; just set it and forget it. Unless you’re like me and forget you set it in the first place.
- It’s one of those rare dinners that’s even better the next day, if it lasts that long. (Spoiler: it won’t.)
What You’ll Need (and What I Sometimes Swap)
- 2–2.5 lbs boneless, skinless chicken breasts (I’ve used thighs before, honestly even frozen ones — just add 30 mins or so)
- 1 cup chicken broth (water + a bouillon cube works in a pinch — my grandma was a stickler for real broth, but I’m not as fussy)
- 1 tsp onion powder (or half a real onion, diced — I just hate chopping onions, so powder for me!)
- 1 tsp garlic powder (real minced garlic is great if you have time, but powder’s fine)
- 1 tsp salt (adjust to taste; sometimes I forget and it’s still edible)
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional, but it adds a lovely, can’t-quite-put-your-finger-on-it flavor)
- 1/2 tsp dried Italian herbs (I sometimes just throw in a handful of whatever green seasoning I grab first)
How To Make Crockpot Shredded Chicken (aka: Set It and Forget It)
- Plop the chicken in the slow cooker. No need to be fancy or even neat about it. If your chicken’s frozen, chuck it in anyway — just expect a little extra cook time.
- Pour in the broth. You want enough liquid to keep things juicy, but not swimming. I eyeball it, honestly, but around a cup usually works. Sprinkle over all the seasonings. I tend to go overboard with garlic, but you do you.
- Cover and cook. Low for about 6 hours, or high for 3–4. Or, if you get distracted (me, every time), it’s pretty forgiving for an extra hour or so. Don’t worry if it looks a bit pale midway through — by the end, it always sorts itself out.
- Shred it up. When it’s done, grab two forks and pull the chicken apart straight in the crockpot. This is where I usually sneak a taste. Or three. If it’s dry, just stir it around in the juices. Actually, I find it works better if you let it sit in its own juices for a good 10 minutes before serving.
Random Notes (Learned the Hard Way)
- Don’t be afraid to tweak the spices — sometimes I forget the paprika, and nobody notices.
- If you add too much broth, it turns soupy. Still tasty, just… more of a chicken soup vibe?
- Once I tried throwing in a splash of soy sauce. Not traditional, but kinda delicious.
- Oh, and if you leave it on “keep warm” too long, it’ll dry out. That’s just the nature of the beast.
Variations I’ve Tried (and One That Bombed)
- Taco Style: Add a packet of taco seasoning instead of the herbs. Wrap the chicken in tortillas. Easy peasy.
- BBQ Version: Mix in a half cup of BBQ sauce before cooking. My youngest says it’s “the best thing ever.”
- Buffalo Chicken: A generous glug of Frank’s RedHot and a bit of butter does wonders. Maybe too spicy for some, though.
- Epic Fail: Tried it with coconut milk and curry powder once. It turned out… weirdly sweet and nobody wanted seconds. Live and learn!
Equipment (and What to Do If You Don’t Have It)
- Crockpot or slow cooker. (I call mine “old reliable.”)
- Two forks for shredding. If you don’t have forks handy, clean hands do the trick, but it’s a bit messier. Or just use a potato masher — surprisingly effective!
How to Store This Stuff (If It Lasts That Long)
Pop leftovers in an airtight container in the fridge — probably good for three days, maybe four if you’re lucky. Though honestly, in my house it never lasts more than a day. You can freeze it too: just let it cool, then stash in freezer bags for up to two months. If you’re curious about safe storage, this guide is actually super helpful.
How I Like to Serve It (But You Do You)
Honestly, I’m a creature of habit — I pile it on soft sandwich rolls with a bit of slaw, but my partner likes it over rice with a splash of hot sauce. The kids? They just scoop it up with chips (don’t knock it ‘til you try it). For big gatherings, I’ve made a build-your-own taco bar. Super fun, even if it gets a bit messy. If you need a perfect slaw recipe, I really like this one — simple and fresh.
Stuff I’ve Learned the Hard Way (Pro Tips, Sorta)
- I once tried rushing the shredding step — trust me, it’s worth waiting for the chicken to cool just a bit or you’ll burn your fingers (been there, done that, ouch).
- If you forget the salt, it’s surprisingly bland. Like, “hospital food” bland. Add a pinch at the end if you need to.
- Don’t crowd the pot. Too much chicken at once and it doesn’t cook as evenly. Smaller batches are your friend.
FAQ (Yep, I Actually Get Asked These)
- Can I use chicken thighs? Absolutely — actually, I think they’re juicier. Just trim them a bit first.
- Does it work with frozen chicken? Yep, but add an extra 30–45 mins or so. Just be sure your slow cooker can handle it; some brands are picky about starting with frozen meat.
- What if I don’t have chicken broth? Water and a stock cube are totally fine. Or, in a pinch, I’ve used veggie broth. No one noticed.
- Do I need to sear the chicken first? Nah, I never bother. More dishes, no real payoff (in my opinion, anyway).
- How do I make it less dry? Two things: don’t overcook it, and if it seems a bit dry after shredding, just stir in a little more broth or even a splash of olive oil. Works wonders, promise!
And just as a little digression — if you’re ever feeling experimental, you could try adding a spoonful of pesto or chimichurri for a totally different flavor. I haven’t tried it, but if you do, let me know how it goes. Anyway, that’s my rambling guide to Crockpot Shredded Chicken. If you want more slow cooker ideas, I find inspiration here sometimes. Enjoy, mate!
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 cup low-sodium chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
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1Place the chicken breasts in the bottom of the crockpot.
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2Pour the chicken broth over the chicken.
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3Drizzle olive oil over the chicken and sprinkle with garlic powder, onion powder, paprika, salt, and black pepper.
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4Cover and cook on low for 4 hours, or until the chicken is cooked through and easily shreds with a fork.
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5Remove the chicken from the crockpot and shred using two forks. Return the shredded chicken to the crockpot and stir to coat with the juices.
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6Serve warm in tacos, salads, sandwiches, or as desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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