This slow cooker shredded chicken is a simple, flexible base for quick weeknight meals and meal prep. Make a batch on the weekend and use it in tacos, salads, bowls, sandwiches and soups throughout the week.
Crockpot Shredded Chicken
Boneless, skinless chicken breasts are an excellent source of lean protein and they shred beautifully when cooked low and slow. Using a slow cooker (crockpot) is one of the easiest ways to produce juicy, tender chicken with minimal hands-on time. In this method the chicken simmers gently in chicken broth with a few aromatics to build subtle flavor. The finished shredded chicken is incredibly versatile — use it for chicken salad, enchiladas, BBQ sandwiches, rice bowls, soups, and more.
Why You’ll Love This Slow Cooker Shredded Chicken
This recipe is designed for convenience and maximum flavor with minimal effort. Add everything to the slow cooker, walk away, and return when the chicken falls apart with little resistance. Here are the main benefits:
- Juicy and moist — Cooking chicken in broth prevents it from drying out and yields tender, juicy meat that shreds easily.
- Meal prep friendly — Make a large batch and portion it for the week. It stores well and speeds up dinners.
- Hands-off cooking — The slow cooker does the work. Minimal prep, minimal cleanup, reliable results.
What You’ll Need
Scroll to the recipe card below for exact measurements.
- Boneless, skinless chicken breasts — thighs can be used instead if you prefer a richer flavor.
- Chicken broth — homemade or a good-quality store-bought broth adds the most flavor.
- Celery, parsley, and bay leaves — simple aromatics that infuse flavor while the chicken cooks.
- Kosher salt — seasons the chicken; adjust to taste.
How to Make Slow Cooker Shredded Chicken
See the recipe card below for full ingredient amounts and printable instructions.
- Assemble. Place the chicken breasts, chicken broth, celery, parsley, bay leaves and salt in a 6-quart (or larger) slow cooker.
- Cook. Cover and cook until the chicken shreds easily. About 3–4 hours on high or 4–6 hours on low, depending on your cooker.
- Shred. Remove the chicken, discard the solids, and shred the meat with two forks. Reserve the cooking liquid if you want to keep the meat extra moist or use the broth in soups or sauces.
Tips and Variations
- Don’t discard the broth. The cooking liquid is lightly seasoned and full of flavor. Chill the shredded chicken in some of that broth to keep it moist, or strain and freeze the liquid for later use in soups or stews.
- Tweak the aromatics. Swap parsley for thyme or rosemary, add a couple of smashed garlic cloves, or toss in a halved onion to change the flavor profile. For a spicier result, add crushed red pepper or a spoonful of harissa before shredding.
- Avoid overcooking. Slow cookers vary. Begin checking the chicken near the lower end of the time range; cooked too long the meat can become stringy or dry.
- Shredding methods. Use two forks, a stand mixer with the paddle attachment on low, or even shredding by hand when cooled slightly. Keep a little cooking liquid to toss with the shredded chicken so it stays juicy.
My Favorite Ways to Use Shredded Chicken
- Enchiladas — Mix with a little enchilada sauce and cheese, roll in tortillas, and bake.
- Chicken salad — Combine shredded chicken with yogurt or mayo, celery, grapes or dried cranberries, and seasonings for a quick sandwich or lettuce-topped salad.
- BBQ sandwiches — Toss with your favorite barbecue sauce and pile onto buns with coleslaw.
- Meal bowls — Add to grain bowls with rice, roasted vegetables, greens and a tangy dressing.
- Soups and stews — Stir into chicken noodle soup, pot pie soup, or creamy vegetable soups to add protein and body.
Proper Storage
- Refrigerator: Store shredded chicken in an airtight container for up to 4 days. Keeping a little cooking broth with the meat helps preserve moisture.
- Freezer: Place cooled shredded chicken in freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm in the microwave or in a skillet over medium heat. Add a splash of reserved broth to prevent drying and keep the chicken tender.
Slow Cooker Shredded Chicken
Yield: 4 servings • Serving size: 6 ounces cooked breast
Cook time: Prep 10 mins • Cook 3–4 hrs high or 4–6 hrs low • Total ~4 hrs 10 mins
Equipment
- Slow cooker (6-quart or larger recommended)
Ingredients
- 2 pounds boneless, skinless chicken breasts (or thighs)
- 2 cups chicken broth, homemade or good quality
- 1 celery stalk
- 1 large sprig parsley
- 2 dry bay leaves
- 1 teaspoon kosher salt
Instructions
- Add the chicken, chicken broth, celery, parsley, bay leaves and salt to a 6‑quart or larger slow cooker.
- Cover and cook until the chicken shreds easily with two forks: about 3–4 hours on high or 4–6 hours on low, depending on your slow cooker.
- Remove the chicken and discard the celery and herbs. Reserve the broth if desired. Shred the chicken with two forks, then refrigerate for up to 4 days or freeze for up to 3 months.
Nutrition (per serving)
Calories: 272 kcal • Protein: 51 g • Fat: 5 g • Saturated Fat: 1 g • Cholesterol: 72 mg • Sodium: 135 mg • Vitamin A: 99 IU • Vitamin C: 3 mg