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Crockpot Shredded Chicken

A versatile and easy recipe that yields tender, juicy shredded chicken perfect for a variety of dishes.
Print Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds boneless, skinless chicken breasts Can substitute with chicken thighs for richer flavor.
  • 2 tablespoons olive oil
  • ½ cup low-sodium chicken broth
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

Method
 

Preparation
  1. Combine the kosher salt, onion powder, ground paprika, Italian seasoning, garlic powder, and black pepper in a small dish.
  2. Place the chicken breasts in the slow cooker. Rub the seasoning mix along with the olive oil over the chicken. Pour the chicken broth into the slow cooker.
Cooking
  1. Set your slow cooker to cook on HIGH for 2 to 4 hours, or on LOW for up to 8 hours, until the chicken reaches an internal temperature of 165°F.
  2. Once cooked, shred the chicken using two forks or by hand, or use a stand mixer fitted with a paddle attachment for effortless shredding.

Notes

For a kick, consider adding cayenne pepper to the spice mix. Store leftovers in an airtight container for up to 4 days in the refrigerator, or freeze for up to 3 months.