This crockpot shredded chicken is tender, juicy pulled chicken that’s perfect for using in salads, soups, casseroles, sandwiches and more! This easy recipe is great for meal prep and freezer-friendly.
Crockpot Shredded Chicken makes meal prep easy
I love this crockpot shredded chicken recipe because it’s an easy way to cook chicken to use in a variety of delicious meals throughout the week. I often make a batch when I’m in a meal planning rut, then I can use the chicken to make all sorts of easy dinners like Chicken Broccoli Rice Casserole, Chicken Taquitos and BBQ Chicken Sliders. If you’re looking for a recipe to help you get dinner on the table faster, this is it!
In this 10-minute prep recipe, boneless, skinless chicken breasts slow cook in broth and seasonings. The result is tender shredded chicken that you can use in all of your favorite recipes that call for cooked chicken. I also love that this crockpot shredded chicken is more budget-friendly than buying a rotisserie chicken and you can make a big batch and freeze some for later.
How to make shredded chicken in the crockpot
Here’s an overview of the recipe steps. Find the full recipe with ingredient amounts in the recipe card below.
Add ingredients to slow cooker: boneless skinless chicken breasts, chicken broth, dried oregano, garlic powder, salt and pepper. Cooking the chicken in broth rather than water adds flavor to the chicken.
Slow cook on high for 2-3 hours or low for 4-6 hours, until the chicken is cooked through and shreds easily with a fork. You can use an instant read thermometer to check that the internal temperature of the chicken has reached a safe 165° F.
Shred chicken. Let the chicken cool slightly and then shred it while it’s still warm, either with two forks, a stand mixer (my favorite way – it’s so fast and easy!), or your hands. For more tips, see How to Shred Chicken. Stir some of the cooking liquid into the shredded chicken for moisture and flavor.
Frequently Asked Questions
- Can I use frozen chicken? I know that many people do cook frozen chicken in their slow cooker, but I wouldn’t recommend it for food safety reasons. Since a slow cooker heats up slowly, the food will stay in a dangerous temperature range for too long. If you have frozen chicken and don’t have time to defrost it, you can safely cook frozen chicken in the Instant Pot.
- How long should I cook chicken in my crockpot? Different slow cookers cook differently, as some run hotter than others. As a general guide, boneless chicken breasts take anywhere from 1.5-3 hours to cook on high and 3-6 hours on low. The less chicken and liquid that you have in your crockpot, the faster it will cook, so if you decide to scale this recipe down it may cook a little faster. Smaller pieces of chicken will cook faster than larger pieces.
- Can I make this recipe in my Instant Pot? Yes! Try my Instant Pot Shredded Chicken recipe. For a stovetop version, use my How to Make Shredded Chicken recipe.
Meal Prep, Storage and Freezing Instructions
This recipe makes a big batch of shredded chicken (about 7 cups) so it’s perfect for meal prep! There are so many delicious ways to use this crockpot shredded chicken. I’ve shared some of my favorite recipes below.
- To Store: Store shredded chicken in an airtight container in the refrigerator for up to 3-4 days.
- To Freeze: Freeze crockpot shredded chicken in 1-2 cup portions so you can easily defrost the amount that you need for a meal or recipe. Store in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before using.
Crockpot Shredded Chicken
Ingredients
- 3 pounds boneless skinless chicken breasts*
- ¾ cup low sodium chicken broth
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Place all ingredients in crockpot: chicken breasts, broth, dried oregano, garlic powder, salt and pepper.
- Cover and cook on high for 2-3 hours or low for 4-6 hours, or until chicken is cooked through and shreds easily with a fork. You can use an instant read thermometer to check that the internal temperature of the chicken has reached at least 165° F.
- Remove the chicken from the slow cooker, leaving the broth in the pot. Let the chicken cool slightly and then shred the chicken, using either two forks, your hands, or a stand mixer fitted with the paddle attachment. Stir in about ½ cup of the broth from the pot for flavor and moisture.
Notes
- You may use 2 pounds of chicken to make about 4 1/2 cups of cooked shredded chicken.
- Cooked shredded chicken can be stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. Cool completely before freezing. I like to freeze chicken in 1 or 2 cup portions, so that I can easily thaw the amount needed for 1 meal or shredded chicken recipe.
I originally shared this recipe in December 2018. Post updated January 2025.
In step 3 you mention an instant pot but the recipe is labeled slow cooker…
Thank you Stacey, fixed!
I am making this for the 3rd time. The first time it turned out perfect but the second time the chicken was dry and wouldn’t shred. I put extra broth in this time — enough to cover the breasts –but now I’m worried that it might be too much?
Extra broth should be fine. I hope it turns out well! 🙂
Thanks so much for the recipe! The scariest part about just cooking (almost) plain chicken is making sure it doesn’t turn out super dry. I’m excited to try it tomorrow! I’m planning on cooking 8.5 lbs. Will the cooking time be the same with so much more chicken?
Hi Nicolette,
Crockpots heat slowly and are sensitive to the amount of ingredients. If you put too much in a crockpot it won’t cook properly and 8.5lbs of chicken is probably too much. You could try baking the chicken and testing it with a thermometer to make sure it does not overcook.
I put 5 pounds in my crock pot, didn’t realize it was 3 pounds in the recipe. It’s taking longer to cook. Will the chicken be safe to eat? I have been rotating the kitchen every hour to get even cook but still raw in spots.
Hi Chelsea,
Five pounds of chicken will take longer to cook than 3 pounds, but if you give it enough time to cook it fully it should be fine. However, I would not advise opening the slow cooker to rotate the meat. Every time you take the lid off of the slow cooker, you let the heat out and that can greatly impact the cook time. Rotating the meat isn’t necessary and the frequent reductions in temperature could be an issue.