Go Back

Shredded chicken recipes crockpot

Crockpot shredded chicken is an easy, hands-off recipe that delivers tender, juicy chicken perfect for tacos, sandwiches, salads, and meal prep. With just a few ingredients and simple steps, you can make a versatile base for countless meals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican
Ingredients Method Notes

Ingredients
  

  • 3 –4 boneless skinless chicken breasts or 4–5 thighs
  • 1 cup low-sodium chicken broth or water
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika or regular paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Optional: ½ cup salsa or 2 tablespoons BBQ sauce

Method
 

  1. Place chicken in the crockpot.
  2. Pour in the broth and sprinkle seasonings over the chicken.
  3. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender.
  4. Remove chicken, shred with two forks, and return it to the juices for extra flavor.
  5. Serve immediately or store in the fridge for up to 4 days.

Notes

  • Chicken thighs stay juicier than chicken breasts.
  • For extra flavor, replace broth with salsa, BBQ sauce, or a mix of broth + lime juice.
  • Freeze in 2-cup portions for quick weeknight meals (up to 3 months).

Variations

  • Buffalo Shredded Chicken: Add buffalo wing sauce, serve with ranch or blue cheese.
  • BBQ Shredded Chicken: Mix with BBQ sauce, pile onto buns with coleslaw.
  • Mexican Style: Add taco seasoning + lime juice, top with cilantro and onions.