Set-it-and-forget-it shredded chicken that turns out tender, juicy, and perfectly seasoned every time. This slow cooker staple is a meal-prep hero ideal for tacos, salads, grain bowls, sandwiches, and more. Make a batch once and enjoy effortless, flavorful protein all week long.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 cup chicken broth (low-sodium recommended)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 tablespoon fresh lemon juice
Instructions
- Place the chicken breasts in the slow cooker in an even layer.
- In a small bowl, whisk together the chicken broth, olive oil, garlic powder, onion powder, smoked paprika, salt, black pepper, oregano, thyme, and lemon juice.
- Pour the mixture over the chicken, coating all sides.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through and shreds easily (internal temp 165°F/74°C).
- Transfer chicken to a cutting board and shred with two forks (or use a hand mixer on low in a bowl).
- Return shredded chicken to the slow cooker and toss with the juices to coat and keep moist.
- Serve right away, or cool and store in an airtight container in the refrigerator for up to 4 days or freeze up to 3 months.
Variation
- BBQ Pulled Chicken: Replace broth with 1 cup BBQ sauce and reduce added salt to 1/2 teaspoon. Shred and toss with extra sauce as desired.
- Salsa Lime Chicken: Use 1 cup chunky salsa instead of broth; add 1 teaspoon ground cumin and an extra tablespoon lime juice.
- Buffalo Chicken: Use 3/4 cup low-sodium broth + 1/4 cup hot sauce; after shredding, stir in 1–2 tablespoons butter (optional) and extra hot sauce to taste.
Cooking Notes
- Use thawed chicken for best food safety and texture; slow cookers heat gradually and aren’t ideal for cooking from frozen.
- Avoid overcooking: lean breasts can dry out. Start checking at the low end of the time range, especially if your cooker runs hot or breasts are small.
- Shred while warm for the best texture, then re-toss in the cooking juices to keep every strand moist and flavorful.
Serving Suggestions
- Taco night: tuck into tortillas with pico, avocado, cilantro, and a squeeze of lime.
- Meal-prep bowls: serve over rice, quinoa, or cauliflower rice with roasted veggies and your favorite sauce.
- Light and fresh: pile onto salads, into lettuce wraps, or in sandwiches with slaw.
Tips
- Season to your taste: add a pinch of cayenne for heat or extra smoked paprika for a deeper flavor.
- Make a double batch and portion into freezer bags for quick weeknight dinners.
- If liquid seems abundant, leave the lid off for the last 20–30 minutes on HIGH to reduce slightly.
Prep Time
- Prep Time: 10 minutes
- Cook Time: Low 6–7 hours | High 3–4 hours
- Total Time: Low: 6–7 hours | High: 3–4 hours
Nutritional Information (Per Serving)
- Calories: 220 kcal
- Protein: 35 g
- Sodium: 520 mg
Frequently Asked Questions
- Q: Can I use frozen chicken?
A: For food safety, it’s best to use thawed chicken in a slow cooker. If starting from frozen, thaw fully in the refrigerator first. - Q: How do I keep the chicken from drying out?
A: Don’t overcook; start checking at the early end of the range and always toss the shredded meat back into the cooking juices. - Q: How long does it keep?
A: Refrigerate up to 4 days or freeze up to 3 months. Reheat gently with a splash of broth or water. - Q: Can I use chicken thighs?
A: Yes boneless, skinless thighs stay very juicy. Cook times are similar; aim for 165°F/74°C and easy shredding.
Conclusion
This slow cooker shredded chicken is juicy, flavorful, and endlessly versatile. With simple spices and hands-off cooking, it’s perfect for tacos, salads, bowls, and sandwiches or stashed in the freezer for busy nights. Meal prep once and enjoy effortless, protein-packed meals all week long.
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Slow Cooker Shredded Chicken Breast
- Total Time: 6–7 hours
- Yield: 6 servings 1x
Description
Set-it-and-forget-it shredded chicken that turns out tender, juicy, and perfectly seasoned every time. This slow cooker staple is a meal-prep hero ideal for tacos, salads, grain bowls, sandwiches, and more. Make a batch once and enjoy effortless, flavorful protein all week long.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 cup chicken broth (low-sodium recommended)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 tablespoon fresh lemon juice
Instructions
- Place the chicken breasts in the slow cooker in an even layer.
- In a small bowl, whisk together the chicken broth, olive oil, garlic powder, onion powder, smoked paprika, salt, black pepper, oregano, thyme, and lemon juice.
- Pour the mixture over the chicken, coating all sides.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through and shreds easily (internal temp 165°F/74°C).
- Transfer chicken to a cutting board and shred with two forks (or use a hand mixer on low in a bowl).
- Return shredded chicken to the slow cooker and toss with the juices to coat and keep moist.
- Serve right away, or cool and store in an airtight container in the refrigerator for up to 4 days or freeze up to 3 months.
Notes
- Use low-sodium broth and adjust salt to taste, especially if serving with salty sauces.
- Chicken is done when it reaches 165°F/74°C and shreds easily; if it feels tight, cook a bit longer.
- For extra moisture, stir in a splash of broth after shredding.
- Prep Time: 10 minutes
- Cook Time: Low 6–7 hours | High 3–4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: About 1 cup (5–6 oz cooked)
- Calories: 220 kcal
- Sugar: 0 g
- Sodium: 520 mg
- Fat: 7.5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 95 mg
Keywords: slow cooker shredded chicken breast,crockpot chicken,meal prep,easy shredded chicken,healthy chicken,lean protein,weeknight dinner