Juicy, tender, and impossibly easy, this crockpot shredded chicken is your new weeknight workhorse. Slow-cooked in a flavorful broth with warm spices and a splash of bright lime, it turns simple chicken breasts into succulent, pull-apart perfection. Meal prep it once, then enjoy it all week long in tacos, salads, bowls, and sandwiches.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 cup chicken broth (low-sodium preferred)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Juice of 1 lime
Instructions
- Place the chicken breasts in an even layer in the bottom of the crockpot.
- In a small bowl, whisk together the chicken broth, olive oil, garlic powder, onion powder, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper (if using).
- Pour the mixture evenly over the chicken, making sure each piece is well coated in the seasoned broth.
- Cover the crockpot with the lid and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through (165°F/74°C) and very tender.
- Transfer the cooked chicken breasts to a cutting board or large bowl and shred using two forks until you reach your desired texture.
- Return the shredded chicken and any accumulated juices to the crockpot. Add the lime juice and stir well to coat the chicken in the flavorful cooking liquid.
- Taste and adjust seasoning with additional salt, pepper, or lime juice if needed. Keep on WARM until ready to serve.
- Serve the shredded chicken in tacos, burrito bowls, salads, sandwiches, quesadillas, or use it as a protein boost in your favorite dishes.
Variation
- Swap the spices: Use taco seasoning, Cajun seasoning, or Italian seasoning in place of the listed spices for a quick flavor twist.
- Make it creamy: After shredding, stir in 2–4 ounces of softened cream cheese or a splash of heavy cream for a richer, creamier shredded chicken.
- BBQ style: Drain off most of the cooking liquid after shredding, then stir in 1/2–3/4 cup of your favorite BBQ sauce and warm through.
Cooking Notes
- Chicken is done when it reaches 165°F/74°C and shreds easily; if it’s still firm, cook a bit longer.
- The amount of liquid may look modest, but the chicken will release juices as it cooks, creating plenty of flavorful broth.
- If there’s excess liquid after cooking, you can ladle some off or simmer it with the shredded chicken (lid off, HIGH for 10–15 minutes) to concentrate the flavor.
Serving Suggestions
- Tuck the juicy shredded chicken into warm tortillas with salsa, avocado, cilantro, and a sprinkle of cheese for easy tacos or burritos.
- Top a bed of rice, cauliflower rice, or greens with shredded chicken, black beans, corn, and pico de gallo for a quick burrito bowl or salad.
- Pile it onto toasted buns with slaw and extra sauce (BBQ, ranch, or chipotle mayo) for a hearty sandwich or slider.
Tips
- Use similar-sized chicken breasts so they cook evenly and finish at the same time.
- For ultra-fine shreds, use a hand mixer or stand mixer with the paddle attachment on low speed; shred while the chicken is still warm.
- Cool leftovers completely, then store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months for easy future meals.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
- Total Time: 6 hours 10 minutes to 7 hours 10 minutes (LOW) or 3 hours 10 minutes to 4 hours 10 minutes (HIGH)
Nutritional Information (Per Serving)
- Calories: 220 kcal
- Protein: 35 g
- Sodium: Approx. 380 mg
Frequently Asked Questions
- Can I use frozen chicken breasts?
For food safety, it’s best to thaw chicken completely in the fridge before adding to the crockpot. Frozen chicken can cook unevenly and stay too long in the temperature danger zone. - Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless thighs work beautifully and are very forgiving. Cook times are similar; just ensure they reach 165°F/74°C. - How do I keep the shredded chicken from drying out?
Always mix it back into the cooking juices and store with some of the liquid. Reheat gently, adding a splash of broth if needed. - How long does this shredded chicken keep?
Stored in an airtight container, it keeps up to 4 days in the refrigerator or up to 3 months in the freezer. Thaw overnight in the fridge before reheating.
Conclusion
This juicy crockpot shredded chicken is the kind of simple, reliable recipe you’ll come back to again and again. With just a few pantry spices, a hands-off slow cook, and a bright splash of lime, you get tender, flavorful chicken ready for almost any meal. Double the batch for effortless meal prep and enjoy it all week long in tacos, bowls, salads, and more.
Print
Juicy Crockpot Shredded Chicken
- Total Time: 6 hours 10 minutes to 7 hours 10 minutes (LOW) or 3 hours 10 minutes to 4 hours 10 minutes (HIGH)
- Yield: 6 servings 1x
- Diet: Gluten-Free, Dairy-Free
Description
Juicy, tender, and impossibly easy, this crockpot shredded chicken is your new weeknight workhorse. Slow-cooked in a flavorful broth with warm spices and a splash of bright lime, it turns simple chicken breasts into succulent, pull-apart perfection. Meal prep it once, then enjoy it all week long in tacos, salads, bowls, and sandwiches.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 cup chicken broth (low-sodium preferred)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Juice of 1 lime
Instructions
- Place the chicken breasts in an even layer in the bottom of the crockpot.
- In a small bowl, whisk together the chicken broth, olive oil, garlic powder, onion powder, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper (if using).
- Pour the mixture evenly over the chicken, making sure each piece is well coated in the seasoned broth.
- Cover the crockpot with the lid and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through (165°F/74°C) and very tender.
- Transfer the cooked chicken breasts to a cutting board or large bowl and shred using two forks until you reach your desired texture.
- Return the shredded chicken and any accumulated juices to the crockpot. Add the lime juice and stir well to coat the chicken in the flavorful cooking liquid.
- Taste and adjust seasoning with additional salt, pepper, or lime juice if needed. Keep on WARM until ready to serve.
- Serve the shredded chicken in tacos, burrito bowls, salads, sandwiches, quesadillas, or use it as a protein boost in your favorite dishes.
Notes
- For extra-juicy chicken, avoid lifting the lid during cooking; each peek can extend cook time.
- If your crockpot runs hot, start checking the chicken on the earlier side to prevent overcooking.
- Use low-sodium broth so you can better control the salt level, especially if you plan to sauce the chicken later.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
- Category: Main Course
- Method: Slow Cooker / Crockpot
- Cuisine: American, Mexican-inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 220 kcal
- Sugar: 0 g (varies with broth used)
- Sodium: Approx. 380 mg (will vary with broth and added salt)
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5.5 g (approximate)
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 100 mg
Keywords: crockpot shredded chicken, slow cooker chicken, meal prep chicken, juicy shredded chicken