Crockpot shredded chicken is a weeknight lifesaver. Toss everything in, walk away, and come back to tender chicken that works in just about any meal you can think of. 

Crockpot shredded chicken in slow cooker base.

This post may contain affiliate links. Read disclosure policy.

Why Crockpot Shredded Chicken Works So Well

This crockpot shredded chicken is a family favorite we make at least once a month. It’s one of those chicken breast recipes you literally can’t mess up. Just set it, walk away, and come back to tender chicken that works in so many meals.

Tacos, nachos, salad, burrito bowls, it all comes together fast when this is already waiting in the fridge. Want to switch up the flavor? Try it as BBQ chicken, Mississippi chicken, or salsa chicken.

XO - Jamielyn

Ingredient Notes

  • Chicken breasts: Boneless, skinless work best. About 3 pounds or 6 breasts.
  • Chicken broth: Keeps the chicken moist and adds flavor as it slow cooks.
  • Ranch seasoning: One packet adds a ton of flavor without any extra work.
  • Chili powder and cumin: Give it that warm, slightly smoky flavor that makes this so versatile.
  • Garlic: Fresh minced garlic works best here.
  • Lime juice: Stirred in at the end, it brightens everything up.
  • Salt and pepper: To taste.

Want to change up the flavor? The spice blend above is great for Mexican-inspired meals, but you can easily swap it out depending on how you plan to use the chicken:

  • Italian: Swap in Italian seasoning, garlic powder and a splash of lemon juice
  • Crockpot Buffalo chicken: Skip the spices and add buffalo sauce after shredding.
  • Simple and neutral: Just broth, garlic, salt and pepper works great if you want a blank canvas for any recipe.
Shredded chicken tacos on a white plate.

How to Make Crockpot Shredded Chicken

Place the chicken breasts in the bottom of the crockpot in a single layer. Pour the broth over the top, this keeps the chicken moist and adds flavor as it cooks, then sprinkle all of the spices on top.

Cover with the lid and cook on high for 3 to 4 hours, or on low for 5 to 6 hours. You’ll know it’s done when the chicken pulls apart easily with a fork. Try not to lift the lid while it’s cooking, as this releases heat and adds to the cook time.

Techniques for Shredding Chicken

There are a few simple techniques you can use to shred the meat. I prefer the good old fashioned fork method, but any of these will work great!

  • Fork method: The most common way is to place one fork in the chicken breast and use another fork to pull the chicken away.
  • Stand mixer: Another quick way is to place the cooked meat in your stand mixer and turn it to low until shredded.
  • Hand mixer: You can also place it in a large bowl and use a hand mixer.

Tip: Shred the chicken while it’s still warm. It pulls apart so much more easily than cold chicken and will practically fall apart on its own. Shred it chunky for tacos and burritos, or pull it finer if you’re using it in soups, dips, or casseroles.

Tips for the Best Crock Pot Shredded Chicken

  • Chicken thighs vs chicken breasts: Both work great, but thighs tend to be a little more forgiving since they have more fat. They come out slightly juicier and are harder to overcook. Breasts are leaner and shred a little cleaner. Either way you really can’t go wrong.
  • Don’t skip the liquid: The broth is what keeps the chicken from drying out. Stick to about 3/4 cup, too little and the chicken can dry out, too much and you lose flavor concentration.
  • Can you overcook chicken in the crockpot?: Yes, you can. If it cooks too long it can get dry and stringy rather than tender. Stick to the recommended times and switch to warm once it’s done if you’re not ready to serve.
Slow cooker shredded chicken in white crockpot.

New Ways to Reinvent Dinner with Crockpot Shredded Chicken

Once you have a batch of this in the fridge, dinner practically plans itself. Here are some of our favorite ways to use it throughout the week:

Storing Crockpot Shredded Chicken

This recipe stores beautifully, which makes it perfect for meal prep. I usually freeze half the batch to use later in chicken noodle casserole or other freezer meals on busy nights.

To refrigerate: Store in an airtight container in the fridge for up to 4 days. It reheats great on the stovetop or in the microwave with a splash of broth to keep it moist.

To freeze:

  1. Allow the chicken to cool completely before storing.
  2. Transfer to a zip top freezer bag and label with the amount and date.
  3. Freeze for up to 2 to 3 months.
  4. When ready to use, thaw overnight in the refrigerator or run the sealed bag under warm water. Reheat on the stovetop or in the microwave.
Sheet pan nachos with shredded chicken.

More crockpot chicken recipes: crockpot crack chicken, crockpot chicken fajitas and crockpot Mexican chicken with black beans and corn.

More Easy Crockpot Recipes

Crockpot shredded chicken in slow cooker base.

Crockpot Shredded Chicken Recipe

5 from 14 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes
Servings: 8
Crockpot shredded chicken is a weeknight lifesaver. Toss everything in, walk away, and come back to tender chicken that works in just about any meal you can think of.
Print Pin This! Rate

Ingredients 

  • 6 boneless, skinless chicken breasts (about 3 pounds)
  • ¾ cup chicken broth
  • 3 garlic cloves , minced (1 1/2 teaspoons)
  • 1 ounce packet ranch seasoning (I used Hidden Valley)
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 lime , juiced
  • salt & pepper , to taste

Instructions

  • Place the chicken breast in the crockpot and pour the chicken broth over the top. Add the garlic, ranch powder, chili powder and cumin on top of the chicken. 
  • Cover and cook on high for 3 to 4 hours, or until the meat easily shreds with a fork. 
  • Shred the chicken and remove extra fat. Return the chicken to the slow cooker and stir in the lime juice. Salt and pepper to taste. 
  • Turn the slow cooker to warm until ready to serve. 

Last step: Please leave a comment and rating after you make the recipe.

Notes

Note: You can omit the chili powder, cumin and lime if you’re not using this in a Mexican recipe.
To make in the Instant pot: Add all of the ingredients to the instant pot. Secure the lid and close the pressure valve (make sure it’s set to sealing). Cook for 17 minutes on high pressure. Allow to count down for 5 minutes and then do a quick release pressure.

Nutrition

Calories: 105kcal, Carbohydrates: 1g, Protein: 18g, Fat: 2g, Cholesterol: 54mg, Sodium: 197mg, Potassium: 362mg, Vitamin A: 180IU, Vitamin C: 5.4mg, Calcium: 17mg, Iron: 0.8mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.