Crockpot Shredded Chicken Recipe
Easy shredded chicken made in the crockpot or instant pot. One of the most simple, versatile and tasty recipes out there. Perfect to put on salads, tacos, nachos...you name it!
Prep Time5 mins
Cook Time3 hrs
Total Time3 hrs 5 mins
- 6 boneless, skinless chicken breasts (about 3 pounds)
- 3/4 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
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.
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.
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