Easy Slow Cooker Shredded Chicken for Meal Prep

Easy slow cooker shredded chicken is my favorite way to cook and prep chicken for a wide range of recipes, from cozy chicken tortilla soup and healthy chicken salad to pulled chicken tacos and the ever-popular buffalo chicken dip.

I usually use skinless, boneless chicken thighs for this recipe because they deliver the most flavor and stay juicy. You can also use chicken breasts to make shredded white meat. If you go that route, reduce the cooking time by about 30 minutes and start checking during the last hour to make sure the chicken does not dry out in the crockpot.

The trick to the juiciest chicken is cooking it in chicken broth. The liquid gently steams and poaches the chicken as it cooks, helping it stay tender and moist. Once the chicken is done, remove it, shred it, then return it to the slow cooker so it can soak up all those flavorful juices.

You can shred the chicken using two forks or the paddle attachment of a stand mixer. Be sure to return the shredded chicken to the crock pot. If you skip this step, the chicken will stay watery and will not reabsorb the broth and seasonings properly.

Always use fresh, not frozen, chicken for this recipe. Frozen chicken can throw off the slow cookers’ timing and temperature. Since this chicken is meant to be versatile and work across different cuisines, I keep the seasoning simple with salt, pepper, garlic, and a pinch of paprika. Simple, juicy, and so delicious.

How to Make Shredded Chicken in the Slow Cooker

Juicy, versatile, and effortlessly reliable, this slow cooker shredded chicken is a meal-prep staple. Made with simple seasonings and cooked gently in broth, it turns out tender every time and works in everything from soups and salads to tacos and buffalo chicken dip.

Equipment

• Crockpot (or any slow cooker)

Ingredients

• 2 to 3 pounds skinless, boneless chicken thighs (or chicken breasts, see note below)
• 1 cup chicken broth
• 1 teaspoon salt
• 1 ½ teaspoon black pepper
• 2 teaspoons garlic powder
• ½ teaspoon paprika

Prep / Mise en Place

• For best results, use fresh, not frozen, chicken to keep cooking times accurate and consistent.
• You can substitute boneless, skinless chicken breasts. Reduce the cooking time by about 30 minutes and start checking during the last hour to avoid drying out.

Instructions

1. Add the chicken to the slow cooker. Arrange the chicken thighs in an even layer in the crock pot.
2. Season simply. Sprinkle the salt, pepper, garlic powder, and paprika evenly over the chicken.
3. Pour in the broth. Add enough chicken broth to partially cover the chicken. The liquid will gently poach the meat as it cooks.
4. Cook low and slow. Cover and cook on LOW for 4 hours until the chicken is tender and shreds easily with a fork.
5. Shred the chicken. Remove the chicken from the slow cooker and shred it using two forks or the paddle attachment of a stand mixer.
6. Return to the juices. Add the shredded chicken back into the slow cooker and stir to coat it in the broth and seasonings. Continue cooking on LOW for 30 minutes to 1 hour so it can reabsorb the flavorful juices.
7. Use or store. Use immediately, or cool and store for meal prep. This shredded chicken also freezes well.

Juicy, simple, and endlessly useful, this slow cooker shredded chicken is a meal prep staple you’ll come back to again and again.

Recipes using Slow Cooker Shredded Chicken

This juicy shredded chicken is my go-to ingredient for so many meals, including soups, salads, and tacos. Below are some of my favorite shredded chicken dinner recipes.