Classic Easy Crockpot Shredded Chicken
This classic crockpot shredded chicken recipe is incredibly easy to make and perfect for meal prepping. Use it in sandwiches, tacos, salads, or casseroles for a versatile and delicious protein.
Equipment
- Slow cooker
- Tongs
Ingredients
Main Ingredients
- 2-3 pounds boneless, skinless chicken breasts or thighs
- 1-2 cups chicken broth or stock
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt adjust to taste
Optional Aromatics
- 1 bay leaf Optional
- 1/2 diced onion Optional
- 2-3 minced garlic Optional
Instructions
Preparation
- Pat the chicken dry with paper towels; cut larger breasts in half for even cooking.
Cooking
- Place chicken in the slow cooker and season evenly with garlic powder, onion powder, parsley, salt, and pepper, rubbing seasonings into the meat.
- Pour chicken broth into the crockpot, ensuring the chicken is mostly submerged, and add optional bay leaf, diced onion, or minced garlic.
- Cover and cook on LOW for 3-4 hours or HIGH for 2-3 hours until the chicken is easily shreddable and reaches 165°F (74°C).
Shredding and Serving
- Transfer cooked chicken to a bowl and shred completely using two forks.
- Return shredded chicken to the crockpot, stir into the cooking liquid, and let sit for a few minutes before serving to keep it moist and flavorful.
Notes
For extra flavor, consider marinating the chicken in the chicken broth and seasonings for a few hours before cooking. This shredded chicken is excellent for meal prep; store it in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months for quick meals. Use it in tacos, sandwiches, salads, or casseroles.