Slow Cooker Shredded Chicken
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This slow cooker shredded chicken is incredibly easy, turns out juicy every time and only needs four simple ingredients. It’s my go-to method for meal prep, tacos, salads and soups all week long.
I love having shredded chicken on hand for easy meal prep. It’s a lean protein and is so dang versatile, I feel like it can be added to most meals! With that said, there are so many different ways to cook shredded chicken and I’ve tried just about every method, but using the slow cooker is hands-down my favorite method.
I first shared my slow cooker shredded chicken method in the post for my healthy curried chicken salad, but the instructions are kind of hidden in that post, so I figured I’d create this post as a resource so it’s easy to find whenever you want to make shredded chicken. That said, once you make it for the first time you likely won’t need to look at a recipe again — it’s that easy.
Table of Contents
- Why I Love Making Shredded Chicken in the Slow Cooker
- How to Make Slow Cooker Shredded Chicken
- The Best Way to Shred Chicken
- Other Ways to Cook Shredded Chicken:
- Ways to Use Shredded Chicken
- How to Store and Freeze Shredded Chicken
- Frequently Asked Questions
- Healthy Recipes with Shredded Chicken
- Slow Cooker Shredded Chicken Recipe
“I just made this today and it’s SO good!! Will definitely add into the meal prep rotation, so simple yet so delicious and versatile! I ended up using rice wine vinegar because I was out of ACV but it worked wonderfully!”
Why I Love Making Shredded Chicken in the Slow Cooker
- Set-it-and-forget-it magic: Toss everything in, walk away and come back to perfectly cooked chicken.
- Juicy every single time: No dry, stringy chicken here. It stays tender and easy to shred.
- Meal prep hero: One batch can turn into tacos, salads, soups and grain bowls for days.
- Totally customizable: Keep it simple or season it however your meal plan needs that week.
- Great for busy weeks: This is the kind of recipe that makes future-you very happy.
How to Make Slow Cooker Shredded Chicken
This method could not be easier.
Add your chicken to the slow cooker, season it however you like, cover and cook on low for 3 to 4 hours or on high for about 2 hours, until the chicken is cooked through and super tender.
You do not need to add broth or water. The chicken releases its own juices as it cooks and stays nice and moist. I sometimes add a splash of apple cider vinegar because I love how it helps tenderize the meat, but that part is totally optional.
Once it is done, let it cool slightly and get ready to shred.
The Best Way to Shred Chicken
Shredding is easiest while the chicken is still warm, not piping hot but warm enough to pull apart easily.
Here are my favorite options:
- Two forks: Classic and reliable. Place the chicken on a plate and pull it apart.
- Your hands: Honestly sometimes this is the fastest way. Just make sure it is cool enough to touch.
- A mixer: Perfect when you are making a big batch. Add the chicken to a bowl and use a hand mixer or stand mixer on low to shred in seconds.
Other Ways to Cook Shredded Chicken:
Instant Pot
This method is new to me as I didn’t get on the Instant Pot train until about a year ago, but it’s awesome because it is SO FAST! Place four boneless, skinless chicken breasts in the Instant Pot and add 1 cup broth or water and any seasonings you’d like. Put the lid on, turn to seal, cook for 10-15 minutes, depending on the size of your chicken breasts. Once done cooking, quick release the pressure. Remove the chicken and shred with two forks or by hand. Shredded chicken in under 30 minutes? YUP!
Stove Top
Place chicken and any vegetables or seasoning in a sauce pan or pot. Cover the chicken completely with broth or water and bring to a boil. Reduce heat and simmer for 20 minutes or until chicken is cooked through. Remove the chicken and shred with two forks or by hand. This method is awesome because you can cook tender, shredded chicken without any kitchen appliances on the counter!
Oven
Place chicken in a baking dish and add any seasonings you’d like. Add a little bit of water to the bottom of the pan and cover with foil or an oven-safe lid. This makes sure your chicken doesn’t come out super dry! Bake at 375ºF for 25-35 minutes, until the chicken is cooked through. Remove from the oven and shred away!
Ways to Use Shredded Chicken
Oh my! There are so many different ways to use shredded chicken in recipes including:
- BBQ Chicken – Add BBQ sauce to your shredded chicken and enjoy on a sandwich or a salad.
- Chicken Salad – I have a delicious curried chicken salad recipe, but a simple chicken salad with chopped celery, nuts, grapes/raisins and mayo is also delicious! Another option: almond butter chicken salad.
- Stir Fry – Toss shredded chicken into a stir fry for a delicious, protein-rich meal.
- Tacos or Fajitas – Tacos just got so much easier with pre-cooked chicken! Add your favorite taco toppings and call it a day. I love using it for my chicken enchiladas too!
- Soup – Add shredded chicken to pretty much any soup for added protein and flavor. I love adding chicken to veggie and broth based soups!
How to Store and Freeze Shredded Chicken
Cooked shredded chicken keeps really well, which is another reason I love making a big batch.
- Refrigerator: Store in an airtight container in the fridge for 3 to 4 days.
- Freezer: Freeze cooked shredded chicken in freezer-safe containers or bags for up to 1 to 2 months. I like freezing smaller portions so I can thaw exactly what I need.
- Reheating: Warm in the microwave, on the stovetop with a splash of water or broth, or in a 350°F oven until heated through.
Frequently Asked Questions
Nope. The chicken releases enough moisture on its own while cooking.
Absolutely. Thighs are a little richer and work beautifully in this method.
Store it with some of the cooking juices and reheat gently with a splash of liquid if needed.
Yes and I highly recommend it. Keep it lightly seasoned for versatility or go bold depending on what you plan to use it for.
Healthy Recipes with Shredded Chicken
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Slow Cooker Shredded Chicken
Ingredients
- 1-2 lbs boneless, skinless chicken breast
- sea salt and ground pepper
- 1 Tablespoon olive oil, optional
- 2 Tablespoons apple cider vinegar, optional
Instructions
- Place boneless skinless chicken breasts inside your slow cooker. Liberally sprinkle both sides of each breast with sea salt and ground pepper.
- Add olive oil and apple cider vinegar to the slow cooker, if using.
- Set your slow cooker to cook on low for 3-4 hours or high for 2 hours.
- Test to make sure your chicken is cooked through. You can use a meat thermometer to be 100% sure (the meat needs to be 165°F internally). I usually just make sure all the meat is white, cooked through and pulls apart easily.
- The last step is to transfer the cooked chicken to a plate and use 2 forks or a meat shredder to shred the chicken.
Video
Notes
- Storage: Store cooked shredded chicken in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 1 to 2 months. Thaw overnight in the fridge and reheat with a splash of water or broth to keep it moist.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
I followed your recipe to use in your mandarin orange chicken salad and the chicken comes out so moist and so easy to shred. It’s now the only way I will make shredded chicken. The mandarin orange chicken salad is delicious. Thank you for sharing
Hello Britt: Love your recipes thanks for sharing🤤. But please advise which is correct in your shredded Chick recipe you said 3-4 hrs.. if you slow cook in LOW setting and then you said it lasts 2hrs and 5 minutes, which timing is correct. thanks for the attention you give to my comment.
Best regards,
Hi! If you cook on LOW, it’ll take 3-4 hours, on HIGH it’ll take 2 hours. This recipe only takes about 5 minutes of prep, so if you choose to cook on high, total time will be 2 hours and 5 minutes. Hope that helps and you enjoy this recipe. Let me know if you give it a try!
I just made this today and it’s SO good!! Will definitely add into the meal prep rotation, so simple yet so delicious and versatile! I ended up using rice wine vinegar because I was out of ACV but it worked wonderfully!
YUM! I am so glad you gave this recipe a try and it turned out amazing for you, Becca. Thanks so much for sharing your review & star rating, I really appreciate it!