This is hands down the juiciest crockpot shredded chicken recipe I make, and I make it all the time. When I need something easy, flexible, and perfect for meal prep, this is the recipe I turn to. The chicken cooks low and slow, so it stays tender, flavorful, and easy to shred every single time.
I love having a batch of this in the fridge because it turns into dinner in so many ways. Tacos, burrito bowls, salads, wraps, sandwiches, you name it. It is simple food that makes the whole week feel easier.
Why You’ll Love This Recipe
- Super juicy and never dry
- Easy set-it-and-forget-it crockpot cooking
- Perfect for meal prep
- Works in tons of different meals
Ingredients
For The Chicken
- 4 boneless, skinless chicken breasts, about 2 pounds
- ¾ cup low-sodium chicken broth
- 1 teaspoon seasoning salt
- ¾ teaspoon Italian seasoning
- ¼ teaspoon black pepper
Instructions
Step 1: Add Everything To The Crockpot
Place the chicken breasts in a 2.5 to 4 quart crockpot. Pour in the chicken broth, then sprinkle the seasoning salt, Italian seasoning, and black pepper evenly over the chicken.
Step 2: Slow Cook
Cover with the lid and cook on low for 3 to 4 hours or on high for 2 to 3 hours. The chicken is ready when it reaches at least 165°F and easily pulls apart.
Step 3: Shred The Chicken
Using two forks, gently shred the chicken directly in the crockpot. If the chicken has released a lot of liquid, you can remove some before shredding. Save it in case you want to add a little back for moisture.
Step 4: Serve Or Store
Serve the shredded chicken right away, or let it cool slightly before storing. Keep it tightly sealed in the refrigerator for 3 to 4 days, or freeze for later use.
Notes And Tips
- I recommend boneless, skinless chicken breasts or thighs for best results.
- If your crockpot is large or very full, the cook time may be closer to 4 to 6 hours on low.
- Using low-sodium broth helps control salt levels. If using regular broth, reduce the added salt slightly.
- Shredding the chicken in the cooking liquid keeps it extra juicy.
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in freezer-safe bags or containers for up to 6 months. For best texture, use within 3 to 4 months.
FAQs
Yes, boneless skinless chicken thighs work great and add even more richness.
Try not to overcook, especially with chicken breasts. Longer cook times can make the chicken drier.
Yes. Let it cool completely, then freeze in portions for easy meals later.
📖 Recipe
The Juiciest Crockpot Shredded Chicken Recipe
Description
This Crockpot Shredded Chicken is easy, flavorful, and a great way to meal prep for the week ahead! Learn how to make shredded chicken in the slow cooker with tips, tricks, and serving ideas.
Ingredients
- 4 boneless skinless chicken breasts (about 2 lb)
- ¾ cup low sodium chicken broth
- 1 teaspoon seasoning salt (e.g., Lawry’s)
- ¾ teaspoon Italian seasoning
- ¼ teaspoon black pepper
Instructions
- Place chicken breasts in a 2.5–4 quart crockpot. Pour in chicken broth and sprinkle with seasonings.
- Cover and cook on LOW for 3–4 hours or HIGH for 2–3 hours, until chicken reaches 165°F and is fall-apart tender.
- Use two forks to gently shred the chicken in the liquid. Remove excess liquid if needed and add back in as desired.
- Serve warm, or cool slightly before storing in the refrigerator or freezer.
Notes
Cooked shredded chicken is perfect for tacos, salads, bowls, wraps, or casseroles. Storage: • Refrigerate in an airtight container for up to 4 days. • Freeze for up to 4–6 months (best used within 3–4 months).
Nutrition
- Serving Size: 1 serving
- Calories: 67
- Sugar: 0g
- Sodium: 288mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 36mg
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