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All-Purpose Shredded Crock-Pot Chicken

I have a questions for you all first because I can never get it straight. Is it a slow-cooker or a crock-pot? What is your preferred verbiage for that favorite, time saving small kitchen appliance? For me, I always call it a crock-pot.

One of my favorite time saving methods in the kitchen is to use the crock-pot to make shredded chicken when I need it for other dishes. I have a great Crock Pot Mexican Shredded Chicken recipe that I use in any Mexican chicken dish: Chicken Enchiladas, Chicken Tortilla Soup, Soft Tacos, and more.

I thought it was about time that I made a basic version of this recipe that could be used in non-Mexican flavored recipes. In this All-Purpose Shredded Crock-Pot Chicken, chicken breasts are slow cooked with broth, leeks, carrot, celery, onion, garlic and herbs for a tender, well-flavored shredded chicken.

crock pot shredded chicken

All-Purpose Shredded Crock-Pot Chicken is a great addition to a variety of recipes: Chicken Soup, Chicken Salad recipes, and casseroles (such as Chicken Tetrazzini or Chicken Pot Pie with Buttermilk Biscuit Crust.

I love being able to toss the chicken in the crock-pot and let it cook away all day long while I’m busy doing other things. The chicken becomes so tender that it practically falls apart, lessening the work on my end even more.

Jamie (check out her Crock-Pot Apple Butter) and I want you to share your favorite Slow Cooker/Crock-Pot recipes with us! You don’t need a blog to participate – check out how to enter below. Entries will have a chance to win a Oval-Shaped 6-Quart Programmable Slow Cooker and Raclette Party Grill from West Bend.

crock pot shredded chicken

All-Purpose Shredded Crock-Pot Chicken

Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes

This recipe is great for using in recipes to soups, stews, and casseroles that call for shredded chicken.

Ingredients

  • 1 cup chicken broth
  • 1 leek, cleaned and sliced
  • 1/2 of a yellow onion, diced
  • 1 carrot, chopped
  • 1 rib celery, chopped
  • 2 bay leaves
  • 3 large cloves garlic, smashed
  • 2 - 3 teaspoons fresh thyme
  • 1 small handful fresh parsley leaves
  • 1 small sprig rosemary, optional
  • 4 chicken breasts
  • 1/2 - 1 teaspoon salt, according to taste
  • 1/2 teaspoon black pepper

Instructions

  1. Add all the ingredients to the crock-pot in the order listed. Cook on low heat for 4-6 hours, or until the chicken is cooked through and very tender. It should be very easy to shred, almost to the point of shredding itself.
  2. Remove from crock-pot and let sit until cool enough to handle. Shred and use in a recipe. Alternatively, when the chicken has completely cooled you can freeze it in 2 cup increments and store in the freezer until you are ready to use it.

Notes

Try using your hand mixer to shred the cooked chicken.

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Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 152Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 69mgSodium 579mgCarbohydrates 4gFiber 1gSugar 1gProtein 26g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

How To Participate

For a chance to win a West Bend Versatility Oval-Shaped 6-Quart Programmable Slow Cooker and West Bend Raclette Party Grill

  1. Write and post a recipe on your blog featuring SLOW COOKER/CROCK-POT RECIPES.
  2. Include “Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by West Bend.” in your blog post.
  3. No blog? Just leave your recipe in the comments section.
  4. Add your link to the widget on either GoodLife Eats or My Baking Addiction (we have the same widget code, so only add it on one site).
  5. Submit your post before Oct. 24, 11:59 PM.
  6. Anyone can participate in the link up, but the prizes will ship to US addresses only.
  7. More detailed info are available here.

Link Up Your Recipes:

Love any of the recipes featured in today’s Holiday Recipe Exchange? If so, be sure to to use the Ziplist Web Recipe Clipper to add your holiday favorites to your online recipe box.


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This Week’s Prize:

West Bend Versatility Oval-Shaped 6-Quart Programmable Slow Cooker and West Bend Raclette Party Grill.

west bend giveaway

$150 Value. Prizes provided by West Bend.

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Jen

Wednesday 8th of October 2014

Hello I have this cooking away right now and I can't wait! Tell me please, are the veggies to be used as well or are they basically just adding to the stock and therefore flavor of the chicken? I plan to use the chicken to make your pot pies, and thought these veggies might actually make tasty pie ingredients. Thanks Jen

Jen

Wednesday 8th of October 2014

Thanks for your speedy reply, perfect timing!

Katie Goodman

Wednesday 8th of October 2014

I just use them for adding flavor

Rich

Tuesday 19th of August 2014

What kind of chicken breasts did you use? Boneless skinless, bone-in skinless or bone-in skin on; lots of choices. Judging by cook time I'd guess boneless skinless but could you let me know for sure.

Katie Goodman

Wednesday 20th of August 2014

boneless, skinless. you can use bone-in if you'd like but you'll have to adjust the cook time.

Louise

Friday 9th of March 2012

I have always called it a Crock Pot. Just a quick idea when it comes to shredding chicken and you don't have time for the crock pot, cook the chicken breasts in a pot of water and when the chicken breasts are cooked put them in your mixer with the paddles on and turn the mixer on. Your chicken is shredded without lifting a finger! Here is my favorite Crock Pot recipe: Crockpot Chicken & Dumplings Makes 6 servings 4 tablespoons butter 1 onion chopped 3 pounds chicken breasts boneless, skinless 2 cups chicken broth (I double this amount for more sauce) 2 stalks celery chopped 1 tablespoon parsley minced 2 baby carrots chopped 1 teaspoon black pepper Salt to taste ½ teaspoon allspice ground ½ cup white wine ½ cup heavy cream 2 tablespoons flour 2 cups biscuit mix 2/3 cup water In a large skillet, brown chicken breast in half of the butter. Place in crock pot. Add remaining butter to skillet and brown onion. Add to crock pot. Add remaining ingredients except heavy cream, flour, bisquit mix and water to crockpot. Cook on low 5-7 hours or high 3 hours. Mix heavy cream and flour together add to crockpot to thicken. Stir. Mix bisquick mix and water to form thick batter. Drop on top of chicken mixture. Cook 30 minutes on high before serving. Enjoy!

Donna B.

Sunday 23rd of October 2011

Slow Cooker Carnitas (adapted from a recipe I found on allrecipes.com)

Ingredients 1 teaspoon salt 4 cloves garlic, minced 1 tablespoon ground cumin 2 teaspoons crumbled dried oregano (I use mexican oregano for this recipe) 1 teaspoon ground coriander 1/4 teaspoon ground cinnamon 1 (4 pound) boneless pork shoulder roast 3 bay leaves 2 cups chicken broth

Directions Mix together salt, garlic, cumin, oregano, coriander, and cinnamon in a bowl. Cut deep slits in the pork roast all over so the spices will permeate the meat. Coat pork with the spice mixture, being sure to work it well into the meat.

Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.

Cover and cook on Low until the pork shreds easily with a fork, about 6 hours. Turn the meat after it has cooked for 4 hours. When the pork is tender, remove from slow cooker, and shred with two forks into large chunks.

Remove all the liquid from the slow cooker (reserve for later use) and heat it on high. When thoroughly heated, return the meat in small batches to crisp up the exterior (you can also achieve the same thing by spreading it out on a cookie sheet (single layer), and throwing it in a hot 400 degree oven for 15-20 minutes (depending on how big your chunks of meat are.

Use cooking liquid as needed to moisten the meat.

Connie

Saturday 22nd of October 2011

I always referred to it as a crockpot because that's what my mom had, but I guess otherwise I'd call it a slow cooker! I recently made mulled apple cider in apple cups. For the apple cider: 8 cups of apple cider or juice 1 2-inch knob of ginger sliced 1 orange, peeled and sliced 10 cloves 1 cinnamon stick 1) Place all ingredients in slow cooker and set to low for a few hours. 2) Check until desired taste and add apple cider as needed. 3) Serve warm from slow cooker.