This easy recipe for Crock Pot Shredded Chicken is one of my favorite crockpot chicken recipes! Crockpot Shredded Chicken is perfect for easy meal prep and can be used in a variety of main dish recipes, but the best thing is that it is freezer friendly!
Is it a slow cooker or a crock pot? What do you call this 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. 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.
Learn how to make shredded crockpot chicken, pro tips for storage and freezing, and some of my favorite healthy dinners that this recipe can be used in.
My Favorite Things About this Crock Pot Shredded Chicken
5 reasons I think this Easy Slow Cooker Chicken is the best shredded chicken recipe:
- This kind of recipe is great for weekly meal prep. You can easily cook a week’s worth of tender chicken with very. little effort. Saving time is awesome!
- The recipe produces juicy chicken that is so tender it practically falls apart.
- My recipe for Crockpot Shredded Chicken has great flavor – better than a rotisserie chicken.
- Batch cooking this crock pot shredded chicken is a great way to take advantage of sale prices.
- It is so versatile and can be used in a variety of ways!
Ingredients for this Crock Pot Shredded Chicken Recipe
This recipe calls for the following ingredients:
- Chicken Stock
- Leek
- Yellow Onion
- Carrot
- Celery
- Bay Leaf
- Garlic Cloves
- Fresh Herbs: Thyme, Parsley, Rosemary
- Chicken Breasts
- Salt
- Black Pepper
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
What is the Best Chicken to use for this Shredded Crock Pot Chicken?
My favorite way to prepare this recipe is to use boneless, skinless chicken breasts. I think it is the easiest way because you don’t have to worry about discarding skin or bones when shredding the chicken.
However, you can use whatever type of chicken you prefer when preparing this recipe: bone in chicken breasts, boneless chicken thighs, a whole chicken, etc.
How to Make this Easy Shredded Chicken in the Crock Pot
- Add the vegetables to the bottom of a slow cooker.
- Then, add the chicken on top of the vegetables. Pour the chicken broth over top.
- Season the chicken with salt and pepper, then add the herbs.
- Cook the chicken on low setting for 4-6 hours, or until the chicken is cooked through and fork tender.
- Remove from crock-pot and let sit until cool enough to handle.
- Drain excess liquid and discard vegetables
- Shred and use in a recipe.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Can I Make this Crockpot Shredded Chicken in the Instant Pot
Yes, you can definitely prepare this easy shredded chicken recipe in the Instant Pot. Just make sure that you add 1 cup of broth (or water) because that is required according to Instant Pot instructions.
Cook the chicken on high pressure for 10 minutes. Let the pressure naturally release completely before opening. Then, check the temperature at the thickest portion of the chicken to make sure it is at least 165 degrees F.
If the chicken is under cooked, return the lid and cook on high pressure for another 2-3 minutes before releasing the pressure manually.
Precautions: Do not touch the steam escaping because it is very hot and can burn. Do not remove the lid until all of the pressure has released.
The Best Ways to Shred Crock Pot Chicken
There are several different ways to shred cooked chicken, ranging from using a hand mixer or standing electric mixer to using two forks and a cutting board.
Head over to my How to Shred Chicken Tutorial for details on all the different ways to shred this slow cooker chicken.
How to Store this Easy Crock Pot Shredded Chicken
Transfer the cooled, crockpot shredded chicken to an airtight storage container. Transfer in to the refrigerator and use within 4-5 days.
Freezing this Shredded Crockpot Chicken Recipe
This recipe is easily doubled, or even tripled if you have a larger crock pot. The chicken can be frozen in portions for later use.
Tips for Freezing this Crockpot Shredded Chicken:
- Cool the chicken completely first.
- Make sure you use a freezer-safe, airtight container if using a storage container.
- For a space constrained freezer, freeze the chicken in vacuum sealed bags. They’ll take up less space this way.
- The best way to freeze this chicken without it drying out is to keep a little broth to add to the containers. This will help prevent the juicy chicken from drying out while it is frozen.
- Label and date each frozen portion with the quantity and date.
- Use within 3 months for best results.
- Thaw the shredded chicken overnight in the refrigerator.
Tips for Making this Basic Crock Pot Chicken
TIP #1 – Cook time can vary depending on what size chicken you use. Larger chicken breasts will have a longer cooking time than smaller chicken breasts even if the total pounds of chicken are the same. Large chicken breasts can also be cut in half. The important thing is that the internal temperature should be at least 165 degrees F.
TIP #2 – If you decide to use something other than boneless, skinless chicken breast, I recommend removing the skin before adding the chicken to the crock pot. It is a great way to make sure the flavor infuses into the meat and it cuts down on the amount of fat released into the broth.
Tip #3 – Don’t leave out the veggies and herbs. They add a lot of flavor to the chicken.
My Favorite Recipes to Use this Crock Pot Shredded Chicken In
I love that this shredded crockpot chicken is so versatile! You can add it to pretty much any recipe that calls for shredded chicken or already cooked chicken. It also tastes great on salads, sandwiches, pizza, and so much more!
Here are a few of my favorite recipes that you can add this crock pot shredded chicken to:
- Add this shredded chicken to hearty grain bowls like this Chicken, Beet, and Arugula Quinoa Bowl.
- Use it to make a chicken salad or chicken sandwich using this Tarragon Chicken Salad recipe.
- Add it to comfort food casseroles like this Chicken Pot Pie with Buttermilk Biscuit Crust.
- Use this shredded chicken in a batch of your favorite chicken soup. I like this recipe for Lemon Chicken Orzo Soup.
- Add it to your favorite pasta recipe. I think it would work great in this Pasta Primavera with Zucchini.
- This shredded chicken also goes great on pizza! Try this recipe for Barbecue Chicken Pizza.
- Make a panini with this crockpot shredded chicken. It tastes so good on this Chicken, Apricot, and Brie Panini!
More Crock Pot Recipes
Looking for more favorite crock pot recipes to add to your weekly meal plan? Maybe some of these suggestions will become family favorite recipes for your family like they are in ours!
Crock Pot Mexican Chicken is the perfect shredded chicken recipe for your next Mexican recipe. Packed with flavor and super tender thanks to hours in the crock pot, this recipe is sure to please!
Homemade slow cooker queso is a cinch thanks to your Slow Cooker. Crock-Pot Queso con Carne features gooey cheese combined with spicy meat, tomatoes, and plenty of tortilla chips for scooping.
Next time you’re craving Pork Carnitas, try this Slow Cooker Pork Carnitas Lettuce Wrap version. Top it off with some fruity Mango Salsa for a fresh burst of flavor.
Spend 5 minutes prepping this Slow Cooker Apple Oatmeal the night before, and wake up to a delicious, hot bowl of oatmeal that is full of fall flavor!
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
Do you love slow cooker recipes? Sign up for Good Life Eats email updates and never miss another update!
All-Purpose Shredded Crock-Pot Chicken
This easy recipe for Crock Pot Shredded Chicken is one of my favorite crockpot chicken recipes! Crockpot Shredded Chicken is perfect for easy meal prep and can be used in a variety of main dish recipes, but the best thing is that it is freezer friendly!
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
- 2 teaspoon salts, according to taste
- 1 teaspoon black pepper
Instructions
To Prepare the Chicken
- Add the leek, onion, carrot and celery to the bottom of a slow cooker. Then, add the chicken breasts on top of the vegetables. Pour the chicken broth over top.
- Season the chicken with salt and pepper, then add the herbs.
- Cook the chicken on low setting for 4-6 hours, or until the chicken is cooked through and fork tender.
- Remove from crock-pot and let sit until cool enough to handle.
- Drain excess liquid and discard vegetables
- Shred and use in a recipe.
Notes
Can I Make this Crockpot Shredded Chicken in the Instant Pot?
Follow the recipe ingredients and preparation as instructed, but using an instant pot instead of crock pot.
Cook the chicken on high pressure for 10 minutes. Let the pressure naturally release completely before opening. Then, check the temperature at the thickest portion of the chicken to make sure it is at least 165 degrees F.
If the chicken is under cooked, return the lid and cook on high pressure for another 2-3 minutes before releasing the pressure manually.
Precautions: Do not touch the steam escaping because it is very hot and can burn. Do not remove the lid until all of the pressure has released.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 153Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 69mgCarbohydrates 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.
Try this Recipe At Home
Next time you’re preparing a recipe that requires shredded chicken, give this delicious recipe a try! When you do try it, I’d love to hear from you. Leave a comment below and give this Shredded Crock Pot Chicken a review for others to see.
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.