Slow Cooker Shredded Chicken Breast (Juicy & Easy Meal Prep!)
If you’re tired of dry, bland chicken, this slow cooker shredded chicken breast will be your new meal prep hero! It’s juicy, tender, and comes together with almost no effort. Perfect for loading up tacos, topping salads, stuffing sandwiches, or freezing for easy dinners later, and easier than rotisserie!
5 star review
“This is great! Will be in regular rotation for sure. We like it better than rotisserie chicken, as the flavor and moisture are way better on day 2 than a rotisserie chicken. ”
– Evie
The Only Shredded Chicken Breast Recipe You’ll Ever Need
This is the most basic, simple shredded chicken, like ever. I call it my rotisserie chicken dupe because it’s cooked so simply with just salt and garlic powder and is the perfect base for literally so many recipes that call for rotisserie chicken or pulled chicken. In fact, if my favorite shredded chicken salad isn’t made with this chicken, I don’t even want it. (Ok, ok, I do still want it, but you know what I mean.) Now pssst, here’s a little flavor tip. If you’re using this tender shredded chicken in place of rotisserie chicken, use the full two teaspoons of kosher salt to get that same flavor you would in a store-bought product. You can also cut back on the salt, but don’t go too low, otherwise your chicken will be bland.
I often prep a big batch of shredded chicken breast (or thighs) on a Sunday, so I have extra protein throughout the week to pop into my lunches and dinners. It makes these crispy 4-ingredient tacos the easiest weeknight dinner to put together. It’s such a lifesaver to be able to turn on the crockpot, go about my day, then shred the chicken with a couple forks for big chunks, or in the stand mixer for a finer shred. Trust me, it makes busy days feel sooo much more manageable, and even if I can’t prep anything else, I try to throw this one recipe together.
Welcome to My Kitchen! Let’s Make Shredded Chicken in the Slow Cooker
Tips for Easy-Peasy Crock Pot Chicken Breast
- Low Temp: I recommend cooking your chicken low + slow, and keep an eye on your slow cooker temperature because it can overcook quickly.
- No Added Liquid: Unlike other recipes, no extra liquid is needed here! I got about 1.5 cups of liquid just from the chicken, which I like to drain the liquid into a container, shred the chicken, then add back in to keep that chicken extra-juicy.
- Serving Size: I usually cook 4 lbs of chicken breast at a time which makes about 6 1-cup servings or 12 ½-cup servings of shredded chicken.
Slow Cooker Shredded Chicken Breast (Juicy & Easy Meal Prep!)
Ingredients
- 4 pounds boneless skinless chicken breasts, trimmed of fat
- 1-2 teaspoons kosher salt
- 2 teaspoons granulated garlic powder
Equipment
Instructions
- Place the chicken in a 6-quart slow cooker. Sprinkle both sides with salt and garlic powder. Cook on low for 3-6 hours, or until the chicken shreds easily with a fork. Note: All slow cookers are different, so keep an eye on your chicken the first time you make this recipe. It may even be done after 2 hours, so check early to avoid overcooking.
- Remove the chicken to a cutting board and shred with two forks. Alternatively add to a bowl of a stand mixer fitted with a paddle attachment and beat until shredded.
- If desired, carefully strain the cooking liquid from the slow cooker. Add the shredded chicken back to the slow cooker and add back as much of the strained liquid as desired. Alternatively strain the liquid and reserve for another use.
Notes
- Serving Size: I usually cook 4 pounds of chicken breast at a time, which makes about 6 1-cup servings or 12 ½-cup servings of shredded chicken.
- Low Temp: Cook your chicken low & slow, and keep an eye on your slow cooker temperature because it can overcook quickly. Every slow cooker cooks differently, so start checking on the early side the first time you make this recipe. Yours may even be done after 2 hours, so keep on eye on it!
- No Added Liquid: Unlike other recipes, no extra liquid is needed here! The chicken will release its own liquid, and I got about 1.5 cups of liquid just from the chicken during the cooking process. I like to drain the liquid into a container, shred the chicken, then add back in for extra juicy chicken or reserve it to use like I would chicken stock.
- Trim the Fat: Make sure your chicken is well-trimmed – any fat will melt and congeal to the bottom of your slow cooker. It’s not a big deal though – you can mix any white fat that accumulates in the bottom of the slow cooker back and into your chicken or scrape it out before adding the chicken back in.
This is great! Will be in regular rotation for sure. I made just half the recipe to make sure it worked well for my family. Like it better than rotisserie chicken as the flavor and moisture where way better on day 2 than a rotisserie chicken.
Evie, wonderful to hear this one was a hit for you and your family, especially as a swap for rotisserie chicken! Thanks so much for taking the time to leave a review. 🙂
So easy and so delicious. Perfect for making bulk protein for the week without committing to an hour in the kitchen
Yay, so happy to hear this one was a hit for you! And I agree, this one wins for easiest protein prep ever! Thanks so much for leaving a review. 🙂
And I forgot to leave a star rating! Easy 5 stars
Thank you so much!
I didn’t think it was possible for a recipe to be easier than buying a rotisserie chicken, but somehow you did it. Thank you Robyn!!
Lindsay, woohoo, so happy to hear this one was the ultimate in easy chicken recipes for you. Thanks so much for sharing your thoughts!
Great recipe! I used the chicken in our tortilla soup instead of rotisserie. And now I have a ton leftover for lunches.
Robyn, yay, so happy to hear this one is a hit for you and love that you used it as a rotisserie chicken replacement in the chicken tortilla soup. Yum! Thanks so much for taking the time to leave a review. 🙂
I’ve made this a few times and love the versatility! I actually prefer it over rotisserie because it’s all white meat vs a mix – no waste.
Jill, me too! So glad you’re enjoying this recipes – thanks so much for leaving a review!
LOVE this – made it this week and used it in ramen, curried chicken salad, mixed into a vindaloo sauce, and for enchiladas. Amazing to have a delicious, healthy shortcut.
Natalie, yay, so happy to hear you’re enjoying this recipe, and thanks for sharing all those ways to use the cooked shredded chicken. Brilliant! Thanks for sharing your thoughts and for leaving a review!
So simple and easy! I used fresh garlic and added some lemon 🙂
Jenna, ohhhhh, I love that you added a few extra flavor boosts to this easy chicken breast recipe – so smart! Thanks for sharing your tips and for leaving a reivew!
This is a quick easy way to cook extra chicken to have on hand for lunches. It comes out great every time.
Ellen, yay, so happy to hear you’re enjoyed this one, and I agree, it’s so great for easy meal prep lunches throughout the week. Thanks so much for sharing your thoughts and for leaving a review!
New to cooking meat…how do we know it’s done? When you mention to check after two hours. Thank you in advance from a cooking newbie!
Hi Kate, you’ll know it’s done when the chicken shreds easily with a fork! If it’s not quite ready, just add 30 minute increments until it shreds easily. Hope that helps, and enjoy!