Slow Cooker Chicken Breast (Juicy, Shredded)

Most slow cooker chicken breast recipes leave you with dry, watery chicken that tastes bland and boring. Not so my version, which uses just salt and garlic powder (no broth, no liquid), and the chicken releases its own juices as it cooks, coming out tender enough to shred and flavorful enough to eat straight. Better than rotisserie, and honestly just as easy, it’s perfect for tacos, salads, sandwiches, and meal prep.

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’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. And, once you have a batch of this shredded chicken ready, it works perfectly as the protein base for my top-rated chicken taco casserole, one of the easiest dump-and-bake dinners on my site and a great way to use shredded chicken you already have on hand.

Welcome to My Kitchen! Let’s Make Chicken Breast in the Slow Cooker

My Tips for the Best 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.

5 stars (7 ratings)

Slow Cooker Chicken Breast (Juicy, Shredded)

Developed and tested by Robyn Conley Downs

Servings: 6 servings

Cook: 3 hours hrs

Total: 3 hours hrs

The easiest slow cooker chicken breast, just salt and garlic powder, no added liquid needed. Comes out juicy every time and shreds perfectly for tacos, salads, meal prep, and more.

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Ingredients

• 4 pounds boneless skinless chicken breasts, trimmed of fat
• 1-2 teaspoons kosher salt
• 2 teaspoons granulated garlic powder

Equipment

• Slow Cooker

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.

Course: dinner, Lunch

Cuisine: American

Nutrition Information:

Serving: 1 (of 6), Calories: 348kcal, Carbohydrates: 1g, Protein: 64g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 194mg, Sodium: 539mg, Potassium: 1131mg, Vitamin A: 91IU, Vitamin C: 4mg, Calcium: 16mg, Iron: 1mg

Nutrition disclaimer

Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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