Crockpot Shredded Chicken – an easy, slow cooker recipe for making small or large batches of shredded chicken! Boneless, skinless chicken breasts are seasoned with salt, pepper, garlic powder and onion powder for an all-purpose shredded chicken recipe. Use it right away or freeze to make weeknight meals quick and easy!
Having shredded chicken on hand can be a real time saver during busy week days or even for meal prepping. Preparing it is so easy … you’ll want to make a batch of this slow cooker shredded chicken every week!
How to Make Crockpot Shredded Chicken:
- Trim the excess fat from chicken breasts and place them into the slow cooker. Season with salt, pepper, garlic and onion powder and toss in order to coat the chicken breasts evenly.
- Turn the slow cooker onto the LOW setting and allow to cook for 5-6 hours. I’ve let my chicken breasts go for up to 8 hours with no issues. If you need to cook it a little faster, you can cook on HIGH for 3-4 hours.
- Remove the chicken breasts from the slow cooker and place into a bowl. Use two forks to shred the chicken breasts. Store the shredded chicken in the fridge for up to 4 days or freeze for 6-9 months.
- The liquid in the bottom of the slow cooker can be strained and saved for chicken stock. Pour it into a mason jar or some type of air-tight container and store in the refrigerator for up to 4 days. It can also be frozen if you know you won’t be using it anytime soon. The stock can be used in place of water to cook rice or boil potatoes to go with your shredded chicken!
How to store Crockpot Shredded Chicken:
- Storing shredded chicken in the fridge – Place the shredded chicken into an air-tight container or in a bowl covered tightly with a piece of cling-wrap. Use the chicken within 4 days.
- How to freeze shredded chicken – First, let the chicken come to room temperature (do not leave out more than two hours). Wrap the cooked chicken in a food-safe freezer bag making sure to remove as much air as possible before sealing. Removing the air from the bag will help to prevent freezer burn. Label the bag with the date and place in freezer. Cooked chicken can be frozen for 6-9 months.
- How do I know if my cooked chicken is still good? – Smell: Make sure the chicken doesn’t have any weird odors. If it’s going bad it will probably smell like rotten eggs. Mold: If you see any signs of mold or weird spots, throw it out! Taste: If you take a bite of the chicken and it tastes “off”, just get rid of it. It’s always better to be safe than sorry!
Use this easy method for anytime a recipe calls for shredded chicken. Can be made ahead of time and frozen. It’s perfect for salads, burritos, tacos and more!
- 5 boneless skinless chicken breasts (about 4.5–5 lbs.)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Trim the fat from the chicken breasts. Place all of the ingredients into a slow cooker, toss to coat chicken evenly with seasonings.
- Cook on low heat for 5-6 hours or high for 3-4 hours.
- Remove the meat from the slow cooker, place into a bowl and use two forks to pull the chicken apart.
- Make sure to save the chicken stock in an air-tight container in the refrigerator for up to 3-4 days.
- Serving Size: 4 oz.
- Calories: 170
- Fat: 10
- Carbohydrates: 0
- Protein: 21
Keywords: slow cooker chicken, shredded chicken