I use my slow cooker to prepare these well-seasoned chicken breasts that cook up moist and tender. My daughter, who has two young sons to keep up with, shared this great recipe with me several years ago. I now rely on cooking chicken in a Crock Pot many days a week.—Sundra Hauck, Bogalusa, Louisiana
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Ingredients
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon pepper
- 1/2 teaspoon browning sauce, optional
- 4 bone-in chicken breast halves (8 ounces each)
- 1/2 cup chicken broth
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Directions
- In a small bowl, combine the first 7 ingredients and, if desired, browning sauce; rub over chicken. Place in a 5-qt. slow cooker; add broth. Cover and cook on low until chicken is tender, 4-5 hours.
Slow-Cooker Chicken Tips
Can I put raw chicken in a slow cooker?
Yes, you can put raw chicken in a slow cooker! Slow cookers and Crock-Pots are designed to cook raw meats. The direct heat from the pot, lengthy cooking time and steam created from the tightly covered container destroys bacteria, making slow cooking safe. You can put frozen chicken in a slow cooker, too!How long does it take to cook chicken in a Crock-Pot or slow cooker?
It takes about 4 hours on the low setting to cook a chicken breast to 165° in a Crock-Pot or slow cooker.Do you need to put liquid in the slow cooker with chicken?
We recommend putting a small amount of liquid (like broth, water or tomatoes) into your slow cooker. It will help prevent burning and its steam cooks the chicken and keeps it moist. Be sure to follow these other slow-cooker tips.How do I keep my chicken from drying out?
Because chicken is a lean meat, adding ½ cup of broth will keep it from drying out. Also, avoid overcooking your chicken. Overcooking can make your chicken tough and dry.Nutrition Facts
1 chicken breast half: 211 calories, 7g fat (2g saturated fat), 91mg cholesterol, 392mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 33g protein. Diabetic Exchanges: 5 lean meat, 1 fat.
Kelli is a Senior Contributing Food Editor for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New Jersey.
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updated Aug 31, 2022
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(Image credit: Joe Lingeman)
Behold the single food that has revolutionized my weekly meal plan! From tacos to salads to grain bowls, the simplicity and versatility of shredded chicken really can’t be beat. Thanks to the slow cooker and a foolproof ratio, making a large quantity of shredded chicken at once is possible. Here’s how you do it.
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Slow Cooker Shredded Chicken
Get Started with Two Ingredients
It doesn’t get much easier or more versatile than slow cooker shredded chicken. It’s a set-it-and-forget-it superstar, and requires just two ingredients. Start with boneless, skinless chicken breasts and your choice of water or chicken stock. I prefer stock, if I have it handy, because it adds a little more flavor, but water works equally well. Adding some liquid to the slow cooker is an essential step, and ensures that the chicken cooks up to be super tender and juicy.
Chefman 3 Quart Slow Cooker
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Amazon
Buy Now(Image credit: Leela Cyd)
The Easy Way to Scale Up or Down
Whether you’re making just a few servings or enough to feed a crowd, the effort remains the same. The important thing to remember is keeping the right ratio of chicken to liquid.
1/2 cup stock, low-sodium chicken broth, or water for every pound of chicken
(Image credit: Leela Cyd)
Shred Chicken While It’s Still Warm
While this technique is super simple, the chicken doesn’t actually fall apart into shreds on its own (wouldn’t that be nice!). The most important thing to know is that it’s best done when the chicken is still warm, preferably right after it’s done cooking. Transfer the meat to a plate or cutting board and use two forks to pull it apart. The chicken will be so soft and tender that it will practically fall apart with just a little prodding.
As the chicken cools, the muscle fibers start to tighten up, which makes it a little tougher to shred. It’s not impossible and it still works, but it takes some more effort and the meat tends to pull apart in larger chunks rather than thin, wispy shreds.
Your Solution to a Week of Chicken-Filled Meals
The very best thing about cooking up a batch of shredded chicken is all the possibilities it brings to mealtime. It can mean a week’s worth of lunches — everything from wraps and burritos to a hearty grain bowl topping to a simple salad are made more satisfying with this protein topper. It’s also an easy solution for weeknight dinners. When you have a staple like shredded chicken in the fridge, the possibilities are nearly endless.
Recipes That Use Shredded Chicken
- Italian Chicken Salad Sandwiches
- Greek Chicken Pasta with Olives and Feta
- Cheesy BBQ Chicken Calzone
- Chicken Enchiladas
- Vietnamese Chicken Salad
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Add the ingredients to the slow cooker. Place the chicken and stock, broth, or water in a 4-quart or larger slow cooker. (Image credit: Leela Cyd)
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6 Ratings
How To Make Easy Shredded Chicken in the Slow Cooker
Print Recipe
YieldMakes about 4 cups of shredded chicken
Prep time 5 minutes
Cook time 2 hours to 5 hours
Show Nutrition
- alcohol-free
- egg-free
- paleo
- dairy-free
- low-carb
- fish-free
- peanut-free
- high-protein
- shellfish-free
- pork-free
- sugar-conscious
- gluten-free
- tree-nut-free
- soy-free
- wheat-free
- low-sodium
- red-meat-free
- no-oil-added
Per serving, based on 6 servings. (% daily value)
- Calories 196
- Fat 4.4 g (6.8%)
- Saturated 1.0 g (4.9%)
- Carbs 1.4 g (0.5%)
- Fiber
- Sugars 0.6 g
- Protein 35.0 g (70.1%)
- Sodium 125.2 mg (5.2%)
Ingredients
- 2 pounds
boneless, skinless chicken breasts (about 4)
- 1 cup
chicken stock, low-sodium chicken broth, or water
Equipment
Measuring cup
4-quart or larger slow cooker
Cutting board or large plate
Forks
Instructions
Add the ingredients to the slow cooker. Place the chicken and stock, broth, or water in a 4-quart or larger slow cooker.
Cook the chicken. Cover and cook until the chicken is tender and registers an internal temperature of 165°F, 4 to 5 hours on the LOW setting, or 2 to 3 hours on the HIGH setting.
Shred the chicken. Transfer the chicken to a clean cutting board or large plate. While the chicken is still warm, use 2 forks to shred the meat. If not using immediately, store the shredded chicken with some of the cooking liquid to keep it moist.
Recipe Notes
Storage: Refrigerate the shredded chicken in an airtight container for up to 4 days or in the freezer for up to 4 months.