When it comes to meal prepping, this slow cooker shredded chicken breast is the best way to ensure you get juicy chicken every time! It has a great flavor and you can use it to make easy meals throughout the week. The best part is that it takes about 2 minutes to put it together and then the slow cooker does the work. 😊
As a dietitian, I typically do some "ingredient prep" at the beginning of the week which entails making a couple proteins (like this chicken recipe), a few vegetables, and a good sauce to use in various ways throughout the week.
And making chicken in the crockpot is one of my favorite kitchen hacks because it's easy, hands-off, and keeps the chicken nice & tender. In my opinion, this recipe alone is worth getting a slow cooker if you don't have one!
If you're looking for more crockpot recipes, try my Chicken, Green Beans & Potatoes with a lemony sauce, Crockpot Chicken Tacos, or this easy Creamy White Bean Chicken Chili!
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Key Ingredient Notes and Substitution Ideas
This slow cooker shredded chicken breast is made with simple ingredients. Below are some notes but be sure to check the recipe card at the bottom for measurements.
- Chicken Breast - this recipe calls for boneless skinless chicken breast. You can use boneless skinless chicken thighs instead if you prefer but they will take a bit longer to cook.
- Chicken Broth - a half cup or full cup of chicken broth will be used as a cooking liquid depending on how big of a batch you're making.
- Seasonings - a combination of paprika, garlic powder, onion powder, dried oregano, kosher salt, and black pepper to add flavor.
- Extra Virgin Olive Oil (optional)- to help retain moisture in the chicken, you can coat it in a thin layer of olive oil before adding the seasonings.
How to Make Slow Cooker Shredded Chicken Breast
Below are the directions for how to make this recipe that I hope are helpful. Check out the recipe card at the bottom for the full recipe.
- Step 1: Add the chicken broth to the bottom of your slow cooker. Add the boneless chicken breasts and drizzle olive oil on top if using. Combine the seasonings in a small bowl and add to the chicken. Rub the seasonings into the chicken. Cook on high for 2-3 hours or low for 3-4 hours until it reaches an internal temperature of
165℉ (75°C) with an instant read thermometer. Cooking times will vary depending on your slow cooker.
- Step 2: Shred the chicken and stir it so it absorbs the rest of the liquid.
Hint: be careful not to overcook it because chicken breast can dry out easily.
Dietitian Tip
I think when it comes to skinless chicken breasts, we've all experienced dry chicken! This is my favorite way to prevent that. Once you have a big batch made, you can add it to salads, grain bowls, a taco salad, or use it to make chicken salad for the week.
Variations
The best part about this slow cooker shredded chicken is you can easily customize it to your liking. Below are some ideas!
- Spicy - add chili pepper flakes or cayenne to the seasoning blend to add a kick.
- Taco - use taco seasoning like chili powder, cumin, and paprika for a Mexican flare. Or try these crockpot chicken tacos.
Equipment
You'll need a slow cooker for this recipe. I use my 6 Quart Crock pot.
Ideas for Serving Slow Cooker Shredded Chicken Breast
- On top of a salad - add this chicken on top of a simple super greens salad for an easy dinner.
- To make chicken salad - this is a great recipe to use to make a green goddess chicken salad or creamy chicken salad for sandwiches and wraps!
- In a taco or quesadilla - a great way to get dinner on the table quickly is to make this chicken in advance and use it to make tacos on corn tortillas or quesadillas with black beans and your favorite cheese.
- In a Grain Bowl - add it to a grain bowl or use it to add extra protein to my favorite nourish bowl.
How to Store Leftover Slow Cooker Chicken
- Refrigerator - store leftover chicken in the refrigerator in an airtight container with a tight-fitting lid for up to 3-4 days.
- Freezer - place cooled leftovers in a freezer-safe airtight container and freeze for up to 2 months. To reheat, let it thaw in the fridge overnight and heat in a skillet over medium heat or in the microwave.
Expert Tips
- Some other options for shredding your chicken are to use a stand mixer or pulse it in a food processor. You can also use a knife and cutting board if you want it diced instead of shredded.
- Be sure to evenly distribute the seasoning on top of the chicken so everything gets seasoned.
- If you can help it, don't open the lid to check on slow cooker recipes. Every time you open the lid, you let the heat out and it adds to the cooking time.
FAQ
While healthy means something different to everyone, this is a nutrient-rich option. Chicken provides high quality lean protein, zinc, and iron. Fresh chicken breasts are more lean than boneless chicken thighs.
Do not put frozen chicken directly in the crockpot because it will stay in the danger zone temperature for too long. Instead, thaw the chicken in the fridge first.
Related
Looking for other dietitian recipes like this? Try these:
Perfect for Pairing
These are my favorite dishes to make with this slow cooker shredded chicken breast:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Simple Slow Cooker Shredded Chicken Breast, Healthy
Equipment
- 1 slow cooker (I use a 6 quart)
Ingredients
- 1 lb boneless, skinless chicken breasts
- ½ cup chicken broth
- ½ tablespoon extra-virgin olive oil (optional, included in the nutrition info)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon paprika (or smoked paprika)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Add the chicken broth to the bottom of your slow cooker. Add the boneless chicken breasts and drizzle olive oil on top. Combine the seasonings in a small bowl and add to the chicken. Rub in the seasonings on top of the chicken. Cook on high for 2-3 hours or low for 3-4 hours until it reaches an internal temperature of 165 F with an instant read thermometer. Cooking times will vary depending on your slow cooker.
- Shred the chicken and stir it so it absorbs the rest of the liquid.
Notes
- Be sure to evenly distribute the seasoning on top of the chicken so everything gets seasoned.
- If you can help it, don't open the lid to check on slow cooker recipes. Every time you open the lid, you let the heat out and it adds to the cooking time.
- Some other options for shredding your chicken are to use a stand mixer or pulse it in a food processor. You can also use a knife and cutting board if you want it diced instead of shredded.
- Refrigerator - store leftover chicken in the refrigerator in an airtight container with a tight-fitting lid for up to 3-4 days.
- Freezer - place cooled leftovers in a freezer-safe airtight container and freeze for up to 2 months. To reheat, let it thaw in the fridge overnight and heat in a skillet over medium heat or in the microwave.
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