Crockpot Shredded Chicken is great for soups, salads, and tacos. You’ll be so happy to have this on hand!
So my recipe for you today is barely even a recipe. It’s so simple I’m not even sure I can call this a real recipe.
But I’m sharing it anyways, because I was pretty happy when I discovered this super simple way to make cooked, shredded chicken in the crockpot. I use this method all the time, both to use the meat right away in a recipe that calls for cooked chicken, as well as to freeze for future fast and easy meals. And I figure there are plenty of people out there that still haven’t discovered this, so here you go.
This is definitely the best way to make shredded chicken (in my humble opinion). It’s beyond simple.
Place a couple (or 3 or 4 or however many you want) chicken breasts in the crockpot, sprinkle them with salt and pepper, and add some chicken broth. That’s it. Wait a couple hours, shred it up with a couple of forks and you’re good to go.
So easy.
I make this crockpot shredded chicken on both the low and high settings in my slow cooker, and haven’t noticed a difference in the results. I base it on how much time I have. It turns out well either way.
The cooked, shredded chicken also freezes beautifully, so I tend to make a double (or triple) recipe every time I make this so that I can store some in the freezer for super quick meals on those busy weeknights.
A few of our favourite recipes to use this crockpot shredded chicken in are this buffalo chicken pizza, this 30 minute chicken noodle soup, or this curried chicken salad.
And I’m pretty sure that we need to use some of this batch to try out this nacho chicken dip recipe!
Tip: Learn how to cook frozen chicken in a crock pot.
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Crockpot Shredded Chicken Recipe
Ingredients
- 1 pound Boneless Skinless Chicken Breast about 2 or 3
- 1/2 cup Chicken Stock or water
- Salt and Pepper
Instructions
- Place the chicken in the crock of your slow cooker and season lightly with salt and pepper. Add the chicken stock or water and cook on high for 2-3 hours or low for 4-5 hours.
- Remove the chicken to a plate or shallow bowl and shred with two forks. It shreds most easily when done immediately while it’s still hot. Use the shredded chicken immediately in any recipe calling for cooked chicken, or freeze it in an airtight container for up to 3 months.
Notes
- This recipe can easily be increased to make more at once. I usually make as least double this and then freeze some of it to have on hand for quick meals.