 Crockpot Shredded Chicken is a simple, slow-cooked recipe. The chicken is placed in the crockpot with broth and seasoning and cooked for several hours.
The chicken turns out tender and easy to pull apart. It can be used in various ways, such as in sandwiches, tacos, salads, and many other ways.
Once the chicken is done cooking, I like to add additional broth, thicken it, and serve it over mashed potatoes or biscuits. It makes a delicious meal.
Helpful tips
- Chicken breast works well for this, but if you want, boneless skinless chicken thighs work too.
- I use onion powder, garlic powder, and a bay leaf, which makes the chicken taste great. If you prefer additional seasonings/herbs, they can also be added.
- Don’t add too much liquid to the crockpot. The chicken will release some of its own liquids, so too much water/broth can reduce the flavor.
- Store leftovers in the refrigerator for 3 to 4 days.
- The shredded chicken can be frozen in an airtight container for around 3 months.
Ingredients
- Chicken Breast
- Low-Sodium Chicken Broth
- Onion Powder
- Garlic Powder
- Bay Leaf
- Salt
- Pepper
Steps for making this shredded chicken
Steps one, two, and three
Add the chicken breast to the crockpot. Add the seasonings, bay leaf, and low-sodium chicken broth. Cook for about 6 hours on low or 4 hours on high. Use a couple of forks and shred the chicken. Place back in the broth.
More chicken recipes
- Saucy Crockpot Chicken
- Simple Broiled Chicken Tenders
- Baked Chicken Cordon Bleu
- Potato Chip Chicken Tenders
If you make this crockpot shredded chicken, I would love to hear about it! Please leave me a comment and a rating.
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Crockpot Shredded Chicken
Ingredients
- 4 medium chicken breast
- 3/4 cups low-sodium chicken broth
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 bay leaf
- 1/2 teaspoon salt or to taste
- 1/8 teaspoon pepper or to taste
Instructions
- Place the chicken breast in the crockpot.
- Sprinkle the chicken with the seasonings. Add the chicken broth.
- Put the lid onto the crockpot. Cook for about 4 hours on low or 6 hours on high.
- Remove the chicken from the crockpot and shred with 2 forks.
- Place the chicken back in the broth, and it is ready to serve.
Notes
- Chicken breast works well for this, but if you want, boneless skinless chicken thighs work too.
- I use onion powder, garlic powder, and a bay leaf, which makes the chicken taste great. If you prefer additional seasonings/herbs, they can also be added.
- Don’t add too much liquid to the crockpot. The chicken will release some of its own liquids, so too much water/broth can reduce the flavor.
- Store leftovers in the refrigerator for 3 to 4 days.
- The shredded chicken can be frozen in an airtight container for around 3 months.
Nutrition
This recipe was originally published on March 26, 2013. It has been updated with new content and pictures on April 16, 2026
I can see this shredded chicken in many options. I’ll go for a sandwich option first 🙂
This is so practical – to have pre-cooked chicken in the house. There are so many uses – in salads, pasta, Asian dishes. And, I bet, because you cooked it in crock pot, it has just the perfect texture: not dry or undercooked.
This sounds like a nice and easy versatile recipe. I could definitely see how you could take the cooked chicken in so many different directions. Really nice – thank you.
Delicious, easy recipe!