Juicy Crockpot Shredded Chicken Recipe
Introduction
This juicy crockpot shredded chicken recipe is perfect for busy days when you want a flavorful, tender protein ready with minimal effort. Slow-cooked to fall-apart perfection, it’s a versatile base for sandwiches, tacos, salads, and more.
Ingredients
- 4 boneless skinless chicken breasts (about 2 lb)
- ¾ cup low sodium chicken broth
- 1 teaspoon seasoning salt (such as Lawry’s)
- ¾ teaspoon Italian seasoning
- ¼ teaspoon black pepper
Instructions
- Step 1: Place the chicken breasts in a 2.5-4 quart crockpot. Pour the chicken broth over the chicken, then sprinkle evenly with seasoning salt, Italian seasoning, and black pepper.
- Step 2: Cover and cook on low for 3-4 hours or on high for 2-3 hours, until the chicken reaches an internal temperature of 165°F and is tender enough to shred easily.
- Step 3: Using two forks, gently shred the chicken directly in the cooking liquid. If there is excess liquid, you can remove some before shredding but keep it aside to add back if you want the chicken moister.
- Step 4: Serve the shredded chicken as desired, or allow it to cool slightly before storing.
Tips & Variations
- For extra flavor, add a crushed garlic clove or a splash of lemon juice to the broth before cooking.
- Use the shredded chicken in wraps, salads, or casseroles for easy meals throughout the week.
- If you prefer spicier chicken, sprinkle in a pinch of red pepper flakes or smoked paprika along with the Italian seasoning.
Storage
Store the cooked shredded chicken in an airtight container in the refrigerator for 3-4 days. To freeze, place it in a freezer-safe bag or container and use within 3-4 months. Reheat gently in the microwave or on the stovetop, adding a bit of broth or water to keep it moist.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but increase the cooking time by about 1-2 hours on low to ensure they cook through and shred easily.
Is it necessary to shred the chicken in the crockpot liquid?
Shredding the chicken in the liquid helps it stay moist and absorb flavors. However, if there is too much liquid, you can drain some before shredding to avoid sogginess.
PrintJuicy Crockpot Shredded Chicken Recipe
This Juicy Crockpot Shredded Chicken recipe offers tender, flavorful shredded chicken made effortlessly in your slow cooker. Perfect for meal prep or as a versatile protein addition to salads, tacos, sandwiches, and more. The slow cooking method ensures juicy, fall-apart chicken infused with seasoning salt, Italian herbs, and a savory chicken broth base.
- Prep Time: 5 minutes
- Cook Time: 3 to 4 hours (low) or 2 to 3 hours (high)
- Total Time: 3 hours 5 minutes to 4 hours 5 minutes (low) or 2 hours 5 minutes to 3 hours 5 minutes (high)
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Salt
Ingredients
Chicken and Broth
- 4 boneless skinless chicken breasts (about 2 lb)
- ¾ cup low sodium chicken broth
Seasonings
- 1 teaspoon seasoning salt (recommended: Lawry’s)
- ¾ teaspoon Italian seasoning
- ¼ teaspoon black pepper
Instructions
- Prepare the Crockpot: Place the chicken breasts evenly in a 2.5 to 4 quart crockpot.
- Add Broth and Seasonings: Pour ¾ cup low sodium chicken broth over the chicken. Sprinkle 1 teaspoon seasoning salt, ¾ teaspoon Italian seasoning, and ¼ teaspoon black pepper evenly on top.
- Cook the Chicken: Cover the crockpot with its lid and cook on low for 3 to 4 hours or on high for 2 to 3 hours. The chicken is done once it reaches an internal temperature of at least 165°F and is tender enough to fall apart easily.
- Shred the Chicken: Using two forks, gently pull apart and shred the chicken directly in the crockpot liquid. If there is excess liquid, you may remove some before shredding but keep it to add back if desired to keep the chicken juicy.
- Serve or Store: Serve the shredded chicken immediately as desired, or allow it to cool slightly before refrigerating. Store cooked chicken in an airtight container in the fridge for 3 to 4 days or freeze for up to 3 to 4 months.
Notes
- Use boneless skinless chicken breasts for the best shredding texture.
- Adjust seasoning salt to taste or substitute with a salt-free seasoning blend for lower sodium.
- Cooking times may vary slightly depending on your crockpot size and heat settings.
- Save and add back cooking liquid as needed to keep shredded chicken moist.
- Perfect for meal prep—shredded chicken can be used in numerous dishes like tacos, salads, sandwiches, and casseroles.
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