If you’re hunting for a truly fuss-free, melt-in-your-mouth chicken dish, then this Slow Cooker Shredded Chicken Recipe is about to become your new kitchen best friend. I love this because it’s incredibly easy to prepare, packed with flavor, and versatile enough to use in everything from tacos to salads. Stick around and I’ll share all my tips so you nail it every single time!

❤️

Why You’ll Love This Recipe

Set-it-and-forget-it: Just toss everything in the slow cooker and come back hours later to perfectly tender chicken.
Super versatile: Use the shredded chicken for sandwiches, tacos, soups, or even salads—your imagination sets the limit.
Tender and juicy every time: Slow cooking locks in moisture, so you get melt-apart texture without drying out the meat.
Simple ingredients: No fancy spices needed—just salt, pepper, and broth amplify the chicken’s natural flavor.

The image shows two pieces of cooked white chicken on a wooden cutting board with a light golden-brown seasoning on the surface. In the center, shredded white chicken meat is separated into thin strips with two silver forks pulling it apart. The color of the chicken is pale white with a slightly moist texture, and the background features a soft, light neutral tone. A woman's hand is holding the forks while shredding the chicken photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this Slow Cooker Shredded Chicken Recipe is in its simplicity. Just a few pantry staples combine to give you juicy, flavorful chicken that’s ready to shine in countless dishes. If you can, grab some good-quality broth—that makes a noticeable difference.

Chicken pieces: I usually go for boneless skinless breasts or thighs because they shred effortlessly, but you can use any cut you prefer.
Kosher salt: Essential for seasoning and bringing out that natural chicken flavor without overpowering.
Freshly ground black pepper: Adds just the right amount of warmth and depth without taking the spotlight.
Chicken broth: Less-sodium is my go-to to control saltiness, plus it keeps the meat moist during slow cooking.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how adaptable this Slow Cooker Shredded Chicken Recipe is. Over time, I’ve tried a few twists depending on what flavors I’m craving or what’s in my pantry, and you should definitely feel free to make it your own!

Spicy kick: Once, I added a couple dashes of hot sauce and smoked paprika to the broth—it gave the chicken such a smoky heat that my family went crazy for it.
Herb infusion: Throwing in some fresh thyme or rosemary sprigs makes a beautiful, aromatic version perfect for fancy sandwiches.
Mexican style: Swapped out broth for salsa and added cumin for a tangy, zesty shredded chicken that’s fantastic in tacos.
Low sodium / Keto: Use homemade broth with no added salt and skip any extra seasoning for a clean, dietary-friendly option.

How to Make Slow Cooker Shredded Chicken Recipe

Step 1: Season and Set Up Your Slow Cooker

Start by patting your chicken pieces dry—this helps the seasoning stick better. Sprinkle kosher salt and freshly ground black pepper evenly over all sides. Then, place the chicken in the slow cooker and pour in the chicken broth. It’s that simple! I usually go for about an inch of broth to keep things juicy but not swimming.

Step 2: Slow Cook to Tender Perfection

Cook on low for about 6 hours if you want to wake up or come home to a ready meal, or on high for 4 hours if you’re short on time. The low-and-slow method gives the most tender chicken that practically falls apart. I once rushed it at high heat, and while it was still good, the low setting is absolutely best if you have the time.

Step 3: Shred and Save the Broth

Once done, transfer the chicken to a cutting board and let it rest for 5–10 minutes. This little pause helps the juices redistribute, making the shredding process easier and the chicken more succulent. Use your fingers or two forks to pull the chicken apart into chunks or fine shreds—whichever you prefer. Don’t toss the broth! Strain it and save for soups, sauces, or cooking rice—it’s pure gold.

👨‍🍳

Pro Tips for Making Slow Cooker Shredded Chicken Recipe

Don’t skip the resting period: Letting the chicken rest before shredding makes a huge difference in how juicy and easy-to-shred it is.
Even seasoning: Rub salt and pepper directly on the chicken instead of just sprinkling—this ensures every bite is flavorful.
Slow cooker size matters: Use a slow cooker that fits your chicken snugly but not too tight, so heat circulates evenly.
Avoid overcooking: Keep an eye on cook times—overcooked chicken can dry out and lose that perfect shreddable texture.

How to Serve Slow Cooker Shredded Chicken Recipe

A close-up image shows a pile of shredded white chicken meat spread unevenly on a light brown wooden cutting board with visible grain texture. The shredded chicken strands vary in size and thickness, some longer and stringy while others small and clumpy, all having a soft and moist texture with light seasoning visible as small dark specks. The wooden board provides a warm contrast to the pale color of the chicken, and the background is blurred softly out of focus, emphasizing the chicken in the front. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For me, fresh garnishes like chopped cilantro, thinly sliced green onions, or a squeeze of lemon juice really bring the shredded chicken to life. I also love topping with avocado slices or a dollop of Greek yogurt when serving it as a taco filling—adds creaminess without overpowering the flavors.

Side Dishes

My go-to pairings include a simple garden salad, roasted veggies, or even some fluffy rice or quinoa that benefits from drizzling a bit of that reserved broth on top. On busy weeknights, I’ll throw the chicken into a wrap alongside crunchy slaw for an easy handheld meal.

Creative Ways to Present

One fun idea I tried recently was layering the shredded chicken in a baked enchilada casserole with cheeses and beans—everyone at the dinner table couldn’t get enough! Another time, I used the shredded chicken as a topping on pizza with barbecue sauce and red onions for a quick twist on homemade pizza night.

Make Ahead and Storage

Storing Leftovers

I usually store leftover shredded chicken in an airtight container in the fridge—keeps well for up to 3-4 days. Adding a splash of the reserved broth before sealing helps maintain moisture so it doesn’t dry out when reheated.

Freezing

This recipe freezes beautifully. I portion the shredded chicken into freezer-safe bags with some broth for added moisture and squeeze out all the air. It lasts up to 3 months frozen—that way I always have a quick protein on hand for busy days.

Reheating

If I’m reheating, I prefer warming the chicken gently over low heat on the stove, stirring occasionally and adding a little broth if it looks dry. You can also microwave it covered in 30-second increments, stirring between, to keep it moist and tender.

FAQs

Can I use frozen chicken for this Slow Cooker Shredded Chicken Recipe?

You can use frozen chicken, but I recommend thawing it first for more even cooking and to avoid food safety issues. Cooking frozen chicken in a slow cooker can keep it in the temperature “danger zone” too long, so it’s best to go with thawed pieces whenever possible.
What if I don’t have a slow cooker?

If you don’t have a slow cooker, you can achieve similar results with a covered pot in the oven set to a low temp (around 325°F) for 1.5 to 2 hours. Check often to ensure the chicken stays moist. Alternatively, use a pressure cooker for faster cooking, but be sure to adjust timing accordingly.
What’s the best way to shred chicken quickly?

I’ve found the easiest way is to let the chicken cool slightly, then use two forks pulling in opposite directions. If you’re shredding a large batch, a stand mixer with a paddle attachment works like a charm and saves loads of time.
Can I add seasoning or other ingredients during cooking?

Absolutely! Feel free to add herbs, spices, or aromatics like garlic and onion to the broth before cooking. Just be mindful not to overwhelm the chicken’s delicate flavor—start with small amounts and adjust to your taste the next time.

Final Thoughts

This Slow Cooker Shredded Chicken Recipe has truly become a staple in my home kitchen—I love how stress-free it is and how many ways I can enjoy the leftovers. It’s perfect for busy days when you want something comforting without fussing over the stove. I hope you find it as delicious and adaptable as I do—go ahead, give it a try, and make it your own!

Slow Cooker Shredded Chicken Recipe

4.6 from 87 reviews

Author: Megane
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Yield: 6 servings
Category: Main Course
Method: Slow Cooking
Cuisine: American

Print Recipe

Description

This Slow Cooker Shredded Chicken recipe is a simple, hands-off way to prepare tender, juicy chicken perfect for a variety of dishes. Using boneless skinless chicken breasts or thighs, the chicken is seasoned, slow cooked in chicken broth, and then shredded easily for use in tacos, salads, sandwiches, and more. The slow cooker method ensures moist, flavorful meat every time without requiring constant attention.

Ingredients

Chicken

2 pounds chicken pieces (boneless skinless breasts or thighs recommended)

Seasonings & Liquids

Kosher salt (to taste)
Freshly ground black pepper (to taste)
1 cup chicken broth (preferably less-sodium)

Cook Mode Prevent your screen from going dark

Instructions

Season the chicken: Generously season the chicken pieces with kosher salt and freshly ground black pepper to enhance their natural flavors.
Place in slow cooker: Arrange the seasoned chicken in a slow cooker and pour in the chicken broth, which helps keep the meat moist during cooking.
Cook the chicken: Cook on high heat for 4 hours or on low heat for 6 hours, allowing the chicken to slowly become tender and juicy.
Shred the chicken: Remove the cooked chicken from the slow cooker and place on a cutting board. Let rest for 5 to 10 minutes to allow juices to redistribute, then shred the meat using your fingers or two forks until desired texture is reached.
Reserve broth: Strain and save the remaining broth from the slow cooker to use as a flavorful base for soups, sauces, or other recipes.

Notes

The slow cooker method ensures that the chicken turns out incredibly tender and easy to shred every time.
Boneless and skinless breasts or thighs work best for shredding, but any chicken pieces can be used.
Reserving the broth allows you to add extra flavor to other dishes or keep it for cooking grains.
You can adjust the seasoning amounts according to your taste preferences.