Long day? Let your slow cooker do dinner. This crockpot shredded chicken turns budget-friendly cuts into tender, juicy meat with almost no hands-on time. If you love low-effort, big-comfort meals, you’ll also like our easy taco soup for weeknights.
Why You’ll Love It
- Hands-off cooking: Five minutes of prep—then your slow cooker takes it from there.
- Always tender: Low heat yields moist, shreddable meat every time.
- Meal-prep gold: Batch once, eat many ways all week.
- Budget-friendly: Thighs or breasts both work great.
Ingredients
- 2 lb boneless, skinless chicken breasts or thighs (thighs are juicier)
- 1 cup low-sodium chicken broth (or water + 1 tsp bouillon)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp fine salt
- 1/4 tsp black pepper
- Optional finish: 1 tsp soy sauce or a squeeze of fresh lemon juice
Pro move for taco night: rub in this chicken taco seasoning instead of the paprika/oregano blend for a south-of-the-border twist.
Instructions
- Prep aromatics: Dice the onion and mince the garlic.
- Season chicken: Place chicken in the crockpot. Sprinkle with paprika, oregano, salt, and pepper on both sides.
- Liquid + aromatics: Scatter onion and garlic over the top. Pour broth around the sides of the pot.
- Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken shreds easily with a fork (internal temp 165°F).
- Shred + finish: Transfer chicken to a board, shred with two forks, then return to juices. Stir in soy sauce or lemon juice if using. Taste and adjust seasoning.
Tips & Variations
- Breasts vs. thighs: Breasts are lean; start checking early. Thighs stay moist even if they go a little long.
- No peeking: Lifting the lid drops the temp and extends cook time.
- Dairy timing: If adding cream cheese or sour cream, stir in during the last 30 minutes so it stays silky.
- Buffalo style: Use 1/2 cup broth + 1/2 cup buffalo sauce for slider heaven—pair with buffalo chicken dip on game day.
- BBQ pulled chicken: Swap broth for 1 cup BBQ sauce.
- Creamy herb: Stir in 4 oz cream cheese and chopped parsley during the last 30 minutes.
Substitutions
- Low-sodium: Use low-sodium broth and season to taste.
- Spice swap: Try Italian seasoning, chili powder, or smoked paprika.
- Citrus finish: Lemon or lime brightens rich flavors.
Serving Suggestions
- Tacos/Burrito bowls: Spoon over rice with beans, pico, and avocado. Great next to our avocado lime ranch as a drizzle.
- Soups: Stir into white chicken chili for fast protein.
- Sandwiches: Pile high on buns with slaw and pickles.
- Leftover remix: See these leftover chicken ideas for inspo—works perfectly with shredded chicken.
Storage & Reheating
- Fridge: Cool, then store in an airtight container up to 4 days.
- Freeze: Portion into freezer bags/containers up to 3 months. Label with date and flavor.
- Reheat: Warm gently on the stovetop with a splash of broth or in the microwave, stirring once.
FAQs
Can I use frozen chicken?
It’s better to thaw in the fridge first for even cooking and food safety.
Why did my chicken turn out dry?
It likely overcooked, especially if using breasts. Start checking at the minimum time and confirm 165°F with a thermometer.
Do I really need liquid?
Yes—a cup of broth helps create steam and prevents scorching at the bottom.
Can I double the recipe?
Sure—use a larger slow cooker and keep it under two-thirds full for consistent results.
More to Try
- Crockpot Lemon Herb Chicken Pasta
- Instant Pot Chicken and Noodles
- Marry Me Chicken Pasta
- Chicken Taco Soup (Frios Style)
Conclusion
With this crockpot shredded chicken, dinner cooks while you live your life. Tender, juicy, and endlessly versatile, it’s the weeknight helper you’ll use again and again—slow cooker magic in every bite.
Print
Crockpot Shredded Chicken (Set-It-and-Forget-It)
- Total Time: 6 hours 5 minutes
- Yield: 6 servings 1x
Description
Let your slow cooker do the work with this ultra-easy, budget-friendly crockpot shredded chicken. Moist, juicy, and perfect for tacos, bowls, or sandwiches.
Ingredients
- 2 lb boneless, skinless chicken breasts or thighs (thighs are juicier)
- 1 cup low-sodium chicken broth (or water + 1 tsp bouillon)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp fine salt
- 1/4 tsp black pepper
- Optional: 1 tsp soy sauce or a squeeze of fresh lemon juice
Instructions
- Dice the onion and mince the garlic.
- Place chicken in the crockpot. Sprinkle with paprika, oregano, salt, and pepper on both sides.
- Scatter onion and garlic over the top. Pour broth around the sides of the pot.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken shreds easily with a fork (internal temp 165°F).
- Transfer chicken to a board, shred with two forks, then return to juices. Stir in soy sauce or lemon juice if using. Taste and adjust seasoning.
Notes
Use thighs for juicier results. Don’t lift the lid during cooking. Add cream-based ingredients in the last 30 minutes. Try buffalo, BBQ, or creamy herb versions for flavor twists.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 1g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 95mg
Keywords: crockpot chicken, shredded chicken, slow cooker, meal prep, easy dinner