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
Scale
- 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