The Easiest Shredded Crockpot Chicken

Here's the Dish

There is nothing special in particular about this recipe…Except that it is honestly one of the easiest ways to prepare chicken that is SO good, easy, and inexpensive! The best part about it is that the chicken is moist, flavorful, and so easy to shred because it literally just falls apart! All you have to do is put it in a crockpot, walk away, and you have chicken that is ready for chicken sandwiches, salads, or perfect to use in any recipe that calls for chicken! This is one of my favorite ‘clean eating’ time savers!  

Method

The estimated total time to make this recipe is 4-8 Hours.

1

Place chicken in the crockpot with the chicken broth and seasonings of choice, and cover. Let cook for 4 hours on high or 8 hours on low. After cooking, remove chicken from the crockpot with a fork, and place on a cutting board. Shred chicken with 2 forks, (it will practically fall apart, which makes it super easy!) Place chicken in a covered container, and use in recipes throughout the week that call for shredded chicken! 

Ingredients

4 (4 oz)Chicken breasts
2 cupsChicken stock (or 2 chicken bullion cubes + 2 cups water)
Optional: Salt and pepper to taste, 1 pkt stevia, 1/4 tsp garlic powder, or any other seasoning of choice

Nutrition Breakdown

4 Servings (each serving yeilds 1/2 cup shredded chicken)
184 Calories per Serving
2 g Fat
0 g Carbohydrate
0 g Fiber
0 g Sugar
37 g Protein
4 WWP+*

*Weight Watchers Points per serving

69 Comments

Sarie said:

I’ve done frozen chicken breasts in the crock pot before, but I usually take about ten minutes to thaw it in a plastic bag in very warm water via this USDA-approved tip from America’s Test Kitchen. Works like a charm! http://www.americastestkitchenfeed.com/super-quick-video-tips/2012/04/how-to-quickly-defrost-meat-video/

December 28th, 2012 — 1:43pm  |  Reply

Lindsey said:

Thank you for this!! Made it today, yum!

December 30th, 2012 — 9:02pm  |  Reply

Stephanie Royall said:

Or leave in the pot and add a few ingredients for amazing chicken soup!!! Love this and will definitely make multiple times.

December 30th, 2012 — 9:38pm  |  Reply

Erin said:

If you have a stand mixer, use the paddle attachment and shred the chicken in your mixer. I just throw the chicken in the mixing bowl and turn it on the lowest setting and leave it for a few minutes. Works like a dream and is so easy!!

January 2nd, 2013 — 10:50am  |  Reply

Lori said:

This also makes for a great barbecued pulled chicken.
Just add your favorite sauce instead of the broth.

January 6th, 2013 — 7:41pm  |  Reply

Cheryl said:

How much barbecue sauce would you use? Could you cook it as recipe says then shred chicken and add sauce & serve on a roll?

October 30th, 2013 — 9:30am  | 

Sandy said:

I always add barbecue sauce after cooking as I have one child who does not like it. It works just as well – and you can gauge how much to use easily.

January 19th, 2014 — 10:22am  | 

Jamie Philo said:

Do you have to thaw the chicken first? Will it work if you put them in frozen like in the other crock pot soup recipes?

January 7th, 2013 — 10:18am  |  Reply

Nicole Schauer said:

This was a great idea! Thanks for the recipe. I made it with just 2 chicken breasts (since I just wanted chicken for one recipe) and it worked great, just reduced the cooking time in the crock pot :)

January 10th, 2013 — 5:32pm  |  Reply

Sammie said:

How long did you cook it for?

November 23rd, 2013 — 1:52pm  | 

Sammi said:

Thank you for this amazing recipe! My family was never big on chicken, until tonight, because we never had a good way to cook it. This was super easy and delicious. I can’t wait to try more of your recipes!

January 12th, 2013 — 9:20pm  |  Reply

Sarah Hudnall said:

Is this bone in chicken or can boneless be used?

January 23rd, 2013 — 6:19pm  |  Reply

Dashing Dish said:

you could do either! :)

January 24th, 2013 — 5:25pm  | 

Karen said:

Love looking at your website..thank you for your healthy recipes.

January 24th, 2013 — 3:50pm  |  Reply

Migdalia said:

I found a super wonderful way to shred chicken. I take 2 whole cooked chicken breast, seasoned with pepper and some chili flakes, throw them in my Kitchen Aid mixer with the paddle attachment and set it to go at the 6-10 setting. It’s magic. Shredded chicken!

Great recipes girl!
xo,
Dalia

February 3rd, 2013 — 1:59pm  |  Reply

Sammie said:

How long would I cook it for with only 2 chicken cutlet breasts in a small crockpot? Never used a crockpot before but I’d really like to try this!

November 23rd, 2013 — 1:50pm  | 

Dashing Dish said:

same cook time

November 25th, 2013 — 1:19pm  | 

Lauren said:

I made this for the Super Bowl– awesome flavor! I tried the tip to shred with kitchen aid mixer paddle blade— that was a mistake. The meat was so tender it crumbled. Next time I will shred with fork.
Thanks for the great recipe!

February 3rd, 2013 — 8:31pm  |  Reply

Dashing Dish said:

yeah…thats why i never recommend the kitchen aid :) that is how many people suggest it, but this way is easier and much better! :)

February 3rd, 2013 — 8:46pm  | 

Cinda Morrison said:

Do I need to dissolve the chicken bouillon cubes prior to putting in the crock pot?

February 10th, 2013 — 2:54pm  |  Reply

Dashing Dish said:

nope..it will dissolve as the chicken cooks!

February 10th, 2013 — 7:03pm  | 

Kodie Petrey said:

I have been known to make a large batch of this when I find chicken breasts on sale, then I portion it up and freeze it in freezer bags. Then I have it available pretty much all the time for soups, dishes and even chicken salad. Great time saver for a busy family.

February 24th, 2013 — 9:56pm  |  Reply

Briana said:

I made this tonight for some chicken tacos and it was perfect! This site is becoming my go to for cooking ideas all the time! Thanks Katie!

February 25th, 2013 — 10:32pm  |  Reply

Jen said:

How much broth? I may be crazy but I don’t see this anywhere

February 27th, 2013 — 1:10pm  |  Reply

Jen said:

Never mind, my phone didn’t scroll far enough to the right to see lol

February 27th, 2013 — 1:11pm  | 

Kristin Hertz said:

Is chicken stock the same as chicken broth?

March 14th, 2013 — 10:54am  |  Reply

Dashing Dish said:

yes :)

March 14th, 2013 — 11:38am  | 

Kelley P said:

No, but either will work for this. Stock has more gelitin since it is made with bones while broth is made with meat.

March 18th, 2013 — 6:24am  | 

Kristin Hertz said:

Thank you!! Tried the recipe today and it was wonderful!!

March 14th, 2013 — 9:22pm  |  Reply

Nicole said:

This is on my menu for tomorrow. Somehow I had all the ingredients on hand. The chicken is in the slow cooker to be shred ready and I have the onions chopped and spinach thawing. Super easy recipe. Can it really be only 3 points? That and a salad would make an awesome supper.

April 18th, 2013 — 12:40am  |  Reply

Nicole said:

Oops. I wrote that on the wrong recipe. Was referring to the Spinach Artichoke Chicken Bake.

April 18th, 2013 — 8:08am  | 

Katie said:

Every time I cook chicken (or pork) like this in my crock pot, it comes out so dry… Like it has been boiled to death. Help.

April 18th, 2013 — 3:31pm  |  Reply

Dashing Dish said:

did you follow this exact recipe? exact time/heat settings?

April 18th, 2013 — 4:12pm  | 

Adrienne said:

My crock pot always makes pork and chicken too dry too… it cooks to hot I think. I never use the high setting, always low… and honestly, I’ve slow cooked a pork shoulder on the warm setting before, and it turned out best. Try only using the low setting?

April 20th, 2013 — 2:38pm  | 

sindy smith said:

Can I use chicken breast that are frozen??

April 22nd, 2013 — 9:57am  |  Reply

Dashing Dish said:

yes as long as you cook it on high :)

April 22nd, 2013 — 12:02pm  | 

Crystal said:

How much broth do you use to how much chicken?

April 22nd, 2013 — 2:33pm  |  Reply

Jill Wright said:

Is there a limit to how long you can freeze this?

April 23rd, 2013 — 6:47pm  |  Reply

Cristina Essig said:

How long will the cooked chicken keep in the refrigerator?

April 30th, 2013 — 10:47am  |  Reply

Dashing Dish said:

5-7 days

April 30th, 2013 — 11:03am  | 

Maria Bermudez said:

I’m new to this site and this is the first recipe I’ve tried and it’s genius!!! The chicken was so moist and tender and I have plenty of leftovers for tonights dinner, what a great time saver!!!!

May 14th, 2013 — 10:39am  |  Reply

Juniper said:

What sort of sides or recipes would you recommend for this? I am a total newbie to cooking and am not sure what I would use this shredded chicken for.

August 27th, 2013 — 2:53pm  |  Reply

Dashing Dish said:

veggies or it can be used in a recipe!

August 29th, 2013 — 1:40pm  | 

Kayla said:

I was wondering what recipes you have here on your website that we can use this chicken in when it is all done? :)

September 7th, 2013 — 7:56pm  |  Reply

Dashing Dish said:

any recipe that calls for chicken! :)

September 9th, 2013 — 10:55am  | 

Janet Johnson said:

Just made this for dinner yesterday. It was delicious! Thanks for the awesome recipe. I will be making it again, for sure!

September 10th, 2013 — 10:39am  |  Reply

Mary said:

Thanks for this! I’ve been looking for a crock pot alternative to my oven roasting method! I was wondering if you’ve ever done bigger batches – say 4-5 lbs? And if so, how much liquid do you use?? Wasn’t sure if it would really need 10 cups of liquid for 5lbs, for instance… Anyone?!? Thanks! About to embark on a freezer cooking experiment with my sisters, and this will be a big help.

September 26th, 2013 — 1:37pm  |  Reply

Tanya said:

Here is an idea to use this gret recipe in: I make tri colored pasta, add the shredded chix, sweet onion diced, ranch dressing, dill, garlic powder, any other spices you like , sea salt, olives or peppers, cheese and bacon are other add ins as well

October 13th, 2013 — 6:38pm  |  Reply

Beth Hilton said:

Made this for the second time. I can’t believe how easy it is to shred this chicken! Wonderful time saver during the week. Thank you so much!

October 25th, 2013 — 2:28pm  |  Reply

Sassy Dove said:

Thanks for this – I have been looking for a way to make extra tender shredded chicken dishes. Yum!!

October 29th, 2013 — 12:58pm  |  Reply

Sammie said:

How long would I cook it for with only 2 chicken cutlet breasts in a small crockpot? Never used a crockpot before but I’d really like to try this!

November 23rd, 2013 — 1:51pm  |  Reply

b said:

This sounds great! Unfortunately we don’t have a crock pot, is there any alternatives with a similar outcome?

December 1st, 2013 — 6:20pm  |  Reply

Chef J said:

Put the ingredients in a covered iron pot and put it in the oven at 250 F for the same cook time.

May 21st, 2014 — 11:49am  | 

Gayle said:

I’ve done this a few times before except I pour a jar of my fav salsa over the frozen chicken breasts & sometimes also add a brick of cream cheese, corn & black beans to the chick & salsa, so good to use as the filling for baked enchiladas!! Mmmmmmm

January 2nd, 2014 — 2:20am  |  Reply

Ariel said:

Just curious about the cook time. I work 10 hour days with 30 minute commute, so 11 hours total from the time I leave till I get back. If I wanted to do this recipe, would that be too long to leave in the crock pot on low? And if they are frozen, would I put it on high or leave it on low? I have never used a crock pot and just got one, and really wanna try this recipe!

February 9th, 2014 — 7:09pm  |  Reply

Dashing Dish said:

you cant go wrong if you cook it on low! :) even if its in there 12 hours

February 10th, 2014 — 8:07am  | 

mandi said:

What’s the best way to reheat it when you are ready to use it so it doesn’t get that nasty taste and get rubbery and dry?

February 27th, 2014 — 11:30pm  |  Reply

Ryan said:

Alright I’m just trying to make sure I don’t need this up. But I’m using a whole frozen chicken will this recipe still work as long as the temp is on high?

February 28th, 2014 — 10:33pm  |  Reply

Sarah said:

I would like to double the amount of chicken (8 breasts). How much chicken broth do I need to use? And how long should I cook this for?
Thank you!

March 4th, 2014 — 6:40pm  |  Reply

Dashing Dish said:

just double the recipe same cook time :)

March 5th, 2014 — 8:07am  | 

Jennifer Andrews said:

I need it done in 6 hours – would you do 3 hrs on low and 3 hrs on high if they were frozen and I doubled the recipe?

April 9th, 2014 — 1:14pm  |  Reply

Dashing Dish said:

not totally sure but i think that would work

April 10th, 2014 — 10:49am  | 

Jennie said:

Thanks so much for this recipe! It is genius! :) I am using fresh chicken I bought today, but for some reason it seems pretty frozen. So you would recommend 4 hours on high for frozen? Or would you do longer? Thanks for your help! :)

April 28th, 2014 — 6:16pm  |  Reply

Brenda said:

Love ANY recipe I can use on the crockpot… not only is dinner ready when the man gets home from a long day at work, but it makes your home smell so good :)

July 5th, 2014 — 3:16pm  |  Reply

JO L said:

Just confirming that this recipe is for boneless chicken breasts?

July 31st, 2014 — 12:29pm  |  Reply

Dashing Dish said:

Yes :)

July 31st, 2014 — 6:56pm  | 

sam said:

Thank you :) I just made this today:)YUMMMY

I used mixture 3 chicken breasts and 3 chicken thighs with bones (thats all I had in freezer)4 hrs/high. shreded chicken and added BBQ sauce …:):))

yummy

August 19th, 2014 — 5:08pm  |  Reply

Wendy said:

I just started doing this often because it’s SOOO convenient. Chicken salad, chicken quesadillas, chicken fajitas, tortilla soup, the possibilities are endless and it cuts down on you’re prep time. Not to mention, the chicken turns out so moist compared to all of the other ways I’ve tried to cook it. I highly recommend it.

September 29th, 2014 — 3:27pm  |  Reply

Bethany Evans said:

Can the chicken be frozen after cooked and shredded?

October 3rd, 2014 — 12:45pm  |  Reply

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