Slow Cooker Shredded Chicken – Meal Prep Magic for Busy Weeks (original) (raw)

If you’re a mom working 9-5 like me (or heck, a busy college student—I still remember those days!), you know how much of a lifesaver meal prep can be. This Shredded Chicken recipe done in the crockpot is a serious time saver and the perfect recipe to use in a million different ways. Shred the juicy chicken and add BBQ sauce to part of the batch, then use the rest for chicken salad or tacos! You catch my drift…versatility, minimal dishes, and a bargain at the checkout line? That’s a win in my family!

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Easy Shredded Chicken Recipe

Weeknights in my house can be a scramble at times (and not the fun breakfast kind). That’s why I love using my slow cooker to make a big batch of shredded chicken for my family. I can toss everything in and have juicy, flavorful chicken that’s basically ready to go in just a few hours. It’s the kind of recipe that makes meal prep feel doable, even when life’s chaotic.

I’ll portion it out for lunches, throw some into quesadillas, or stir it into a quick pasta dish when I’m too tired to think. One batch of shredded chicken with endless options? It’s the kind of dinnertime shortcut that helps keep my week running smoothly!

Chicken breast works great in this recipe because it shreds beautifully after slow cooking. It always comes out tender, juicy, and easy to pull apart with two forks. That said, you can use boneless, skinless chicken thighs if that’s what you’ve got on hand! They’ll just have a slightly different texture as chicken thighs are higher in fat compared to chicken breast, which is leaner.

Frozen chicken breasts will work, too, but make sure it’s fully thawed in the fridge first. Cooking frozen chicken in a slow cooker isn’t recommended, as it can take too long to reach a safe temperature.

Cost 8.43recipe/8.43 recipe / 8.43recipe/1.05 serving

This easy Shredded Chicken recipe makes moist, tender chicken that's perfect for meal prep, quick dinners, or adding to your favorite weeknight meals.

Step-by-step photos can be seen below the recipe card.

• ▢ 3.5-4 lbs chicken breasts (boneless and skinless, $7.84)

• ▢ 1 Tbsp olive oil ($0.19)

• ▢ 1 tsp salt ($0.02)

• ▢ 1 tsp black pepper (freshly cracked, $0.08)

• ▢ 1 tsp onion powder ($0.05)

• ▢ 1 tsp garlic powder ($0.05)

• ▢ 2 cups chicken broth ($0.20*)

• Gather your ingredients.

• Rub chicken breasts with olive oil. Then, rub with salt, pepper, onion powder, and garlic powder.

• Add chicken to slow cooker.

• Pour chicken broth over the top and cook on high in the crockpot for 4 hours.

• Remove breasts from the crock pot and shred with 2 forks.

• To keep the meat moist, you can add back some of the seasoned broth from the crock pot, but I find soaking it in that much liquid after cooking results in mushy pulled chicken. Freeze any leftover broth for future recipes!

• Serve warm in the crock pot or cold for chicken salad. This shredded chicken can be used however you prefer, and it’s great for meal prep!

See how we calculate recipe costs here.

* We like to use bouillon to make chicken broth to keep our costs low. Better Than Bouillon is our preferred brand in the Budget Bytes kitchen.

Serving: 1servingCalories: 248kcal (12%)Carbohydrates: 1gProtein: 43g (86%)Fat: 7g (11%)Sodium: 739mg (32%)Fiber: 0.1g

The nutrition data is automatically calculated using all ingredients listed on the recipe card, including any listed as optional. Percentages are of daily value.

how to make Shredded Chicken step-by-step photos

Gather all of your ingredients.

Season the chicken: Drizzle 3.5-4 lbs chicken breasts with 1 Tbsp olive oil, then rub them with the 1 tsp salt, 1 tsp black pepper, 1 tsp onion powder, and 1 tsp garlic powder.

Cook the chicken: Place the seasoned chicken into your slow cooker and pour over 2 cups chicken broth. Now, cook on high in your crockpot for 4 hours.

Shred the chicken: Remove the slow-cooked chicken from your crockpot and place it in a bowl. Use two forks to shred the chicken.

Add some broth (optional): If you want to, you can spoon some of the chicken broth from the crockpot onto your pulled chicken. This can help keep it moist during storage, but I find soaking it in that much liquid after cooking can make the chicken mushy. However, you should absolutely freeze the chicken broth for future recipes!

Serve: You can either serve your shredded chicken warm in the crockpot or let it cool and add it to salads. You can use it however you like, and it’s absolutely perfect for meal prepping!

1. Your chicken is ready when it’s fork-tender and cooked through. For me, this was after 4 hours on high in the slow cooker. If you want to double-check, the internal temp of your chicken should also be 165°F.
2. Shred the chicken while it’s still warm. The texture is softer and easier to pull apart while warm. Avoid letting it cool completely, or it may become tougher and harder to shred.
3. Got a stand mixer? Pop the warm chicken (not shredded) into the bowl with the paddle attachment and mix on low for about 20 seconds. It shreds like a dream and saves your wrists!

to cook on the stove

To make shredded chicken on the stovetop, follow the directions through Step 2. Then, add to sauté pan or large pot on medium high heat. You want there to be enough surface area at the bottom so all of the chicken breasts are laying flat. Add chicken broth + 1 cup of water (or additional broth). I found the stovetop method required a little more liquid to keep the breasts moist and easy to shred.

Reduce heat to medium and simmer for 30 minutes, or until a meat thermometer reads at least 165°F in the thickest part of each breast. Continue recipe at Original Step 5 until complete.

Serving Suggestions

When I’ve got a container of this shredded chicken in the fridge, I know dinner’s already halfway done. Here are a few ways you can use this simple, flavorful chicken to make mealtime quicker, easier, and a lot more delicious:

• Mix with mayo, red grapes, celery, and walnuts for a classic chicken salad that’s full of texture and flavor.
• Toss with buffalo sauce and use it in wraps, salads, or to top a baked potato with some ranch or blue cheese.
• Mix with BBQ sauce and serve on rolls for easy BBQ chicken sandwiches. Add coleslaw if you’ve got it!
• Layer between tortillas with cheese, beans, and salsa for quick quesadillas.
• Sprinkle on top of tortilla chips with cheese and make cheesy chicken nachos.
• Use it as a homemade pizza topping.
• Stir into warm pasta with pesto, marinara, or Alfredo for a fast and filling dinner.
• Make chicken enchiladas by mixing the chicken with seasonings and diced green chiles, then rolling it up in tortillas and topping with enchilada sauce.
• Add to soups, stews, or chili for an easy way to add protein.
• Layer with a simple white sauce, spinach, and lasagna noodles for a creamy white chicken lasagna.

Storage & Reheating

Keep leftovers in an airtight container in the fridge for up to 3-4 days. You can serve this crockpot shredded chicken cold on salads, or warm it up in the microwave or on the stovetop. I like to add a splash of reserved chicken broth while reheating to keep it from drying out. You can also freeze the shredded chicken and broth (store them separately) for up to 3 months. Just let the chicken thaw in the fridge before reheating.

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Jess RiceJess Rice finds joy and purpose in instructing aspiring chefs and home cooks alike. Chef Jess was recently working as a Chef Professor at Niagara College in Canadian wine country, teaching international students from all over the world food theory and classic culinary techniques before moving back to Nashville. Her diverse experience also includes working (literally) every position in a restaurant to traveling all over the world as a private chef to celebrities and rock ‘n roll legends. As a successful restaurateur, she helped shape the local food scene in Nashville with the debut of her raw vegan restaurant AVO and its innovative and flavorful offerings. Jess’ passion for culinary excellence is evident in her diverse roles within the dynamic world of food. She’s excited to share her love for food with our readers at BudgetBytes