Shredded Chicken in the Crockpot

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It’s a crockpot recipe for all-purpose shredded chicken that’s really easy!

This seasoned chicken has been slow-cooked all day and is ready to use in your favorite wraps, tacos, or casseroles.

You may even freeze it for later use!

How to Shred Chicken in the Slow Cooker

Shredded Chicken in the Crockpot

This Slow Cooker Shredded Chicken is simple to prepare, tasty, and an excellent way to prepare meals for the week ahead!

To shred chicken, follow these steps:

Many people like to create shredded chicken using an electric mixer or stand mixer because it shreds quickly and effortlessly.

This is an excellent technique, but honestly? All you’ll need is a handful of forks.


It doesn’t take that long, and use as few dishes as possible.


After cooking low and slow, this slow cooker shredded chicken comes together with little effort.



4 skinless boneless chicken breasts


3/4 teaspoon seasoning salt (I use Lawry’s) 1/2 cup reduced-sodium chicken broth


1/2 tsp Italian seasoning


1/4 teaspoon ground black pepper



1.In a 2.5-4 quart slow cooker, place the chicken breasts. Seasonings should be sprinkled on top of the chicken broth.


2.Cook for 6-7 hours on low or 3 hours on high, or until chicken is cooked through and falls apart tender (165 degrees F minimum).


3.With two forks, gently pull and shred the chicken in the liquid (if your chicken has released a lot of liquid, you may want to remove some liquid before shredding, but save it in case you want to add more back in).


4.Serve right away or set aside to cool slightly before chilling. Cooked chicken can be kept in the refrigerator for 3-4 days if tightly wrapped, or freezer for 3-4 months if packaged and frozen.


Preparation Tips:

1.Do not overcook the food:It’s tempting to cook the chicken for a long time in the hopes of softening it, but this isn’t always the case. You’ll want to strike a balance between “just enough” and “dry and unappealing.” Boneless, skinless chicken breasts or boneless, skinless chicken thighs are ideal. To keep this crockpot shredded chicken entrée as simple as possible.


2.Avoid dealing with skin and bones:Compared to chicken breasts, thighs have more fat (and flavor!) and moisture. Chicken breasts are lighter than chicken thighs, but they lack the flavor. You can utilize either one or both, or a mixture of both. Chicken breasts are popular because they are usually juicy and tasty.


3.Understand your slow cooker: Use a 2.5-quart slow cooker to cook 4 chicken breasts, like in this recipe, because it’s the correct size and cooks quickly. You’ll probably want to use a 4-6 quart crockpot if you’re cooking more chicken. Please keep in mind that if your crockpot is nearly full, heating and cooking will take longer.


4.Keep the seasoning to a minimum: You don’t want a week’s worth of single-purpose chicken (unless you want to! ), so keep the spice on this slow cooker shredded chicken simple so you can use it in a variety of ways. It doesn’t scream “Mexican!” “Italian!” “Curry!” or “Mexican!”


Nutritional Facts

Calories: 67 Calories


12g protein


1 gramme of fat


36mg of cholesterol


288mg sodium


221mg potassium


15 IU vitamin A


0.7mg vitamin C


5mg calcium


0.3mg iron


Slow Cooker Shredded Chicken Storage & Freezing

1.To keep. Refrigerate the shredded chicken in an airtight container for up to 4 days.


2.To heat up again. Rewarm plain shredded chicken in the microwave until hot, adding a splash of water or chicken broth to prevent it from drying out. If you’re serving your chicken with sauce, you may reheat it in the sauce on the stovetop over medium-low heat.


3.To get frozen. Shredded chicken may be stored in an airtight freezer-safe container in the freezer for up to 3 months. Thaw in the refrigerator overnight.


How to Cook Chicken in a Slow Cooker!

Whatever slow cooker chicken meal you plan for the week, it will be both simple and delicious.

To top it all off, here are seven of my favorite stunts!

1.Warm up your slow cooker:While preheating your slow cooker is generally beneficial, it is especially vital when adding seared chicken or sautéed aromatics. When you place hot ingredients in a cold slow cooker, everything needs to heat up again, which might add 15 to 20 minutes to the cooking time.


2.First, sear the chicken:With very few exceptions (shredded chicken and poaching spring to mind), searing chicken in a hot pan on the stovetop before adding it to the slow cooker is always recommended. In most cases, simply one side of the bird will be enough. Not only does the deep sear give the meat a nice crust, but it also gives it a nice flavor.

It not only provides a gorgeous color, but it also adds a deeper, richer taste that the slow cooker cannot produce on its own.


3.Cook the chicken over a potato bed: For a couple of reasons, adding a bed of potato pieces or small young potatoes to the bottom of the slow cooker is a great idea. To begin, this quickly transforms any chicken recipe into a one-pot meal. It also comes with the assurance that the potato side will be flavorful, as they will soak up the fat and fluids from the chicken. It’s a dinnertime victory for everyone.


4.Save slow cooker chicken recipes for later: Slow cooker chicken meals are best held for weekend evenings, meal prep time, or when you can start super early. Because the meat is so lean, chicken isn’t suitable for slow cooker dishes that require an all-day simmer period. Saving slow cooker chicken meals for later is a simple technique to ensure that your food is at its finest and not overdone.


5.Do not add the sauce at the end of the cooking time: The meat soaks up the taste of all the ingredients it’s cooked with, which is part of the beauty of any slow cooker chicken meal. That’s why, if there’s a sauce or a garnish on the table,


6.Take note of the time:On that point, if you’re cooking chicken in the slow cooker, keep an eye on the clock or set a timer. Many recipes are only a couple of hours long. When chicken is cooked for an extended period, even in a slow cooker, it loses its tempting moist bite and becomes very dry.


7.Bring on the lemon, but only when necessary: A dash of something acidic, such as lemon juice, is a fantastic way to liven up any slow cooker meal. If you want to give your chicken supper an extra pop of flavor, keep the squeeze of lemon till the finish of cooking so it shines out and doesn’t become muffled.


Frequently Asked Questions

Is it possible to use a slow cooker to cook raw chicken?

Thats how you get started.

Place uncooked chicken in the bottom of your slow cooker.

Boneless, skinless chicken breasts are preferred since they are easier to deal with when cooked, but any raw chicken will suffice.

Is there such a thing as overcooked shredded chicken?

Yes, it is conceivable!

Overcooking the meat causes it to become dry, not juicy and tender.

The timeframes in my recipe are excellent for juicy outcomes, but only if you use less chicken than the recipe specifies.

.How long does chicken take to cook in a microwave?

In a 4-quart or larger slow cooker, combine the chicken, stock, broth, or water.

Prepare the chicken.

Cook, covered, for 4 to 5 hours on LOW or 2 to 3 hours on HIGH, or until the chicken reaches an internal temperature of 165F.

Is browning the chicken before slow cooking necessary?

Even though chicken should be cooked slowly from raw, many people choose to brown or sear it first.

This may assist to preserve moisture, minimize cooking time, or just enhance the aesthetic of the meal.

Keep in mind that a lot of liquid will be released while cooking chicken.

.Why does the chicken dry out in the slow cooker?

Because chicken breasts have minimal connective tissue, they may be cooked quickly because the longer cooking time needed to soften connective tissue is not necessary.

They are also low in fat, which means they may become dry if cooked for a lengthy period of time.

So there you have it, the science behind it.

.In a slow cooker, how do you keep the chicken from falling apart?

When I cook a whole chicken in the slow cooker, I don’t use any liquid.

If the completed dish is too watery, remove the lid and cook for approximately an hour on high.

Some of the liquid in the sauce will evaporate, thickening it.

Is it necessary to fry the chicken before putting it in the slow cooker?

First, sear the chicken.

Searing chicken in a hot skillet on the stovetop before putting it to the slow cooker is always advised, with very few exceptions (shredded chicken and poaching come to mind).

In most circumstances, simply one side of the bird will suffice.


.What should you do now that it has been shredded?

By combining it with a little barbeque sauce, you can create BBQ chicken sliders.

You can also use chicken tinga to make a fantastic chicken salad or tacos.

You may also store it in the refrigerator for up to five days in an airtight container.

Have fun in the kitchen!




Why is my crockpot shredded chicken tough?

Aside from mistakenly overcooking the dishes, the most prevalent cause of tough, rubbery, or overcooked chicken is consumers using a too large Crockpot. Each of our recipes has a suggested slow cooker size.

Can you put raw chicken straight into slow cooker?

Yes, raw chicken can be cooked in a slow cooker! Raw meats are cooked in slow cookers and Crock-Pots. Bacteria are destroyed by the direct heat from the pot, the long cooking period, and the steam formed by the securely sealed container, making slow cooking safe. You may also use frozen chicken in a slow cooker!

How long can you leave chicken in the crockpot on low?

Thighs: 3-4 hours on low heat. 4-6 hours on low for a whole chicken. 5-6 hours on low for turkey breast.

Why is crockpot chicken so dry?

If you boil the chicken for too long, it will become dry and tough (even if you use broth or water). That means the easiest approach to avoid drying out chicken in a crockpot is to stop cooking it as soon as it reaches the required internal temperature of 165 degrees F.

Does cooking chicken longer in the crockpot make it more tender?

Because it produces the most juicy, tender chicken of any technique I’ve tried. Other ways, such as baking, poaching, braising, and the Instant Pot pressure cooker, I find it much too easy to overcook and end up with rubbery, dry meat! Slow and gentle cooking makes a significant impact.

How do you add moisture to shredded chicken?

Warm it with stock after shredding it.

Chicken stock or broth is the ideal liquid for reintroducing taste and moisture to dry chicken. Warm the broth over medium heat until hot but not boiling. Place the shredded chicken in the skillet and cover it with just enough liquid to coat it.

Do I need to brown of the chicken before it goes in the slow cooker?

Before putting the chicken in the slow cooker, sear it on both sides.

Pre-cooking the chicken locks in the fluids and makes it even more tender while it cooks. In your recipe, a caramelized piece of beef will always taste better.

Does chicken need to be submerged in crockpot?

4 full.2 to 3Water or liquid is required to generate steam. To enable optimum heat transmission throughout the crock while cooking meat or poultry, the water or liquid level should cover the items. Some slow cooker manufacturers advocate pouring liquid to fill the stoneware. 1

What foods should not go in a slow cooker?

10 Slow Cooker Foods You Should Never Make
Dairy. Curdling milk, cream, cheese, sour cream, or yogurt in a slow cooker.
Couscous. It will just get mushy and absolutely unappealing.
Chicken breast, boneless.
Meat that is uncooked.
Extra calories.
Vegetables that are delicate.

Can you overcook chicken in a crockpot?

Is it possible to overcook chicken in the slow cooker? Yes, it is conceivable! If the meat is overcooked, it will become dry, not juicy and tender. The timeframes in my recipe are great for juicy results, but if you use less chicken than the recipe suggests, I would check it sooner.

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