This juicy crockpot shredded chicken is one of those recipes you’ll make once and then keep on repeat. It’s simple, full of flavor, and perfect for busy days. You toss everything in, walk away, and come back to tender, fall-apart chicken that’s ready for tacos, bowls, sandwiches, and more. I’ve made this so many times, and it never lets me down.
Servings: 6
Cook Time: 4–6 hours on LOW or 2–3 hours on HIGH
Prep Time: 10 minutes
Why I Love This Recipe
I started making this recipe during a super busy week when I needed something easy but still homemade. I threw everything in the crockpot and hoped for the best. When I lifted the lid a few hours later, the smell alone told me it was going to be good. One fork test and the chicken just fell apart.
Now it’s one of my go-to recipes because:
- It’s almost impossible to mess up
- The chicken stays juicy and tender
- It works in so many different meals
- It reheats beautifully
- It tastes like you worked way harder than you did
What You’ll Need
- 2 pounds boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 tablespoon olive oil
Tools You’ll Need
- Black oval crockpot
- Cutting board
- Sharp knife
- Measuring spoons
- Measuring cup
- Forks (for shredding)
Why This Recipe Works (Quick Science)
Slow cooking works because it gently breaks down the connective tissue in the chicken over time. The low heat keeps the meat from drying out. The broth adds moisture, and the lid traps steam inside the crockpot. That steam helps the chicken stay juicy while it cooks slowly and evenly.
The Recipe & Instructions
Step 1: Season the Chicken
Place 2 pounds raw boneless skinless chicken breasts into the black oval crockpot. Sprinkle 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon paprika evenly over the top of the chicken breasts.
Step 2: Add Onion and Garlic
Add 1 small diced onion and 3 cloves minced garlic directly on top of the seasoned chicken breasts, spreading them evenly.
Step 3: Add Liquid
Pour 1 cup low-sodium chicken broth around the chicken (not directly washing off the spices). Drizzle 1 tablespoon olive oil over the top.
Step 4: Cook
Cover the black oval crockpot with its lid. Cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the chicken reaches 165°F internally and is tender.
Step 5: Shred the Chicken
Remove the lid. Use two forks to shred the fully cooked chicken breasts directly inside the crockpot. Mix the shredded chicken with the cooking juices, softened diced onion, and cooked minced garlic.
Macros Information (Per Serving – Approximate)
- Calories: 210
- Protein: 35g
- Fat: 6g
- Carbs: 2g
- Fiber: 0g
- Sugar: 1g
Common Mistakes
- Overcooking on HIGH too long: It can dry out. Stick to the time range.
- Not enough liquid: Always use the full 1 cup broth.
- Not shredding in the juices: Mixing it back into the broth keeps it moist.
- Lifting the lid too often: This releases heat and slows cooking.
What to Serve With
- Warm tortillas for tacos
- Rice or cilantro lime rice
- Baked potatoes
- Sandwich buns
- Over a big green salad
- In quesadillas
Substitutions and Variations
- Use boneless skinless chicken thighs instead of breasts
- Add 1/2 teaspoon chili powder for a mild kick
- Swap paprika for smoked paprika for deeper flavor
- Add 1/4 cup salsa for a Tex-Mex twist
Make Ahead Tips
You can cook and shred the chicken up to 4 days ahead. Store it in its juices in the fridge. It also freezes well for up to 3 months. Freeze in portion-sized bags for easy meals later.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Always keep some of the cooking juices with the chicken so it doesn’t dry out. Reheat in the microwave or in a skillet over low heat until warmed through.
FAQ
Can I use frozen chicken?
It’s best to thaw chicken first for even cooking and food safety.
How do I know it’s done?
The internal temperature should reach 165°F.
Can I double the recipe?
Yes, as long as your crockpot isn’t more than 3/4 full.
Is this spicy?
No. It’s flavorful but mild.
Final Thoughts
This juicy crockpot shredded chicken is simple, reliable, and full of flavor. It’s the kind of recipe that makes life easier without giving up that homemade taste. Try it once, then make it your own. And when you do, come back and share how you used it—I’d love to hear what you made!