Easy Slow Cooker Shredded Chicken
This slow cooker shredded chicken recipe is the easiest way to make incredibly moist and delicious shredded chicken.
Servings 6 servings
Calories 215kcal
Equipment
Ingredients
- 1 teaspoon salt
- 1 teaspoon Italian seasoning*
- ½ teaspoon garlic powder
- ½ teaspoon pepper
- 4 boneless skinless chicken breasts 2-3 pounds
- ¾ cup chicken broth or water
Instructions
- In a small bowl, stir together salt, Italian seasoning, garlic powder, and pepper. Set aside.
- Place chicken breasts in an even layer over the bottom of your slower cooker.*
- Pour chicken broth or water over the top of the chicken breasts and then sprinkle the spice mixture evenly over the top.
- Place the lid on your slow cooker, and cook until the chicken reaches at least 165°F, about 2-3 hours on high or 3 to 6 hours on low.
- Transfer chicken to a cutting board and allow it to sit until cool enough to handle. Use two forks to shred the chicken and then return it to the cooking juices (See post for alternative shredding techniques).
Notes
*For the quickest and most even cooking, spread chicken out in a single layer.
*If you don’t have Italian seasoning on hand, replace it with ½ teaspoon basil and ½ teaspoon oregano.
Storage
- Refrigerator: Store the shredded chicken tightly covered in the cooking juices for up to 4 days.
- Freezer: Store the chicken in its juices in an airtight container for up to 6 months. Use within 3 months for best results.
- Bone-in Chicken Breasts: Cook to 165°F, 2.5 to 3.5 hours on high and 3.5 to 6.5 hours on low
- Boneless Skinless Chicken Thighs: Cook to 175°F, 2-3 hours on high, 3-6 hours on low
- Bone-in Chicken Thighs: Cook to 175°F, 2.5 to 3.5 hours on high and 3.5 to 6.5 hours on low
- Whole Chicken: Cook until chicken breasts are at 165°F and thighs reach 175°F, 3 to 4 hours on high and 4 to 7 hours on low
Nutrition
Calories: 215kcal