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Crockpot Shredded Chicken Breast

Crockpot shredded chicken breast in a slow cooker with seasoned broth
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Juicy, perfectly seasoned chicken breasts slow-cooked in chicken broth until fall-apart tender. Just 5 minutes of prep and one batch yields 6 cups of high-protein shredded chicken perfect for meal prep all week long.

Ingredients

Scale
  • 3 pounds boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1/2 cup low-sodium chicken broth
  • 1 teaspoon kosher salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground paprika
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper

Instructions

  1. In a small bowl, combine kosher salt, onion powder, paprika, Italian seasoning, garlic powder, and black pepper. Mix to combine.
  2. Place chicken breasts in a single layer in the bottom of the slow cooker. Do not stack or overlap.
  3. Rub olive oil evenly over all chicken breasts, then distribute the seasoning blend and rub it in thoroughly on all sides.
  4. Pour chicken broth into the slow cooker around the chicken, not directly over the top.
  5. Cover and cook on HIGH for 2 to 4 hours or on LOW for up to 8 hours. Pull chicken at an internal temperature of 160 to 162 degrees F and rest uncovered for 15 minutes to safely reach 165 degrees F.
  6. Allow chicken to cool slightly before shredding. Warm chicken shreds much more easily than completely cooled chicken.
  7. Shred using two forks directly in the slow cooker, by hand, or in a stand mixer fitted with the paddle attachment on low for about 20 seconds. Stir shredded chicken back into the cooking juices to keep it moist and flavorful.
  8. Use immediately or store in airtight containers for meal prep throughout the week.

Notes

  • Boneless skinless chicken thighs can be substituted for a slightly richer, juicier result with the same cook time.
  • Do not cook frozen chicken in a slow cooker. Always thaw completely in the refrigerator before cooking.
  • For quick shredding of a large batch, use a stand mixer with the paddle attachment on low for about 20 seconds.
  • Always stir shredded chicken back into the cooking juices before serving or storing to maintain moisture.
  • Use a 4 to 6 quart slow cooker for 3 pounds of chicken. Overfilling extends cook time and affects results.

Nutrition

Find it online: https://www.benefitiany.com/crockpot-shredded-chicken/