If you’re looking for an easy, delicious meal prep staple that never lets you down, this Juicy Crockpot Shredded Chicken Recipe is exactly what you need. Seriously, it’s a total game-changer in my kitchen — tender, flavorful, and perfect for everything from tacos to salads. Stick with me, and I’ll show you all the tips and tricks so your shredded chicken turns out juicy every single time.
Why You’ll Love This Recipe
- Super Juicy Results: Thanks to cooking chicken in broth with seasonings, it stays perfectly moist and shreddable.
- Hands-Off Cooking: Just toss ingredients in your crockpot and forget about it until dinner time.
- Versatile and Flavorful: Great for tacos, sandwiches, salads, and more — your meal prep just got exciting.
- Meal Prep Friendly: Makes enough to use all week, saving you time on busy days.
Ingredients You’ll Need
The beauty of this Juicy Crockpot Shredded Chicken Recipe is how simple the ingredient list is — just a few pantry staples that blossom together into deliciousness. Plus, these basics are easy to find and affordable, making this recipe a go-to in my household.
- Boneless skinless chicken breasts: I prefer breasts for shredding because they absorb flavors beautifully and stay tender when cooked slowly.
- Low sodium chicken broth: This keeps the chicken moist without overpowering it with salt, letting the seasoning shine.
- Seasoning salt (like Lawry’s): Adds depth and a perfect savory punch—don’t skip it!
- Italian seasoning: A little herb blend goes a long way, giving the chicken a subtle, comforting aroma.
- Black pepper: Freshly ground is best to enhance the flavor with just the right bite.
Variations
I love customizing this Juicy Crockpot Shredded Chicken Recipe depending on my mood or what’s in the pantry — and you’ll have fun making it your own, too!
- Spicy Kick: Once, I added a teaspoon of smoked paprika and a dash of cayenne — my family went crazy for the smoky heat!
- Different Herbs: Swap Italian seasoning for taco seasoning or cumin to pair perfectly with Mexican-themed meals.
- Using Chicken Thighs: They’re more forgiving than breasts and come out extra juicy, especially if you prefer richer flavor.
- Broth Swap: Try using vegetable broth and add garlic powder for a twist if you want to keep it lighter.
How to Make Juicy Crockpot Shredded Chicken Recipe
Step 1: Prep Your Crockpot and Chicken
Start by placing the boneless skinless chicken breasts into your 2.5 to 4-quart crockpot. I like to spread them out a bit so they cook evenly. Pour in the chicken broth, then sprinkle seasoning salt, Italian seasoning, and black pepper evenly over the top. Nothing fancy — just simple layering of those flavors.
Step 2: Slow Cooker Magic
Cover your crockpot and cook low for 3 to 4 hours or high for 2 to 3 hours. The key here is cooking the chicken until it reaches 165°F and is fall-apart tender. I learned the hard way that undercooking makes shredding tricky, so use a meat thermometer if you have one—it’s a game-changer.
Step 3: Shred and Savor
Once the chicken is cooked through, I gently pull it apart right in the crockpot using two forks. If there’s a lot of liquid released, I usually remove some but keep it handy in case the meat looks dry as I shred. Adding a splash back in keeps everything juicy and delicious. This is where you see just how tender and flavorful your chicken turned out!
Pro Tips for Making Juicy Crockpot Shredded Chicken Recipe
- Use a Meat Thermometer: I swear by this tool to hit the perfect juicy texture without drying out your chicken.
- Don’t Skip the Broth: I discovered this trick when I first tried dry shredded chicken — broth is the secret weapon for moisture.
- Shred Gently: Using two forks and taking your time prevents shredding into mush and keeps those lovely chicken strands intact.
- Let It Rest Briefly: After cooking, waiting 5-10 minutes before shredding lets juices redistribute for ultimate flavor.
How to Serve Juicy Crockpot Shredded Chicken Recipe
Garnishes
I often top shredded chicken with fresh cilantro, a squeeze of lime, and sliced avocado. It adds brightness and creaminess, making the meal pop with fresh flavors. A sprinkle of shredded cheese or a dollop of Greek yogurt is also fantastic, especially if you’re making tacos or burrito bowls.
Side Dishes
My favorite pairings include Mexican rice, roasted veggies, or even a colorful salad for a lighter option. Sometimes, I go classic with garlic mashed potatoes or buttered noodles for a comforting plate that kids and adults both love.
Creative Ways to Present
For special occasions, I’ve served this shredded chicken piled high on homemade slider buns with coleslaw on the side — instant party winner! You can also stuff it into bell peppers or turn it into a layered casserole topped with cheese for a cozy dinner everyone raves about.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, I store shredded chicken in airtight containers in the fridge. It stays tasty for 3 to 4 days, making lunch and dinner prep super simple during busy weeks.
Freezing
I usually portion leftovers into freezer-safe bags or containers, flat and layered for easy thawing. Frozen shredded chicken stays great for up to 3 months—perfect for quick meals when you’re short on time.
Reheating
To keep it juicy, I reheat on the stove over low heat with a splash of broth or water. Microwaving works too, just add a damp paper towel on top to trap steam and prevent drying out. Trust me, little tricks like this keep your chicken juicy and flavorful even as leftovers.
FAQs
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Can I use frozen chicken breasts for this recipe?
Yes! You can start with frozen chicken breasts, but I recommend cooking on low for a longer time (around 5-6 hours) to ensure the chicken cooks evenly and becomes tender enough to shred without drying.
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What if I don’t have a crockpot?
You can make this in a slow cooker or even in an Instant Pot using the slow cook function or pressure cooking for about 15 minutes followed by natural release — just adjust liquid amounts slightly.
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How do I prevent shredded chicken from being dry?
Cooking with broth and not overcooking are key, plus leaving some liquid in when shredding helps keep every bite juicy. Also, letting the meat rest before shredding lets juices redistribute, which is a trick I swear by.
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Can I add more flavors or ingredients to the crockpot?
Absolutely! Feel free to add garlic, onion powder, or even diced onions and peppers in the crockpot to build more flavor. Just remember that adding too much liquid might require adjusting cooking times.
Final Thoughts
I absolutely love how this Juicy Crockpot Shredded Chicken Recipe becomes a trusty staple in my weeknight routine. It makes mealtime easier, more flavorful, and far less stressful — plus, your family will thank you when you pull out shredded chicken that tastes fresh and juicy every time. I can’t recommend you try it enough; honestly, once you start, you’ll wonder how you ever lived without it!
Print
Juicy Crockpot Shredded Chicken Recipe
- Prep Time: 5 minutes
- Cook Time: 3 to 4 hours on low or 2 to 3 hours on high (average 240 minutes)
- Total Time: 245 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Salt
Description
This Juicy Crockpot Shredded Chicken recipe is an easy, flavorful slow cooker meal perfect for meal prepping. Tender boneless skinless chicken breasts are simmered slowly in low sodium chicken broth with seasoning salt, Italian seasoning, and black pepper until they are fall-apart tender. The chicken is then shredded right in the flavorful liquid, making it juicy and ready to use in a variety of dishes throughout the week.
Ingredients
Chicken
- 4 boneless skinless chicken breasts (about 2 lb)
Seasonings & Broth
- ¾ cup low sodium chicken broth
- 1 teaspoon seasoning salt (I use Lawry’s)
- ¾ teaspoon Italian seasoning
- ¼ teaspoon black pepper
Instructions
- Prepare the Crockpot: Place the chicken breasts at the bottom of a 2.5 to 4 quart crockpot or slow cooker, ensuring they are evenly spaced.
- Add Broth and Seasoning: Pour the low sodium chicken broth over the chicken. Then sprinkle the seasoning salt, Italian seasoning, and black pepper evenly over the top of the chicken breasts.
- Cook the Chicken: Cover the crockpot with its lid and cook on low for 3 to 4 hours, or on high for 2 to 3 hours until the chicken reaches an internal temperature of 165°F and is tender enough to easily shred.
- Shred Chicken: Using two forks, gently shred the chicken inside the crockpot liquid. If the chicken has released a large amount of liquid, you can remove some before shredding, but keep it to add back if desired for extra juiciness.
- Serve or Store: Serve the shredded chicken immediately as desired. Alternatively, let it cool slightly before refrigerating. Store cooked chicken in a tightly sealed container in the refrigerator for 3 to 4 days or freeze for 3 to 4 months.
Notes
- This shredded chicken is perfect for meal prepping and can be used in a variety of recipes like tacos, salads, sandwiches, or casseroles.
- Use low sodium chicken broth to better control the saltiness.
- Removing excess liquid before shredding can help achieve desired consistency but keeping some broth ensures juiciness.
- Use a meat thermometer to check the internal temperature to guarantee the chicken is fully cooked.
- Freezing in portion sizes saves time for quick meals during busy weeks.
Nutrition
- Serving Size: 1 serving
- Calories: 67 kcal
- Sugar: 0 g
- Sodium: 288 mg
- Fat: 1 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 0.7 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 12 g
- Cholesterol: 36 mg
