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slow cooker shredded chicken meal prep

Easy Crockpot Shredded Chicken Recipe

This easy recipe prevents chicken from getting dried out so you have a big batch of juicy shredded chicken to use all week in different meals.

Course Main Course
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 4


  • 2 pound chicken breast
  • 2 pound chicken thigh
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 cup chicken stock


  1. Trim: off any excess fat from the chicken thighs.
  2. Add: chicken and seasonings to the slow cooker. Pour in the chicken stock.
  3. Cook: for 2-3 hours on low. Cut into the chicken to make sure it's done. If you use just chicken breasts, then around 2 hours should work. If you have thighs in as well then it will be closer to the 3 hour mark. Some slow cookers only have the low setting available for 6 or 8 hours so you can just set it to 6 hours on low and then set a kitchen timer to 3 hours. This lower cooking time prevents chicken from getting rubbery and still cooks it all the way through.

  4. Shred: the chicken. You can shred by hand with two forks, use a mixer, or transfer to a food processor.

Recipe Video

Recipe Notes

The keys to avoiding dried out and rubbery chicken breast in a slow cooker are:
-Only cook for 2-3 hours on low. Yes, they will still be fully and safely cooked. Leaving chicken breast in there for 8 hours is a guaranteed way to get some funky textures going on. But hey, you do you.
-Mix in some chicken thighs with the chicken breast. They help keep the shredded chicken mix moist and flavorful. Just trim the extra fat off the chicken thighs before tossing them in.