Description
This Crockpot Shredded Chicken recipe is incredibly easy to make, yielding tender and juicy chicken perfect for a variety of meals. It’s a versatile staple you can prepare with minimal effort.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 cup low-sodium chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Place the chicken breasts in the bottom of the crockpot.
- Pour the chicken broth over the chicken.
- Drizzle olive oil over the chicken and sprinkle with garlic powder, onion powder, paprika, salt, and black pepper.
- Cover and cook on low for 4 hours, or until the chicken is cooked through and easily shreds with a fork.
- Remove the chicken from the crockpot and shred using two forks. Return the shredded chicken to the crockpot and stir to coat with the juices.
- Serve warm in tacos, salads, sandwiches, or as desired.
Notes
- Chicken thighs can be used instead of breasts; they may be juicier.
- Frozen chicken can be used, but add an extra 30-45 minutes to the cooking time.
- Water and a stock cube can substitute for chicken broth.
- No need to sear the chicken before cooking.
- If the chicken seems dry after shredding, stir in a little more broth or olive oil.
- For variations, consider adding taco seasoning, BBQ sauce, or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Dishes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210 calories
- Sugar: 0g
- Sodium: 0mg
- Fat: 6g
- Saturated Fat: 0g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 0mg