Slow Cooker Shredded Chicken
Easy slow cooker shredded chicken recipe, homemade with simple ingredients. Super juicy! Flavored with garlic, ginger, Italian herbs. No more dry chicken ever again!
This recipe is a weeknight savior for me. I love being able to cook a large batch of this chicken one time, and then use it to create multiple meals for our busy evenings and for work lunches. This recipe is so versatile, you never get bored of it. If you want even more flavor, then make sure to try this Slow Cooker Tandoori Chicken.
How To Make Slow Cooker Shredded Chicken Recipe From Scratch?
- Add ingredients in slow cooker- This includes chicken, broth, salt, pepper, garlic powder, ginger powder, onion powder, Italian seasoning
- Mix- Until combined.
- Cover– And cook.
- Shred meat– With two forks.
What to make with easy shredded chicken?
Chicken sandwich– Choose your favorite bread and load it up with this meat. Add toppings like cheese, lettuce, tomatoes, or whatever else you prefer. Enjoy it cold or heat it up.
Wraps– Use this meat in a buffalo chicken wrap, or with lettuce, onion, and tomato. The options are endless.
Salads– Top your favorite green salad and dressing with this meat.
Soup– Use this chicken in Slow Cooker Chicken Noodle Soup.
Pizza– Add this chicken as a topping on your pizza or flatbread.
What Type Of Chicken Is Best For Shredding?
You can use boneless or bone-in chicken breasts or thighs. Any of those cuts will work, just note that the cooking times and shredding processes will be different. The bones would need to be removed before shredding and breasts will need to cook longer than the thighs based on the size of the pieces.
What Is The Best Way To Shred Chicken?
There are two different methods:
- Forks: Use 2 forks to pull apart the chicken.
- Stand mixer: Put the meat in stand mixer and shred it, using the paddle attachment.
How To Make Shredded Chicken Less Dry? How To Make It Juicy? How To Moisten It?
I leave the chicken in the broth and juices that are made while cooking. This is seriously the best way to ensure moist, juicy chicken.
Variations For Pulled Chicken
Cajun– Add Creole or Cajun seasoning, onions, and green peppers.
Mexican– Add Mexican or taco seasoning, onions, cilantro, and lime.
Greek– Add Greek seasoning and serve with tzatziki sauce, cucumbers, and tomatoes in a pita.
Curry– Add curry seasoning and your favorite Indian sauce and serve it over rice.
Asian– Add soy sauce, brown sugar, fresh ginger, garlic, and a little sriracha and serve with rice.
Make it spicy– Add the red chili flakes, jalapenos, or even green chilies to the chicken.
Add onions– This will add lots of flavor.
BBQ chicken– Add your favorite BBQ sauce for pulled chicken sandwiches.
Tips And Techniques
Can I put frozen chicken in slow cooker? Yes, you can cook do this. It cooks long enough to get to the right temperature internally. Just note that there will be more liquid in the slow cooker because of all the frozen water being released into the crockpot.
What to do with leftover juice/broth? I would store the chicken in it in order to maintain the moisture of the chicken. If you still have leftovers you can store it in the fridge, and use it in soups as the broth base, or in other recipes.
Why is my chicken dry? There was probably not enough liquid in the slow cooker to keep the meat moist and juicy.
Use low-sodium broth– Because this prevents the chicken from becoming too salty.
How to know if the chicken is done cooking? The chicken will pull apart easily with 2 forks, and will no longer be pink at all inside.
What setting to cook the chicken on? Cook on Low heat for 6 hours or High heat for 3-4 hours.
Refrigerate– In a sealed container for up to 3-5 days.
Freeze– In a sealed container for up to 2 months.
Reheat– From thawed, in the microwave or on the stovetop with a bit of broth to keep it juicy.
More Slow Cooker Chicken Recipes
Slow Cooker Shredded Chicken
- Place chicken in crockpot (6 quart or larger).
- Pour chicken broth.
- Sprinkle salt, pepper, garlic powder, ginger powder, onion powder, Italian seasoning.
- Mix until combined.
- Cover and cook on Low heat for 6 hours or High heat for 3-4 hours.
- Shred chicken with two forks.
- There will be a decent amount of juice and broth. I don't discard it because it keeps the chicken moist and juicy. However, you can remove the broth and store it in the fridge and use it later for soups and other dishes. Enjoy!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for 3-5 days.