Crockpot Shredded Chicken
This Crockpot Shredded Chicken is an easy way to make tender, flavorful pulled chicken for your favorite recipes. It's freezer-friendly, perfect for meal prep, and so versatile! Use it in casseroles, soups, salads, sandwiches, or tacos.
Ingredients
- 3 pounds boneless skinless chicken breasts*
- ¾ cup low-sodium chicken broth
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Place the chicken breasts, broth, dried oregano, garlic powder, salt, and pepper in the crockpot.
- Cover and cook on high for 2-3 hours or low for 4-6 hours, until the chicken is fully cooked and easily shreds with a fork. Use an instant-read thermometer to ensure the internal temperature has reached at least 165°F.
- Remove the chicken from the slow cooker, leaving the broth in the pot. Let it cool slightly, then shred using two forks, your hands, or a stand mixer with a paddle attachment. Stir in about ½ cup of the broth from the pot for added flavor and moisture.
Notes
You can use 2 pounds of chicken to yield approximately 4 ½ cups of cooked shredded chicken.
Store cooked shredded chicken in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. Allow it to cool completely before freezing.
For convenience, freeze the chicken in 1 or 2 cup portions to easily thaw the amount needed for a meal or recipe.
Store cooked shredded chicken in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. Allow it to cool completely before freezing.
For convenience, freeze the chicken in 1 or 2 cup portions to easily thaw the amount needed for a meal or recipe.