Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Juicy Crockpot Shredded Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 8 reviews
  • Author: Evelyn
  • Prep Time: 5 minutes
  • Cook Time: 3 to 4 hours (low) or 2 to 3 hours (high)
  • Total Time: 3 hours 10 minutes to 4 hours 5 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Low Salt

Description

This Easy Juicy Crockpot Shredded Chicken recipe provides a simple and flavorful way to prepare tender, shredded chicken using a slow cooker. Perfect for meal prep or quick weeknight dinners, the chicken is cooked low and slow with aromatic seasonings and low sodium broth, resulting in juicy, fall-apart meat that can be used in a variety of dishes.

Ingredients

Chicken

  • 4 boneless skinless chicken breasts (about 2 lb)

Seasonings and Broth

  • ¾ cup low sodium chicken broth
  • 1 teaspoon seasoning salt (such as Lawry’s)
  • ¾ teaspoon Italian seasoning
  • ¼ teaspoon black pepper

Instructions

  1. Prepare the Crockpot: Place the chicken breasts in a 2.5 to 4 quart crockpot. Pour in the low sodium chicken broth to provide moisture during cooking and evenly sprinkle the seasoning salt, Italian seasoning, and black pepper over the chicken.
  2. 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. The chicken is done when it reaches an internal temperature of 165°F and is tender enough to fall apart easily.
  3. Shred the Chicken: Using two forks, gently shred the chicken directly in the cooking liquid to keep it moist. If there is excess liquid, you may want to remove some before shredding but keep it handy in case you want to add moisture back later.
  4. Serve or Store: Serve the shredded chicken immediately in your desired dish, or allow it to cool slightly before transferring to an airtight container. Refrigerate for 3 to 4 days or freeze for 3 to 4 months for longer storage.

Notes

  • Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
  • If you prefer drier shredded chicken, drain excess liquid before shredding, but save it to add back if needed.
  • This shredded chicken is versatile and can be used in tacos, sandwiches, salads, soups, and more.
  • Be sure to store leftovers promptly in airtight containers to maintain freshness.
  • Adjust seasoning amounts to taste or substitute seasoning salt with alternatives like garlic powder or paprika.

Find it online: https://evelynscooking.com/easy-juicy-crockpot-shredded-chicken-recipe/