Name: Easy Slow Cooker Shredded Chicken
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Ingredients: 2 to 3 pounds boneless, skinless chicken (breasts, thighs, or a mix; thighs are slightly richer); 1 cup low-sodium chicken broth (or water, but broth adds more flavor); 1 tablespoon olive oil (optional, for extra moisture); 1 teaspoon kosher salt (reduce to 3/4 teaspoon if using regular table salt); 1/2 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika (smoked or sweet; smoked adds a subtle BBQ note); 1/2 teaspoon dried oregano (or Italian seasoning); Optional add-ins: 1 bay leaf, squeeze of lemon, splash of apple cider vinegar, or 1 teaspoon Worcestershire sauce for depth

If you’re looking for a reliable, no-fuss protein to use all week, this slow cooker shredded chicken is the answer. It’s juicy, well-seasoned, and perfect for tacos, salads, sandwiches, wraps, and bowls. You toss everything in the slow cooker, walk away, and come back to tender chicken that shreds like a dream.

It’s the kind of set-it-and-forget-it recipe that makes weeknights easier. Make a batch once and use it in a dozen different ways.

What Makes This Recipe So Good

Hands-off cooking: The slow cooker does all the work. No babysitting, no browning, no stress.
Consistently juicy: A simple mix of broth and seasonings keeps the chicken moist and flavorful.
Versatile base: Neutral enough for many dishes, but seasoned enough to taste great on its own.
Great for meal prep: Cooks in bulk, stores well, and reheats beautifully for fast meals.
Budget-friendly: Uses boneless chicken breasts or thighs and pantry spices.

slow cooker shredded chicken cooking process

What You’ll Need

2 to 3 pounds boneless, skinless chicken (breasts, thighs, or a mix; thighs are slightly richer)
1 cup low-sodium chicken broth (or water, but broth adds more flavor)
1 tablespoon olive oil (optional, for extra moisture)
1 teaspoon kosher salt (reduce to 3/4 teaspoon if using regular table salt)
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika (smoked or sweet; smoked adds a subtle BBQ note)
1/2 teaspoon dried oregano (or Italian seasoning)
Optional add-ins: 1 bay leaf, squeeze of lemon, splash of apple cider vinegar, or 1 teaspoon Worcestershire sauce for depth

How To Make Slow Cooker Shredded Chicken

Season the chicken: In a small bowl, mix salt, pepper, garlic powder, onion powder, paprika, and oregano.
Pat the chicken dry and rub the seasoning all over.
Add to the slow cooker: Place the chicken in the slow cooker. Pour in the broth. Drizzle with olive oil and add any optional add-ins.
Cook low and slow: Cover and cook on Low for 3.5 to 5 hours (breasts) or 4 to 6 hours (thighs).
You can cook on High for 2 to 3 hours, but Low gives juicier results.
Check doneness: The chicken is ready when it’s tender and reaches 165°F in the thickest part. It should pull apart easily with two forks.
Shred: Transfer chicken to a bowl and shred with two forks or a hand mixer on low. For extra flavor and moisture, stir in some of the cooking liquid (start with 1/4 to 1/2 cup).
Adjust seasoning: Taste and add a pinch of salt, pepper, or a squeeze of lemon if needed.
Use or store: Serve right away, or let cool before storing for meal prep.

How to Store

Fridge: Store in an airtight container with enough cooking liquid to keep it moist.
Keeps for 4 days.
Freezer: Portion into freezer bags or containers with a little liquid. Remove excess air and freeze for up to 3 months.
Reheat: Warm gently on the stovetop with a splash of broth, or in the microwave in short bursts, stirring between intervals. Avoid overheating to prevent drying out.
Make-ahead tip: Freeze in 1- to 2-cup portions for quick tacos, soups, or grain bowls.

Benefits of This Recipe

Time-saving: Minimal prep and cleanup makes it ideal for busy schedules.
Nutritious: Lean protein that pairs well with vegetables, grains, and sauces.
Kid-friendly: Mild and adaptable.
Add sauce or spices after cooking to please everyone.
Flexible: Works with breasts or thighs and accepts almost any flavor profile.
Perfect for batch cooking: Make once, eat multiple times throughout the week.

Pitfalls to Watch Out For

Overcooking: Chicken can dry out if cooked too long, especially breasts. Check early the first time you make it.
Too little seasoning: Slow-cooked dishes can taste flat without enough salt and spices. Adjust to taste after shredding.
Skipping the liquid: You need some broth to keep things moist and to create a flavorful jus for mixing in later.
High heat the whole time: High works in a pinch but can lead to tougher results.
Low heat is more forgiving.
Not saving the juices: The cooking liquid is gold. Stir it back into the shredded meat for the best texture.

Variations You Can Try

Mexican-inspired: Add 1 teaspoon cumin, 1 teaspoon chili powder, and 1/2 teaspoon coriander. Finish with lime juice and chopped cilantro.
BBQ style: Swap half the broth for your favorite BBQ sauce.
Use smoked paprika and a dash of Worcestershire. Great for sandwiches and sliders.
Lemon herb: Add lemon zest, extra oregano, and a bay leaf. Finish with fresh lemon juice and parsley.
Buffalo chicken: Stir in hot sauce and a knob of butter after shredding.
Serve with celery, blue cheese, or ranch.
Coconut curry: Replace broth with light coconut milk, add curry powder and turmeric. Stir in lime at the end.
Taco bowls: Keep the base simple and season more after shredding with taco seasoning, then serve with rice, beans, and salsa.

FAQ’s For Slow Cooker Shredded Chicken

Should I use chicken breasts or thighs?

Both work well. Breasts are lean and shred into fine strands, while thighs are more forgiving and stay juicier. Use what you prefer or mix them for the best of both.

Can I start with frozen chicken?

It’s safer to thaw first. Cooking frozen chicken in a slow cooker can keep it in the temperature danger zone too long. Thaw overnight in the fridge, then cook.

How do I prevent dry shredded chicken?

Cook on Low, check doneness early, and mix in some cooking liquid after shredding. If reheating, add a splash of broth and warm gently.

Can I double the recipe?

Yes. Don’t overfill past the manufacturer’s max line, and add a little extra time. The chicken should still be fully submerged or surrounded by steam and liquid.

What can I do with leftovers?

Use it in tacos, enchiladas, quesadillas, salads, pasta, soups, grain bowls, or stuffed sweet potatoes. It also makes great sandwiches with pesto, BBQ sauce, or mayo.

Do I need to sear the chicken first?

No. Searing adds flavor, but it’s optional. For the simplest version, season, add broth, and cook. You’ll still get tender, tasty results.

Can I make this in an Instant Pot?

Yes. Cook 2–3 pounds of chicken with 1 cup broth on High Pressure for 8–10 minutes (breasts) or 10–12 minutes (thighs), then natural release for 5 minutes and shred.

What spices go best with this?

Garlic, onion, paprika, oregano, and pepper make a great base. From there, add cumin and chili powder for a southwest vibe, or thyme and rosemary for a classic herb version.

Final Thoughts

This easy slow cooker shredded chicken is the kind of recipe that earns a permanent spot in your weekly rotation.

It’s simple, dependable, and endlessly useful. Keep the seasoning basic for flexibility, or lean into bold flavors when you know how you’ll serve it. Either way, you’ll have tender, juicy chicken ready for quick meals any night of the week.

Make a batch, stash some in the freezer, and enjoy the shortcut whenever you need it.