Easy Slow Cooker Shredded Chicken
Slow cooker shredded chicken that’s juicy, tender, and full of flavor. A versatile, meal-prep favorite perfect for tacos, bowls, and more.
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)
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (smoked or sweet; smoked adds a subtle BBQ note)
- ½ 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
Instructions
- 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.
