Crockpot Shredded Chicken

Course Appetizer, Main Course, Poultry

Cuisine American, Southern

Keyword crockpoty-shredded-chicken-recipe, easy-crockpot-shredded-chicken

Prep Time 5

Cook Time 6

Total Time 6 5

Servings servings

Calories 153kcal

Pour chicken stock into a crockpot sprayed with cooking spray.
Drizzle chicken breasts with olive oil. Season the chicken breasts on all sides with granulated garlic, seasoned salt, black pepper and onion powder. Arrange in crockpot. Drizzle lightly with additional oil.
Lock the lid in place and crook for 3-3.5 hours on high or 4.5-6 hours on low.
Uncover and remove chicken to a platter. Use two forks to shred. (Strain stock and freeze for later use.)
Use this shredded chicken for recipes that call for shredded chicken, chicken bbq, tacos, soup, casseroles, sandwiches etc.
Store shredded chicken in freezer-safe bags or containers for up to 2 months.

Chicken Breast Substitution: You can use boneless skinless chicken thighs in place of chicken breasts.

Spices: You can use any prepared rotisserie chicken seasoning or dry rub of your choice for this recipe. Be generous, it’s directly related to the flavor of the pulled chicken.

Protein: You can also use this recipe to cook turkey breasts. Bone-in turkey breast will take longer to cook. See my recipe for Slow Cooked Turkey Breast to see how.

Herbs: You could add fresh herbs such as rosemary, tarragon, cilantro, thyme or bay leaves to expand the flavor profile.