Description
This crockpot shredded chicken is one of those back-pocket recipes that makes healthy eating easy. With just a few minutes of prep, your slow cooker does all the work, turning simple chicken breasts into tender, juicy shredded chicken you can use all week.
It’s perfect for meal prep, tacos, salads, soups, bowls, and wraps, and it freezes beautifully. Make it plain to keep it versatile, or add your favorite seasonings or salsa for an easy flavor boost. If you’re looking for the easiest way to keep protein ready in your fridge, this method never fails.
Ingredients
- 2-4 boneless, skinless chicken breasts
- 1 tablespoon of water per breast
- 1/4 teaspoon sea salt per chicken breast
- freshly ground black pepper (if desired)
Instructions
- Add chicken + season: Place boneless, skinless chicken breasts in the crockpot. Sprinkle each with ¼ teaspoon salt and black pepper. Add taco seasoning, salsa, or other spices if using.
- Add liquid: Pour in 1 tablespoon water per chicken breast.
- Slow cook: Cover (do not lock the lid) and cook 4 hours on high or 7-8 hours on low, until chicken reaches 165°F. If the bottom of the crockpot is completely dry while cooking, add ¼ cup of water.
- Shred: Pour off excess liquid, leaving a few tablespoons in the pot. Shred with a hand mixer, two forks, or clean hands. Add a little reserved liquid if needed to keep it juicy.
Notes
Serving sizes: Plan on ½–1 chicken breast per serving. Use ½ breast per person for tacos, salads, and bowls, and 1 breast per person when it’s the main dish.
Frozen chicken: Thawed chicken gives the best texture, but frozen chicken works too. Add about 1 extra hour of cook time and always cook to 165°F (74°C).
Chicken taco meat: For taco chicken, add 1–2 tablespoons taco seasoning per pound of raw chicken directly into the crockpot before cooking. After shredding, stir in a few tablespoons of the cooking liquid and let it warm on high for 10–15 minutes so the flavor soaks in.
Optional: Add ½ teaspoon of apple cider vinegar with the water to each chicken breast to help tenderize the meat.
First-time & dry-climate tip: Check the chicken once or twice the first time you make it. You should see some liquid in the bottom of the crockpot. If the pot is completely dry and you live in a very dry climate, add ¼ cup water. This is rarely needed, but it’s good to know.
