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Make perfectly shredded chicken every time in the slow cooker! It is ready to use in all kinds of favorite recipes including soups, salads, wraps and tacos.
Some of my favorite recipes to use chicken in are Chicken Enchiladas, Lemon Chicken Pasta, Asian Chicken Wraps and BBQ Chicken Salad.
I love to keep shredded chicken on hand. It can be used so many ways, on top of a salad, in a soup, on pasta, in a casserole, rolled up in a tortilla and lots of other ways. If you have chicken on hand you always have something for dinner.
I like to shred my chicken in bulk and then freeze it. My favorite way to make it is in the slow cooker. It is easy to do and it keeps the chicken moist.
How to Make Shredded Chicken in the CrockPot
- Place chicken breasts into the slow cooker with some salt and pepper.
- Pour in 1/2 cup of water. If your chicken is frozen you won’t need the water.
- Cook on low for four hours. It may take longer if frozen. Do not overcook the chicken, the texture changes when it is overcooked.
- Cook just until it is tender enough to shred and then remove it from the slow cooker onto a cookie sheet or cutting board.
- Use two forks shred the chicken.
How to Store Shredded Chicken
Store in an airtight container in the refrigerator or the freezer. I usually put it into two cup servings sizes for our reduced size family and freeze it that way.
How Much Shredded Chicken is One Chicken Breast?
Depending on the size of your chicken breast, you will get about
2 C of chicken per chicken breast.
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Slow Cooker Shredded Chicken
Slow Cooker Shredded Chicken
Ingredients
- Chicken Breasts I do 5-6 at a time
- salt and pepper
- 1/4-1/2 C water
Instructions
- Lightly salt and pepper chicken breasts
- Place in chicken and water into slow cooker
- Cook on low for about 4 hours or until chicken is cooked through and shreddable
- Do not over cook
- Remove from slow cooker and shred with two forks
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Laurlyn Smith says
Love this. Planning to use the chicken in a pot pie. Should I thaw the frozen left overs before adding it to my pie mixture and in the oven? Or do you think it would be ok frozen?
Leigh Anne says
If I was going to cook it frozen I’d make sure the whole pot pie was frozen, crust included so that things cook evenly. If just the filling is frozen but not the crust, the crust may cook too quickly, before the filling is heated through.