Slow cooker shredded chicken is a lightly seasoned filling for sandwiches, bowls, and other meals. Broth, olive oil, garlic powder, and onion powder flavor four chicken breasts without a sweet or heavy sauce.
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Why This Recipe Works
The covered cooker holds moisture around the chicken, and a little broth supplies juices for the finished shreds. The most useful way to keep lean breasts tender is to remove them when they reach the safe endpoint, rather than treating them like a cut that needs an all-day braise.
Ingredients
Use thawed boneless, skinless breasts weighing about two pounds altogether, ideally similar in thickness. Low-sodium broth helps control salt. The olive oil goes into the cooker with the broth; this recipe does not require a separate browning stage.
- 4 boneless, skinless chicken breasts, thawed, about 2 pounds total
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup low-sodium chicken broth
- 2 tablespoons olive oil
How to Make Slow Cooker Shredded Chicken
1. Arrange and season. Place the four breasts in a four- to six-quart slow cooker, spreading them into a mostly single layer. Sprinkle with the salt, pepper, garlic powder, and onion powder, then pour in the broth and olive oil. Avoid piling the pieces into a deep mound, which can make their centers finish at different times.
2. Cook to the thermometer reading. Cover and cook on LOW. Begin checking around an hour and a half to two hours; many medium breasts finish in roughly two to three hours, while a cooler-running cooker or thicker pieces may need up to four. Insert a thermometer sideways into the thickest center and remove each piece when it reaches 165°F. Keep the lid on between checks so the cooker retains heat.
3. Rest and pull into strands. Move the cooked breasts to a board and rest for five minutes. Pull along the grain with two forks into shreds of the size you like. Larger strands retain a meatier bite, while very fine shredding can make the texture seem dry.
4. Moisten without more cooking. Turn the cooker off. Spoon a little of its hot liquid over the shreds and toss, adding more only until they are moist. There may be broth left over; the chicken should not sit in a pool. Divide into six filling portions and serve, or portion promptly for storage.
How to Serve
Use the chicken in a sandwich with slaw, over rice with vegetables, or in a salad after chilling it. Because the seasoning is mild, you can add a sauce to the portion you are eating and keep the rest versatile for another meal.
Storage and Reheating
Refrigerate in shallow covered containers within two hours and use within three to four days. Freeze portions with a little cooking liquid for up to three months. Thaw in the refrigerator, then reheat on the stove or in the microwave to 165°F; add a splash of broth to keep the strands moist. Do not use the slow cooker to reheat cold leftovers. See USDA slow-cooker food-safety guidance.
Tips and Variations
- Check separate pieces if the breasts differ in size.
- Save extra cooking broth for moistening individual portions later.
- Season with another sauce after shredding so one batch can suit several meals.
Frequently Asked Questions
Can I put frozen breasts in the cooker?
Thaw them first. Plan an overnight refrigerator thaw rather than thawing them on the counter.
Does the broth need to cover the chicken?
No, one cup is the amount used here. The covered cooker traps moisture and the chicken releases additional liquid.
Can I leave it cooking for eight hours?
That is usually too long for lean breasts. Choose a cooking window when you can check them as they become ready.
Can I shred with a mixer?
A mixer on low can break up cooked chicken quickly. Stop before the strands become overly fine.
Is the remaining broth a thick sauce?
No, it is a loose seasoned liquid. Use enough to moisten the meat and save or discard the extra.
More Recipe Ideas
Slow Cooker Shredded Chicken with Broth
Ingredients
Chicken
- 4 boneless, skinless chicken breasts thawed, about 2 pounds total
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup low-sodium chicken broth
- 2 tablespoons olive oil
Instructions
Cook and Shred
- Arrange the thawed breasts in a 4- to 6-quart slow cooker. Add salt, pepper, garlic powder, onion powder, broth, and olive oil.
- Cover and cook on LOW, beginning temperature checks at 1 1/2–2 hours. Remove individual breasts at 165°F in the thickest part; allow about 2–4 hours depending on thickness and cooker.
- Transfer to a cutting board and rest for 5 minutes. Shred using two forks.
- Switch off the cooker. Toss the shreds with cooking liquid added a tablespoon at a time until moist, then portion into 6 servings.
Notes
- Refrigerate promptly for 3–4 days, or freeze for up to 3 months.
- Reheat stored portions to 165°F in a saucepan or microwave.
