Slow Cooker Shredded Chicken - Handle the Heat

Slow Cooker Shredded Chicken

  |  
January 8th, 2014

This ridiculously easy, tender, and juicy slow cooker shredded chicken is perfect for so many recipes and the shredded chicken can be frozen for later!

Yield: 6 cups shredded chicken

Prep Time: 10 minutes

Cook: 4 hours

Tessa's Recipe Rundown...

Taste: Like chicken, with a savory aroma. Texture: Amazingly juicy and tender. Ease: This recipes takes less than 5 minutes to prep and the slow cooker and stand mixer do all the hard work. Appearance: Shredded chicken isn't exactly awe-inspiring but I think you can see how tender it is. Pros: Super easy staple recipe that can be frozen and used for future meals. This recipe is also easily doubled. Cons: None whatsoever! Would I make this again? I've made this recipe quite a few times already.

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Polar vortex, arctic cold, wind chill factors, these are all things I know almost nothing about. Here I am, enjoying myself in mild Phoenix weather where the lows have been around 37°F and the highs around 70°F. I have no idea what one-digit temperatures feel like, let alone negative temperatures. I seriously can’t even imagine that.

Super Easy Slow Cooker Shredded Chicken

In my life I’ve lived in California, Australia, and Arizona. No where that I would need to shovel snow. Cold is foreign to me and right now I feel pretty lucky. I wish I could teleport all of my friends trapped by blizzards and record-breaking cold into my warm and cozy city. I’ll be changing my tune once it reaches 117°F this summer, though. Then I’ll be dreaming about arctic weather.

Regardless of what the weather is like where you live, you need to make this slow cooker shredded chicken. Why? Because it will become a staple recipe in your house. Not only is the recipe itself super simple, the shredded chicken can be frozen and used for recipes in the future. Having portioned baggies of shredded chicken in the freezer can be a godsend for those crazy weekday nights when just the thought of getting dinner is a source of stress.

Note that every slow cooker cooks differently, mine tends to cook quickly. I love my slow cooker because I almost always use the temperature probe setting when cooking chicken to ensure it stops heating exactly when the chicken is cooked through. I like to set the temperature a little below the USDA recommended internal temperature for chicken because I know that even when the slow cooker shuts off when it’s programmed to, the heat won’t immediately disappear. The residual heat will continue to cook the chicken until I remove it from the slow cooker and I find that if I set the slow cooker to stop heating once the chicken reaches an internal temperature of 155°, it ends up perfectly cooked once I’m ready to use it. If you know you will remove your chicken immediately, go ahead and set it to 165°F.

Quick Ideas for Shredded Chicken:

-Enchiladas
-Tacos
-Soup
-Salad
-Pizza
-Pita Sandwiches
-Sandwiches
-Tostadas
-Pasta
-BBQ Sandwiches
-Nachos
-Wraps
-Taquitos

How to make
Slow Cooker Shredded Chicken

Yield: 6 cups shredded chicken
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
This ridiculously easy, tender, and juicy slow cooker shredded chicken is perfect for so many recipes and the shredded chicken can be frozen for later!

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1/2 cup chicken stock
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

Directions

  1. Place the chicken breasts in the slow cooker. Pour the stock over the chicken then sprinkle with the garlic powder, onion powder, thyme, salt, and pepper. Cook on low heat until the internal temperature of the chicken reaches 155°F, about 2 1/2 to 4 hours.
  2. Place the whole cooked breasts in a standing electric mixer fitted with the paddle attachment. On low speed shred the chicken. Alternatively, shred the chicken with two forks or let cool and shred with your fingers. Return the shredded chicken to the slow cooker to absorb any remaining juices. Use in a a recipe or portion and freeze the remaining chicken in airtight containers for up to 6 months. Defrost before using.

Recipe Video

Recipe Notes

If using frozen chicken breasts, you will need to cook for up to 8 hours. Be aware that using frozen chicken in the slow cooker may increase the likelihood of food-borne illness, be careful to cook to 165°F if using frozen chicken.
Course : Main Course
Cuisine : American
Keyword : easy
Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating




  1. #
    Jen — September 4, 2016 at 9:58 am

    Awesome, awesome recipe! I’ve made it at least once every other month for about a year now, with a slight change because I didn’t read the recipe through to the end the first time, but it turned out better than I could have hoped. I just have a cheap crock pot without temperature control, and I cook it on low for 8-9 hours while I’m at work. When I get back it falls apart by itself, and it’s juicy and delicious! Sometimes I mix up the herbs- it’s also great with Italian seasoning, rosemary, or basil in place of the thyme. I fully endorse this recipe!

  2. #
    Emily — June 20, 2016 at 8:36 am

    Thank you kindly. I appreciate your feedback. I did not know that about the keep warm setting–that is very very helpful. I will eat it upon your encouragement. That is 6lbs of chicken from The Fresh Market-don’t want to lose it!

  3. #
    Emily — June 17, 2016 at 7:06 am

    Isn’t the recommended internal temperature for poultry 165 degrees? Another question for you Tessa. I doubled the recipe and cooked on low for 4 hours, after which my slow cooker went to the “keep warm” setting. I was unable to get to it for a few hours, and when I checked the internal temp, it only went to 133. The insides were not pink, a couple of sample bites tasted good, and it shredded easily, but do you think it is safe to eat? I am a little concerned.

    • #
      Tessa — June 19, 2016 at 7:12 am

      Hi Emily, please read the post! “I like to set the temperature a little below the USDA recommended internal temperature for chicken because I know that even when the slow cooker shuts off when it’s programmed to, the heat won’t immediately disappear. The residual heat will continue to cook the chicken until I remove it from the slow cooker and I find that if I set the slow cooker to stop heating once the chicken reaches an internal temperature of 155°, it ends up perfectly cooked once I’m ready to use it. If you know you will remove your chicken immediately, go ahead and set it to 165°F.”

      The keep warm setting in most slow cookers is anywhere between 145°F – 165°F and most manufacturers will recommend not to ‘keep warm’ for longer than a few hours. Your machine might run a little cold at the keep warm setting. I personally would probably still eat the chicken, but it’s definitely a personal choice.

  4. #
    Allison — January 15, 2016 at 3:28 pm

    This is so simple and delicious! I used this recipe last week and it’s perfect to come home to, warm up and put on a tortilla for tacos or right on top of a salad.

    Thank you so much!

  5. #
    Ellon St. Croix — March 30, 2015 at 10:26 am

    I just recently started making this chicken because it freezes so well! It’s great to know I have something to help whip up a quick meal, right there in the freezer. BTW, I also do this with Slow cooker pulled pork!

  6. #
    Paige — November 17, 2014 at 9:51 pm

    LOVE this recipe. Just made a batch w 6 chicken breasts and adjusted chicken stock. I’ve split into three 1 quart-sized t ziploc bags, put 2 in the freezer for future use, one in the fridge for dinner remix this week. I’m dying to figure out if this can be done with other proteins! Shredded beef recipes, anyone?

  7. #
    Esperanza — March 10, 2014 at 5:10 pm

    I can’t wait to try this. I don’t have a temp slow cooker, shall I assume I cook the chicken for 2 1/2 hours?

  8. #
    Angela — February 20, 2014 at 9:15 pm

    Thank you for this wonderful flavorful recipe. You are a lifesaver with the mixer idea. I’ve always avoided recipes requiring shredding because it is so time consuming. This tasted wonderful and my lucky 6 yr old couldn’t get enough of the chicken.

  9. #
    Marvin — February 19, 2014 at 12:47 am

    This recipe is truly awesome. It’s so versatile, ridiculously easy, and tastes great. I love the aroma it makes, which fills my house. I don’t normally post reviews, but I fully endorse this recipe. I’m going to make sure I keep a stash in the freezer at all times. Thanks and very nice job!

  10. #
    Denise — January 8, 2014 at 3:18 pm

    Thank you so much for this idea. I’m always thinking up last minute dinners that require pre-cooked chicken but all the chicken is frozen breasts that will take too long to cook. This is a fantastic and easy idea for those last minute needs.

  11. #
    Christine — January 8, 2014 at 12:22 pm

    Oh and my slow cooker only has high and low. so do I need high to get the demanded temp?

    • #
      Tessa — January 8, 2014 at 2:56 pm

      Hi! I have the artisan-series 5quart mixer and I love it! I also have both the standard metal paddle attachment and a plastic one that scrapes the edges of the bowl. I’ve used both for shredding chicken, the metal leaves larger chunks while the plastic one shreds more finely. Cook on low temperature, you lessen the chance of overcooking the chicken that way. Hope that helps!

  12. #
    Christine — January 8, 2014 at 12:20 pm

    I am amazed how the kitchenaid shreds the chicken. I do not have one yet, but am thinking about getting one over here in Germany. Which kitchenaid do you recommend? They have artisan or classic in two sizes overe here.
    and is this really just the plastic paddle?

  13. #
    Consuelo @ Honey & Figs — January 8, 2014 at 10:22 am

    Freezing bags with shredded chicken sounds like a genius idea! It will solve most of my dinner problems, I’m sure. This chicken looks so so tender, yum!
    Have a lovely day! x

  14. #
    Christi @ Love From The Oven — January 8, 2014 at 8:31 am

    Slow cooker chicken is my go to when I have no idea what to make, which would be about 50% of the time. Can’t wait to try your version. Seriously one of the most versatile things and even picky eaters approve, have to love that. Have a great day Tessa!

  15. #
    Marty — January 8, 2014 at 7:59 am

    Had to laugh over your weather comments, as we are in our second snow day due to snow and polar air. You can come visit if you want! I’ll take you to Niagara Falls. 🙂

    Thanks for a simple recipe that I think I’ll do today.

  16. #
    Taylor @ FoodFaithFitness — January 8, 2014 at 4:29 am

    Oh, such a great recipe! Shredded chicken is wonderful in so many dishes and, since it freezes so beautifully, it’s great to have on hand to add to a quick meal! Love your “recipe rundown!” 🙂

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