Hey there, fellow home cooks! If you’re anything like me, you’re always looking for ways to make meal prep easier. And let me tell you, shredded chicken made in a crock pot is literally one of the most versatile meal prep staples you can have in your arsenal! But getting that perfect, tender, easy-to-shred consistency can be tricky if you don’t know the right cooking times.
I’ve been making shredded chicken in my crock pot for years now, and I’ve figured out all the timing secrets that make the difference between dry, tough chicken and juicy, tender pulled chicken that practically shreds itself. So let’s dive right in!
Why You’ll Love Making Shredded Chicken in Your Crock Pot
Before we get into the nitty-gritty of cooking times, let me quickly share why I’m obsessed with making shredded chicken this way:
- It’s super versatile – Use it for tacos, salads, soups, sandwiches, casseroles, you name it!
- Set it and forget it – No babysitting required
- Meal prep champion – Make a big batch and use it throughout the week
- Budget-friendly – Buy chicken in bulk when it’s on sale
- Healthier than store-bought rotisserie chicken – Control the ingredients and sodium
- Freezer-friendly – Portion and freeze for future meals
The Perfect Cooking Times for Shredded Chicken
Okay. so here’s what you really came for – how long should you cook chicken in a crock pot to get that perfect shreddable texture? The answer depends on a few factors so I’ve broken it down for you
Boneless, Skinless Chicken Breasts
On LOW setting (recommended):
- Cook for 6-8 hours
- For most 2-pound batches: 5-6 hours is usually perfect
On HIGH setting
- Cook for 3-4 hours
- I don’t really recommend this method as it can dry out the chicken more easily
Boneless Chicken Thighs
On LOW setting:
- Cook for 6-8 hours
On HIGH setting:
- Cook for 4-5 hours
Bone-in Chicken Thighs
On LOW setting:
- Cook for 8 hours
On HIGH setting:
- Cook for 5-6 hours
Whole Chicken
On LOW setting:
- Cook for 8-10 hours
On HIGH setting:
- Cook for 4-5 hours
Factors That Can Affect Cooking Time
Look, I’ve learned the hard way that crock pots can be kinda finicky. Here are some things that might make your cooking time different from what I’ve listed above:
- Size of your crock pot – Smaller crockpots heat up faster, so chicken might cook more quickly
- How full your crock pot is – A very full crockpot takes longer to heat up
- Size of chicken pieces – Larger pieces take longer to cook
- Your specific slow cooker model – Some run hotter than others (mine is like a furnace!)
- Starting temperature of chicken – Cold chicken straight from the fridge takes longer than room temperature chicken
My Foolproof Basic Shredded Chicken Recipe
Alright, let me share my go-to basic recipe that you can customize a million different ways:
Ingredients:
- 2 pounds boneless, skinless chicken breasts (about 3-4 breasts)
- 2 cups chicken broth (or just water in a pinch)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: 3/4 teaspoon Italian seasoning
Directions:
- Place your chicken breasts in the bottom of your crock pot (I use a 5-6 quart one for this amount)
- Sprinkle all the seasonings evenly over the chicken
- Pour the chicken broth over everything
- Cover and cook on LOW for 5-6 hours (or until chicken is fall-apart tender)
- Remove chicken from the liquid and shred (see methods below)
- If desired, add some of the cooking liquid back into the shredded chicken to keep it moist
How to Know When Your Chicken is Done
The biggest mistake I see people make is overcooking or undercooking their chicken. Here’s how to tell when it’s perfect:
- Internal temperature: Chicken should reach 165°F (74°C) – use a meat thermometer to check
- Visual check: The chicken should no longer be pink inside
- Fork test: If you can easily pierce the chicken with a fork and it starts to fall apart, it’s ready for shredding
- Shred test: Try to shred a piece with two forks – if it resists, it needs more time
The Best Ways to Shred Chicken
Once your chicken is perfectly cooked, it’s time to shred! I’ve tried all these methods and they each have their pros and cons:
Two Forks Method
My usual go-to because it’s simple and I hate extra dishes. Just hold the chicken with one fork and pull apart with the other.
Hand Mixer Method
Super quick and gives you a finer shred. Put the chicken in a large bowl (important – to avoid splatter!) and use a hand mixer on low speed.
Stand Mixer Method
Great for big batches. Put the chicken in your stand mixer bowl and use the paddle attachment on low speed for about 30 seconds.
Kitchen Claws
These look kinda silly but work amazingly well if you make shredded meat often.
Common Problems & How to Fix Them
My Chicken is Too Dry
- You probably cooked it too long or on too high a temperature
- Add some of the cooking liquid back into the shredded chicken
- Mix in a little BBQ sauce, salsa, or even Greek yogurt to add moisture
My Chicken is Tough and Won’t Shred
- It likely needs more cooking time
- Return it to the crock pot and cook for another 30-60 minutes
- Make sure there’s enough liquid in the crock pot
My Chicken Tastes Bland
- Season after shredding with additional spices
- Add some of the cooking liquid back in
- Mix with sauces based on what you’re using it for (BBQ sauce, buffalo sauce, salsa, etc.)
Can I Use Frozen Chicken?
This is super important, y’all! For food safety reasons, you should NOT put frozen chicken directly in the crock pot. The chicken stays in the “danger zone” temperature too long, which can lead to bacteria growth.
Always thaw your chicken first in the refrigerator before adding it to your slow cooker. Trust me, it’s worth the extra planning!
Storage and Meal Prep Tips
One of the reasons I love making shredded chicken is how well it keeps:
- Refrigerator: Store in airtight glass containers for up to 4 days
- Freezer: Freeze in 1½-2 cup portions for up to 6 months
- Portioning tip: Freezing in silicone molds or ice cube trays gives you perfect portions for later use
- Reheating: Thaw overnight in the fridge if possible, then microwave for 1-2 minutes until hot
My Favorite Ways to Use Shredded Chicken
The possibilities are literally endless! Here are some of my go-to meals with shredded chicken:
- Chicken tacos or enchiladas
- Stuffed into baked potatoes
- Mixed with buffalo sauce for wraps or dip
- Added to soups and stews
- Tossed with pasta and sauce
- Mixed into mac and cheese
- Chicken salad sandwiches
- Added to grain bowls
- BBQ chicken sandwiches
- Chicken quesadillas
Variations to Try
While the basic recipe is super versatile, sometimes it’s fun to switch things up:
- Mexican Style: Add taco seasoning and salsa to the crock pot
- BBQ Chicken: Add your favorite barbecue sauce during the last hour of cooking
- Buffalo Chicken: Mix with hot sauce after shredding
- Lemon Herb: Add lemon juice, zest, and your favorite herbs
- Asian Inspired: Cook with soy sauce, ginger, and garlic
FAQ About Crock Pot Shredded Chicken
Q: Why is my shredded chicken tough?
A: You either undercooked it (it needs more time to break down) or overcooked it (it dried out). If it’s undercooked, cook it longer. If overcooked, add moisture back in with broth or sauce.
Q: Do I need to add liquid when cooking chicken in a crock pot?
A: Yes! You should add at least 1/2 to 1 cup of liquid to prevent the chicken from drying out. The chicken will release some juices while cooking, but having additional liquid helps create steam and keeps everything moist.
Q: Can I use bone-in chicken?
A: Absolutely! Bone-in chicken will take longer to cook (usually 1-2 hours more), but many people think it has more flavor. Just remove the bones before shredding.
Q: How much shredded chicken does 1 pound of raw chicken yield?
A: Generally, 1 pound of raw boneless chicken will yield about 2-2.5 cups of shredded chicken.
Final Tips for Perfect Crock Pot Shredded Chicken
After making this recipe probably hundreds of times, here are my top tips:
- Don’t overcook – Low and slow is better than high and fast
- Season simply if you plan to use the chicken in multiple recipes
- Shred while warm – it’s so much easier than trying to shred cold chicken
- Save the broth – it’s flavor-packed and great for soups or cooking grains
- Cook in a smaller crock pot if possible – a too-large slow cooker can cause the chicken to cook unevenly
So there you have it! Now you know exactly how long to cook chicken in a crock pot for perfect shredding every time. This is honestly one of my kitchen MVPs – I make a batch almost every week!
What’s your favorite way to use shredded chicken? Drop me a comment below!
Happy cooking!
Tips for Shredding Chicken Breasts
Shredding chicken can be intimidating but don’t worry; there are three easy ways to do it! Each method will give you a different texture and size, so choose the one that fits your preference.
- Using two forks: Take two forks and start pulling the chicken apart until it shreds into pieces. This method is excellent if you want larger chunks of shredded meat.
- Using a hand mixer: Turn the hand mixer on low and place it in the center of the chicken breasts, moving it around until the chicken is shredded. This method will give you smaller pieces of shredded chicken, so use a larger bowl to avoid making a mess.
- Using a stand mixer: Place the cooked chicken breasts in the mixing bowl and use the paddle attachment to shred the chicken on low speed. This method gives you more control over the size of the pieces as you shred the chicken.
Add some cooking liquid from the slow cooker to keep the chicken moist and flavorful.
I’ve been making crockpot shredded chicken for years and have picked up some tips for making it juicy and delicious. Here are my recommendations:
- Stick to boneless skinless chicken breasts for the best results. While chicken thighs will work, they’re fattier and can result in greasier shredded chicken. Plus, chicken breasts are a blank canvas that can absorb the flavors of your recipe.
- Avoid cooking chicken breasts for more than 6 hours on low or high for more than 2-3 hours for the juiciest shredded chicken. In most cases, 5 hours on low should do the trick. Keep an eye on the chicken if you must cook it on high, as it can dry out quickly.
- Once the chicken is cooked, remove it from the crockpot and place it in a separate bowl before shredding it. The liquid at the bottom can make the chicken mushy if it’s shredded directly in the crockpot. You can always add some of the cooking liquid back in if needed.
If you’re looking for expert advice on slow cooker cooking, I highly recommend the American’s Test Kitchen Slow Cooker Revolution cookbook. This cookbook is a treasure trove of tips and tricks to help you get the best results when cooking chicken and other dishes in your slow cooker. You’ll learn everything from how to prep your ingredients to the best cooking times, temperatures, and more.
This easy crockpot shredded chicken recipe doesn’t require a lot of ingredients, so there aren’t many substitutions you can make. However, if you’re curious about trying something different or if you’re out of a particular ingredient, here are some suggestions I’ve experimented with:
- Use bone-in chicken breasts: If all you have is bone-in chicken breasts, go ahead and use them! Just keep in mind that they might take longer to cook. To be safe, use a meat thermometer to ensure the internal temperature reaches 165 degrees Fahrenheit before removing it from the slow cooker.
- Use chicken thighs. If you prefer, you can also use chicken thighs in this recipe. However, remember that cooking times may be longer, and chicken thighs are typically fattier than chicken breasts, resulting in a different texture and sometimes a greasier outcome.
- Use water instead of broth: Chicken broth adds extra flavor to the shredded chicken, but if you don’t have any on hand, don’t worry! Water will work just fine. If you want to switch things up, try using vegetable broth instead. Just be aware that beef broth has a more robust flavor and might not work as well in this recipe.
- Switch up the seasonings: If you’re feeling adventurous, experiment with different seasonings to add more variety to your shredded chicken. Instead of onion and garlic powder, use onion flakes or dried minced garlic. You could also add some Italian seasoning or chili powder for an extra kick of flavor. And if you run out of dried herbs, don’t worry! Just cook the chicken in broth and add more flavor when you use it in other recipes.
Reasons You’ll Love This Recipe
- Minimal ingredients: With just boneless skinless chicken breasts, chicken stock, and a few seasonings, this recipe is simple yet flavorful.
- Healthy: This chicken recipe is an excellent choice for anyone following a gluten-free, paleo, keto, or low-carb diet.
- Easy to make in the crockpot: In less than 5 minutes, you can put all the ingredients into your slow cooker and let it do the work. It’s that easy!
- Super versatile: This shredded chicken is perfect for all your favorite recipes. The possibilities are endless, from tacos to salads, soups, casseroles, and more.
- Freezer-friendly: You can make a big batch of shredded chicken ahead of time and freeze it to use in recipes later on. It’s a great way to save time and always have a healthy protein source on hand.