Slow Cooker Shredded Chicken

Yield: About 6 cups shredded chicken

Tessa Arias 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! Polar vortex, arctic cold, wind...
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18 Responses to “Slow Cooker Shredded Chicken”

  1. #
    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!” 🙂

  2. #
    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.

  3. #
    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!

  4. #
    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

  5. #
    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?

  6. #
    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!

  7. #
    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.

  8. #
    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!

  9. #
    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.

  10. #
    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?

  11. #
    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?

  12. #
    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!

  13. #
    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!

  14. #
    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.

  15. #
    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!

  16. #
    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!

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