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Shredded Chicken Recipe

Easy Shredded Chicken Recipe

This shredded chicken recipe gives you juicy, tender strands with almost no effort. It's perfect for tacos, sandwiches, salads, and meal prep.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 People
Course: Main Course
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breasts
  • 1 cup low-sodium chicken broth
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • 1 tsp kosher salt
  • ½ tsp black pepper

Equipment

  • Slow cooker
  • Instant-read thermometer
  • Large mixing bowl
  • Two forks
  • Measuring cups and spoons
  • Small bowl for the spice blend
  • Airtight containers or freezer bags for storage

Method
 

  1. Pat the chicken dry with paper towels.
  2. Mix the garlic powder, onion powder, paprika, cumin, salt, and pepper.
  3. Rub the spice blend over all sides of the chicken.
  4. Pour the broth and olive oil into the slow cooker.
  5. Arrange the chicken in a single layer in the slow cooker.
  6. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2½ to 3 hours.
  7. Check that the thickest part reads 165°F.
  8. Move the chicken to a large bowl.
  9. Shred the chicken with two forks.
  10. Toss the chicken with ½ cup of the cooking juices.
  11. Serve warm or cool and store.

Notes

  • Cut very thick breasts in half so they cook evenly.
  • Use thighs for extra-juicy results; the cook time stays about the same.
  • Refrigerate within 2 hours and use within 3 to 4 days.
  • Freeze in portions for up to 3 months, with a splash of broth to keep the meat moist.