Crockpot Shredded Chicken
This tender and flavorful shredded chicken is easy to make in a crockpot and perfect for sandwiches, salads, or tacos.
Ingredients
Main Ingredients
- 2 pounds chicken breasts Use fresh or thawed chicken for better results.
- 1 cup chicken broth Use low-sodium broth if desired.
- 1 tablespoon olive oil For added moisture.
- 1 teaspoon garlic powder Seasoning for flavor.
- 1 teaspoon onion powder Seasoning for flavor.
- 1 teaspoon paprika For color and flavor.
- to taste none Salt and pepper Adjust according to preference.
Instructions
Preparation
- Place the chicken breasts directly in the Crockpot, arranging them evenly.
- In a medium bowl, combine the chicken broth, olive oil, garlic powder, onion powder, paprika, salt, and pepper. Whisk until well combined.
- Pour the seasoned broth mixture over the chicken breasts, ensuring they are coated.
Cooking
- Cover the Crockpot with the lid and cook on low for 6 to 7 hours, or on high for 3 to 4 hours.
- Check for doneness using a meat thermometer. The internal temperature should reach 165°F (75°C).
Shredding
- Once cooked, remove the chicken breasts from the Crockpot and shred them using two forks.
- Mix the shredded chicken back into the juices within the pot for flavor.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months.