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Crockpot Shredded Chicken

This versatile crockpot shredded chicken is a healthy, stress-free staple perfect for busy weeknights. By slow-cooking chicken breasts with a savory blend of Italian herbs, paprika, and garlic, you achieve incredibly juicy, tender meat that serves as an excellent foundation for salads, tacos, wraps, or grain bowls. It is a reliable, time-saving method that consistently delivers flavorful results with minimal effort, making it ideal for weekly meal prep.
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings: 6 servings
Course: DINNER
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 3 pounds boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1/2 cup low-sodium chicken broth
  • 1 teaspoon kosher salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper

Method
 

  1. Combine the kosher salt, onion powder, paprika, Italian seasoning, garlic powder, and black pepper in a small bowl until evenly mixed.
  2. Place the chicken breasts into the bottom of the slow cooker basin in an even layer.
  3. Rub the prepared seasoning blend and the olive oil thoroughly over each piece of chicken.
  4. Pour the low-sodium chicken broth around the edges of the chicken.
  5. Cover the slow cooker and cook on low for 4 hours until the chicken is tender.
  6. Use two forks to shred the chicken directly in the slow cooker, stirring to combine with the juices.

Notes

Use organic chicken for the best quality results. You can substitute Italian seasoning with equal parts dried oregano or thyme. Smoked paprika can be used if you prefer a deeper, smokier flavor profile. Store leftovers in an airtight container in the refrigerator for up to 4 days.