I adore my Slow Cooker Shredded Chicken that transforms simple chicken breasts, low sodium broth, garlic powder, smoked paprika and cumin into tender, juicy bites. I relish how flavors meld with onion powder and black pepper to create shredded chicken ideal for salads, sandwiches and enchilada meals that simply excite my palate.

Jump to Recipe

I’ve been experimenting in the kitchen for a while now, and this shredded chicken recipe has completely surprised me with how simple it is to make. I start by using 2 lbs of boneless, skinless chicken breasts along with 1 cup of low sodium chicken broth.

Then its time to really build that flavor with 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, a little 1/2 teaspoon smoked paprika and 1/2 teaspoon cumin. There’s something so satisfying about cooking chicken in the crockpot to shred until its melt in the mouth tender.

Whether I’m throwing it into a salad, piling it on a sandwich, or rolling it up in enchiladas, it always comes out perfectly seasoned. I’ve tried a few methods before, but this plain crockpot shredded chicken really steals the show every time.

It’s one of those recipes that never disappoints.

Why I Like this Recipe

I really love this recipe becuase it’s super simple and doesnt require a lot of fuss. The instructions are easy to follow, so I never get confused when I’m trying to get dinner ready on a busy day.

I like how the chicken turns out so tender and full of flavor thanks to the slow cooking process. It’s amazing how the spices blend together with the broth to make a meal thats both juicy and delicious.

Also, I appreciate the versatility of this dish. I can use the shredded chicken in so many ways like on salads, in sandwiches or even in enchiladas, which keeps my meals interesting and saves me tons of time.

Lastly, the perfect balance of herbs and spices makes the whole meal taste just right without being overwhelming. It feels like a great way to meal prep without having to overthink everything.

Ingredients

Print Recipe (No Advertisments)

Chicken breasts: lean protein powerhouse that helps build muscles and keeps you full.
Chicken broth: adds moist flavor and a bit of essential nutrients to the dish.
Salt: essential for seasoning, brings out every other flavor in a simple way.
Black pepper: gives a slight kick that makes the taste more bold.
Garlic powder: boosts flavor with a dash of zing and healthy antioxidants.
Onion powder: brings a subtle sweetness and makes the dish richer in depth.
Smoked paprika: offers a warm, smoky note that really elevates the meal.
Cumin: adds an earthy, nutty twist for an extra burst of flavor.
Combined synergy: spices and broth unite for a hearty, nutritious meal.

Ingredient Quantities

2 lbs boneless, skinless chicken breasts

1 cup low sodium chicken broth

1 teaspoon salt

1/2 teaspoon ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

1/2 teaspoon cumin

How to Make this

Print Recipe (No Advertisments)

1. Put the 2 lbs boneless, skinless chicken breasts at the bottom of your crockpot.

2. Pour in 1 cup of low sodium chicken broth over the chicken.

3. Sprinkle 1 teaspoon of salt and 1/2 teaspoon of ground black pepper evenly over the chicken.

4. Next add 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, and 1/2 teaspoon cumin.

5. Give everything a light stir so the spices mix with the broth a little bit.

6. Cover your crockpot and set it on low for about 6 to 7 hours or on high for 3 to 4 hours.

7. Once done, remove the chicken and shred it using two forks while it’s still hot.

8. Return the shredded chicken back into the crockpot mixed with the juices for even more flavor.

9. Stir it all together and taste it to check if you want a little more salt or pepper.

10. Use your shredded chicken to top salads, stuff in sandwiches, roll in enchiladas, or whatever else feels good to you.

Equipment Needed

1. Crockpot – the main dish you’ll be cooking the chicken in
2. Measuring cup – for getting the exact 1 cup of chicken broth
3. Measuring spoons – to measure out salt, pepper, garlic powder, onion powder, paprika, and cumin
4. Mixing spoon – to give all the ingredients a light stir
5. Two forks – for shredding the chicken once it’s cooked

FAQ

Q: How long does the chicken cook in the crockpot?

A: Most people cook it on high for about 3-4 hours or on low for 6-8 hours so it gets tender enough to shred.

Q: Can I add other spices or ingredients my taste?

A: Yup, feel free to experiment and add some chili powder or even a squeeze of lime for extra flavor.

Q: Is it ok to use thighs instead of breasts?

A: Sure, but keep in mind the cooking time might change since thighs can take a bit longer to get tender.

Q: How do I store the leftovers?

A: Just store the shredded chicken in an airtight container in the fridge for up to 3 days or freeze it for later use.

Q: What are some good ways to use this shredded chicken?

A: Its great in tacos, on top of salads, in a sandwich or even mixed into soups; its a really versatile dish.

This Crockpot Shredded Chicken Breast Recipe Is So Easy And Versatile! Substitutions and Variations

Chicken breasts: If you cant find chicken breasts, try using boneless, skinless chicken thighs instead because they tend to be a bit juicier
Chicken broth: If you’re out of chicken broth, you could use a homemade vegetable broth or plain water with a pinch more salt and seasonings
Salt: For a lower sodium twist, consider using a smaller amount of sea salt and then adjust to taste once it’s done cooking
Ground black pepper: When you’re missing fresh ground black pepper, white pepper works pretty well as a substitute
Smoked paprika: If you dont have smoked paprika, mix regular sweet paprika with a little extra cumin for a slightly smoky flavor

Pro Tips

1. Try marinating the chicken in the spices and some broth for a few hours before putting it in the crockpot; it helps the flavors soak in better and makes it taste way more rich.
2. If you can spare the time, do a quick check halfway thru cooking to stir things up a bit. It makes sure the chicken cooks evenly and gets all juicy from the broth.
3. When shredding, dont stress about it lookin perfect. Ripping it up in the juices helps keep it moist and gives it a nice texture, which is what you’re after.
4. Always give it a taste before serving and adjust the seasonings as needed. Sometimes you might need a pinch more salt or pepper to bring out all the flavor.

This Crockpot Shredded Chicken Breast Recipe Is So Easy And Versatile!

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

375

kcal

Equipment: 1. Crockpot – the main dish you’ll be cooking the chicken in
2. Measuring cup – for getting the exact 1 cup of chicken broth
3. Measuring spoons – to measure out salt, pepper, garlic powder, onion powder, paprika, and cumin
4. Mixing spoon – to give all the ingredients a light stir
5. Two forks – for shredding the chicken once it’s cooked

Ingredients

2 lbs boneless, skinless chicken breasts
1 cup low sodium chicken broth
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin

Directions

Put the 2 lbs boneless, skinless chicken breasts at the bottom of your crockpot.
Pour in 1 cup of low sodium chicken broth over the chicken.
Sprinkle 1 teaspoon of salt and 1/2 teaspoon of ground black pepper evenly over the chicken.
Next add 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, and 1/2 teaspoon cumin.
Give everything a light stir so the spices mix with the broth a little bit.
Cover your crockpot and set it on low for about 6 to 7 hours or on high for 3 to 4 hours.
Once done, remove the chicken and shred it using two forks while it’s still hot.
Return the shredded chicken back into the crockpot mixed with the juices for even more flavor.
Stir it all together and taste it to check if you want a little more salt or pepper.
Use your shredded chicken to top salads, stuff in sandwiches, roll in enchiladas, or whatever else feels good to you.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.