Slow Cooker Shredded Chicken
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Prep Time: 5 mins | Cook Time: 3 hrs | Yields: 6 cups
Ingredients
4 boneless, skinless chicken breasts (about 3 lbs)
1 Tbsp olive oil
½ tsp Kosher salt
½ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
½ c low-sodium chicken broth
Directions
Combine salt, pepper, and spices in small bowl and set aside.
Pat dry the chicken breast, drizzle with olive oil, then season both sides with spice mixture before placing in the crock pot.
Add broth to crock pot and cover. Slow cook on low for 3-4 hours or until chicken reaches an internal temperature of 165°F.
Remove chicken from crock pot and allow to rest for 5-10 minutes before shredding or chopping into chunks.
Portion and store chicken in airtight container in the fridge for 3-4 days or in the freezer for up to 6 months.
Notes
Use this chicken for sandwiches or wraps, in tacos or enchiladas, atop salads, or added to soups. This chicken can serve as a very versatile lean protein option for almost any meal!
This recipe makes about 6 cups of cooked shredded chicken. Meal prep by portioning extra chicken into Ziplock bags or airtight containers and store in your freezer for later use. Simply defrost in the fridge before eating or reheating.
If using frozen chicken breasts, you will want to allow them to thaw completely before cooking in the crock pot in order to avoid unsafe food temperatures.
Though you could use boneless, skinless chicken thighs for this recipe, I recommend sticking to chicken breast as dark meat chicken tends to develop more of that “old chicken” flavor when chilled and then reheated.
This recipe calls for very neutral flavorings so the chicken can easily be re-purposed in multiple dishes. Feel free to mix up the spice blend however you prefer! Add parsley, oregano, thyme, rosemary, or Italian seasoning blend. Try chipotle powder, cumin, or chili flakes for a bit of kick.
Nutrition: (per 3/4 C serving) Calories: 200 kcals | Total Fat: 4 g | Sat Fat: 1 g | Sodium: 170 mg | Protein: 33 g.
In the Kitchen | February 2026
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