Juicy Crockpot Shredded Chicken Breast made with chicken, olive oil, salt, and pepper. Perfect for tacos, salads, sandwiches, and more!
Let me tell you about the time I truly fell in love with my crockpot. It was one of those crazy weeks—you know the type. Deadlines looming, kids running wild, and no dinner plan in sight. I stared into my fridge like it might magically offer some inspiration and found… chicken breasts. That’s it. But hey, necessity is the mother of invention, right?
I tossed the chicken into my crockpot with some olive oil, salt, and pepper, hoping for the best. Hours later, I opened the lid to the most tender, juicy, and perfectly shredded chicken I’d ever made. It was like winning the dinner lottery. Since then, this recipe has become my go-to for busy nights, meal prep Sundays, and last-minute potluck contributions.
Why You’ll Love This Crockpot Shredded Chicken Breast Recipe?
- Hands-Free Cooking: Toss everything in, set the timer, and forget about it. Seriously, it doesn’t get easier.
- Always Juicy: The crockpot works its slow-cooking magic to keep the chicken tender and flavorful.
- Versatility Galore: Tacos? Salads? Pasta? This shredded chicken fits into every meal.
- Minimal Ingredients: Three staples—chicken, olive oil, and seasoning—prove you don’t need a million things for a great dish.
- Meal Prep Perfection: Make a batch on Sunday, and you’ve got endless options for the week.
Ingredient Notes:
Here’s what you’ll need to make this ridiculously simple dish:
- Boneless, Skinless Chicken Breasts: About two pounds. If you’re feeling adventurous, chicken thighs work too and add even more richness.
- Extra Virgin Olive Oil: Keeps the chicken moist and adds a subtle depth of flavor.
- Salt and Pepper: The ultimate flavor enhancers. Don’t be shy—these make the chicken sing.
How To Make Crockpot Shredded Chicken Breast?
If you’re thinking, “How hard can it be to make shredded chicken?” you’re right—it’s a breeze.
Step 1. Prep Your Ingredients
Start by seasoning your chicken breasts generously with salt and pepper. And when I say generously, I mean don’t hold back. Seasoning is your best friend here. Drizzle a little olive oil over the chicken, ensuring each piece gets a nice coat.
Step 2. Load the Crockpot
Place the chicken breasts in your crockpot. No fancy layering needed—just toss them in. Give them a quick toss to spread the seasoning evenly.
Step 3. Cook It Low and Slow
Set your crockpot to low and let it work its magic for 6-8 hours. Go about your day knowing dinner is basically taking care of itself.
Step 4. Cool and Shred
When the chicken’s done, let it cool for about 10 minutes. Trust me, your fingers (or forks) will thank you. Use two forks to shred the chicken right in the crockpot. Bonus: It absorbs all those leftover juices as you shred, making it extra flavorful.
Want To Save This Recipe?
Step 5. Serve or Store
Use it immediately or let it cool completely before transferring to airtight containers. You’ve just made the easiest, most versatile chicken ever.
Storage Options:
- Refrigerator: Store in an airtight container for 3-4 days. It’s perfect for quick lunches or dinners throughout the week.
- Freezer: Portion it out into freezer bags or containers and freeze for up to 3-4 months. Defrost overnight in the fridge for best results.
- Reheating Tip: Add a splash of broth or water to keep it moist when reheating.
Variations and Substitutions:
This recipe is flexible enough to handle just about any twist you throw at it:
- Seasonings: Add garlic powder, smoked paprika, or a dash of chili flakes for a flavor boost.
- Cooking Liquid: Swap olive oil for chicken broth, white wine, or your favorite marinade.
- Different Cuts: Prefer thighs? Go for it. They’re even juicier than breasts.
What to Serve with Crockpot Shredded Chicken Breast?
This chicken pairs beautifully with just about anything. Here are a few ideas:
- Tacos: Add salsa, guac, and cheese for an easy taco night.
- Salads: Toss it with greens, veggies, and your favorite dressing.
- Pasta: Stir it into marinara or Alfredo sauce for a quick dinner.
- Soup: Add it to chicken noodle soup or tortilla soup for a hearty twist.
- Sandwiches: Pile it onto a bun with BBQ sauce for an easy lunch.
Frequently Asked Questions:
Can I use frozen chicken?
Absolutely! Just add an extra hour to the cooking time.
How do I keep the chicken from drying out?
Cooking on low heat and letting the chicken shred into its juices will keep it moist.
Can I double the recipe?
Sure thing! Just make sure your crockpot is large enough, and you might need to adjust the cooking time slightly.
There you have it: the ultimate Crockpot Shredded Chicken Breast recipe. It’s simple, delicious, and a total lifesaver on busy days. Give it a try and let me know—did it make it into tacos? A salad? Or maybe straight off the fork? I’m dying to hear how you used it!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Crockpot Shredded Chicken Breast
Ingredients
- 2 pounds boneless skinless chicken breasts (approximately 4 large pieces)
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
Instructions
Prepare the Chicken
- Begin by seasoning the chicken breasts generously with salt and black pepper. Ensure that each piece is evenly coated for optimal flavor. Drizzle the olive oil over the chicken, spreading it evenly.
Arrange in the Slow Cooker
- Place the seasoned chicken breasts in the slow cooker. Distribute them evenly but no need to layer them meticulously.
Cook the Chicken
- Cover the slow cooker with its lid and set it to low heat. Allow the chicken to cook for 6-8 hours, or until it is tender and thoroughly cooked. If you're short on time, cook on high for 3-4 hours instead.
Cool and Shred
- Once the cooking time is complete, remove the lid and let the chicken cool for approximately 10 minutes. This step helps to avoid burning your hands or utensils while shredding. Using two forks, shred the chicken directly in the crockpot. The meat will naturally absorb any juices present, enhancing its flavor.
Serve or Store
- Serve the shredded chicken immediately, or allow it to cool completely before transferring to airtight containers for storage.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
