A very easy recipe for Crockpot shredded chicken that turns out juicy, moist, and delicious. Whether you're making a chicken salad, a chicken pot pie, or a chicken pasta dish, this all-purpose shredded chicken will save you so much time and effort.
Place the chicken in the slow cooker, drizzle with olive oil if using, and season well with salt and pepper (and any other seasonings if using).
Cover with the lid, and cook on low for 2 hours or high for 1 hour.
When the chicken is ready, check for doneness by inserting the thermometer in the center of the chicken, and the internal temperature of the chicken should read 165°F or 75°C.
Let the chicken rest for 5 minutes, then shred it while it's still warm using a hand mixer, 2 forks, or your hands.
Fridge: Store in the fridge in an airtight container for up to 3 days.
Freezer: Store in the freezer in an airtight container for up to 2 months. To use, let it thaw completely in the fridge overnight before serving.
I do NOT recommend that you use your slow cooker to cook frozen chicken. The reason behind this is that frozen chicken will take a while to defrost, and this means that it might stay at room temperature for too long and that time can be enough for harmful bacteria to develop.Chicken cooking times
Boneless chicken breasts: Cook on low for 2 hours, or on high for 1 hour.
Bone-in chicken breasts: Cook on low for 3 hours, or on high for 1.5 hours.
Boneless chicken thighs: Cook on low for 3 hours, or on high for 4 hours.
Bone-in chicken thighs: Cook on low for 3 hours, or on high for 5 hours.