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5 from 4 votes

Crockpot Shredded Chicken

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.
Author Diana
Servings 3 servings
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes



  • 3 chicken breasts about 8 ounces
  • 2 teaspoons olive oil optional
  • salt and pepper


  • 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.



Storing tips:
  • 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.


Calories: 281kcal | Protein: 48g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 262mg | Potassium: 836mg | Vitamin A: 68IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg