Go Back
–+ servings
a white bowl on top of a red napkin sitting on a grey wooden table filled with cooked shredded chicken
Print Recipe
5 from 1 vote

Shredded Chicken in the Crockpot

Slow cooker shredded chicken has 2 ingredients and yields 5 lbs of cooked chicken that can be easily repurposed for multiple meals throughout the week!
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Main Course
Cuisine: American
Servings: 12 cups
Author: Cassy

Ingredients

  • 5-6 pounds air-chilled chicken breasts (equates to approx. 12 breasts)
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 5 cups chicken broth may substitute with water
  • 2 tablespoons butter* divided (stovetop only)

Instructions

Slow Cooker Directions:

  • Dust the chicken with sea salt and black pepper. Lay all breasts in the slow cooker. Add the broth, place lid on top, and cook on medium for 6-8 hours.
  • Pull the chicken breasts from the liquid and place in a bowl. Using two forks OR the paddle attachment on a stand-mixer, shred the chicken.
  • Store in an airtight container for up to one week or freeze.

Stovetop Directions:

  • Dust the chicken breast with sea salt and black pepper.
  • Working in two batches or with two separate pans, melt 1 tablespoon of butter. Lay the chicken breasts in the hot pan and sear on one side for approximately 3 minutes. Flip the chicken breasts over to sear for an additional minute on the other side. Cover the breasts with half of the chicken broth, using water to make up any difference. Place lid on pan and let them simmer for 15-20 minutes. Repeat for the second batch.
  • Pull the chicken breasts from the liquid and place in a bowl. Using two forks OR the paddle attachment on a stand-mixer, shred the chicken.
  • Store in an airtight container for up to one week or freeze.

Notes

Instant Pot Version:
  1. Add all of your ingredients to the instant pot.  Secure and seal the lead, and select 15 minutes for manual cooking.
  2. Once done cooking, perform a quick release of pressure.
  3. Pull the chicken breasts from the liquid and place in a bowl. Using two forks OR the paddle attachment on a stand-mixer, shred the chicken.
  4. Store in an airtight container for up to one week or freeze.

Nutrition

Serving: 1cup | Calories: 238kcal | Carbohydrates: 0.5g | Protein: 41g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 128mg | Sodium: 791mg | Potassium: 719mg | Fiber: 0.02g | Sugar: 0.4g | Vitamin A: 117IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg