Slow Cooker Shredded Chicken

Try this Slow Cooker Shredded Chicken in tacos, burritos and more! It's a versatile meal prep recipe that's full of flavor and easy to make.

Once the chicken is done, I just shred it with a fork and use it all week: in wraps, rice bowls, sandwiches, you name it. It’s one of those low-effort, high-reward recipes I come back to again and again, especially when I need something quick, healthy and ready to go on busy weeknights.

Why you'll love this recipe

• Hands-off and meal prep friendly: Just set it and forget it. Perfect for prepping protein for the week.
• Super versatile: Use it in tacos, salads, bowls, sandwiches and more without getting bored.

Ingredients and substitutions

• Chicken breasts – Boneless, skinless chicken thighs work well too and tend to be extra juicy.
• Olive oil – Any neutral oil like avocado or canola oil can be used if needed.
• Garlic – Garlic powder can be used in a pinch. Use about ½ tsp per clove.
• Chicken broth – Vegetable broth or even water with a bouillon cube can work as substitutes.
• Cumin – You can use taco seasoning if that's what you have on hand.
• Oregano – Dried Italian seasoning or thyme are decent stand-ins.
• Smoked paprika – Regular paprika can be used, but you’ll lose that smoky flavour.
• Chili powder – Use mild or hot depending on your spice preference.

How to make the slow cooker shredded chicken

Step 1: Add everything to the slow cooker.

Place all ingredients into the slow cooker and give it a quick mix.

Step 2: Cook until tender.

Set to high for 4 hours or low for 8 hours until the chicken is fully cooked.

Step 3: Shred the chicken.

Use two forks to shred the chicken directly in the slow cooker.

Step 4: Serve your way.

Use the chicken in tacos, rice bowls, wraps, salads or soups.

Frequently asked questions

How do I know when the chicken is done?

The chicken is ready when it’s tender and easy to shred with a fork. It should reach an internal temperature of 165°F.

Can I cook the chicken in the oven?

You sure can. Place chicken, spices and broth in a covered baking dish. Cook at 300°F for 1.5 to 2 hours, until the chicken is tender and easy to shred.

What’s the best way to shred chicken?

Use two forks to pull it apart, or use a hand mixer on low speed for quick shredding.

Serving suggestions

This shredded chicken is super versatile, so there are tons of ways to use it up throughout the week:

• Tacos or burritos: Add the chicken to tortillas with salsa, cheese, guacamole and lettuce.
• Rice or grain bowls: Serve over rice, quinoa or cauliflower rice with roasted veggies and a drizzle of sauce.
• Wraps or sandwiches: Toss with a little mayo, Greek yogurt or BBQ sauce and pile onto your favourite bread or wrap.
• Salads: Add to a chopped salad or taco salad for extra protein.
• Soups or stews: Stir into broth-based soups or chili for a quick protein boost.
• Quesadillas or enchiladas: Use the chicken as a filling with cheese and your favourite sauce.

How to store and reheat

Store: Keep in a silicone food bag or glass container in the fridge for up to 5 days.

Reheat: Warm in a skillet over medium heat or microwave until heated through. Add a splash of broth if needed.

Freeze and reheat from frozen: Freeze with some liquid for up to 4 months. Thaw in the fridge overnight, then reheat as usual.

Meal prep tools

• Here's the slow cooker I use.
• Grab some glass meal prep bowls if you plan on making this chicken for your weekly lunches.
• Pick up some slow cooker liners for easy clean up.
• I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
• Freeze this recipe in reusable freezer bags for up to 3 months.