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Making Shredded Chicken in a Slow Cooker


  • 4 pounds chicken
  • Seasoning (salt, pepper, garlic powder is what I use)
  • Dash of water or chicken broth


  • Put thawed chicken in the bottom of a slow cooker, in a single layer if possible.
  • Sprinkle the chicken with the seasonings. Flip over and sprinkle the other side.
  • Put a dash of water or chicken broth in the slow cooker. Maybe just a couple of tablespoons.
  • Put the lid on and cook on low for 6-8 hours. I like it on the “barely done” side especially since I’m going to be re-cooking the meat later once I add it to a recipe.
  • You’ll know it’s done when it’s no longer pink in the middle.
  • If you’re shredding it, shred it with 2 forks while the chicken is still warm. If you’re dicing it, remove from slow cooker, put on a plate and dice. Sometimes, its easier to cut when it’s cooled down.
  • Freeze in smaller portions for later use.