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Crockpot Shredded Chicken

A flavorful and versatile shredded chicken recipe that's effortless to make in a crockpot, perfect for tacos, salads, and sandwiches.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs chicken breasts or thighs Juicy and flavorful, boneless or bone-in.
  • 1 medium onion Adds sweet depth; can substitute with shallots or leeks.
  • 3 cloves garlic Fresh is best; jarred or granulated work in a pinch.
  • 1 cup chicken broth Can swap for vegetable broth for a lighter version.
  • 2 tbsp taco seasoning Use store-bought or homemade for a zesty kick.
  • 1 tsp salt Adjust to taste.
  • 1 tsp pepper Adjust to taste.
  • to taste hot sauce or lime juice Optional for an extra punch of flavor.

Method
 

Preparation
  1. Start by greasing the bottom of your crockpot with a little cooking spray or olive oil to prevent sticking.
  2. Place the chicken breasts or thighs in the crockpot. Toss in the sliced onion and minced garlic.
  3. Add chicken broth over the chicken. Sprinkle taco seasoning, salt, and pepper evenly on top.
  4. Cover and cook on low for 6-8 hours or high for 3-4 hours. The longer, the better for shreddability.
  5. Once cooked, take two forks and shred the chicken directly in the crockpot, mixing it with the juices for extra flavor.
  6. It’s now ready to be transformed into your favorite dish!

Notes

Store shredded chicken in an airtight container in the fridge for up to 4 days. For freezing, place cooled chicken in meal-sized portions in freezer-safe bags; it will last for about 3 months. Add a splash of chicken broth when reheating.