Slow Cooker Shredded Chicken Breast
Boneless chicken breasts cooked low and slow in a simple garlic and onion broth until they shred effortlessly. Neutral enough to work in any recipe — use it anywhere you'd use rotisserie chicken.
Ingredients
Meat & Protein
- 2 lbs boneless skinless chicken breasts
Pantry & Canned Goods
- 0.5 cup chicken broth low sodium
Produce
- 3 garlic cloves smashed
- 0.5 yellow onion roughly sliced
Seasonings & Spices
- 1 tsp kosher salt
- 0.5 tsp black pepper freshly cracked
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Place the sliced onion and smashed garlic cloves in the bottom of the slow cooker. Pour in the chicken broth.
- Season the chicken breasts on both sides with salt, pepper, garlic powder, and onion powder. Lay them directly on top of the onion and garlic in a single layer.
- Cook on LOW for 4 hours or HIGH for 2 to 2.5 hours, until the chicken reaches 165°F internal and shreds easily when pressed with a fork.
- Remove the chicken breasts and shred using two forks, or place them in a stand mixer with the paddle attachment and run on low for 20 seconds. Discard the onion and garlic, or stir a few tablespoons of the cooking liquid back into the shredded chicken to keep it moist.
Notes
LOW and slow is better than HIGH and fast here. Four hours on LOW gives you chicken that shreds into long, moist strands. Two hours on HIGH works but the texture is slightly less tender.
Don't skip the splash of cooking liquid stirred back in at the end. It keeps the chicken from drying out in the fridge and makes it taste freshly made when you pull it for a recipe.
Stores in an airtight container in the fridge for up to 4 days, or freeze in 2-cup portions for up to 3 months. Label the portions — 2 cups is roughly what most recipes here call for.
This is a direct swap for rotisserie chicken in any recipe on this site. Same amount, same prep — just shred and use.
Tried this recipe?Let us know how it was!