Crockpot-Shredded-Chicken-Recipes

14 Crockpot Shredded Chicken Recipes

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Crockpot shredded chicken is the ultimate meal prep toolkit, offering endless possibilities for creating quick, easy-to-make, and versatile meals. Whether you’re looking for a protein-packed dish for tacos, salads, sandwiches, or soups, slow-cooked shredded chicken is a go-to option that requires minimal effort. With the slow cooker, you can let the flavors develop while the chicken becomes incredibly tender and juicy, making it perfect for busy weeknights, meal planning, or casual gatherings.

From crave-worthy buffalo chicken to rich BBQ flavors, these awesome shredded chicken recipes are packed with flavor and ideal for any occasion. Whether you prefer something creamy, spicy, tangy, or sweet, this collection has something for everyone. So grab your slow cooker and get ready to enjoy delicious, fuss-free meals that will keep your family coming back for more!

Crockpot BBQ Shredded Chicken

Crockpot BBQ Shredded Chicken is a delicous dish that is incredibly easy to make. Juicy chicken breasts slow-cooked in a rich, tangy barbecue sauce create a dish that’s perfect for sandwiches, tacos, or even on its own. Whether you’re meal prepping or feeding a crowd, this dish is a guaranteed hit. Just toss everything into the slow cooker, let it simmer, and enjoy this crave-worthy meal with minimal effort.

Ingredients

  • 2 lbs boneless, skinless chicken breasts
  • 1 ½ cups BBQ sauce (your favorite brand)
  • ½ cup chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp brown sugar
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ½ tsp black pepper

Instructions

  1. Place the chicken breasts in the slow cooker.
  2. In a bowl, mix together the BBQ sauce, chicken broth, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper.
  3. Pour the sauce over the chicken, ensuring it’s well coated.
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and fully cooked.
  5. Once done, use two forks to shred the chicken directly in the slow cooker.
  6. Stir well to coat the shredded chicken in the rich BBQ sauce.
  7. Serve hot on sandwich buns, in wraps, or alongside coleslaw for a delicious meal.

Crockpot Buffalo Ranch Shredded Chicken

Crockpot Buffalo Ranch Shredded Chicken is an amazing balance of heat and creamy ranch goodness. Packed with flavor, this slow-cooker dish makes an awesome filling for sandwiches, tacos, or salads. The spicy buffalo sauce pairs beautifully with the cool ranch, creating a delicious meal that is super easy to make.

Ingredients

  • 2 lbs boneless, skinless chicken breasts
  • ¾ cup buffalo sauce (Frank’s RedHot or preferred brand)
  • ½ cup of ranch dressing
  • ½ cup chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ½ tsp black pepper

Instructions

  1. Place chicken breasts in the slow cooker.
  2. In a small bowl, mix buffalo sauce, ranch dressing, chicken broth, garlic powder, onion powder, smoked paprika, salt, and pepper.
  3. Pour the sauce mixture over the chicken, coating it evenly.
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender.
  5. Use two forks to shred the chicken directly in the slow cooker.
  6. Stir well to ensure the shredded chicken is fully coated in the creamy, spicy sauce.
  7. Serve on sandwich buns, in wraps, or over rice for an easy and versatile slow-cooker meal.

Crockpot Butter Shredded Chicken

Rich, creamy, and flavorful, Crockpot Butter Shredded Chicken is a must-try comfort food. The slow-cooked chicken absorbs all the buttery, spiced flavors, creating a smooth and velvety sauce that pairs beautifully with rice or naan. This dish is not only easy to make but also packed with flavor, making it an awesome meal prep option that you can enjoy any day of the week.

Ingredients

  • 2 lbs boneless, skinless chicken breasts
  • ½ cup unsalted butter, cubed
  • 1 cup tomato sauce
  • ½ cup heavy cream
  • 1 cup chicken broth
  • 2 tbsp tomato paste
  • 1 tbsp garlic, minced
  • 1 tbsp ginger, minced
  • 1 tbsp garam masala
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp cayenne pepper (optional, for heat)
  • Fresh cilantro for garnish

Instructions

  1. Place the chicken breasts in the slow cooker.
  2. Add tomato sauce, chicken broth, tomato paste, garlic, ginger, garam masala, paprika, cumin, salt, black pepper, and cayenne pepper. Stir to coat the chicken evenly.
  3. Scatter the butter cubes over the chicken mixture.
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender.
  5. Shred the chicken using two forks.
  6. Stir in the heavy cream and mix well until the sauce becomes smooth and velvety.
  7. Let it cook for another 10-15 minutes on low to blend the flavors.
  8. Garnish with fresh cilantro and serve over rice, naan, or pasta.

Crockpot Creamy Garlic Parmesan Shredded Chicken

If you’re looking for an easy-to-make yet rich and indulgent dish, this Crockpot Creamy Garlic Parmesan Shredded Chicken is the answer. The chicken is cooked in a luxurious garlic-infused parmesan sauce, creating a melt-in-your-mouth texture.

Ingredients

  • 2 lbs boneless, skinless chicken breasts
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 4 oz cream cheese, softened
  • 1 tbsp butter
  • 1 tbsp garlic, minced
  • 1 cup chicken broth
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp crushed red pepper flakes (optional)
  • Fresh parsley for garnish

Instructions

  1. Place the chicken breasts in the slow cooker and season with salt, pepper, onion powder, and Italian seasoning.
  2. Add the minced garlic and pour in the chicken broth.
  3. Dot the cream cheese and butter over the chicken for a creamy texture.
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender.
  5. Shred the chicken using two forks.
  6. Stir in the heavy cream and Parmesan cheese, mixing until the sauce is smooth and coats the shredded chicken.
  7. Let it cook for another 10-15 minutes on low to thicken the sauce.
  8. Garnish with fresh parsley and serve with pasta, rice, or a side of crusty bread.

This slow-cooker chicken recipe is packed with flavor, delivering a versatile dish that can be used in wraps, sandwiches, or even as a topping for baked potatoes.

Crockpot Garlic Butter Parmesan Shredded Chicken

Crockpot Garlic Butter Parmesan Shredded Chicken is a dream come true for garlic lovers! Cooked in a rich butter sauce with hints of parmesan and fresh herbs, this dish is packed with flavor and perfect for meal prep.

Ingredients

  • 2 lbs boneless, skinless chicken breasts
  • 4 tbsp butter, melted
  • ½ cup grated Parmesan cheese
  • 1 tbsp minced garlic
  • 1 cup chicken broth
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ½ tsp black pepper
  • Fresh parsley and extra Parmesan for garnish

Instructions

  1. Place the chicken breasts in the slow cooker and season with garlic powder, onion powder, Italian seasoning, salt, and pepper.
  2. Pour in the chicken broth and melted butter.
  3. Sprinkle the minced garlic over the chicken.
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender.
  5. Shred the chicken using two forks.
  6. Stir in the Parmesan cheese, mixing until the chicken is well coated.
  7. Let it sit on warm for another 10-15 minutes to absorb all the flavors.
  8. Garnish with fresh parsley and extra Parmesan before serving.

Crockpot Greek Goddess Shredded Chicken

Crockpot Greek Goddess Shredded Chicken is a light, versatile dish that brings Mediterranean flavors straight to your kitchen. Infused with lemon, garlic, oregano, and olive oil, this easy-to-make chicken is perfect for salads, wraps, or grain bowls. It’s a meal prep essential that delivers a terrific balance of zest and savory goodness with every bite.

Ingredients

  • 2 lbs boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 cup chicken broth
  • ½ cup crumbled feta cheese (optional)
  • Fresh parsley and extra lemon wedges for serving

Instructions

  1. Place chicken breasts in the slow cooker and drizzle with olive oil and lemon juice.
  2. Sprinkle minced garlic, lemon zest, oregano, thyme, salt, and black pepper evenly over the chicken.
  3. Pour in the chicken broth and cover.
  4. Cook on low for 6 hours or high for 3-4 hours until the chicken is tender.
  5. Shred the chicken using two forks and mix it with the juices in the crockpot.
  6. Stir in the crumbled feta cheese (if using) and let it rest for 5-10 minutes on warm.
  7. Serve over rice, in pita wraps, or alongside fresh tomatoes and cucumbers for a packed-with-flavor Mediterranean meal.

Crockpot Honey Lime Cilantro Shredded Chicken

Crockpot Garlic Butter Parmesan Shredded Chicken is a dream come true for garlic lovers! Cooked low and slow in a rich, buttery sauce infused with garlic, parmesan, and fresh herbs, every bite is incredibly tender and packed with flavor. This easy-to-make dish is perfect for a hassle-free dinner or as part of your meal prep toolkit.

Ingredients

  • 2 lbs boneless, skinless chicken breasts
  • ¼ cup honey
  • ¼ cup fresh lime juice
  • 1 tsp lime zest
  • ½ cup chicken broth
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ cup chopped fresh cilantro, plus extra for garnish

Instructions

  1. Place chicken breasts in the slow cooker and add diced onions and garlic.
  2. In a small bowl, whisk together the honey, lime juice, lime zest, chicken broth, cumin, paprika, salt, and black pepper.
  3. Pour the mixture over the chicken, ensuring it’s evenly coated.
  4. Cover and cook on low for 6 hours or high for 3-4 hours until the chicken is tender and easily shreddable.
  5. Remove the chicken from the slow cooker and shred it using two forks.
  6. Stir the shredded chicken back into the sauce, mixing well to absorb the flavors.
  7. Add fresh cilantro and let it sit for 5-10 minutes before serving.
  8. Serve in tacos, burrito bowls, or over rice for a versatile and packed-with-flavor meal.

Crockpot Ranch Shredded Chicken

Crockpot Ranch Shredded Chicken is the ultimate easy-to-make meal that’s packed with creamy, herby flavors. With just a handful of ingredients, this dish delivers tender, juicy chicken coated in a rich, ranch-seasoned sauce. Whether served on sandwiches, stuffed into wraps, or piled over rice, this versatile recipe is perfect for meal prep and busy weeknights.

Ingredients

  • 2 lbs boneless, skinless chicken breasts
  • 1 packet (1 oz) ranch seasoning mix
  • 1 cup cream cheese, softened
  • ½ cup chicken broth
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper
  • 2 tablespoons chopped fresh parsley (for garnish)

Instructions

  1. Place the chicken breasts in the slow cooker.
  2. Sprinkle the ranch seasoning mix, garlic powder, onion powder, and black pepper over the chicken.
  3. Pour in the chicken broth to keep the chicken moist while cooking.
  4. Spread the softened cream cheese over the top of the chicken.
  5. Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and easy to shred.
  6. Use two forks to shred the chicken directly in the slow cooker, mixing it well with the creamy sauce.
  7. Let the shredded chicken sit for about 10 minutes to absorb the flavors fully.
  8. Garnish with chopped parsley and serve in sandwiches, wraps, or over rice for an awesome meal prep option.

Crockpot Salsa Shredded Chicken

Bursting with bold flavors, Crockpot Salsa Shredded Chicken consists of savory goodness that will leave you asking for more. The slow cooker works its magic, infusing the chicken with the richness of salsa, seasonings, and a hint of citrus. This recipe is great for tacos, and burrito bowls.

Ingredients

  • 2 lbs boneless, skinless chicken breasts
  • 2 cups salsa (mild, medium, or hot)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Juice of 1 lime
  • ¼ cup fresh cilantro, chopped (for garnish)

Instructions

  1. Place the chicken breasts in the slow cooker.
  2. Pour the salsa over the chicken, making sure it coats it evenly.
  3. Add the chili powder, cumin, garlic powder, onion powder, salt, and black pepper.
  4. Squeeze fresh lime juice over the mixture for a citrusy kick.
  5. Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and shreds easily.
  6. Use two forks to shred the chicken directly in the slow cooker, stirring it into the flavorful salsa.
  7. Let it sit for a few minutes to absorb the sauce.
  8. Garnish with fresh cilantro and serve in tacos, burrito bowls, or over rice for a versatile and crave-worthy meal.

Crockpot Shredded Chicken & Gravy

Crockpot Shredded Chicken & Gravy delivers tender chicken smothered in a rich and savory gravy. This dish pairs perfectly with mashed potatoes, rice, or buttered noodles, making it a versatile meal the whole family will love. Perfect for cozy dinners or meal prep, this recipe is packed with warmth and flavor.

Ingredients

  • 2 lbs boneless, skinless chicken breasts
  • 2 cups chicken broth
  • 1 packet (1 oz) onion soup mix
  • 1 can (10.5 oz) cream of chicken soup
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon poultry seasoning
  • 1 tablespoon cornstarch (optional, for thickening)
  • ¼ cup water (if using cornstarch)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Place the chicken breasts in the slow cooker.
  2. In a bowl, whisk together the chicken broth, onion soup mix, cream of chicken soup, garlic powder, black pepper, and poultry seasoning.
  3. Pour the mixture over the chicken, ensuring it’s evenly coated.
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is fork-tender.
  5. Shred the chicken directly in the crockpot using two forks, mixing it into the flavorful gravy.
  6. (Optional) To thicken the gravy, whisk cornstarch with water, then stir it into the crockpot. Let it cook for an additional 10-15 minutes until thickened.
  7. Garnish with fresh parsley and serve over mashed potatoes, rice, or buttered noodles for a crave-worthy and hearty meal.

Crockpot Shredded Chicken Pot Pie Filling

Shredded chicken pot pie is a dish packed with flavorful, tender chicken, creamy sauce, and colorful vegetables, it’s the ultimate filling for a golden, flaky pie crust. Whether you’re making a full pie or serving it over biscuits, this dish is a must for busy weeknights.

Ingredients

  • 2 lbs boneless, skinless chicken breasts
  • 2 cups chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • 2 cups frozen mixed vegetables (peas, carrots, corn)
  • ½ cup heavy cream
  • 1 refrigerated pie crust (optional, for baking)
  • Chopped fresh parsley (for garnish)

Instructions

  1. Place the chicken breasts in the crockpot and pour in the chicken broth.
  2. Add cream of chicken soup, garlic powder, onion powder, black pepper, and dried thyme. Stir to combine.
  3. Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is fully cooked and tender.
  4. Shred the chicken directly in the crockpot using two forks.
  5. Stir in the frozen mixed vegetables and heavy cream, letting it cook for an additional 20-30 minutes until the vegetables are heated through.
  6. If making a full pot pie, preheat the oven to 400°F (200°C) and pour the chicken mixture into a baking dish. Cover with the pie crust, crimping the edges, and cut a few slits on top.
  7. Bake for 15-20 minutes or until golden brown.
  8. Garnish with fresh parsley and serve as a filling for pies, biscuits, or over mashed potatoes for a crave-worthy dinner.

Crockpot Sriracha Honey Sticky Shredded Chicken

Sriracha honey shredded chicken is packed with flavor, offering a bold, sticky sauce that coats every bite. The combination of spicy Sriracha, rich honey, and savory garlic creates a versatile dish that pairs beautifully with rice, noodles, or even lettuce wraps.

Ingredients

  • 2 lbs boneless, skinless chicken breasts
  • ½ cup honey
  • ¼ cup Sriracha sauce
  • ¼ cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon minced garlic
  • 1 teaspoon ginger, grated
  • ½ teaspoon black pepper
  • 2 teaspoons cornstarch (mixed with 2 tablespoons water)
  • 1 tablespoon sesame seeds (for garnish)
  • 2 green onions, chopped (for garnish)

Instructions

  1. Place the chicken breasts in the slow cooker.
  2. In a small bowl, whisk together honey, Sriracha sauce, soy sauce, rice vinegar, garlic, ginger, and black pepper.
  3. Pour the sauce over the chicken, ensuring it’s fully coated.
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and easy to shred.
  5. Remove the chicken from the crockpot and shred it using two forks.
  6. In a small bowl, mix the cornstarch with water and add it to the sauce in the crockpot. Stir well.
  7. Return the shredded chicken to the crockpot and let it cook for another 15 minutes to thicken the sauce.
  8. Garnish with sesame seeds and chopped green onions.
  9. Serve over rice or noodles or in wraps for an easy and versatile meal.

Crockpot Teriyaki Shredded Chicken

Crockpot Teriyaki Shredded Chicken is a dish that brings together the rich umami flavors of soy sauce, the sweetness of honey, and the slight tang of rice vinegar. The chicken turns irresistibly tender as it simmers in the glossy, flavorful teriyaki sauce, making it a fantastic option for a versatile weeknight meal. Serve it over steamed rice, in lettuce wraps, or even as a filling for sandwiches.

Ingredients

  • 2 lbs boneless, skinless chicken breasts
  • ½ cup soy sauce
  • ⅓ cup honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon minced garlic
  • 1 teaspoon grated ginger
  • ½ teaspoon black pepper
  • 2 teaspoons cornstarch (mixed with 2 tablespoons water)
  • 1 tablespoon sesame seeds (for garnish)
  • 2 green onions, chopped (for garnish)

Instructions

  1. Place the chicken breasts in the slow cooker.
  2. In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and black pepper.
  3. Pour the mixture over the chicken, making sure it’s evenly coated.
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is fully cooked and tender.
  5. Remove the chicken from the crockpot and shred it using two forks.
  6. In a small bowl, mix the cornstarch with water and stir it into the sauce in the crockpot. Let it thicken for 10-15 minutes.
  7. Return the shredded chicken to the crockpot and stir to coat it with the thickened teriyaki sauce.
  8. Garnish with sesame seeds and chopped green onions.
  9. Serve over rice or noodles or inside lettuce wraps for a quick and easy-to-make meal.

Crockpot White Chicken Chili with Shredded Chicken

Crockpot White Chicken Chili with Shredded Chicken is loaded with tender shredded chicken, creamy white beans, sweet corn, and a mildly spicy kick from jalapeños. Crockpot White Chicken Chili is the perfect balance of creamy, hearty, and flavorful. It can be served with tortilla chips, a dollop of sour cream, or fresh lime for an extra burst of flavor!

Ingredients

  • 2 lbs boneless, skinless chicken breasts
  • 2 (15 oz) cans white beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 1 (10 oz) can diced tomatoes with green chilies
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 cups chicken broth
  • ½ cup cream cheese, softened
  • 1 jalapeño, sliced (optional, for garnish)
  • Fresh cilantro, for garnish

Instructions

  1. Place the chicken breasts in the slow cooker and add the white beans, corn, diced tomatoes, onion, and garlic.
  2. Sprinkle in the cumin, chili powder, smoked paprika, salt, and black pepper.
  3. Pour in the chicken broth and stir everything to combine.
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is fully cooked and easily shreddable.
  5. Remove the chicken from the crockpot, shred it with two forks, and return it to the pot.
  6. Stir in the cream cheese and let it melt into the chili, creating a rich, creamy texture.
  7. Serve hot, garnished with jalapeño slices and fresh cilantro.

Conclusion

These 14 crockpot shredded chicken recipes make meal planning effortless and versatile, ensuring that you always have a quick, flavorful protein option ready to go. Whether you need an easy-to-make dinner for a busy weeknight or something exciting for a family gathering, these recipes are sure to impress. With just a few ingredients and your slow cooker, you can create amazing, delicious meals without spending hours in the kitchen. So, why wait? Try these recipes today and enjoy the ease of crockpot cooking at its finest!

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