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A white bowl filled with shredded chicken garnished with sprigs of parsley. Two forks are placed on the edge of the bowl. The background includes a colorful, blurred pattern.
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5 from 1 vote

How To Make Shredded Chicken in Crockpot

This Crockpot Shredded Chicken is the ultimate family-friendly recipe! Made with just three simple ingredients—it's slow-cooked to perfection for juicy, finger-licking chicken that’s easy to shred. Perfect for tacos, burritos, nachos, or even meal prep, this hands-off recipe is a lifesaver on busy weeknights. Versatile, delicious, and incredibly easy to make!
Prep Time5 minutes
Cook Time2 hours 30 minutes
Shredding5 minutes
Total Time2 hours 40 minutes
Course: dinner
Cuisine: Mexican
Diet: Gluten Free
Keyword: shredded chicken in crockpot
Servings: 8 servings
Calories: 204kcal
Author: Elena Elliott

Equipment

Ingredients

  • 6 chicken breasts
  • 1 cup salsa chec the spiciness level if cooking for young kids
  • 2 tablespoons Taco seasoning blend
  • ½ cup water

Instructions

  • Mix salsa, taco seasoning, and water in the slow cooker bowl
    1 cup salsa, 2 tablespoons Taco seasoning blend, ½ cup water
  • Place chicken breasts into the slow cooker, ensuring they are fully coated in the sauce. Cover and cook on low for 2.5 hours until the chicken is fully cooked and flakes easily.
    6 chicken breasts
  • Once cooked, transfer the chicken to a large bowl. Use two forks, a potato masher, or a hand mixer to shred the chicken.

Notes

Taco Seasoning I used:
  • 1 teaspoon ground cumin
  • ½ teaspoon sweet paprika
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
Recipe Notes:
  • Cooking Time Variation: Cooking times may vary depending on your slow cooker. Check the internal temperature of the chicken to ensure it reaches 165°F (74°C) for doneness.
  • Chicken: Boneless, skinless chicken thighs can be used instead of breasts for extra juiciness.
  • Tough Chicken: If the chicken is tough, it may need more cooking time. If it’s dry, stir in extra salsa for moisture.
  • Refrigeration: Store leftovers in an airtight container for 3-4 days. Add a splash of water or salsa when reheating to keep the chicken moist.

Nutrition

Calories: 204kcal | Carbohydrates: 3g | Protein: 36g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 461mg | Potassium: 711mg | Fiber: 1g | Sugar: 1g | Vitamin A: 265IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg
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