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Close-up of perfectly shredded chicken thighs cooked in a slow cooker, juicy and flavorful.

Slow Cooker Shredded Chicken Thighs

Make tender, fall-apart shredded chicken with this simple slow cooker recipe. It's perfect for busy weeknights and meal prep.
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Prep Time 5 minutes
Cook Time 4 hours
Cook Time (Low) 3 hours
Total Time 4 hours 5 minutes
Servings: 6 people
Course: Dinner
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts (about 2 lb)
Liquid
  • 3/4 cup low sodium chicken broth
Seasonings
  • 1 teaspoon seasoning salt (I use Lawry’s)
  • 3/4 teaspoon Italian seasoning
  • 1/4 teaspoon black pepper

Equipment

  • Slow cooker
  • Forks

Method
 

  1. Place chicken breasts in a 2.5-4 quart slow cooker. Pour in chicken broth and sprinkle with seasonings.
  2. Cover and cook on low for 3-4 hours or high for 2-3 hours, until chicken is cooked through (165 degrees F minimum) and fall apart tender.
  3. Using two forks, gently pull and shred the chicken in the liquid. If your chicken has released a lot of liquid, you may want to remove some liquid before shredding, but save it in case you want to add more back in.
  4. Serve as desired or let cool slightly before refrigerating. Cooked chicken can be stored in the refrigerator, tightly sealed, for 3-4 days, or packaged and frozen for 3-4 months.

Notes

This chicken is versatile and can be used in bowls, tacos, sandwiches, or as a main dish.

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