Here’s a solid, reliable, super-juicy slow cooker chicken recipe you can build a dozen meals off of.
Easy Crockpot Chicken (Shred or Slice)
Yield
About 4–6 servings
Ingredients
- 2–2½ lbs boneless, skinless chicken breasts or thighs
- 1 cup chicken broth (or water)
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp Italian seasoning (optional)
Instructions
1. Prep
Lightly grease the crockpot or add olive oil.
Place chicken in a single layer.
2. Season
Sprinkle evenly with:
- salt
- pepper
- garlic powder
- onion powder
- paprika
- Italian seasoning
Pour broth around the chicken (not directly on top if you want the seasoning to stick).
3. Cook
Cover and cook:
- LOW: 4–5 hours
- HIGH: 2–3 hours
Chicken is done when it reaches 165°F (74°C) and shreds easily.
4. Shred or Slice
- For shredded chicken: shred directly in the crockpot with two forks
- For sliced chicken: remove, slice, then return to juices
Let it sit in the juices 10–15 minutes for max flavor.
Optional Flavor Variations
Creamy Ranch
Add:
- 1 packet ranch seasoning
- 4 oz cream cheese (last 30 min)
Salsa Chicken
Add:
- 1½ cups salsa
- 1 tsp cumin
Perfect for tacos or bowls.
BBQ Chicken
Add:
- ¾ cup BBQ sauce
- 1 tbsp brown sugar
Great for sandwiches.
Lemon Garlic
Add:
- Juice of 1 lemon
- 3 cloves minced garlic
- Fresh herbs at the end
Serving Ideas
- Over rice or mashed potatoes
- In tacos, burritos, or enchiladas
- On salads or wraps
- For meal prep (freezes great)
Pro Tips
- Thighs = juicier than breasts
- Don’t overcook—slow cookers will dry chicken if left too long
- Save the cooking liquid for soups or sauces