Shredded chicken on a wooden board with two forks.

Slow Cooker Shredded Chicken

Contributor: Sam Ellis

If you use thighs as the chicken, it will be juicier meat. Using breasts is leaner though. Half and half gets you the best of both worlds.
Feel free to add additional seasonings.

  • Author: Sam Ellis
  • Prep Time: 5 minutes
  • Cook Time: 4-5 hours
  • Total Time: 4-5 hours 5 minutes
  • Yield: 6 servings 1x
  • Category: Entrée
  • Method: Slow Cooker
  • Cuisine: American


Units Scale
  • 1 cup water
  • 1 cube chicken bouillon
  • 1/2 tsp. pepper
  • 1 and 1/2 lbs. boneless, skinless chicken breast or thighs or a mixture


  1. In a small saucepan, bring water to a simmer. Dissolve chicken bouillon in the water. Add the salt and pepper.
  2. In a slow cooker, place chicken breasts and pour in the chicken bouillon mixture. Cover and set on high for 4 hours or low for 6 hours.  
  3. Remove chicken from the slow cooker once done and shred with two forks.
  4. Pour liquid out of slow cooker. Put ½ cup of it back in. Reserve the rest.
  5. Place the shredded chicken back into the liquid in the slow cooker and stir.
  6. Serve immediately or, if saving for later use, drizzle with a few tablespoons of the reserved liquid to keep it moist in the fridge. Refrigerate the rest of the liquid separately. Drizzle chicken with more liquid if necessary for moistness when reheating.

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