Zesty Crockpot Shredded Chicken
This Crockpot Shredded Chicken combines a handful of simple ingredients to make zesty, flavorful, juicy chicken every single time. A hands-off, fuss-free recipe it’s perfect for weeknight meals and meal prep!
The Best Crockpot Shredded Chicken You’ll Ever Make
This crock pot shredded chicken recipe is my go-to when we’re having family over. In fact, it’s my sister’s favorite recipe! Not only is it incredibly juicy and packed with zesty flavor, but it’s also super easy and a great way to prepare a lot of food at once.
Plus, you can serve it in an endless variety of ways! I like to prepare a big batch and serve it alongside rice, greens, buns, etc. so everyone can build their own meal.
And if you’re lucky enough to have leftovers they store well. So, you can cook once and enjoy quick, nutritious meals for several days. You’ll never have to go back to bland boring chicken recipes again!
Ingredients You’ll Need
Below is an overview of the ingredients and instructions for this recipe. Please be sure to scroll down to the recipe card below for the complete details!
- Chicken – You’ll need 3-4 large boneless, skinless chicken breasts. Chicken thighs will also work if preferred. Or, if you want to use bone-in meat, you can do that, too. Just make sure to add an extra hour or two of cooking.
- Seasonings – Ranch dressing seasoning, Italian seasoning mix, garlic powder, ground cumin, and chili powder add a savory, tangy flavor with just a touch of heat.
- Water – Feel free to substitute chicken broth if preferred.
- Light Olive Oil and Red Wine Vinegar – Adds flavor and tenderizes the meat.
Flavor Variations
Crockpot shredded chicken is incredibly versatile. So, feel free to experiment with different flavor combinations to satisfy all your cravings!
- Use BBQ seasoning and barbecue sauce.
- Use taco seasoning and salsa.
How to Make Zesty Crockpot Chicken
- Combine. Arrange the chicken in an even layer at the bottom of the slow cooker. Add the seasonings, oil, vinegar, and water, making sure to completely cover the chicken.
- Cook. Cover, and cook on low for 6 to 8 hours or high for 3 to 4 hours.
- Shred. Use two forks to gently pull the cooked chicken apart, creating shreds. Then, toss it in the sauce, and let it soak up the flavorful juices for a few more minutes.
How to Store, Freeze, and Reheat
- Store leftover chicken in an airtight container in the fridge for 3-4 days.
- Freeze cooked and cooled shredded chicken in a freezer-safe container or freezer bag for up to 3 months. Thaw in the fridge overnight when you’re ready to eat.
- Reheat shredded chicken in the crockpot set to warm or in the microwave. Or, you can enjoy it cold!
Serving Suggestions
There are so many ways to serve this zesty crockpot chicken! Some of our favorite options include:
- Over greens as a salad.
- In rice bowls or wrapped in tortillas.
- Sprinkled over nachos.
- Stuffed into baked potatoes.
- Added to quesadillas.
- In a bun with coleslaw and red onion or various toppings as a sandwich.
Common Questions
Overcooking is the most common reason for crockpot chicken to be tough. Be sure to keep an eye on it, and adjust as needed! You know your chicken is done when the internal temperature reaches 165 degrees Fahrenheit.
Also, make sure to shred the chicken while it’s still warm. Otherwise, the muscle fibers will tighten up, making it harder to shred the meat.
There isn’t one! The two names are used to refer to the same thing.
It’s best to cook chicken on low to prevent it from overcooking, drying out, and becoming rubbery.
The USDA recommends thawing meat before cooking in a crockpot because it can take too long to cook completely. Therefore, we do not recommend using frozen chicken breasts.
Zesty Crockpot Shredded Chicken Recipe
Equipment
- 1 6 quart crock pot
Ingredients
- 4 chicken breasts (about 2 pounds)
- 2 Tablespoons Italian seasoning mix
- 2 Tablespoons Ranch dressing mix
- 1/2 Tablespoon garlic powder
- 1/2 Tablespoon ground cumin
- 1/2 Tablespoon chili powder
- 1/4 cup light olive oil
- 1/4 cup red wine vinegar
- 1 cup water
Instructions
- Place the chicken breasts in the bottom of a slow cooker.4 chicken breasts (about 2 pounds)
- Generously sprinkle the Italian seasoning, ranch seasoning, garlic powder, ground cumin, and chili powder over the chicken breasts.2 Tablespoons Italian seasoning mix, 2 Tablespoons Ranch dressing mix, 1/2 Tablespoon garlic powder, 1/2 Tablespoon ground cumin, 1/2 Tablespoon chili powder
- Then pour the olive oil, red wine vinegar and water over the seasoned chicken breasts.1/4 cup light olive oil, 1/4 cup red wine vinegar, 1 cup water
- Cook on HIGH for 3-4 hours or LOW for 6-8 hours.
- Once the chicken breasts are cooked, shred them with 2 forks and let the chicken soak in the flavorful juices for a few minutes before serving.
- Store leftovers in an airtight container for up to 3 days in the fridge or up to 3 months in the freezer.
Truly my favorite shredded chicken to use on salads!
Delicious and so simple! I made this a couple weeks ago and I am making it again today, thanks for a great recipe!
I am so glad you loved it, Rana! Thanks for letting me know…I was wondering if you had tried it yet 🙂
I pinned this. It looked delicious and I have been wanting some recipes with green peppers-and I saw that this chicken could be served over peppers!
Hi Kristie! Yes, this chicken is amazing with almost EVERYTHING and paired perfectly with raw or sauteed bell peppers 🙂 Enjoy!
Ooh, this sounds good! Def. want to give this a try! =)
Hi there! I saw your link on the Mom Blogs Party! That recipe looks DELISH and super easy! Ill definitely try this next week since we usually pick a meat, make it and then use it in various dishes through the week!
Cheers – Melissa
littlemissorangeblossom.blogspot.com
Such a great idea, Melissa! Yes, double the recipe and you will have enough for the whole week and maybe even some to freeze 🙂
The crock pot chicken makes a great salad topper, I’d love to give it a try. Thank you for sharing this recipe.