12 Slow Cooker Shredded Chicken Recipes for the Easiest Week Ever

A slow cooker and a pile of chicken is all you need for the easiest week of dinners ever. These twelve shredded chicken recipes lean on hands-off cooking and bold, pantry-friendly seasonings, so you get tender, pull-apart meat ready for tacos, bowls, sandwiches, and soups.

1. Slow Cooker Ranch Shredded Chicken

Buttery ranch-seasoned chicken that shreds into the creamiest sandwich filling.

Ingredients

• 3 lb boneless skinless chicken breasts
• 1 cup chicken broth
• 1 packet (1 oz) ranch seasoning mix
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 4 tbsp butter, sliced

Instructions

1. Place chicken breasts in the slow cooker and pour broth over them.
2. Sprinkle ranch seasoning, garlic powder, onion powder, and pepper evenly over the top.
3. Dot with butter slices.
4. Cover and cook on LOW 6 hours or HIGH 3.5 hours until very tender.
5. Shred with two forks directly in the cooker and stir into the juices.
6. Pile onto buns with pickles, or use for wraps and salads.

2. Slow Cooker Salsa Verde Chicken Tacos

Zesty taco-night chicken with black beans and corn, ready to pile into tortillas.

Ingredients

• 3 lb boneless skinless chicken thighs
• 1 can (15 oz) black beans, drained
• 1 cup frozen corn
• 1 can (10 oz) diced tomatoes with green chiles
• 1 cup salsa
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp salt
• Juice of 1 lime
• Tortillas and toppings, to serve

Instructions

1. Layer chicken thighs in the slow cooker.
2. Add beans, corn, diced tomatoes, salsa, chili powder, cumin, garlic powder, and salt.
3. Cover and cook on LOW 6 hours or HIGH 3.5 hours.
4. Shred the chicken and stir it back into the chunky sauce.
5. Squeeze lime juice over and stir.
6. Serve in warm tortillas with your favorite toppings.

3. Slow Cooker Pulled BBQ Chicken

Smoky-sweet pulled chicken for sandwiches, nachos, and loaded baked potatoes.

Ingredients

• 3 lb boneless skinless chicken breasts
• 2 cups BBQ sauce, divided
• 1/2 cup chicken broth
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1 tbsp apple cider vinegar

Instructions

1. Whisk 1 cup BBQ sauce with broth, brown sugar, paprika, garlic powder, salt, and vinegar.
2. Pour over chicken in the slow cooker.
3. Cover and cook on LOW 6 hours or HIGH 3.5 hours.
4. Shred and stir in the remaining 1 cup BBQ sauce.
5. Cook 20 more minutes on LOW so the sauce clings.
6. Serve on buns, over nachos, or stuffed into baked potatoes.

4. Slow Cooker Buffalo Chicken

Tangy buffalo chicken that goes from cooker to game-day sandwich in minutes.

Ingredients

• 3 lb bone-in chicken thighs, skin removed
• 1 cup buffalo sauce, plus more to serve
• 1/2 cup chicken broth
• 4 tbsp butter
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• Ranch or blue cheese dressing, celery, buns, to serve

Instructions

1. Place thighs in the slow cooker.
2. Whisk buffalo sauce, broth, butter, garlic powder, onion powder, and salt; pour over.
3. Cover and cook on LOW 6 hours or HIGH 3.5 hours.
4. Remove bones, shred the meat, and stir back into the sauce.
5. Splash in extra buffalo sauce to taste.
6. Serve on buns with ranch, or over celery and rice.

5. Slow Cooker Honey Garlic Shredded Chicken

Sticky-sweet honey garlic chicken that glazes itself as it cooks.

Ingredients

• 3 lb boneless skinless chicken breasts
• 1 cup low-sodium chicken broth
• 1/4 cup honey
• 1/3 cup soy sauce
• 2 tbsp ketchup
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tsp sesame oil
• 1 tbsp cornstarch + 2 tbsp water
• Sesame seeds and scallions, to serve

Instructions

1. Whisk broth, honey, soy sauce, ketchup, garlic, ginger, and sesame oil.
2. Pour over chicken in the slow cooker.
3. Cover and cook on LOW 6 hours or HIGH 3.5 hours.
4. Shred the chicken.
5. Whisk in the cornstarch slurry and cook 20 minutes on HIGH until glossy.
6. Sprinkle with sesame seeds and scallions; serve over rice.

6. Slow Cooker Coconut Curry Chicken

Fragrant red-curry coconut chicken with crisp-tender vegetables.

Ingredients

• 3 lb boneless skinless chicken thighs
• 1 can (14 oz) coconut milk
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper, sliced
• 1 cup snap peas
• 1 tsp salt
• Jasmine rice and basil, to serve

Instructions

1. Whisk coconut milk, curry paste, fish sauce, brown sugar, and salt in the cooker.
2. Add chicken thighs and turn to coat.
3. Cover and cook on LOW 5 hours or HIGH 3 hours.
4. Shred the chicken and stir in bell pepper and snap peas.
5. Cook 20 more minutes until the vegetables are crisp-tender.
6. Serve over jasmine rice with fresh basil.

7. Slow Cooker Salsa Verde Chicken

Bright, tangy green-salsa chicken made for burrito bowls and enchiladas.

Ingredients

• 3 lb boneless skinless chicken breasts
• 1 jar (16 oz) salsa verde
• 1 can (4 oz) diced green chiles
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 cup chopped cilantro
• Juice of 1 lime
• Tortillas or rice bowls, to serve

Instructions

1. Place chicken in the slow cooker.
2. Pour salsa verde and green chiles over; sprinkle with cumin, garlic powder, and salt.
3. Cover and cook on LOW 6 hours or HIGH 3.5 hours.
4. Shred and stir in cilantro and lime juice.
5. Use for burrito bowls, enchiladas, or quesadillas.

8. Slow Cooker Teriyaki Chicken

Glossy homemade-teriyaki chicken that beats any takeout version.

Ingredients

• 3 lb boneless skinless chicken thighs
• 1/2 cup soy sauce
• 1/3 cup honey
• 1/4 cup ketchup
• 3 cloves garlic, minced
• 1 tsp grated ginger
• 1/2 tsp black pepper
• 1 tbsp cornstarch + 2 tbsp water
• Scallions and rice, to serve

Instructions

1. Whisk soy sauce, honey, ketchup, garlic, ginger, and pepper.
2. Pour over chicken in the slow cooker.
3. Cover and cook on LOW 6 hours or HIGH 3.5 hours.
4. Shred the chicken.
5. Stir in the cornstarch slurry and cook 20 minutes on HIGH until thick and shiny.
6. Serve over rice with scallions.

9. Slow Cooker Basic Shredded Chicken (Meal Prep)

Perfectly seasoned all-purpose shredded chicken for a whole week of meals.

Ingredients

• 3 lb boneless skinless chicken breasts
• 2 cups chicken broth
• 1 onion, quartered
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme

Instructions

1. Add everything to the slow cooker.
2. Cover and cook on LOW 6 hours or HIGH 3.5 hours until shreddable.
3. Remove bay leaves, shred the chicken, and return it to the juices.
4. Taste and adjust salt.
5. Portion into containers; keeps 5 days refrigerated or 3 months frozen.
6. Use for salads, soups, tacos, and grain bowls all week.

10. Slow Cooker Hawaiian Pineapple Chicken

Sweet-and-tangy pineapple BBQ chicken with serious island vibes.

Ingredients

• 3 lb boneless skinless chicken thighs
• 1 can (15 oz) crushed pineapple in juice
• 1/2 cup BBQ sauce
• 1/4 cup soy sauce
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1/2 tsp ground ginger
• Red onion and jalapeño, to top

Instructions

1. Place chicken in the slow cooker.
2. Stir pineapple with juice, BBQ sauce, soy sauce, brown sugar, garlic powder, and ginger; pour over.
3. Cover and cook on LOW 6 hours or HIGH 3.5 hours.
4. Shred and stir the sauce through.
5. Serve in buns or over rice with red onion and jalapeño.

11. Slow Cooker Italian Herb Chicken

Tomato-herb chicken that melts into pasta or the ultimate chicken parm sub.

Ingredients

• 3 lb boneless skinless chicken breasts
• 1 packet (1 oz) Italian dressing mix
• 1 can (14 oz) diced tomatoes
• 1/2 cup chicken broth
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp red pepper flakes
• 1/2 cup grated parmesan
• Pasta or sub rolls, to serve

Instructions

1. Place chicken in the slow cooker.
2. Add dressing mix, diced tomatoes, broth, garlic powder, basil, and red pepper flakes.
3. Cover and cook on LOW 6 hours or HIGH 3.5 hours.
4. Shred and stir in parmesan.
5. Toss with hot pasta or pile into sub rolls with mozzarella.
6. Broil subs 2 minutes for a chicken-parm finish.

12. Slow Cooker Enchilada Chicken

Saucy enchilada chicken that practically builds the burritos itself.

Ingredients

• 3 lb boneless skinless chicken thighs
• 2 cups enchilada sauce
• 1 can (4 oz) diced green chiles
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 cup shredded cheddar
• Tortillas, to serve

Instructions

1. Place chicken in the slow cooker.
2. Pour enchilada sauce and green chiles over; add cumin, chili powder, garlic powder, and salt.
3. Cover and cook on LOW 6 hours or HIGH 3.5 hours.
4. Shred and stir in cheddar until melted.
5. Spoon into tortillas with rice, beans, and toppings.
6. Leftovers reheat beautifully for next-day nachos.