Meal prep just got a lot easier with this everything chicken recipe.
Hey friends — if there’s one recipe that saves my sanity on busy weeks, it’s this slow cooker everything chicken. It’s basically a big batch of shredded chicken that works in every meal: salads, tacos, sandwiches, casseroles, soups… you name it. I love having easy shredded chicken ready to go because it turns a veggie stir fry, a burrito bowl, or a simple weeknight dinner into a high-protein, healthy, actually filling meal. With just chicken, olive oil, garlic, salt, pepper, and broth, the slow cooker does all the work and you end up with juicy, versatile chicken that’s perfect for meal prep.
Chicken is one of the easiest and most affordable proteins, but sometimes it feels like too much work to cook it from scratch every time. That’s why this crockpot shredded chicken recipe is a total game changer. I make one batch at the beginning of the week and suddenly lunches and dinners are effortless. Plus, cooking the chicken low and slow keeps it tender and shreddable — no dry or rubbery chicken here.
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Ingredients for this Chicken Recipe
This simple recipe only requires a few basic ingredients, including:
- 3 pounds boneless, skinless chicken breasts
- 1/4 cup extra-virgin olive oil
- 1–2 tablespoons chopped garlic
- 1 1/2 teaspoons kosher or sea salt
- 1 teaspoon pepper
- 1/2 cup low-sodium chicken broth (or vegetable broth)
How to Make Everything Chicken (Crockpot Method)
- Place chicken in the slow cooker and drizzle olive oil over the top — coat all sides.
- Add garlic, salt, and pepper.
- Pour the broth around (not on top of) the chicken — this keeps the seasoning where it belongs.
- Cover and cook:
- Low: 6 to 8 hours
- High: 3 to 4 hours
- Chicken is done when it reaches 170°F and is tender enough to shred.
Once it’s cooked, remove the chicken and shred it with two forks. If you want to be extra efficient, toss the chicken into a stand mixer and use the paddle attachment — it shreds in less than 30 seconds. Magic.
My Favorite Ways to Use Slow Cooker Everything Chicken
This is why we call it “everything chicken” — it works with ANY seasoning, sauce, or recipe:
- Mexican night: tacos, burrito bowls, enchiladas, quesadillas
- Asian twist: teriyaki or sesame sauce, served over rice
- Classic comfort: chicken casserole, sandwiches, wraps
- Healthy lunches: meal prep chicken for salads, lettuce wraps, or protein bowls
- Soup upgrade: toss into chicken tortilla soup (pictured above) or chili for extra protein
Sometimes I mix it with pesto and crumble it over toasted bruschetta or pasta — ridiculously good.
Quick Q&A
Can I use chicken thighs instead of breasts?
Absolutely! Thighs turn out even more tender and flavorful.
Do I have to use broth?
Nope — water works fine. The broth just adds extra flavor.
How long will this last in the refrigerator?
When stored in an airtight container, it will last in the fridge for up to 4 days.
Can I freeze the leftovers?
Yes! Portion it into freezer bags, flatten (for easy stacking), and freeze for up to 3 months. To use, just thaw it overnight in the fridge. Warm gently in a skillet or microwave — adding a splash of broth if needed.
Can I make this slow cooker chicken in the instant pot?
Yep! Cook on high pressure for 25 minutes, then allow a natural release for 5 to 10 minutes. Shred as usual and enjoy!
How do I season it differently?
That’s the beauty — the base is neutral on purpose. Add seasonings after shredding:
- Taco seasoning
- BBQ sauce
- Buffalo sauce
- Pesto
- Italian seasoning
One batch = unlimited dinners.
If you try this slow cooker everything chicken, prep two batches and freeze one — future you will hug past you for it. Let me know how you end up using it!
Slow Cooker Everything Chicken
Ingredients
- 3 pounds boneless and skinless chicken breasts
- 1/4 cup extra-virgin olive oil
- 1-2 tablespoons garlic chopped
- 1 1/2 teaspoons kosher or sea salt
- 1 teaspoon pepper
- 1/2 cup vegetable broth or chicken broth, low-sodium
Instructions
- Place chicken in slow cooker. Drizzle with olive oil being sure to coat all sides. Add garlic, sea salt, and pepper. Pour broth around the outside of the chicken. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until chicken reaches an internal temperature of 170 degrees.
- When the chicken is tender and cooked through, remove it from the slow cooker and slice or shred with a fork.
- Serve in tacos, soup or chili, with your favorite gravy & mashed potatoes, cook it into a chicken casserole, or top it with teriyaki sauce and serve it over brown rice for a Asian twist. Enjoy!
Notes
Nutrition Information
Have you made this recipe?
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If you wanted to could you add chicken broth and add some veggies in crock pot / slow cooker like potatoes small, zucchini , carrots or spinach?
Linda, Yes, in fact you might like this recipe with added veggies https://skinnyms.com/slow-cooker-chicken-pot-roast/.
Do they have to all be touching the bottom in a line or can you stack the chicken to fit more?
Melanie, That don’t have to be on the bottom but you may have to adjust cooking time if they’re stacked.
Since my slow cooker does not brown do you think I can brown the surface in my cast iron pan (I know it defeats the purpose of the ease of slow cooking, but I eat with my eyes first!) and then proceed with the instructions? Looks amazing! ?
Yes, Anette! It would be okay to brown the chicken first.
how did you get the browned outside part? Also, does the coating stick to the chicken? Mine came off when I poured the broth in.
Holly, If the coating comes off, you’ll still have the same taste after adding the broth. If you want the outside to get
browner, you’ll need to broil. If you do broil be sure to keep a close eye on the chicken so it doesn’t burn or dry out.
Which of your recipes uses this chicken? LOVE It, just looking for even more ideas.
Leslie, We have tons of chicken recipes where this recipe can be used. https://skinnyms.com/?s=chicken+recipes Soon we will be publishing a post with recipes that use shredded chicken. 🙂
I just threw this in the crock pot. I usually mess things up, I can’t wait to try it ?
Let us know what you think!
Just finished my last portion of this chicken recipe. When and after I made it, I divided the shredded chicken in approximately 2 cups portions, put in ziplock bags and froze them. Came in very handy and were used in various recipes and saved a lot of preparation time. Thank you so much for this recipe.??
You’re very welcome, Emida! And thank you for sharing your freezing tips!
Can you use a whole chicken?
Krista, Definitely! 🙂
have you tried this with other proteins? Beef, turkey or pork?
Yes! Here is our recipe for Slow Cooker Everything Beef: https://skinnyms.com/slow-cooker-everything-beef/
How many ounces are in a serving? I realize it says a serving is 1/10 of recipe, but i would like to measure my portions.
Each serving should be about 3 ounces.
Made this chicken today n we had tacos with some so good thanks for sharing
What brand of chicken did you use?
Simple Truth, a Kroger brand.
Have made this recipe several times! Always delicious! Tacos, enchiladas, chicken pot pie, chicken salad. My husband & I love it! We are in our 70’s and watch what we eat very carefully. I cook at home almost every night, since restaurant food does not always agree with us.
That’s terrific, Becky. We’re so glad you enjoy this recipe! Thanks for letting us know.
Can I used minced garlic from a bottle in the recipe?
Alicia, Definitely!
Have you ever added bell peppers or zucchini?
Emily, Bell peppers, yes. Delicious!