Learn how to make shredded chicken in a crockpot and an Instant Pot with my super easy recipe. Whether you prefer to cook it low and slow or hot and quick, it's perfect for meal prep and weeknight dinners.
Jump to:
- Why You'll Love Shredded Chicken In A Slow Cooker:
- Ingredient Information And Substitutions
- How To Make Slow Cooker Shredded Chicken
- How To Make Instant Pot Shredded Chicken Breasts
- Frequently Asked Questions
- Tips For Making Crock Pot Shredded Chicken
- What To Serve With Instapot Shredded Chicken
- More Meal Prep Hacks To Try
- How to Make Shredded Chicken in a Crockpot (and Instant Pot)
Why You'll Love Shredded Chicken In A Slow Cooker:
When life gets busy, I like to use one of my favorite kitchen hacks to make chicken breast recipes come together much more quickly. Unless a recipe specifically calls for cut-up chunks of chicken, I always make it with shredded chicken because I prefer the texture.
My love for my slow cooker and Instant Pot runs deep because anything that lets me throw ingredients into a pot and then does all the work for me during the day is a definite win as far as I’m concerned. Here are just a few more reasons to learn how to make shredded chicken in a crockpot and Instant Pot:
- Can be used in a variety of recipes
- Only 2 ingredients
- So, so easy
- Perfectly cooked results every time
- Can be stored in the fridge or frozen
- Ideal for busy parents!
Ingredient Information And Substitutions
- Chicken Breast- I use boneless, skinless chicken breast — it's lean and has a mild flavor so it works super well in so many different dishes. You could also use chicken thighs or drumsticks. If you go for bone-in cuts, make sure to remove the bone before shredding.
- Water- I generally use water for slow cooker and pressure cooker shredded chicken so I can use it in any recipe that calls for chicken. You could also use broth, salsa, or anything liquid-based if you wanted to add a specific flavor.
How To Make Slow Cooker Shredded Chicken
Step 1- Slow cook.
Add the chicken breasts to your slow cooker and cover with water. Add the lid and cook on High for 4-6 hours.
Step 2- Shred.
Remove the cooked chicken from the pot and add it to a large bowl. Use 2 forks to lightly shred it, being careful not to over-shred the meat. Use right away or store for later.
How To Make Instant Pot Shredded Chicken Breasts
Step 1- Pressure cook.
Place the chicken breasts in the Instant Pot and cover with water. Add the lid and set the IP to manual High Pressure for 10 minutes. Double-check that the steam release is sealed.
Step 2- Release the pressure.
Perform a natural pressure release for 10-15 minutes, then do a quick release.
Step 3- Shred.
Transfer the chicken breast to a large bowl and gently shred it with 2 forks. Again, don't over-shred! Use right away or store in the fridge or freezer for later.
Frequently Asked Questions
Yes! It can be used right away or can be frozen for later. When freezing, I usually measure out a few cups at a time into zipper bags to make things easier. It will keep up to 4 months when stored properly. Be sure to label them with the amount and date. Let each bag thaw overnight in the fridge before reheating.
Some people use their kitchen stand mixers and blenders, while others use two forks (my method of choice). Or, you can use handheld “meat shredder claws” if you’re feeling fancy. I find the machines tend to over-shred.
It would be pretty difficult! It's much easier to shred when cooked.
The same way you would shred warm chicken! That said, I find it a little easier to do it just after it's been cooked. It falls right apart.
There is around 1 boneless, skinless chicken breast in 1 cup, meaning you'll get about 3 cups out of this recipe. Remember they do vary in size, so this is an approximation.
There are so many things to make with shredded chicken! Add it to soup, pasta, and salads, use it in sandwiches or tacos, on top of pizza, in casseroles and bakes, in bowls, on nachos... You can even enjoy it on its own with a drizzle of olive oil and some salt and pepper for a quick snack.
Tips For Making Crock Pot Shredded Chicken
- Don't over-shred. You'll notice I've mentioned this a few times — yes, it's that important. Over-shredding makes it stringy and tough and can even make it a bit mushy, especially if you want to use the chicken in soups or casseroles.
- Spice up the water. You can totally add a pinch of salt to enhance the flavor, but you could also toss in a bay leaf, garlic clove, or a piece of onion. The world is your oyster!
- There are a variety of ways to season shredded chicken in a slow cooker. I like to keep it simple and don't add extra spices until I use it in whatever recipe I'm planning to make. That said, feel free to experiment if you'd like!
- The cooking water makes a great base for chicken stock. Strain it and save it for soups, stews, or simply to use as stock.
- For the Instant Pot, don't skip the natural release. This step is what makes it easier to shred. The slow release of the pressure causes the chicken to tenderize so it falls apart really easily.
- When freezing, shred the chicken minimally or it may end up mealy. It tends to shred up a little bit more when mixed into other recipes. Go easy on the first go-around just in case.
- Ingredients to prep ahead- Thaw chicken breast overnight in the fridge if working from frozen.
- Leftovers and storage- Slow cooker and Instant Pot shredded chicken breast will keep for around 3-4 days in an airtight container in the fridge and up to 4 months in the freezer.
What To Serve With Instapot Shredded Chicken
I can't express enough how versatile IP and shredded crockpot chicken is. Whether you want to learn how to make shredded chicken in a crockpot for sandwiches, soups, or salads, treat it like a blank canvas and add it to your favorite recipes! It would work so well in:
- Buffalo Chicken Braid
- Buffalo Chicken Sliders
- Buffalo Chicken Taquitos
- Chicken and Parmesan Soup
- Chicken Swiss Dip
- Chicken Salad Stuffed Tomatoes
- Weeknight Oven Quesadillas
More Meal Prep Hacks To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
How to Make Shredded Chicken in a Crockpot (and Instant Pot)
Equipment
Ingredients
- 3 Boneless skinless chicken breasts frozen or thawed
- 1 cup Water
Instructions
Slow Cooker Instructions
- Place the chicken breasts into slow cooker pot.
- Pour water into the pot.
- Cover and cook on high for 4-6 hours.
- Remove the chicken from the water and lightly shred (make sure you don’t over-shred the meat!).
- Freeze or add it to whatever recipe you’re making.
Instant Pot instructions
- Place the chicken breasts into the Instant Pot onto the rack that comes with it.
- Pour water into the pot.
- Cover and set the Instant Pot to manual high pressure for 15 minutes. Make sure the steam release is set to sealing.
- When the time is up, allow it to natural pressure release for 15 minutes and then do a quick release.
- Remove the chicken from the water and lightly shred (make sure you don’t over-shred the meat!).
- Freeze or add it to whatever recipe you’re making.
Video
Notes
- Don't over-shred. You'll notice I've mentioned this a few times — yes, it's that important. Over-shredding makes it stringy and tough and can even make it a bit mushy, especially if you want to use the chicken in soups or casseroles.
- Spice up the water. You can totally add a pinch of salt to enhance the flavor, but you could also toss in a bay leaf, garlic clove, or a piece of onion. The world is your oyster!
- There are a variety of ways to season shredded chicken in a slow cooker. I like to keep it simple and don't add extra spices until I use it in whatever recipe I'm planning to make. That said, feel free to experiment if you'd like!
- The cooking water makes a great base for chicken stock. Strain it and save it for soups, stews, or simply to use as stock.
- For the Instant Pot, don't skip the natural release. This step is what makes it easier to shred. The slow release of the pressure causes the chicken to tenderize so it falls apart really easily.
- When freezing, shred the chicken minimally or it may end up mealy. It tends to shred up a little bit more when mixed into other recipes. Go easy on the first go-around just in case.
- Ingredients to prep ahead- Thaw chicken breast overnight in the fridge if working from frozen.
- Leftovers and storage- Slow cooker and Instant Pot shredded chicken breast will keep for around 3-4 days in an airtight container in the fridge and up to 4 months in the freezer.
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