Here’s a simple and versatile Crockpot Chicken recipe — slow-cooked, tender, and full of flavor. This method works for shredded chicken, chicken breasts, or thighs.
🍗 Crockpot Chicken
Serves: 4–6
Prep time: 10 min
Cook time: 4–6 hours (low) or 2–3 hours (high)
Ingredients
- 4–6 boneless, skinless chicken breasts or thighs
- 1 cup (240 ml) chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- Optional: 1–2 tsp Italian seasoning or your favorite herbs
- Optional add-ins: diced onions, carrots, potatoes, or bell peppers
Instructions
- Prepare the chicken:
- Place chicken pieces in the crockpot.
- Sprinkle with garlic powder, onion powder, paprika, salt, pepper, and herbs.
- Add liquid:
- Pour chicken broth over the chicken.
- Optional: add chopped vegetables around the chicken for a one-pot meal.
- Cook:
- Low: 4–6 hours
- High: 2–3 hours
- Chicken is done when it reaches 165°F (74°C) and is tender.
- Shred or serve whole:
- Use two forks to shred the chicken for sandwiches, tacos, salads, or casseroles.
- Or leave the pieces whole and serve with sides.
- Optional finishing touch:
- Stir in sour cream, cream cheese, or barbecue sauce for creamy or tangy variations.
🍴 Tips & Variations
- Mexican-style: Add taco seasoning and a can of diced tomatoes with green chilies.
- Italian-style: Add pasta sauce, garlic, and Italian herbs; serve over pasta.
- Creamy option: Add a can of cream of mushroom or cream of chicken soup during the last hour.
- Storage: Shredded chicken freezes well for 2–3 months in airtight containers.
I can also provide a “dump-and-go” 5-minute Crockpot Chicken recipe that makes shredded chicken for tacos or sandwiches with minimal prep.
