Easy way to get shredded or sliced chicken ready for future meals.

Shredded Chicken


  • 3 lbs Chicken frozen
  • Garlic Powder
  • Onion Powder
  • Salt & Pepper
  • 1/2 cup Chicken Broth optional


  • Put all ingredients in a crockpot
  • Cook low for 5 hours or high for 3 1/2 to 4 hours
  • Shred with a pair of forks

Normally after I finish cooking and cutting/shredding the chicken, I let it sit in its broth for a half hour, heating optional. This helps prevent meat from drying out.

Fresher is always better. This may be difficult if you want it cold for convenience or salad, and shredded is easier to have prepared. This shredded chicken is really good for other meals. It is also easily freezable. One of my most used recipes due to its convenience.

You can add so many spices during the cooking if you want, like turmeric or cayenne.

The shredding is the worst part, it takes some effort to go through that much chicken. I have heard you can put the chicken in food processor instead, but I have not tried. This way I get to choose how small I want the pieces.

It is much easier to slice it, but it changes what all it goes into. When finished, it can be added to any entrée that uses chicken. Simply thaw, cut into preferred size pieces, and either give it a sear or add it directly to what you are cooking stovetop.

I normally separate the chicken to freeze in 4oz batches. It is a good amount for adding to pizza or biscuits or quesadillas.

When deciding whether to slice or shred, look to what you will use it for. As a topping (pizza) or add-in (pasta or salad) sliced is better. When a stuffing (quesadillas) or mixing in (stuffed biscuits), shredded is better. This, of course, changes based on preferences, so find a way you enjoy it!

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