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Slow Cooker Shredded Chicken is the set it and forget it dinner that saves our busiest weeknights, and it turns out juicy, smoky, and ready to pile into anything. I started making it on hectic school nights when Maddie had practice and Lizzie was starving, and now a batch lives in our fridge most weeks for tacos, bowls, and quesadillas. If you love an easy Mexican dinner, you will want it next to our cilantro lime rice.
Tender chicken simmers low and slow with peppers, onions, and a warm blend of adobo and cumin until it shreds in seconds and soaks up every bit of the flavorful juices.
Slow Cooker Shredded Chicken Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Cook Time: 8 hours
- ⏳ Total Time: 8 hours 20 minutes
- 🍽️ Serving: 12 servings
- ⚡ Calories: 116kcal
- 🌶️ Flavor Profile: Savory, smoky Mexican spiced chicken
- ✋ Difficulty: Easy, on par with our slow cooker chicken tinga
Quick Answer
Saute sliced bell peppers and onion, then place chicken breasts in a slow cooker and season with tomato bouillon, garlic powder, onion powder, adobo, and cumin. Pour chicken broth around the chicken, add the peppers and onions, and cook on low for 6 to 8 hours. Shred the chicken right in the pot and stir it through the juices before serving.
Jump to:
- Slow Cooker Shredded Chicken Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Slow Cooker Shredded Chicken
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Slow Cooker Shredded Chicken FAQs
- Other Recommended Easy Chicken Dinner Recipes
- Slow Cooker Shredded Chicken
Why This Recipe Works
Click to see the technique science
- The slow cooker does the work. Low and slow heat breaks down the chicken breasts so they shred effortlessly and stay juicy instead of drying out.
- Tomato bouillon builds deep flavor. Crumbled tomato chicken bouillon seasons the meat from the inside out, giving it that rich, savory Mexican restaurant taste.
- Sauteed peppers and onions first. Softening the peppers and onions in a skillet before they go in deepens their sweetness so they melt into the chicken.
- Adobo and cumin do the heavy lifting. A simple blend of adobo, cumin, garlic, and onion powder gives the chicken warm, smoky depth without a long ingredient list.
- Shredding in the juices. Pulling the chicken apart right in the pot lets it soak up every drop of the seasoned broth so no flavor is left behind.
Why You’ll Love This Recipe
- It is the easiest hands off dinner. Just load the slow cooker in the morning and come back to tender, flavorful shredded chicken ready for tacos.
- One batch feeds a crowd and works in tacos, burritos, bowls, nachos, salads, and quesadillas all week long.
- It is naturally lighter than takeout at just 116 calories a serving, perfect spooned over our cilantro lime rice.
Key Ingredients
Here is what gives this slow cooker shredded chicken its deep, smoky flavor. See the recipe card below for the exact amounts.
- Chicken breast: Boneless skinless breasts shred beautifully and stay lean. Thighs work too if you want richer, juicier meat.
- Tomato bouillon: The secret to that deep restaurant flavor. Look for tomato bouillon with chicken in the Latin aisle.
- Bell peppers and onion: Sliced and sauteed for sweetness and color, just like a fajita filling.
- Adobo and cumin: This warm, smoky spice combo flavors the whole pot, the same base we use in our slow cooker chicken tinga.
- Chicken broth: Low sodium broth keeps the chicken moist and creates the flavorful juices for shredding.
See recipe card for exact quantities.
Variations and Substitutions
Here are a few easy ways to make this slow cooker shredded chicken your own.
- Swap the chicken breast for thighs for even juicier, more forgiving meat.
- Use it as the filling for smothered beef burritos style wet burritos or cheesy quesadillas.
- Add a can of diced green chiles or a chopped chipotle in adobo for a smoky, spicier kick.
- Pile it onto loaded tater tot nachos with cheese and all the toppings.
How to Make Slow Cooker Shredded Chicken
- Heat the olive oil in a large skillet over medium heat. Add the bell peppers, onion, half the garlic powder and onion powder, salt, and pepper, and cook until softened, about 8 minutes. Take off the heat.
- Spray an 8 quart slow cooker with cooking spray and place the chicken breasts in the bottom. Crumble the tomato bouillon over the top, then sprinkle on the remaining garlic powder, onion powder, adobo, and cumin.
- Pour the chicken broth around the chicken so the seasonings stay concentrated on top of the meat.
- Add the sauteed peppers and onions over the chicken, cover with the lid, and cook on low for 6 to 8 hours or on high for 2 to 4 hours.
- The chicken is done when it is tender and pulls apart easily with a fork.
- Shred the chicken right in the pot and stir everything together so it soaks up all the flavorful juices. Serve in tacos or however you like.
Recipe Tips & Tricks
- Do not skip sauteing the peppers and onions. It only takes 8 minutes and makes them sweet instead of watery.
- Keep the bouillon and spices on top of the chicken and pour the broth around the sides so the seasoning stays concentrated.
- Do not overfill the slow cooker. Two pounds of chicken in an 8 quart pot cooks evenly and shreds easily.
- Shred right in the pot with two forks so the meat soaks up the seasoned juices.
- Check doneness at the low end of the time range. Chicken breast can dry out if it cooks far past tender.
- Store leftovers in their juices for up to 4 days, great for meal prep bowls with cilantro lime rice.
Serving Ideas and Suggestions
This slow cooker shredded chicken is the ultimate meal prep base. Spoon it into warm tortillas with cheese, salsa, and avocado for taco night, or build burrito bowls over rice and beans.
For a full spread, serve it with cilantro lime rice, a scoop of guacamole, and a big Doritos taco salad. It also makes an incredible filling for quesadillas and nachos.
Leftovers reheat in minutes, so make a double batch and use it all week. It is just as good piled on loaded tater tot nachos as it is in a simple lettuce wrap.
Slow Cooker Shredded Chicken FAQs
Boneless skinless chicken breasts are leanest and shred beautifully, while thighs give you juicier, more forgiving meat. Either works in this slow cooker shredded chicken.
Cook it on low for 6 to 8 hours or on high for 2 to 4 hours. The chicken is done when it is tender and pulls apart easily with a fork.
Yes. Cool it completely, then freeze it in its juices in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently.
It is perfect in tacos, burritos, bowls, nachos, quesadillas, and salads. Serve it with rice, beans, guacamole, and all your favorite toppings.
Tomato bouillon with chicken flavor is usually in the Latin or international aisle, sold as cubes or granules. It is the key to that deep, savory restaurant taste.
Absolutely. It keeps in the fridge for up to 4 days and reheats well, making it a great make ahead protein for quick weeknight meals.
Hungry for more easy slow cooker meals? Try our slow cooker chicken tinga next, then come back and tell us how your shredded chicken turned out.
Turn that shredded chicken into a crispy, cheesy chicken quesadilla the whole family loves.
Add our creamy taco dip to your fiesta spread for a crowd pleasing snack.
Use leftover tortillas in our migas, a hearty Tex-Mex breakfast scramble.
Use that shredded chicken in our zucchini boats for a quick, cheesy Tex-Mex dinner.
For zesty, juicy chicken, try our cilantro lime chicken, perfect for tacos and bowls.
Our chicken bacon ranch wrap is perfect for meal prep and packed lunches.
Got leftover shredded chicken? Turn it into our English muffin pizza for a fast dinner.
Slow Cooker Shredded Chicken
Equipment
Ingredients
- 1 tablespoon olive oil
- 3 small bell peppers sliced
- 1 large sweet onion thinly sliced
- 1 & 1/2 teaspoons garlic powder
- 1 & 1/2 teaspoons onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 pounds boneless skinless chicken breast
- 2 cubes tomato bouillon with chicken flavor
- 1/2 teaspoon adobo all-purpose seasoning
- 1/2 teaspoon ground cumin
- 15 ounce can low-sodium chicken broth
Instructions
- Place a large skillet over medium heat. Add the olive oil; once hot, add the peppers, onion, ½ teaspoon garlic powder, ½ teaspoon onion powder, salt, and pepper. Stir to combine1 tablespoon olive oil, 3 small bell peppers, 1 large sweet onion, 1 & 1/2 teaspoons garlic powder, 1 & 1/2 teaspoons onion powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Cook until the vegetables are softened, stirring occasionally, about 8 minutes. Take off the heat.
- Spray an 8-quart slow cooker with cooking spray. Place the chicken into the bottom of the pot.2 pounds boneless skinless chicken breast
- Crumble the bouillon and sprinkle it over the chicken. Sprinkle the remaining garlic powder and onion powder on top. Add the adobo and cumin.2 cubes tomato bouillon with chicken flavor, 1/2 teaspoon adobo all-purpose seasoning, 1/2 teaspoon ground cumin
- Pour the chicken broth around the chicken, then add the peppers and onions.15 ounce can low-sodium chicken broth
- Place the lid on and cook for 6-8 hours on low or 2-4 hours on high.
- Shred the chicken in the pot and mix everything together. Serve in tacos, or however you wish.
Notes
- Use a hand mixer to shred the chicken easily in the slow cooker.
- Add a little bit of hot sauce or chipotle peppers for extra spice.
- For crispy edges, spread the shredded chicken on a baking sheet and broil for a few minutes.
- Make a double batch and freeze half for a quick meal later.
- Serve with a simple side salad or Mexican rice to round out the meal.
Nutrition
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