This simple slow cooker pulled chicken recipe is easy, versatile and a great way to meal prep chicken for the week. This flavorful slow cooker shredded chicken is made with only 5 ingredients and can be used in a variety of ways - in soups, chicken salad sandwiches, pot pies, casseroles, etc.
Whisk together chicken broth, paprika, salt, pepper, onion, and minced garlic in the container of a slow cooker.
Then, add the chicken breasts and turn to coat.
Cook on low for 6 hours or on high for 3 hours until fork tender.
Shred the chicken with two forks (alternatively, you can remove the chicken from the crockpot and shred it in a separate bowl with forks or use a standing mixer).
Then, turn the crockpot to low, and let the mixture cook for another 30-60 minutes (to soak up the juice). Taste and adjust salt and pepper if necessary.
*Do not add any salt if you are using better than bullion. If using chicken broth, the amount needed will depend on the salt content of the broth. I suggest starting by adding ¼ tsp. You can always add salt later, but you can’t remove it.
Chicken breasts. Chicken thighs or a combination of thighs and breasts work well.
Chicken broth. Use ready-made broth or make your own with 1 cup water and 1 tsp better than bullion)
Paprika. smoked paprika tastes amazing in this recipe. You can also add more seasonings like oregano, cumin, coriander, fresh herbs, etc. if you want to experiment with new flavors.
Salt. It's always better to start with less salt because you can always add more later, but you can't remove it from the recipe once it's in there!
Onion. yellow, white, or red onions are all great choices.
Minced garlic. Fresh or jarred both work well. You can substitute 1 tablespoon minced garlic with 1 tsp garlic powder.
Store leftover slow cooker pulled chicken in an airtight container for 5-7 days.
Put the shredded chicken in a freezer-friendly, airtight container and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.