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–+ servings
Baked chicken breasts with sliced red and green bell peppers and onions in a dark seasoned sauce.
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How To Make Shredded Chicken in a Slow Cooker

This slow cooker shredded chicken turns out juicy, tender, and easy to pull apart with almost no effort. Made with a short ingredient list, it is a reliable base for meal prep, tacos, salads, and quick weeknight meals.
Course Main Course, Main Dishes
Cuisine American, International
Keyword broth, chicken breast, chicken broth, chicken salad, chicken tacos, crockpot, instant pot, shred, shred chicken, shred the chicken, shredded chicken recipe, skinless chicken, skinless chicken breasts, slow cooker, slow cooker chicken, slow cooker shredded chicken, tacos
Prep Time 10 minutes
Cook Time 8 hours
Servings 6 Servings
Calories 189kcal
Author Zuzana Paar

Equipment

Ingredients

  • 2 Pounds Chicken breast boneless, skinless
  • 1 Envelope Ranch Seasoning
  • 1 Packet Taco Seasoning
  • 1 Piece Onion sliced into long ½-inch pieces
  • 1 Piece Red Bell Pepper or Orange, seeded and sliced
  • 1 Piece Green Bell Pepper chopped into strips
  • 2 Pieces Bouillon Cubes
  • 1 Cup Water
US Customary - Metric

Instructions

  • Slice the bell peppers and onions, and set aside the bouillon cubes or dissolve them in 1 cup of water so everything is ready.
  • Place the chicken breasts in the slow cooker and coat both sides evenly with taco seasoning and ranch mix.
  • Spread the sliced peppers and onions evenly over the seasoned chicken.
  • Add the bouillon and water, cover, and cook on low for 6–8 hours or high for 4–6 hours until the chicken shreds easily.
  • Shred the chicken directly in the slow cooker, stir to combine with the vegetables and juices, and serve hot.

Notes

  • Choose the Right Chicken Cuts: Boneless, skinless chicken breasts or thighs work best for shredding. Thighs will be juicier, while breasts give a leaner option.
  • Add Liquid for Moisture: A cup of chicken broth or even water helps keep the chicken tender. This also infuses more flavor into the meat while cooking.
  • Shred While Warm: Shredding chicken when it’s still warm makes the process much easier. Use two forks or a hand mixer for quick, even results.

Nutrition

Serving: 1.5Cups | Calories: 189kcal | Carbohydrates: 14g | Protein: 27g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 77mg | Sodium: 2462mg | Potassium: 649mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1256IU | Vitamin C: 45mg | Calcium: 26mg | Iron: 1mg