High-Protein Crockpot Shredded Chicken
Dump-and-go shredded chicken that hits 42g protein per cup.
Method · 8 steps
- 1
Pat chicken breasts dry and place in the slow cooker in a single layer.
- 2
In a small bowl, whisk olive oil, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper into a paste. Rub evenly over the chicken.
- 3
Tuck onion quarters and smashed garlic around the chicken. Squeeze lemon halves over the top, then drop the spent halves in.
- 4
Pour chicken broth down the side of the slow cooker — do not pour directly on the seasoned chicken, you want the rub to stay on.
- 5
Cover and cook on LOW for 4 hours (or HIGH for 2 to 2.5 hours). Chicken is done when it shreds easily with a fork at 165°F internal.
- 6
Transfer chicken to a large bowl. Discard the lemon halves. Shred with two forks or a hand mixer on low for 20 seconds.
- 7
Pour about 1 cup of the cooking liquid back over the shredded chicken and toss — this keeps it juicy for storage.
- 8
Portion into 1-cup servings for bowls, tacos, or salads. Refrigerate up to 4 days or freeze up to 3 months.
Chef's notes
- →Don't skip the hand-mixer shredding trick — it breaks down faster and holds sauces better than fork-shredding.
- →If your chicken breasts are under 1.5 inches thick, drop cook time to 3 hours on LOW to avoid dry chicken.
- →For Mexican-style: swap paprika for chili powder and cumin, add a can of drained green chiles.
Storage
Fridge 4 days in an airtight container. Freezer 3 months. Reheat with a splash of broth to restore moisture.
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