How to Make Shredded Chicken in a Crockpot (and Instant Pot)

An overhead image of shredded chicken breast in a glass bowl with a blue checked towel next to it and a couple of forks in it.

How to Make Shredded Chicken in a Crockpot (and Instant Pot)

Learn how to make shredded chicken in a crockpot and an Instant Pot with my super easy recipe. Whether you prefer to cook it low and slow or hot and quick, it's perfect for meal prep and weeknight dinners.

Course Main Course

Cuisine American

Diet Diabetic, Gluten Free, Low Calorie, Low Fat, Low Lactose, Low Salt

Prep Time 5

Cook Time 6

Total Time 6 5

Servings servings

Calories 64kcal

Author Jessy Freimann

Equipment

Ingredients

3 Boneless skinless chicken breasts frozen or thawed
1 cup Water

Instructions

Slow Cooker Instructions

Place the chicken breasts into slow cooker pot.
Pour water into the pot.
Cover and cook on high for 4-6 hours.
Remove the chicken from the water and lightly shred (make sure you don’t over-shred the meat!).
Freeze or add it to whatever recipe you’re making.

Instant Pot instructions

Place the chicken breasts into the Instant Pot onto the rack that comes with it.
Pour water into the pot.
Cover and set the Instant Pot to manual high pressure for 15 minutes. Make sure the steam release is set to sealing.
When the time is up, allow it to natural pressure release for 15 minutes and then do a quick release.
Remove the chicken from the water and lightly shred (make sure you don’t over-shred the meat!).
Freeze or add it to whatever recipe you’re making.

Video

Notes

Don't over-shred. You'll notice I've mentioned this a few times — yes, it's that important. Over-shredding makes it stringy and tough and can even make it a bit mushy, especially if you want to use the chicken in soups or casseroles.

Spice up the water. You can totally add a pinch of salt to enhance the flavor, but you could also toss in a bay leaf, garlic clove, or a piece of onion. The world is your oyster!

There are a variety of ways to season shredded chicken in a slow cooker. I like to keep it simple and don't add extra spices until I use it in whatever recipe I'm planning to make. That said, feel free to experiment if you'd like!

The cooking water makes a great base for chicken stock. Strain it and save it for soups, stews, or simply to use as stock.

For the Instant Pot, don't skip the natural release. This step is what makes it easier to shred. The slow release of the pressure causes the chicken to tenderize so it falls apart really easily.

When freezing, shred the chicken minimally or it may end up mealy. It tends to shred up a little bit more when mixed into other recipes. Go easy on the first go-around just in case.

Ingredients to prep ahead- Thaw chicken breast overnight in the fridge if working from frozen.

Leftovers and storage- Slow cooker and Instant Pot shredded chicken breast will keep for around 3-4 days in an airtight container in the fridge and up to 4 months in the freezer.

Nutrition