Slow Cooker Pulled Chicken is one of those easy weeknight dinner recipes I rely on when I don't feel like cooking… but still want something really good.
It takes just 10 minutes to prep, cooks while you get on with your day, and gives you juicy, tender shredded chicken that works for sandwiches, tacos, bowls, or salads.
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Slow Cooker Pulled Chicken
I make this at least twice a month because it solves the "what's for dinner?" problem - especially on busy weekdays.
Julia's Why-You'll-Love-It List
♥ This recipe works because it focuses on 3 simple things:
- moisture
- balanced seasoning
- not overcooking
The broth keeps the chicken juicy, while the slow cooking breaks it down gently so you get that soft, pull-apart texture instead of dry or stringy meat.
The seasoning is simple but really effective. It gives you flavor without locking you into one dish, so you can use it for different weeknight meals.
Short Video
Ingredients
- Boneless, skinless chicken breasts - Lean and shred beautifully. You can swap for thighs if you want extra juiciness. If you can find organic or air-chilled chicken, it's worth it for better texture.
- Chicken broth - Keeps everything moist and flavorful. Low-sodium works best so you control the salt level.
- Paprika - Adds gentle warmth and light smokiness. Smoked paprika will deepen the flavor slightly.
- Garlic powder & onion Powder - These build that classic savory base without overpowering the chicken.
- Salt & black pepper - Simple but essential. Seasoning properly makes the difference between bland shredded chicken and flavorful pulled chicken.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Easy Pulled Chicken
- Place the 3 lbs boneless, skinless chicken breasts in the slow cooker in an even layer.
- Sprinkle evenly with 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Make sure seasoning is distributed evenly.
- Pour 1 cup chicken broth over the chicken. It should lightly surround the meat but not fully cover it.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours. The chicken is ready when it reaches 165°F internally and shreds easily with a fork.
- Shred directly in the slow cooker using two forks. The meat should pull apart effortlessly and look moist, not dry.
- Stir the shredded chicken into the cooking juices. This step is important for flavor and texture.
- Serve on brioche buns, in pulled chicken tacos, or use for meal prep bowls. Add BBQ sauce if desired.
- Personal kitchen note: I always shred while it's still hot. If it cools first, it doesn't absorb the juices as well.
My Favorite Tools
Crock-Pot 7 Quart Oval Manual Slow Cooker
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Buy Now → Julia's Tip
I used to leave this cooking "just a little longer" thinking it would get better… It didn't. It just got drier. Now I stop as soon as it shreds - and the texture is always perfect.
Best Tips for Success
- Don't skip the broth. It prevents dry shredded chicken.
- Spread chicken evenly so it cooks uniformly.
- Cook on low if possible. It gives better texture.
- For deeper flavor, add ½ teaspoon smoked paprika.
- For meal prep, let it cool in the juices before storing.
- Shortcut tip: use a hand mixer to shred in 30 seconds.
- Restaurant-style tip: toss with a splash of apple cider vinegar for brightness.
What To Serve With Shredded Chicken
This is where it really shines for weeknight dinners:
- BBQ sandwiches
- quick tacos or wraps
- baked potatoes
- Soft brioche buns
- Coleslaw
- Air fryer potatoes
- Fresh cucumber salad
- Rice bowls with roasted vegetables
Don't Make These Mistakes
- Cooking too long = Dry chicken
- Skipping broth = No moisture
- Cooking uncovered = Loses moisture
Storing Leftovers
- To Store. Place in an airtight container with some of the cooking juices. Refrigerate up to 4 days.
- To Freeze. Freeze in portions with juices for up to 2 months. Label clearly.
- To Make Ahead. Cook fully, cool in juices, portion into containers for meal prep.
- To Reheat. Reheat gently in a skillet with a splash of broth to keep it moist.
Bonus: Upgrade Variations
- Bold flavor twist: Add BBQ sauce and a splash of apple cider vinegar for classic BBQ pulled chicken sandwiches.
- Lighter option: Use this slow cooker shredded chicken over salad greens with homemade vinaigrette.
- Restaurant-inspired version: Mix with buffalo sauce and serve on toasted brioche with coleslaw.
- Family-friendly adjustment: Keep it plain and let everyone add their own sauce at the table.
More Slow Cooker Weeknight Dinners
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Recipe Card
Slow Cooker Pulled Chicken
Ingredients
Equipment
Method
- Place the chicken breasts in the slow cooker. Sprinkle evenly with salt, black pepper, paprika, garlic powder, and onion powder:
- Pour the chicken broth over the chicken. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shreddable.
- Shred the chicken directly in the slow cooker using two forks. Stir the chicken into the cooking juices.
- Serve on brioche buns or use for meal prep. Add BBQ sauce if desired and garnish with parsley before serving.
- Enjoyed this recipe? Leave a quick 5-star rating and review to let me know!
Nutrition
Video
Notes
- Shred while hot for best moisture retention
- Store with juices to prevent drying out
- Great neutral base for multiple flavor profiles
Tried this recipe?
Let us know how it was!On a chicken kick lately? This Mediterranean Chicken dinner should be next on your list.
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
FAQs
Yes. Boneless, skinless thighs stay very juicy and shred beautifully.
It was likely overcooked or not mixed back into the juices.
Yes. Keep warm in the slow cooker on "warm" setting and stir occasionally.
Yes. Keep warm in the slow cooker on "warm" setting and stir occasionally.
Yes. This is one of the best slow cooker chicken recipes for meal prep because it stays moist for days.
No. This is designed as a neutral base. Add BBQ, buffalo, or taco seasoning after cooking.
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