Shredded Chicken Recipe: Easy, Flavorful Meal Prep for Tacos, Salads & More
This simple shredded chicken recipe is your new go-to for easy, tender, slow cooker pulled chicken that’s perfect for tacos, salads, casseroles, or soup.
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 cup low-sodium chicken broth
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- 1 lime juiced
- 2 tablespoons plain whole-milk Greek yogurt
Instructions
- Pat each breast dry, then rub with olive oil, salt, pepper, cumin, and chili powder. Let it sit on a plate while prepping the rest—little seasoning resting does wonders.
- Scatter the chopped onion and garlic at the bottom. Nestle the seasoned chicken on top, pouring the chicken broth around (not over) the meat to preserve spices.
- Cover and set your slow cooker to LOW for 6–7 hours. You’re aiming for an internal chicken temperature of 165°F; it should shred with a gentle tug.
- Transfer chicken to a cutting board or bowl, reserve the cooking liquid. Use two forks or a hand mixer on low speed—either method yields fluffy strands.
- Return shredded chicken to the cooker, pour in some of the reserved liquid plus the lime juice and yogurt. Stir gently; this keeps every bite succulent.
- Taste and adjust salt or lime to your liking. For a hint of freshness, stir in chopped cilantro or green onions just before serving.
- Pile on tacos, layer in salads, stir into soup, or freeze in meal-prep containers. Enjoy immediately or cool to room temperature before storing.
Notes
• If using thighs, reduce cooking time by 30–60 minutes. • Swap Greek yogurt for sour cream or leave it out for dairy-free. • For a citrus twist, zest the lime over the top before serving.
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