Is it better to cook chicken on high or low in the crockpot?

Cooking chicken on low gives the best results. The slow cooking time helps keep the chicken moist, and it shreds more easily without getting tough or overcooked. Cooking on high can work in a pinch, but the texture is usually not as tender. If I’m in a hurry, I typically use this Instant Pot chicken recipe instead.

Should I put raw chicken in a slow cooker?

Yes, as long as the chicken cooks through, reaching an internal temperature of 165°F, it is safe to place raw chicken in a slow cooker.

Can you put frozen chicken breast in a slow cooker?

I don’t recommend it. Starting with frozen chicken can keep the meat in the “ danger zone” temperature range for too long, which isn’t recommended for food safety. For the best results, I thaw frozen chicken completely in the refrigerator or under cool water before cooking.

Why is my crockpot shredded chicken tough?

Chicken can turn out tough if it’s cooked too long or too quickly on high heat. I cook it on the low heat setting and start checking for doneness around the 4-hour mark. The chicken might also turn out tough if there’s not enough liquid in the slow cooker. It’s important to submerge the chicken completely.

Easy Slow Cooker Shredded Chicken

Servings: about 5 cups (32 ounces) 1x

Scale

Ingredients

2 lbs boneless skinless chicken breast
½ cup low-sodium chicken broth or water
1 teaspoon fine salt
½ teaspoon black pepper
¼ teaspoon garlic powder
Optional: Additional seasonings of choice

Cook Mode Prevent your screen from going dark

Instructions

In a 6-quart or larger slow cooker, place chicken breasts and broth. Top with the salt, pepper, garlic powder, and any other seasoning you would like.
Cover and cook on the LOW setting until the chicken is cooked through and can be easily shredded with two forks, 4-6 hours.
Remove the chicken from the crockpot and place on a cutting board or rimmed sheet pan.
Using two forks, shredder claws, or this meat shredder tool, shred the chicken.
Add the shredded chicken back to the slow cooker and toss with the leftover juices.
Once the chicken has cooled, store it in an airtight container or zip top bag in the refrigerator for up to 4 days or in the freezer for up to 3 months.
This shredded chicken is ready to be used in a variety of recipes such as over salads, chicken salads, soups, and casseroles.

Nutrition Information

Serving Size: 4 ounces
Calories: 143
Fat: 4 g
(Sat Fat: 1 g)
Sodium: 323 mg
Carbohydrate: 0 g
(Fiber: 0 g
Sugar: 0 g)
Protein: 25 g
Cholesterol: 66 mg

Dietary

Dairy-Free Egg-Free Gluten-free Grain-Free High Protein Nut-free Paleo Whole30

Recipe By: Stacie Hassing