Tender, flavorful shredded chicken made with fresh lemon, garlic, and simple herbs. The slow cooker does most of the work, leaving you with juicy, easy-to-shred chicken that's perfect for mixing into bowls, salads, wraps, and quick meals throughout the week.
MAKES
About 4-5 SERVINGS
QUICK RECIPE OVERVIEW
Why you’ll love it
This is an easy, hands-off way to prepare protein for several meals at once. Just add everything to the slow cooker, let it cook, and shred the chicken when it's done.
What Makes It So Flavorful?
Garlic and oregano give the chicken a savory, Mediterranean-inspired flavor, while lemon adds a little brightness. Cooking the chicken gently in its own juices helps keep it tender and moist.
5 Easy Ways to Use It
Greek Chicken Quinoa Bowls: Add shredded chicken to quinoa with cucumber, tomatoes, olives, and homemade tzatziki.
Mediterranean Chicken & Chickpea Salad: Toss with chickpeas, mixed greens, cherry tomatoes, and lemon vinaigrette.
Chicken & Hummus Wraps: Layer shredded chicken, hummus, spinach, and crunchy vegetables in a gluten-free wrap.
Chicken with Roasted Vegetables: Serve with roasted broccoli, zucchini, and sweet potatoes for an easy dinner.
Pesto Chicken Rice Bowls: Combine with brown rice, sautéed vegetables, and a spoonful of fresh basil pesto.
Slow Cooker Shredded Chicken
TENDER · HERBY · VERSATILE
ABOUT 4-5 SERVINGS | PREP 10 MINUTES | COOK LOW 4-5 HOURS or HIGH 2-3 HOURS
Ingredients:
4 boneless skinless chicken breasts
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1 teaspoon dried oregano
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
½ cup low-sodium chicken broth or water
Method:
Prepare the chicken. Place the chicken breasts in the bottom of the slow cooker in an even layer.
Add the seasonings. Drizzle with lemon juice. Add the garlic, oregano, salt, and pepper. Pour in the chicken broth or water and turn the chicken to coat.
Slow cook. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the chicken reaches an internal temperature of 165°F. Cooking times may vary depending on the slow cooker and thickness of the chicken.
Shred the chicken. Transfer the cooked chicken to a cutting board or shallow bowl. Shred using two forks.
Keep it moist. Return the shredded chicken to the slow cooker and toss with enough of the cooking juices to keep it tender and flavorful.
Recipe Notes
Don't leave chicken breasts cooking all day—they can become dry and stringy. Check for doneness toward the earlier end of the cooking time, then shred and toss with some of the cooking juices to keep the meat moist.
Storage: Refrigerate in an airtight container for up to 3–4 days. Store with a little of the cooking liquid to keep the chicken moist.
Freezer-Friendly: Freeze shredded chicken in individual meal-sized portions with a few spoonfuls of cooking juices for up to 3 months.
Meal Prep Tip: Divide the chicken into portions before refrigerating. Keep sauces and toppings separate so you can create different meals throughout the week.
Easy Variation: For a more neutral flavor that works with Mexican, Asian, or Mediterranean meals, omit the lemon and oregano and season simply with garlic, salt, and pepper.
Reheating: Warm gently in a covered skillet or microwave with a splash of broth or water until heated to 165°F.
