Crock Pot Shredded Chicken Breasts for Freezing - OAMC

Total Time
8hrs 5mins
Prep 5 mins
Cook 8 hrs

Great to have on-hand for recipes. Just Place as many chicken breasts as you can fit into your crock pot as long as the lid fits on properly. I use bone-in, skin-on but I'm sure boneless, skinless would work too.

Ingredients Nutrition


  1. Place the chicken breasts in the crock pot, Mix water and spices together and pour over the chicken.
  2. Cook on the low setting for 8-10 hours.
  3. Remove chicken breasts, shred or pull the meat from bones, removing skin (it should all fall off easily at this point anyway!).
  4. Place meat in individual freezer bags or containers and freeze until needed for recipes.
  5. Defrost and add to any recipes that call for cooked chicken.
  6. Great for casseroles, quesadillas, pizzas, burritos, pastas, soups, etc. or heat with BBQ sauce for hot barbecue chicken sandwiches.
  7. Tip: Use the juices that are left from cooking the chicken to make broth afterwards.


Most Helpful

WONDERFUL!!!! This is going to make weeknight recipes so much easier! I just finished packing my ziplocs & placing them in the freezer. I don't like it when people review a recipe without following it exactly, so I did my best, Costco was sold out of breasts so I had to go with thighs. That's the only change. It was SO EASY and it really did just fall off the bone, so there was very little labour involved. Thanks so much Babzy!!!!

*Update=I think I've found the perfect marriage for this recipe. I used it in Food Network's Chicken Tetrazzini By Jubal Harshaw from this site. It's the highest rated recipe on & this chicken is meant for it!

Jenny M July 20, 2011

I put a little over 10 lbs of split chicken breasts in my 6 qt crockpot for 8 hours & it worked great. The easy part was cooking it, the labor intensive part is shredding & bagging it all! (but it will make future cooking so much quicker/easier!) I ended up with 20 cups of shredded chicken (after a cup or two was eaten in the shredding process).

lmt425 April 10, 2010

After reading other reviews I cooked this on high for 3.5 hours. It worked well but I had to move the chicken around after about 2 hours as the inner pieces were not cooking as quickly as those on the outside (my crockpot). Cooking on high resulted in chicken with a bit more texture - not so "fall apart" yet well cooked and delicious - exactly why I did it. I'll stash this in the freezer and use this for so many recipes - Thanks Babzy!

Acerast April 14, 2013

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