How long does shredded chicken take in a slow cooker?

6-7 hours on Low is the sweet spot for chicken breasts. Check it at the 6-hour mark. If using thighs, they can withstand 7-8 hours.

Can you overcook shredded chicken in a slow cooker?

Yes. If cooked past 8-9 hours, the muscle fibers disintegrate, and the texture becomes mushy and mealy rather than tender shreds.

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

Low is always better (6-7 hours) for lean breast meat. High heat (3-4 hours) cooks it faster but can make the protein fibers seize up, resulting in rubbery meat.

Is it okay to put raw chicken in a slow cooker?

Yes! It is perfectly safe. The low, moist heat actually cooks the chicken more evenly than baking, ensuring it reaches the safe internal temperature of 165°F without drying out the outside.

What is the difference between shredded chicken and pulled chicken?

"Pulled" usually refers to pork or dark meat cooked until the connective tissue dissolves (like pork shoulder). "Shredded" is the action of pulling the meat apart. For this recipe, the terms are used interchangeably.

How to make barbecue pulled chicken in a slow cooker moist?

Shred the chicken while it is still hot and immediately stir it back into the warm sauce to re-absorb the liquid. Never let the meat cool down before shredding.

Slow Cooker Shredded BBQ Chicken (High Protein Meal Prep)

Description

This Slow Cooker Shredded BBQ Chicken is the ultimate high protein meal prep. A tender 3-ingredient crockpot BBQ chicken breast recipe perfect for sandwiches, salads, or bowls.

Ingredients

Scale

2 lbs (900g) Boneless Skinless Chicken Breasts
1.5 cups Low Sugar BBQ Sauce (like G Hughes)
2 tbsp Apple Cider Vinegar
1 tsp Smoked Paprika
1 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Salt (adjust to taste)
1/2 tsp Black Pepper

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Instructions

The Dump: Place the chicken breasts in the bottom of the slow cooker. Pour the BBQ sauce, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and pepper over the chicken. Turn the chicken to coat.
The Cook: Cover and cook on LOW for 6-7 hours (recommended) or HIGH for 3-4 hours. The chicken is done when it reaches an internal temperature of 165°F and shreds easily.
The Shred: Remove the chicken to a cutting board or shred directly in the pot using two forks. It should pull apart effortlessly.
The Soak: Stir the shredded chicken back into the warm sauce remaining in the slow cooker. Let it sit on “Warm” for 10 minutes to absorb the juices.
Serve: Pile onto buns for sandwiches, serve over rice, or portion into containers for meal prep.

Notes

Frozen Chicken: You can use frozen chicken, just add 1-2 hours to the cooking time on Low.
Spicy Kick: Add 1/2 tsp cayenne pepper or red pepper flakes for heat.
Storage: Store in an airtight container in the fridge for up to 5 days or freeze for 3 months.

Prep Time: 5 mins
Cook Time: 6 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: Per Serving
Calories: 210
Sugar: 5g
Sodium: 480mg
Fat: 4g
Carbohydrates: 8g
Protein: 32g
Cholesterol: 85mg