Are you tired of the same old busy weeknights? Do you find yourself scrambling to throw something together on the fly? Look no further! We’ve got just the solution for you: our collection of 20 flavorful crockpot shredded chicken recipes. With these easy and delicious options, you’ll never have to sacrifice flavor for convenience again.
From spicy buffalo sliders to creamy ranch pasta, we’ve rounded up a diverse range of mouth-watering dishes that are sure to please even the pickiest eaters. And the best part? Each recipe requires minimal effort on your part – simply toss all the ingredients in the crockpot and let it do the work for you.
Whether you’re a busy parent looking for quick weeknight meals or just a foodie who loves trying new flavors, these recipes are sure to become staples in your kitchen. So go ahead, get creative, and let the slow cooker do its magic!
Spicy Buffalo Crockpot Shredded Chicken Sliders
Elevate your game-day gatherings with these mouthwatering sliders that combine tender chicken, spicy buffalo sauce, and creamy ranch dressing. This recipe is a crowd-pleaser that’s easy to make and perfect for snacking.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup buffalo wing sauce
– 1/4 cup ranch dressing
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 12 slider buns
– Chopped green onions and crumbled blue cheese (optional)
Instructions:
1. Place the chicken breasts in a crockpot.
2. In a small bowl, whisk together buffalo wing sauce, ranch dressing, olive oil, garlic powder, salt, and pepper. Pour the mixture over the chicken.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Shred the cooked chicken with two forks.
5. Assemble sliders by placing shredded chicken onto buns and topping with chopped green onions and crumbled blue cheese (if using).
6. Serve immediately and enjoy!
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Honey Garlic Crockpot Shredded Chicken Stir-Fry
Elevate your dinner game with this sweet and savory crockpot recipe, where tender chicken is smothered in a rich honey garlic sauce. Perfect for busy days or meal prep, this dish is sure to become a family favorite.
Ingredients:
– 2 lbs boneless, skinless chicken breasts
– 1/4 cup honey
– 3 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon olive oil
– 1 teaspoon sesame oil
– 1 cup frozen stir-fry vegetables (bell peppers, carrots, broccoli)
– Salt and pepper to taste
Instructions:
1. Place chicken breasts in the crockpot. Mix honey, garlic, soy sauce, and olive oil; pour over chicken.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Stir in sesame oil and frozen stir-fry vegetables during the last 30 minutes of cooking.
4. Shred chicken with two forks and serve hot.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Creamy Ranch Crockpot Shredded Chicken Pasta
Transform your weeknight dinner with this comforting and flavorful Creamy Ranch Crockpot Shredded Chicken Pasta recipe. This easy and hands-off dish is perfect for a busy family or friend gathering.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 cup ranch seasoning mix
– 1 cup cream of chicken soup
– 1/2 cup heavy cream
– 8 oz pasta (such as penne or fusilli)
– 1 tsp garlic powder
– Salt and pepper to taste
– Chopped parsley for garnish (optional)
Instructions:
1. Place the chicken breasts in a crockpot and sprinkle with ranch seasoning mix.
2. In a separate bowl, whisk together cream of chicken soup and heavy cream. Pour mixture over the chicken.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. About 30 minutes before serving, cook pasta according to package instructions. Drain and set aside.
5. Shred the cooked chicken with two forks and stir in garlic powder, salt, and pepper.
6. Combine cooked pasta and shredded chicken. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 3-8 hours
BBQ Crockpot Shredded Chicken Stuffed Sweet Potatoes
This recipe combines the richness of BBQ shredded chicken with the natural sweetness of sweet potatoes, all in a convenient crockpot meal. Perfect for a weeknight dinner or a casual gathering.
Ingredients:
– 2 large sweet potatoes
– 1 lb boneless, skinless chicken breasts
– 1/4 cup BBQ sauce
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional toppings: shredded cheddar cheese, diced onions, sour cream
Instructions:
1. Preheat the crockpot to low.
2. Pierce the sweet potatoes several times with a fork and place them in the crockpot.
3. In a separate bowl, mix together chicken breasts, BBQ sauce, and olive oil. Place the mixture on top of the sweet potatoes.
4. Cook for 6-8 hours or until the chicken is tender and easily shreds with a fork.
5. Shred the chicken with two forks and stir to combine with the juices from the crockpot.
6. Serve the shredded chicken over the roasted sweet potatoes, topped with your desired optional toppings.
Cooking Time: 6-8 hours
Lemon Herb Crockpot Shredded Chicken Salad
Lemon Herb Crockpot Shredded Chicken Salad Recipe
This refreshing salad combines the tender shredded chicken cooked in a crockpot with a tangy lemon herb dressing, perfect for a light and satisfying meal or as a topping for your favorite greens.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup freshly squeezed lemon juice
– 2 tbsp olive oil
– 2 tbsp chopped fresh parsley
– 2 tbsp chopped fresh dill
– 1 tsp garlic powder
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
– 4 cups mixed greens for serving
Instructions:
1. Place chicken breasts in a crockpot and cook on low for 6-8 hours or high for 3-4 hours.
2. In a small bowl, whisk together lemon juice, olive oil, parsley, dill, garlic powder, salt, and pepper.
3. Shred the cooked chicken with two forks and stir in the lemon herb dressing until well combined.
4. Chill the mixture in the refrigerator for at least 30 minutes to allow flavors to meld.
5. Serve the shredded chicken salad over mixed greens and top with crumbled feta cheese (if using).
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Mexican Crockpot Shredded Chicken Tacos
Mexican Crockpot Shredded Chicken Tacos Recipe
Elevate your taco game with this effortless and flavorful crockpot recipe that’s perfect for busy weeknights or weekend gatherings. This Mexican-inspired dish is a delicious twist on traditional tacos, with tender shredded chicken smothered in a rich and spicy tomato-based sauce.
Ingredients:
– 2 lbs boneless, skinless chicken breasts
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup chopped onion
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper (optional)
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: diced avocado, sour cream, shredded cheese, cilantro, salsa
Instructions:
1. In a crockpot, combine chicken, diced tomatoes, onion, garlic, olive oil, cumin, paprika, and cayenne pepper (if using). Season with salt and pepper.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Shred the chicken with two forks and stir to combine with the sauce.
4. Warm tortillas according to package instructions.
5. Assemble tacos by spooning shredded chicken onto a tortilla, followed by your desired toppings.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Teriyaki Pineapple Crockpot Shredded Chicken Bowls
This sweet and savory recipe is a perfect combination of flavors and textures, featuring tender shredded chicken, caramelized pineapple, and crispy vegetables. With minimal effort, you’ll have a delicious and healthy meal ready for the whole family.
Ingredients:
– 2 lbs boneless, skinless chicken breasts
– 1 cup teriyaki sauce
– 1 cup pineapple juice
– 1/4 cup brown sugar
– 1/4 cup chopped fresh pineapple
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 2 green onions, thinly sliced
– Salt and pepper to taste
Instructions:
1. Place chicken breasts in the crockpot. In a separate bowl, whisk together teriyaki sauce, pineapple juice, and brown sugar. Pour mixture over chicken.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. About 30 minutes before serving, add sliced bell peppers to the crockpot.
4. Shred chicken with two forks and stir in chopped pineapple.
5. Assemble bowls by placing shredded chicken mixture at the bottom, followed by bell pepper slices, green onions, and any desired toppings (such as steamed broccoli or cooked rice).
6. Serve warm and enjoy!
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Chipotle Lime Crockpot Shredded Chicken Quesadillas
Transform your favorite quesadilla filling into a flavorful and tender crockpot dish, perfect for a quick weeknight meal or game-day gathering.
Ingredients:
– 2 lbs boneless, skinless chicken breasts
– 1/4 cup lime juice
– 2 chipotle peppers in adobo sauce
– 1 tsp cumin
– 1 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 6 large tortillas
– Shredded cheese (Monterey Jack or Cheddar work well)
– Optional toppings: diced onions, sour cream, salsa, cilantro
Instructions:
1. Place chicken breasts in the crockpot.
2. In a small bowl, whisk together lime juice, chipotle peppers, cumin, paprika, salt, and pepper. Pour mixture over chicken.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Shred chicken with two forks and stir to combine with sauce.
5. Warm tortillas in the microwave or oven.
6. Assemble quesadillas by spooning shredded chicken onto a tortilla, followed by shredded cheese. Fold tortilla in half and cook in a skillet until crispy and melted.
Cook Time: 6-8 hours (low) or 3-4 hours (high)
Garlic Parmesan Crockpot Shredded Chicken Flatbread
Elevate your snack game with this ridiculously easy and flavorful recipe! Slow-cooked chicken, gooey cheese, and crispy flatbread come together for a match made in heaven.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 cloves of garlic, minced
– 1/4 cup olive oil
– 1 tsp dried oregano
– 1/2 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tsp salt
– 1/4 tsp black pepper
– 1 package of flatbread (homemade or store-bought)
Instructions:
1. Place chicken breasts, garlic, olive oil, oregano, salt, and pepper in a crockpot.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Shred the cooked chicken with two forks.
4. Preheat oven to 400°F (200°C).
5. Place flatbread slices on a baking sheet and top with shredded chicken, mozzarella cheese, and Parmesan cheese.
6. Bake for 10-12 minutes or until cheese is melted and bubbly.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Thai Peanut Crockpot Shredded Chicken Wraps
Elevate your lunch game with this easy and flavorful recipe that combines the creamy richness of Thai peanut sauce with the convenience of a crockpot. Perfect for meal prep or a quick weeknight dinner.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup creamy natural peanut butter
– 1/4 cup coconut milk
– 2 tbsp soy sauce
– 2 tbsp honey
– 1 tsp grated ginger
– 1/2 tsp red pepper flakes (optional)
– 6 large tortillas
– Sliced bell peppers, cucumber, and cilantro for garnish
Instructions:
1. In the crockpot, whisk together peanut butter, coconut milk, soy sauce, honey, ginger, and red pepper flakes (if using).
2. Add chicken breasts to the mixture and cook on low for 6-8 hours or high for 3-4 hours.
3. Shred the cooked chicken with two forks.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble wraps by spooning shredded chicken onto tortillas, garnishing with bell peppers, cucumber, and cilantro.
Cook Time: 6-8 hours (low) or 3-4 hours (high)
Pesto Mozzarella Crockpot Shredded Chicken Panini
Elevate your lunch game with this creamy and satisfying panini recipe, featuring shredded chicken cooked to perfection in a crockpot and layered with melted mozzarella cheese and fresh pesto.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup pesto sauce
– 1/2 cup shredded mozzarella cheese
– 1/4 cup chopped fresh basil leaves
– 1 tablespoon olive oil
– Salt and pepper to taste
– 4-6 panini bread slices
Instructions:
1. Place chicken breasts in a crockpot and cook on low for 6-8 hours or high for 3-4 hours.
2. Shred the cooked chicken with two forks and stir in pesto sauce, salt, and pepper to taste.
3. Preheat a panini press or grill to medium-high heat.
4. Assemble the sandwiches by spreading shredded chicken on one slice of bread, followed by mozzarella cheese and basil leaves.
5. Place another bread slice on top and cook for 2-3 minutes or until cheese is melted and bread is toasted.
6. Repeat with remaining ingredients.
Cooking Time: 6-8 hours (crockpot) + 2-3 minutes per panini
Smoky Paprika Crockpot Shredded Chicken Nachos
Elevate your nacho game with this easy and flavorful recipe, perfect for a crowd-pleasing snack or meal. Slow-cooked chicken, smoky paprika, and creamy cheese come together in a deliciously addictive dish.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup smoky paprika
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 packet of taco seasoning
– 8-10 tortilla chips
– 1 cup shredded cheddar cheese
– Optional toppings: sour cream, salsa, jalapeños
Instructions:
1. Place chicken breasts in a crockpot.
2. In a separate bowl, mix together olive oil, onion, garlic, smoky paprika, and taco seasoning. Pour mixture over chicken.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Shred chicken with two forks and stir in diced tomatoes with green chilies.
5. Arrange tortilla chips on a serving plate, top with shredded cheese, and spoon chicken mixture over the top.
6. Serve immediately, adding desired toppings.
Cooking Time: 3-8 hours
Coconut Curry Crockpot Shredded Chicken Rice Bowls
Transform your mealtime with this flavorful and aromatic recipe! This Coconut Curry Crockpot Shredded Chicken Rice Bowls dish is a perfect blend of creamy, spicy, and savory flavors that will leave you wanting more.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (14 oz) coconut milk
– 1/2 cup curry paste
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup cooked white rice
– Salt and pepper, to taste
– Fresh cilantro, for garnish
Instructions:
1. Add chicken, coconut milk, curry paste, onion, and garlic to a crockpot. Cook on low for 6-8 hours.
2. Remove chicken from the crockpot and shred with two forks. Strain cooking liquid and discard solids.
3. In a separate pot, combine cooked rice and strained liquid. Heat until warmed through.
4. Assemble bowls by placing shredded chicken over warm rice. Garnish with cilantro, if desired.
Cooking Time: 6-8 hours (cooking time includes prep time)
Balsamic Glazed Crockpot Shredded Chicken Sandwiches
Transform your ordinary sandwiches into extraordinary ones with this simple and flavorful recipe. Slow-cooked chicken, rich balsamic glaze, and soft buns come together to create a mouthwatering combination.
Ingredients:
– 2 lbs boneless, skinless chicken breasts
– 1/4 cup balsamic vinegar
– 1/4 cup chicken broth
– 2 tbsp honey
– 1 tsp Dijon mustard
– 1/2 tsp dried oregano
– Salt and pepper to taste
– 4 hamburger buns
– Lettuce, tomato, cheese, and pickles (optional)
Instructions:
1. Place chicken in the crockpot. Whisk together balsamic vinegar, chicken broth, honey, Dijon mustard, and dried oregano; pour over chicken.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Shred chicken with two forks. Strain glaze through a fine-mesh sieve to remove solids. Toss shredded chicken in the glaze.
4. Split buns and fill with glazed chicken, lettuce, tomato, cheese, and pickles (if using).
5. Serve immediately and enjoy!
Cooking Time: 6-8 hours on low or 3-4 hours on high
Salsa Verde Crockpot Shredded Chicken Enchiladas
This recipe is a flavorful and easy twist on traditional enchiladas, with the added bonus of tender, shredded chicken cooked in Salsa Verde. Perfect for a weeknight dinner or a casual gathering.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 cup Salsa Verde (homemade or store-bought)
– 1 can (10 oz) enchilada sauce
– 6-8 corn tortillas
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Place chicken breasts in the crockpot. Pour Salsa Verde over the chicken.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Shred the chicken with two forks.
4. In a separate pan, warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble enchiladas: Place shredded chicken on each tortilla, followed by a spoonful of enchilada sauce and some shredded cheese.
6. Roll up the tortillas and place seam-side down in a baking dish.
7. Top with remaining enchilada sauce and cheese. Bake at 350°F for 20-25 minutes or until hot and bubbly.
Cooking Time: 3-4 hours (crockpot) + 20-25 minutes (oven)
Cajun Spiced Crockpot Shredded Chicken Gumbo
A hearty and flavorful gumbo recipe that’s perfect for a cozy night in, this Cajun Spiced Crockpot Shredded Chicken Gumbo is a twist on the classic Louisiana dish. With the convenience of a crockpot, you can let the spices meld together while you’re busy with other things.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup diced bell peppers
– 1 tsp Cajun seasoning
– 1 tsp paprika
– 1/2 tsp cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Add the chicken, onion, garlic, bell peppers, Cajun seasoning, paprika, and cayenne pepper to a crockpot.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Stir in diced tomatoes and chicken broth.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Mango Habanero Crockpot Shredded Chicken Lettuce Wraps
Elevate your lunch game with this sweet and spicy crockpot recipe that’s perfect for a quick and easy meal. This flavorful chicken dish is packed with the tropical taste of mango, the heat of habanero peppers, and the crunch of fresh lettuce.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/2 cup mango chutney
– 1/4 cup habanero pepper sauce
– 1/4 cup chicken broth
– 2 tbsp olive oil
– Salt and pepper to taste
– 8-10 lettuce leaves (for wrapping)
– Optional toppings: diced avocado, sliced red onion, crumbled feta cheese
Instructions:
1. Add chicken breasts, mango chutney, habanero pepper sauce, and chicken broth to a crockpot. Season with salt and pepper.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Shred the cooked chicken with two forks.
4. Assemble lettuce wraps by placing shredded chicken onto a leaf, followed by your desired toppings.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Rosemary Garlic Crockpot Shredded Chicken Pot Pie
This recipe combines the flavors of rosemary, garlic, and chicken in a creamy crockpot pot pie that’s perfect for a cozy night in.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 4 sprigs fresh rosemary, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 pie crust (homemade or store-bought)
Instructions:
1. In the crockpot, combine chicken, olive oil, rosemary, garlic, chicken broth, and heavy cream.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. About 30 minutes before serving, stir in thyme, salt, and pepper.
4. Preheat oven to 375°F (190°C).
5. Roll out pie crust to fit the crockpot.
6. Pour chicken mixture into the pie crust-lined crockpot.
7. Cook for an additional 15-20 minutes or until crust is golden brown.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Korean Gochujang Crockpot Shredded Chicken Bibimbap
This recipe combines the bold flavors of gochujang, a Korean chili paste, with tender shredded chicken and the classic rice bowl dish, bibimbap. Perfect for a weeknight dinner or a quick lunch.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp Gochujang (Korean chili paste)
– 1 tbsp soy sauce
– 1 tbsp brown sugar
– 1 tsp garlic powder
– 1/4 cup chicken broth
– 1/4 cup water
– 1 cup cooked white rice
– Assorted bibimbap toppings (bean sprouts, shredded carrots, diced cucumber, etc.)
Instructions:
1. Add the chicken, Gochujang, soy sauce, brown sugar, and garlic powder to a crockpot.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Shred the chicken with two forks and return it to the crockpot.
4. Stir in the chicken broth and water.
5. Serve the shredded chicken over cooked white rice, with your choice of bibimbap toppings.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Sun-Dried Tomato Crockpot Shredded Chicken Alfredo
Elevate your pasta game with this sun-dried tomato crockpot shredded chicken alfredo recipe, perfect for a quick and satisfying weeknight dinner. This creamy dish is infused with the flavors of Italy and the convenience of a slow cooker.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 cup sun-dried tomatoes, chopped
– 1 can (14 oz) cream of chicken soup
– 1/2 cup shredded cheddar cheese
– 1/4 cup grated Parmesan cheese
– 1 tsp dried basil
– Salt and pepper to taste
– 8 oz fettuccine pasta
– Fresh parsley, chopped (optional)
Instructions:
1. Place chicken breasts in the crockpot.
2. Mix sun-dried tomatoes, cream of chicken soup, shredded cheddar cheese, Parmesan cheese, and dried basil in a bowl.
3. Pour mixture over chicken breasts.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Shred chicken with two forks.
6. Serve with cooked fettuccine pasta and garnish with chopped parsley if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Summary
Discover the ease and flavor of slow-cooked chicken with these 20 mouthwatering crockpot shredded chicken recipes perfect for busy weeknights. From Spicy Buffalo Sliders to Coconut Curry Rice Bowls, and from Honey Garlic Stir-Fry to Korean Gochujang Bibimbap, there’s a recipe here for every taste bud. These easy-to-make dishes are packed with flavor and can be served as sandwiches, wraps, salads, or bowls. With a little prep time in the morning, you’ll have a delicious meal ready to go when dinner rolls around. Get creative and enjoy the convenience of crockpot cooking!
