This is the easiest way to make juicy, flavorful Slow Cooker Shredded Chicken with broth, a few key spices, and nothing else! Great for a meal, soup, salad topper, tacos, burrito filling and so much more.
❤️ Why You’ll Love This Recipe: Having a tasty, simple pulled chicken in our recipe repertoire is a must, and this nicely seasoned recipe calls for just five ingredients, is mostly hands-off and SO delicious.
Pulled chicken is a staple food in my house. There are so many dishes where it can be the star. This slow cooker recipe is not BBQ, but rather it’s flavored with lemon pepper seasoning. This means it is tasty, flavorful and you can add it to your favorite salad, soup, sandwich, or even pasta.
How to Make Slow Cooker Pulled Chicken
Thanks to your slow cooker, this recipe is largely hands-off. All you need to do is add the broth, stir together your seasoning and sprinkle on the chicken breasts.
Add the lid, and let the chicken cook for six hours on low or four hours on high.
When you return, you can shred the tender, juicy chicken and enjoy.
How to Shred Chicken
I like to shred the chicken in a separate bowl to avoid damaging the nonstick coating on my slow cooker.
I’ll transfer it to a big mixing bowl and use an electric hand mixer or my stand mixer to shred the chicken. You can also use two large forks.
You can serve this lemon pepper pulled chicken in so many ways! Here are some of my family’s favorites:
- Mixed into pasta
- As a taco or burrito filling
- Chilled on top of a green salad
- Loaded onto nachos
- Tossed into a stir fry
- Stirred into a hot soup
The options are truly endless!
Yes, you can easily switch up the flavors of your chicken. Try a mixture of paprika, Italian seasoning, and pepper. If you are looking for additional spice, you can add some red pepper flakes.
Certainly. If you prefer to use an Instant Pot or electric pressure cooker, this is our go-to recipe from Pressure Cooking Today. You can use BBQ sauce, or use the lemon pepper seasoning in this recipe.
You can freeze or refrigerate leftover shredded chicken. In the fridge, it will last for up to four days in an airtight container. In the freezer, up to six months. Defrost the chicken in the fridge overnight, then enjoy!
Recipes to Use Pulled Chicken
Here are some of our most popular recipes that use pulled chicken:
- Chicken and Cheese Taquitos are a fun and crunchy appetizer for a party or game day.
- Lemon Chicken Orzo soup is light, satisfying, and full of herby goodness.
- Thai Chicken Burritos are fully loaded with major Southeast Asian flavor.
- Puff pastry Pot Pie has a beautifully golden woven crust that the entire family loves.
Slow Cooker Shredded Chicken
- 2 ½ pounds of chicken breasts skinless, boneless. (Approximately 3 large breasts or 4 regular size)
- ½ cup chicken broth I chose low sodium, but you can choose regular
- ½ teaspoon celery seeds this seasoning is my favorite as it brings freshness and subtle celery taste
- 1 teaspoon garlic salt you can substitute with 1 teaspoon salt and 1 teaspoon garlic powder
- 1 teaspoon lemon pepper seasoning
- Unpack your chicken breasts. Pat dry with a paper towel and place them into the slow cooker.
- Pour the chicken broth.
- Sprinkle the seasoning, celery seeds, garlic salt, and lemon pepper.
- Cover and cook on low for 6 hours or on high for 4 hours.
- Once cooked, it is time to shred. This step can be done in different ways. I like to carefully take the chicken breast out of the slow cooker into a deep bowl and shred using 2 forks. You can also shred in the slow cooker but be careful as there is hot liquid. Also, another technique is to take the chicken breasts out and place in a bowl and for shredding you can use a hand mixer.
- Once the chicken has been shredded, place back into the slow cooker and mix well with the remaining liquid. Set aside until ready to serve.