Slow Cooker – Crockpot Shredded Chicken Recipes

Chicken and Wild Rice Soup

  • 2 lbs. boneless skinless chicken breasts or thighs or a combination of the two
  • 1 cup wild rice
  • 1 medium onion, chopped
  • 4 carrots peeled and chopped
  • 3 stalks celery, chopped
  • 2 14.5 oz containers chicken broth
  • 4 cups water
  • 2 teas. poultry seasoning
  • Salt and pepper to taste

Spray the slow cooker with cooking spray. Spread the rice over the bottom of the slow cooker. Place the carrots, celery and onions over the rice then place the chicken pieces over the vegetables. Add the chicken broth and the water. Stir in the poultry seasoning and salt and pepper. Cover pot and cook on low for 8 hours or on high for 6 hours. Remove the chicken from the slow cooker and shred the chicken using two forks. Return shredded chicken to the soup, cook on low for an additional 15 minutes. and serve.

Pulled Chicken Sandwich

  • 2 lbs. boneless skinless chicken breasts
  • 8 slices bacon, fried crisp and crumbled
  • 8 oz. softened cream cheese
  • 2 small onion sliced thin
  • ½ cup ranch dressing
  • 1 cup shredded cheddar cheese
  • ½ cup salsa
  • 8 sandwich rolls

Spray slow cooker with cooking spray and place the chicken breasts on the bottom. Top the chicken breasts with the softened cream cheese and the ranch dressing. Cover pot and cook on low for 5 hours or on high for 3 hours. Remove chicken from pot and shred using two forks. Return chicken to pot, add the onion and mix lightly. Spoon the chicken mixture onto the bottom half of the sandwich bum and top with the bacon, cheddar cheese and salsa. Place the second half of the sandwich bun on top and serve.

Mexican Chicken

  • 2 lbs. boneless skinless chicken breasts
  • ½ cup medium salsa
  • 1 4 oz can diced mild green chilies
  • 1 14.5 oz can diced tomatoes
  • 1 medium onion, diced
  • 1 Tbsp. chili powder
  • 1 tsp. garlic powder
  • 1 teas. ground cumin
  • ½ teas. smoked paprika
  • 1 teas. liquid smoke
  • Salt and pepper to taste

Spray slow cooker with cooking spray. Drain tomatoes. Place chicken breasts in the bottom of the slow cooker and add all the other ingredients. Cover pot and cook on low for 5 hours or on high for 3 hours. Remove chicken from pot and shred using two forks. Return shredded chicken to pot and cook on low for about 15 more minutes. Drain any excess liquid and serve.

Chicken Barbeque

  • 2 lbs. boneless skinless chicken breasts
  • 1 12 oz bottle barbeque sauce
  • ½ cup Italian salad dressing
  • ¼ cup brown sugar
  • 2 Tbsp. Worcestershire sauce

In a mixing bowl combine the barbeque sauce, salad dressing, brown sugar and Worcestershire sauce. Spray a slow cooker with cooking spray. Place the chicken breasts in the bottom of the slow cooker and pour the barbeque sauce mixture over the chicken. Cover the pot and cook on low for 3 hours or on high for 5 hours. Remove chicken from pot and shred with 2 forks. Barbeque chicken is good served stuffed into a baked potato, over rice or as a sandwich.