<a id="source-crockpot-shredded-chicken"></a>

<figure><img src="https://www.jsolly.com/recipes/media/source-crockpot-shredded-chicken-960.webp" alt="Illustration of slow-cooked shredded chicken with garlic-seasoned broth."><figcaption>AI-generated illustration; appearance and portions are approximate.</figcaption></figure>

# Crockpot Shredded Chicken

4 portions · US measures · unverified · 5 min publisher preparation · 485 min

Crockpot Shredded Chicken. Original recipe adapted with source quantities and workflow.

Follow the cooking flow and check each component at the stated endpoint.

The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings.

Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches.

## Cooking flow (Tabular Recipe Notation)

<div class="trn-scroll" tabindex="0" role="region" aria-label="Crockpot Shredded Chicken cooking flow, scroll horizontally"><table class="trn-table"><tbody><tr><td colspan="2" class="trn-prep">Use a 4–6-quart slow cooker.</td></tr><tr><td colspan="2" class="trn-prep">Check poultry or reheated cooked chicken reaches 165°F at the thickest center.</td></tr><tr><th scope="row" colspan="1" class="trn-ingredient"><strong>⅔ lb</strong> boneless skinless chicken breast<small class="trn-state-detail">Source gives a range; amount is its lower endpoint, amountMax its upper endpoint. Source range: 2–3 lb; use the lower stated amount as the scaled starting point.</small></th><td rowspan="8" colspan="1" class="trn-operation">Slow-cook low 8 h or high 4 h; remove chicken and shred; broth/celery remain in cooker.</td></tr><tr><th scope="row" colspan="1" class="trn-ingredient"><strong>⅔ cup</strong> chicken broth<small class="trn-state-detail"></small></th></tr><tr><th scope="row" colspan="1" class="trn-ingredient"><strong>⅓ tbsp</strong> minced garlic<small class="trn-state-detail"></small></th></tr><tr><th scope="row" colspan="1" class="trn-ingredient"><strong>1 stalk</strong> celery<small class="trn-state-detail"></small></th></tr><tr><th scope="row" colspan="1" class="trn-ingredient"><strong>⅔ tsp</strong> onion powder<small class="trn-state-detail"></small></th></tr><tr><th scope="row" colspan="1" class="trn-ingredient"><strong>⅔ tsp</strong> garlic powder<small class="trn-state-detail"></small></th></tr><tr><th scope="row" colspan="1" class="trn-ingredient"><strong>⅓ tsp</strong> pepper<small class="trn-state-detail"></small></th></tr><tr><th scope="row" colspan="1" class="trn-ingredient"><strong>⅓ tsp</strong> salt<small class="trn-state-detail"></small></th></tr></tbody></table></div>

## Ingredients

- ⅔ lb boneless skinless chicken breast. Source gives a range; amount is its lower endpoint, amountMax its upper endpoint. Source range: 2–3 lb; use the lower stated amount as the scaled starting point.

- ⅔ cup chicken broth

- ⅓ tbsp minced garlic

- 1 stalk celery

- ⅔ tsp onion powder

- ⅔ tsp garlic powder

- ⅓ tsp pepper

- ⅓ tsp salt

## Equipment

- Slow cooker

- Forks

## Cook

Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test.

1. **Cook.** Place chicken, broth, garlic, celery and dry seasonings in the cooker. Cook on low for 8 hours or high for 4 hours.

2. **Shred.** Lift chicken from the cooking liquid and shred it. The source does not instruct serving the celery or broth.

## Attention timeline

Stages can overlap; endpoints and appliance behavior override the estimate.

## Flavor and capacity

## Nutrition per serving

Calories: 192 kcal; protein: 36.0 g; total carbs: 1.0 g; fiber: Not provided; net carbs: Not provided

Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated.

Known allergens for these plates: none listed; check every product label. Check product labels and cross-contact.

## First-cook checks and limits

- Original chicken amount is 2–3 lb and yield 12; range endpoints remain explicit.

- Cooked broth and celery are not served by source method.

- Ingredient quantities are scaled from 12 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks.

- Adapted from Annie Holmes. This adaptation has not been kitchen-tested.

- The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total.

- Safe doneness checks are added to the publisher method; timers alone do not establish doneness.

## Leftovers

Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate.

## Sources

- [Annie Holmes: Crockpot Shredded Chicken](https://www.maebells.com/easy-slow-cooker-shredded-chicken/)

- [FoodSafety.gov: safe minimum internal temperatures](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures)

These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.

Canonical page: https://www.jsolly.com/recipes/source-crockpot-shredded-chicken/

This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.
