Crockpot Pulled Chicken

This tender, flavorful crockpot pulled chicken requires minimal prep time and delivers restaurant-quality results. Slow-cooked for 6-8 hours on low, the chicken becomes melt-in-your-mouth soft and infused with savory seasonings. Ideal for family meals, sandwiches, or meal prep, it’s a weeknight staple with zero risk of burning.

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Course: crockpot

Cuisine: American

Prep Time: 10

Cook Time: 6

Total Time: 6 10

Servings: servings

Calories: 220kcal

Author: Eva Stoner

Ingredients

4-6 boneless, skinless chicken breasts
1 cup low-sodium chicken broth
1 medium onion, sliced
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika (or regular paprika)
1/2 tsp ground cumin
1 tsp salt
1/2 tsp black pepper

Instructions

Add sliced onions to the bottom of a 6-quart crockpot.
Season chicken breasts with garlic powder, onion powder, smoked paprika, cumin, salt, and pepper.
Place chicken breasts in the crockpot, arranging them in a single layer.
Pour chicken broth and olive oil over the onions and chicken.
Cook on low for 6-8 hours or high for 3-4 hours.
Once done, remove chicken and shred it using two forks.
Return shredded chicken to the crockpot and stir in onions and broth until well combined.
Adjust seasoning with additional salt and pepper if needed.

Notes

Avoid placing chicken directly on heat elements to prevent burning. For extra flavor, mix in chopped herbs like cilantro or parsley before serving.
Leftover chicken can be stored in the refrigerator for up to 4 days or frozen for 3 months.
Serve with barbecue sauce, tortillas, or avocado for added depth.
Scale cooking time for higher yields (e.g., 8 hours for up to 8 servings).

Nutrition