How To Make Shredded Chicken In The Crockpot For Easy Meal Prep

Looking for a quick and simple way to meal prep for you or your family? This crockpot shredded chicken is full of flavor and lasts all week.

I wanted to share one of my favorite recipes for meal prep: crockpot shredded chicken. It’s super simple, versatile, and makes my weekly meal planning a breeze. Whether you are a busy professional or parent, or just a human who wants to make their life a tad bit easier during the week, having a container of crockpot shredded chicken in the fridge is the answer.

How To Make Shredded Chicken In The Crockpot For Easy Meal Prep

I think the first time I saw this idea was on TikTok. How it never occurred to me before that is a mystery, but the woman was making this chicken with Caesar dressing. It made me wonder if I could do my own variation with a different type of dressing. Note: I’ve made it with Caesar dressing before, and it is SO good, I just don’t find it as versatile.

The secret to this recipe is truly Brianna’s Salad Dressing. I’ve tried other dressings and it doesn’t taste as good (see also, really watered down), plus some dressings are filled with additives that are not necessary when you’re just trying to make smarter choices. Just be sure to read labels if you have allergies! Brianna’s Dijon Honey Mustard is gluten free, vegetarian, and free of HCFS and MSG.

How To Make Shredded Chicken In The Crockpot

It’s also worth noting that if you don’t have a crockpot, you can do this same recipe in a Dutch oven and put it into your oven at 325 for 4ish hours (or until chicken falls apart…more on that below!).

 

 

 

 

 

 

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To make Crockpot Shredded Chicken at home, you will need:

6-8 chicken breasts, cleaned

1 bottle Brianna’s Dijon Honey Mustard

dash of salt, pepper, garlic powder

1. Prep the Chicken: Start by placing the chicken breasts in the crockpot. I like to trim any excess fat beforehand and remove any weird veins. It grosses me out!

2. Seasoning: Sprinkle the salt, pepper, and garlic powder evenly over the top. If you prefer a little more flavor, feel free to add a dash of onion powder and lemon juice. Next, pour over the entire bottle of Brianna’s dressing.

3. Cook: Set the crockpot to low and cook for about 6-7 hours. If you’re short on time, you can cook on high for 3-4 hours. The key is making sure the chicken is cooked through and tender enough to shred easily. It will basically fall apart!

4. Shred the Chicken: Once the chicken is done, it will pull apart easily. The easiest way to shred the chicken is to use a hand mixer and shred directly in your crockpot. If you don’t have a hand mixer, use two forks to pull the chicken apart. If you want it extra moist, keep the cooking liquid from the crockpot.

5. Storage: Let the shredded chicken cool before dividing it into portions. I usually store mine in airtight containers in the fridge. It keeps well for up to four days. If you want to keep it longer, it freezes well too and is great to have on hand for any number of recipes. Just make sure to label the containers with the date!

How To Use Shredded Chicken

This shredded chicken is incredibly versatile. Here are a few ways I like to use it:

Tacos: Warm the chicken in a skillet with a bit of taco seasoning and serve with tortillas and your favorite toppings.

Salads: Add it to a salad for an easy protein boost. I love it with some mixed greens, avocado, and a simple vinaigrette.

Sandwiches: Mix the chicken with a bit of BBQ sauce or buffalo sauce and pile it high on a bun.

Bowls: Create a grain bowl with quinoa or rice, some veggies, and a drizzle of sauce. 

If you liked this post, you might also enjoy Easy Pasta Salad or My Favorite Weeknight Dinners