My favorite Instant Pot shredded chicken recipe for tacos, enchiladas, burritos, and rice bowls. It turns out juicy, tender, and packed with incredible flavor.

You only need a few ingredients to make it, and the Instant Pot does all the work. I use green enchilada sauce or salsa verde to infuse the chicken with flavor while keeping it perfectly moist. The result tastes like it’s been simmering for hours, even though it comes together in under 30 minutes.

It’s one of those recipes I come back to week after week. I’ll use leftovers to make shredded chicken tacos one night, rice bowls the next, and maybe stuffed into quesadillas for lunch. I’m obsessed.

Key Ingredients

• Chicken: I used boneless, skinless chicken breasts in our photos, but this recipe works beautifully with either chicken breasts or thighs. Thighs stay extra juicy, while breasts shred easily and soak up all the sauce. I prefer thawed chicken for this, but tips for using frozen chicken are below the recipe.
• Enchilada Sauce: My family loves green enchiladas, so I usually make this with green enchilada sauce or our homemade salsa verde. Red enchilada sauce works just as well, and you can even use your favorite jarred salsa.
• Sour Cream: A spoonful of sour cream stirred in at the end makes the cooking liquid slightly creamy and extra delicious. It’s optional, but I highly recommend it.
• Cilantro: Stir a little chopped fresh cilantro in at the end. It adds color and fresh flavor.

Find the full recipe with measurements below.

How to Make Instant Pot Shredded Chicken

Tip 1: Add liquid. Pressure cookers need liquid to build pressure, so be sure to add at least 1 cup to the bottom of the pot. For the most flavorful chicken, skip plain water and use salsa verde, enchilada sauce, or broth. Salsa verde adds a tangy, rich flavor that we love.

Tip 2: Let the Instant Pot do the work. Once you’ve added your chicken and salsa, secure the lid and cook on “Pressure Cook” or “Manual” mode.

For 1 pound of thawed chicken breasts, cook on high pressure for 8 minutes, then let it naturally release for 5 minutes before using the quick release.

Tip 3: Shred the chicken and stir back in. After allowing the cooker to naturally release for 5 minutes, use the manual pressure release to release the remaining pressure. Then, shred the chicken with two forks, and stir it back into the sauce. This lets it soak up all those delicious flavors. For a creamy shredded chicken, stir in a little sour cream and chopped cilantro at the end.

Serving Suggestions

This shredded chicken is incredible for rice bowls. I love using a base of cilantro lime rice or Mexican rice, then topping it with fresh tomatoes, pico de gallo, avocado, avocado salad, or a scoop of guacamole.

It’s also perfect for tacos, and if you want to make them truly homemade, try our flour tortillas or corn tortillas. The chicken also works beautifully rolled into burritos for a quick meal prep option.

And I can’t let you go without suggesting our chicken quesadillas, shredded chicken nachos, or green enchiladas. Both are family favorites and pair perfectly with this juicy Instant Pot shredded chicken.

More Instant Pot Recipes I Love

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If you’ve been wondering how to make shredded chicken in a slow cooker that isn’t bland or dry, this is it. It’s hands-off, packed with flavor, and perfect for easy dinners and meal prep.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Chicken Dinner Recipes

At A Glance

• Ready In: 3 hours on HIGH or 6 hours on LOW
• Serves: 6-8
• Nutrition Highlights: High in protein, low in carbs, great for meal prep, gluten-free, grain-free
• Main Ingredients: Chicken breasts, chicken stock, garlic, onion powder, paprika, herbs, butter (optional)
• Flavor Profile: Savory, lightly herby, buttery, juicy
• Meal-Prep Friendly: Keeps 4 days in the fridge and freezes beautifully
• Best Served With: Tacos, rice bowls, wraps, salads, soups
• Best Cuts to Use: Boneless skinless chicken breasts or thighs (thighs = extra juicy)

Slow cooker shredded chicken is one of those reliable back pocket recipes that quietly saves dinner. The chicken turns perfectly tender and soaks up all that seasoned broth as it cooks, so every bite is juicy and flavorful.

This version keeps things simple but balanced — garlic powder, onion powder, paprika, herbs, and just enough butter to round it out. No searing needed. When you’re making shredded chicken in a slow cooker, it’s all about moisture and flavor infusion, and this method delivers.

It’s high in protein, low in carbs, and endlessly versatile — chicken casserole tonight, chicken salad wraps tomorrow, taco soup by the weekend. Get more ideas for recipes with shredded chicken here.

You might also like these slow cooker recipes: marry me chicken in a slow cooker, slow cooker honey mustard chicken, these slow cooker steak bites, or this chicken tikka masala slow cooker recipe. And make sure to check out these healthy slow cooker chicken recipes and these slow cooker dinner ideas.

What You’ll Need

Here is what you’ll need for this shredded chicken in a slow cooker recipe. Find the full measurements in the recipe card below.

• Boneless, skinless chicken breasts – Lean, high-protein, shred beautifully. Swap: Chicken thighs for extra richness and moisture.
• Chicken stock – Keeps everything juicy and adds depth. Tip: If your stock is bland, add a stock cube for extra flavor. You can also use water and stock cube.
• Butter – Just a dollop, adds richness and rounds out the seasoning.
• Garlic powder (or fresh garlic) – Savory backbone.
• Onion powder – Subtle sweetness and depth.
• Paprika – Gentle warmth and color.
• Dried herbs (oregano or thyme) – Light herby finish.
• Salt – Enhances everything (season confidently!).
• Optional splash of lemon juice – Brightens it up at the end.

How To Make Shredded Chicken In A Slow Cooker

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for shredded chicken in a slow cooker.

• Cut the chicken breasts in half lengthwise for even cooking.
• Place chicken in the bottom of the slow cooker.
• Pour chicken stock around (not directly on top of) the chicken.
• Sprinkle over garlic powder, onion powder, paprika, herbs, and salt.
• Add butter and gently rub seasoning over the chicken.
• Cook on LOW for 5–6 hours or HIGH for 2.5–3.5 hours.

• Once cooked, remove the chicken from the pot and shred it with two forks.
• Pour a cup of cooking broth over shredded chicken and reserve the rest for soups/stews/casseroles.
• Taste and adjust seasoning before serving.

Watch The Video

Recipe Tips

• No Searing Needed: You can skip browning. For shredded chicken crock pot recipes, moisture matters more than crust.
• Boost the flavor: Add half a chopped onion to the pot. Toss in a smashed garlic clove or two. A squeeze of lemon at the end wakes everything up. Stir in buffalo sauce, BBQ sauce or add taco seasoning to create variations of shredded chicken.
• Use thighs for extra juiciness: Chicken thighs are slightly more forgiving and stay extra tender.
• Storage: Fridge: Store in an airtight container up to 4 days. Freezer: Freeze up to 3 months. Always include a little cooking liquid to prevent dryness.
• Make-ahead tip: Double the batch. Future-you will be thrilled.

Ways To Use Shredded Chicken

This is where shredded chicken in a slow cooker really shines — it’s basically lunch or dinner insurance for the week.

Once you know how to make shredded chicken in a slow cooker, you’ll start seeing dinner possibilities everywhere. It’s the kind of prep that makes busy weeks feel a little more under control. Check out these shredded chicken recipes.

If you’ve tried this shredded chicken in a slow cooker or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More Chicken Dinner Recipes

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This shredded chicken recipe is quick, simple, and the chicken can be used 100 different ways.

I love keeping shredded chicken on hand for easy dinners. It’s perfect for chicken salad, tacos, soups, easy chicken pot pie, and my favorite green chicken enchiladas. With my easy stovetop shredded chicken recipe, you’ll have juicy, flavorful chicken ready in under an hour.

If you prefer a hands-off method, try our slow cooker shredded chicken, but for speed and flavor, this stovetop version is hard to beat.

Key Ingredients

• Chicken: The best chicken for shredded chicken is boneless, skinless chicken thighs, as they stay extra tender, but chicken breast works well, too. You can even swap in turkey.
• Aromatics: Onion, garlic, and a bay leaf add so much flavor as the chicken simmers.
• Spices: A simple mix of salt, cumin, and black pepper keeps the chicken well-seasoned and versatile for all your favorite dishes.
• Water or Broth: Water works perfectly (the aromatics and spices add plenty of flavor), but feel free to use chicken broth or vegetable broth for even more flavor.

Find the full recipe with exact measurements below.

How to Make the Best Shredded Chicken

Tip 1: Simmer gently for tender chicken. The best way to make tender shredded chicken is to simmer it gently, similar to poaching chicken.

Place the chicken in a pot with onion, garlic, and spices, then add just enough water (or broth) to cover. Bring to a low simmer and cook for about 30 minutes, or until the chicken is tender enough to shred easily with a fork.

Tip 2: Reduce the broth for more flavor. After cooking, remove the chicken and let it cool slightly before shredding. Return the cooking liquid to the stove and simmer until it reduces by one-third. Then, you can use some of it to spoon over the shredded chicken, making it extra juicy and flavorful. You’ll have some broth leftover, which I highly recommend saving for a bowl of soup (it’s delicious!).

Ways to Use Your Chicken

You can use this so many different dishes. Here are a few of my favorite shredded chicken recipes for inspiration:

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This easy shredded chicken tacos recipe is such an easy dinner! They’re fresh, flavorful, and the kind of easy dinner that never feels boring.

They’re a mash-up of two of our most-loved recipes on Inspired Taste: our tender shredded chicken and the creamy cilantro sauce from our veggie tacos. The combination makes every bite fresh, zesty, and absolutely delicious.

These tacos come together fast, making them ideal for busy nights. You can even prepare the chicken and sauce in advance, so dinner practically makes itself. For more like this, see our shredded chicken nachos.

Key Ingredients

• Chicken: Make chicken for this, use leftover chicken, or use a rotisserie chicken. I love making the chicken by gently simmering chicken thighs or breasts with onion, garlic, bay leaf, cumin, salt, and pepper until they are tender and shreddable. You can do this on the stove, like in our stovetop shredded chicken, or in a slow cooker using our crockpot shredded chicken recipe.
• Creamy Cilantro Sauce: I love drizzling our creamy cilantro lime sauce over the tacos, which I make with sour cream, lime juice, jalapeño, and cilantro. You can always substitute your favorite store-bought sauce or dressing, but it really does add a lot to the flavor of these tacos. I also use it for these veggie tacos. For more of a cilantro ranch, try this cilantro lime dressing, which I use for our taco salad.
• Tortillas: Use your favorite tortillas. Corn or flour both work great. When I have the time, I love making my own using our recipes for soft flour tortillas or corn tortillas.
• Extras: Finish your tacos with your favorite toppings. I love adding extra cilantro, chopped tomato, and crumbled queso fresco. You can also top them with guacamole, pico de gallo, or quick pickled onions for even more flavor.

Find the full recipe with measurements below.

How to Make Shredded Chicken Tacos

Tip 1: The best chicken for tacos. When making shredded chicken for tacos, I love using one of the recipes below. Since the chicken gently cooks in flavorful cooking liquid, it turns out incredibly tender and juicy. Depending on your day, you can choose the quicker stovetop version or the slow cooker option.

Tip 2: Seasoning the chicken. If you use one of the recipes above, the chicken will already be quite flavorful. For even more flavor, consider tossing it with red enchilada sauce or green enchilada sauce. You can buy them (I love Hatch), or make them with one of our recipes:

Tip 3: Make-ahead tips. This is one of those dishes I rely on during busy weeks, as it is incredibly easy to meal prep. The cooked chicken will keep in the fridge for up to 3 days and in the freezer for up to a month. The sauce will keep in the refrigerator for about a week.

Serving Suggestions

I’m happy with just tacos on my plate, but if you’d like to add a few more dishes, consider serving these alongside homemade refried beans and Mexican rice, or try this yellow saffron rice. A bowl of tortilla chips and homemade salsa or queso always goes down well, too!

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