Shredded Crockpot Chicken

Posted in Dinner

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Mouth-watering fall-apart-when-you-fork-it chicken that makes the house smell amazing as you await its arrival. Can be used as the protein in any dish. This will become a weekly winter staple!  I created this recipe for Albertsons/Safeway, and we loved it so much, we made a video about it! You can watch it here.



5 pounds boneless skinless chicken breasts
1 medium sweet onion, diced
2-3 garlic cloves, grated
1 teaspoon kosher salt
1/2 teaspoon freshly ground black
2 tablespoons fresh thyme leaves
12 ounces (1 1/2 cups) dry white wine (or chicken broth or stock)

Prep Time: 20 minutes


1. Place chicken in a crockpot. Add remaining ingredients in order.

2. Cook on low 6 1/2 – 8 hours or until internal temperature of 165º is reached.

3. Remove from crockpot and let cool at least 10 minutes before eating, or completely cool before refrigerating or freezing. (This is an important step! Letting the chicken cool gives it time to redistribute juices and ensures that each bite will be juicy instead of dry).

4. Shred chicken, either in the crockpot or on a cutting board, using two forks. Makes about 10 cups. Use immediately, refrigerate, or freeze.

Nutrition Facts
Servings Per Recipe: 20
Serving Size: 1 serving

Amount Per Serving
Calories 119.6, Total Fat 3.0 g, Saturated Fat 1.1 g, Polyunsaturated Fat 0.4, Monounsaturated Fat 1.5 g, Cholesterol 48.8 mg, Sodium 127.1 mg, Potassium 24.0 mg, Total Carbohydrate 0.7 g, Dietary Fiber 0.1 g, Sugars 0.0 g, Protein 18.9 g