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Overhead shot of shredded chicken breast topped with paprika, onion, and garlic in broth.

Slow Cooker Pulled Chicken

Tender shredded chicken made in a slow cooker with onion, garlic, and paprika. Ready in 6 hours for easy meals.
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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 140 kcal

Ingredients
  

  • 2 lb boneless skinless chicken breasts
  • 1 cup chicken broth or 1 cup water + 1 tsp Better than Bouillon
  • ½ tsp paprika
  • ¼ to ½ tsp salt or to taste, see note
  • ¼ tsp ground black pepper
  • ½ onion, diced
  • 1 tbsp minced garlic

Instructions
 

  • Mix broth and spices:

    In a slow cooker bowl, combine chicken broth, paprika, salt, pepper, diced onion, and minced garlic; whisk until mixed.

  • Coat chicken breasts:

    Place chicken breasts into the liquid and flip to coat evenly.

  • Cook until tender:

    Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is fork-tender.

  • Shred chicken:

    Using two forks, shred the chicken directly in the slow cooker. Alternatively, transfer chicken to a bowl and shred with forks or a stand mixer.

  • Simmer to absorb juices:

    Set the slow cooker to low and let the shredded chicken simmer for another 30 to 60 minutes to absorb the juices. Adjust salt and pepper to taste.

  • Serve warm:

    Serve immediately while warm.
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