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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
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 140
Ingredients Method

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

Method
 

  1. Mix broth and spices:

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

  2. Coat chicken breasts:

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

  3. Cook until tender:

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

  4. 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.

  5. 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.

  6. Serve warm:

    Serve immediately while warm.