Slow Cooker Shredded Chicken Recipe
This recipe comes from Cate, generously shared on Easypeasy-Lemonsqueezy. It’s a flavour-packed slow cooker shredded chicken—sometimes called pulled chicken—and Cate affectionately names it “Twisted Chicken.” A delicious mix of chicken, paprika and warming spices, finished with sautéed peppers and onions. It’s ideal for an easy evening meal; pop everything in the slow cooker in the morning and come home to tender, shreddable chicken.
Cate’s Shredded Chicken Recipe
Cate originally found this idea online and has adapted it over time. If this is your recipe, let us know and we’ll add credit. The slow cooker version delivers wonderfully tender meat, but you can also cook it in a covered casserole dish in a low oven until the chicken is falling apart.
If you’re not usually a slow cooker user, this is a good one to try—the results are effortless and delicious. Serve the shredded chicken in sandwiches, tacos, baked potato, or as a sharing platter with lots of toppings. Cate often serves hers with tortillas and a simple topping of cheese, avocado and tomatoes.
Slow Cooker Pulled Chicken
This dish works brilliantly in a slow cooker, giving succulent, shreddable chicken and a flavourful sauce. You can serve it many ways: in tortillas, on nacho-style baked tortilla triangles, in sandwiches, or alongside a salad and jacket potatoes. It’s versatile and family-friendly.
Serving Ideas for Shredded Chicken
Shredded meats are trendy and usually it’s pork or duck—chicken is a great, lighter alternative. Use it as a sharing platter for informal dining, fill tortillas or tacos, pile it onto jacket potatoes, or use it in sandwiches. Top with grated cheese, fresh avocado chunks, halved cherry tomatoes and salad leaves for a bright finish.
Small personal note: I studied Home Economics with Cate years ago, so I can vouch she knows her way around good food!
Storing and Freezing your Slow Cooker Shredded Chicken
Storing
This shredded chicken keeps well in the fridge for up to four days. Reheat gently on the hob over low heat or in the microwave until piping hot throughout—make sure it’s thoroughly heated before serving.
Freezing
The cooked shredded chicken freezes well. Pack portions into freezer bags or airtight containers, pressing out as much air as possible. Label with the date and use within two months for best quality.
Cate’s Slow Cooker Shredded Chicken Recipe
Try Cate’s Twisted Chicken and leave a comment if you give it a go. There are plenty more chicken recipes on the blog—search for “chicken” to find favourites like Lime Chicken with Avocado Salsa.
Thanks, Clare x
Slow Cooker Choice
A good slow cooker with a sear function is handy: it lets you brown ingredients first for extra flavour and reduces washing up. If you prefer a no-fuss option, a basic slow cooker will still deliver tender results.
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Another Slow Cooker Chicken Recipe
Also try the popular Honey Garlic Chicken recipe in the slow cooker—an easy “dump and go” option packed with flavour.
Six Amazing Slow Cooker Recipes
Slow Cooker Shredded Chicken
10 minutes
4 hours
4 hours 10 minutes
4
631kcal
Ingredients
- 4 whole chicken breasts (skinless & boneless)
- 1 tablespoon paprika
- 1 teaspoon sugar
- 1/2 teaspoon salt and pepper
- 1 teaspoon ground cumin
- 1 chicken stock pot
- 200 ml passata
- Chilli, to taste
- 3 garlic cloves
- 3 sliced peppers (red, green and yellow)
- 2 red onions, sliced
- 1 tablespoon olive oil or low-calorie spray
- 6 flour tortillas
- 2 handfuls baby tomatoes
- 1–2 avocados
- 2 handfuls grated cheese
- Handful of salad leaves
Instructions
- Place the sliced peppers, sliced onions, chilli and passata in the slow cooker.
- Lay the chicken breasts on top of the vegetables and sauce.
- Sprinkle the cumin, sugar, salt, pepper, paprika, crumbled stock pot and crushed garlic over the chicken.
- Set the slow cooker on high and cook for 4 hours, until the chicken is tender and easily shredded.
- Remove the chicken and shred it with two forks, then return the shredded chicken to the slow cooker and mix with the sauce.
- Cut each tortilla into 8 triangles, spray lightly with oil and bake for 15 minutes at 200°C until crisp.
- Spoon the saucy shredded chicken over the baked tortilla triangles.
- Top with grated cheese, avocado chunks, halved baby tomatoes and salad leaves. Serve immediately.
Notes
Nutrition