Description
A versatile, set-and-forget crockpot chicken recipe that produces tender and flavorful shredded chicken, perfect for sandwiches, tacos, and more.
Ingredients
- 2–3 lb boneless chicken (breasts or thighs)
- 1–2 teaspoons smoked or sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 1 medium onion, sliced
- 1–2 bell peppers, any color, sliced
- 1 (10–12 oz) can cream of chicken soup OR 1 to 1 1/4 cups barbecue sauce OR homemade sauce
- 1/2 to 1 cup low-sodium chicken broth or water
- Optional: 1 tablespoon olive oil for searing, fresh herbs (parsley or cilantro) for garnish
Instructions
- Trim excess fat from the chicken and pat dry. Season both sides with paprika, garlic powder, onion powder, salt, and pepper.
- (Optional) Sear chicken in a hot skillet with a little oil for 1–2 minutes per side.
- Layer the chicken at the bottom of the crockpot.
- Scatter sliced onions and bell peppers over the chicken.
- Pour the cream of chicken soup or barbecue sauce over everything.
- Add enough chicken broth or water to cover the bottom of the crockpot by 1/4–1/2 inch.
- Cover and cook on LOW for 6–8 hours or HIGH for about 4 hours, until the chicken shreds easily.
- Shred the chicken with two forks and stir it back into the sauce.
- Let it sit for 5–10 minutes to absorb the sauce before serving.
Notes
For a dairy-free option, use barbecue sauce or a coconut milk-based sauce instead of cream of chicken. Store leftovers in an airtight container for 3–4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American