Slow Cooker Hurry Chicken Quickprep Shredded Chicken
Table of Contents
Recipe Introduction
Quick Hook
Slow Cooker Hurry Chicken is my go-to weeknight savior. I toss ingredients in, and the Crockpot Slow Cooker does the rest. Honestly, it feels like cheating when dinner turns out this juicy.
I learned this from marathon meal prep days. My gran used to say 'good food makes life easier.' That stuck.
This Hurry Chicken has bright lemon notes and smoky paprika. It’s perfect for pulled chicken sandwiches and shredded chicken for tacos.
Brief Overview
This Crock Pot Chicken riff has roots in simple, homey cooking. It borrows the low-and-slow comfort of American crockpot dishes.
Difficulty is easy. Prep time is bold: 10 15 minutes . Cook time is 3 4 hours on HIGH or 6 8 hours on LOW .
Yields about 4 6 servings.
Serve as taco filling, on salad greens, or in soft rolls. make-ahead shredded chicken keeps well for quick meals.
Main Benefits
Top health win: lean protein that’s high in protein and low in fuss. It’s basically a nutrition win when paired with salads or whole grains.
Perfect occasion: lazy Sundays, busy weeknights, or batch cooking Sundays. Meal prep fans love quick prep shredded chicken for saving time.
What makes this recipe special is the flexibility. Use thighs for juicier meat or breasts for leaner bowls. Skip the sear if you’re rushed; it still shines.
This slow cooker shredded chicken doubles as a base for BBQ Hurry Chicken, Mexican style bowls, or Mediterranean bowls.
A little tip: always shred while warm. The meat falls apart easier. Also save the braising liquid. It keeps pulled chicken sandwiches moist and flavorful.
I’ve burned garlic once by pan-searing too long. Learn from me: quick browning only. The slow cooker will carry the flavor.
Ready for the ingredient list and tools? Let’s move into the ingredients so you can get cooking.
Ingredients & Equipment
Oh my gosh, this recipe is a lifesaver. Call it Slow Cooker Hurry Chicken . Prep takes 10– 15 minutes . Then the slow cooker does the rest.
Main Ingredients
For the chicken
- 2 lb (900 g) boneless skinless chicken (thighs or breasts). Thighs stay juicy.
- 1 medium yellow onion (about 150 g), thinly sliced.
- 3 cloves garlic, minced (about 9 g).
- 1 cup (240 ml) low-sodium chicken broth. Use good broth.
- 2 tbsp (30 ml) olive oil. Use extra virgin for aroma.
- 1 tbsp (15 ml) Worcestershire sauce or soy.
- 1 tbsp (15 ml) lemon juice or apple cider vinegar.
- 2 tsp (10 g) kosher salt. Adjust later.
- 1 tsp (2 g) black pepper.
- 1 tsp (2 g) smoked paprika.
- 1 tsp (1 g) dried oregano.
- Optional: 1 2 tbsp (15 30 g) unsalted butter for shine.
Quality indicators
- Chicken: firm, pale pink, no smell.
- Broth: low sodium, clear.
- Olive oil: fresh aroma, not rancid.
Group by stage
- Prep stage: onion, garlic, oil, lemon.
- Cooking stage: chicken, broth, Worcestershire, spices.
- Finish stage: butter, cornstarch slurry.
Seasoning Notes
Essential combos
- Paprika + oregano + garlic is a winner.
- Salt and lemon brighten everything.
Flavor enhancers
- A splash of Worcestershire deepens flavor.
- Butter at the end gives a glossy finish.
Quick substitutions
- No broth? Use water + 1 bouillon cube per cup.
- No cornstarch? Reduce liquid on HIGH.
- Worcestershire swap: 1 tbsp soy + 1 tsp balsamic .
Equipment Needed
Essential tools only
- 4 6 quart (4 6 L) slow cooker or Crockpot Slow Cooker .
- Cutting board and chef’s knife.
- Measuring cups and spoons.
- Two forks or stand mixer to shred.
- Instant read thermometer (recommended).
Household alternatives
- No slow cooker? Use an oven safe pot at 325° F ( 163° C) covered.
- No thermometer? Shred test works. Chicken should pull apart easily. Aim for 165° F ( 74° C) .
I once cooked this for a frantic weeknight. It saved dinner and my sanity. Use the leftovers for shredded chicken for tacos , pulled chicken sandwiches , salads, or bowls.
Seriously, it’s a real Crock Pot Chicken classic.
Cooking Method
I love the ease of a good slow cooker. It feels like magic. You prep fast. Then the Crock Pot does the rest.
Fun fact: slow cookers use far less energy than ovens. Nice win for busy weeks.
Prep Steps
Get your mise en place first. Slice one onion. Mince three garlic cloves. Measure 1 cup (240 ml) chicken broth and spices.
Organize tools nearby. Slow cooker, tongs, thermometer, two forks. This saves time. Trust me. I messed up once and hunted for a fork. Don’t do that.
Safety first. Always check chicken reaches 165° F ( 74° C) . Use an instant read thermometer. Handle hot liquid with care. Lift the lid away from your face.
step-by-step Process
- Pat the chicken dry and season well.
- Place onion and garlic in the slow cooker base.
- Add chicken, broth, Worcestershire, and lemon.
- Cover and cook on HIGH for 3– 4 hours or on LOW for 6– 8 hours .
- Remove chicken and shred with two forks or a mixer.
- Return shredded chicken to the pot. Thicken if desired.
Look for these cues. Meat pulls apart easily. Sauce becomes glossy when thickened. Internal temperature reads 165° F ( 74° C) . The aroma should smell bright and savory.
Pro Tips
Use thighs for fail safe juiciness. I overcooked breasts once. Thighs forgive mistakes. Skip searing when rushed. It saves 10– 15 minutes of active time.
Common mistakes: over salting early. Slow cookers concentrate flavors. Also, don’t lift the lid too often. Heat escapes and time stretches.
make-ahead option: cool shredded chicken. Store for up to 3 4 days refrigerated. Freeze in portions for up to 3 months. Reheat gently with reserved braising liquid.
This Slow Cooker Hurry Chicken is pure weeknight gold. It becomes shredded chicken for tacos, pulled chicken sandwiches, salads, and grain bowls.
Use it as Crock Pot Chicken in any Crockpot Slow Cooker meal. Honestly, once you try this quick prep shredded chicken, you’ll stash it in your meal plan forever.
Recipe Notes quick heads up
I call it my Slow Cooker Hurry Chicken because prep takes ten minutes. It’s a true quick prep shredded chicken life saver.
Honestly, this Crock Pot chicken turns into a kitchen workhorse by Sunday night.
Serving Suggestions
Plate the shredded chicken on soft rolls for pulled chicken sandwiches. Add crunchy slaw and pickles. Fold it into warm tortillas for shredded chicken for tacos.
For a cleaner look, serve over rice or quinoa with roasted veg. Drinks? A crisp Sauvignon Blanc, light lager, or iced tea with lemon does wonders.
Presentation tip: drizzle a little reserved braising liquid. It makes the dish shine.
Storage Tips
Cool quickly, then refrigerate in an airtight container. Keep for up to 3 4 days. For longer, freeze in meal sized bags.
Freeze up to 3 months. Thaw overnight in the fridge. Reheat gently on the stove with a splash of broth.
Microwave reheats fast; cover and stir midway. Heat to 165° F ( 74° C) for safety.
Variations
Need a low-salt option? Use low-sodium broth and skip added salt. Want gluten-free? Swap Worcestershire for tamari or coconut aminos.
Try a vegan spin using shredded jackfruit as a pulled chicken substitute. For seasons: swap in fresh summer salsa for a bright Mexican twist.
In winter, stir in BBQ sauce for cozy Crockpot dishes vibes.
Nutrition Basics
Per serving estimate: about 280 calories and 46 g protein. Fat hovers near 10 g. Carbs are very low. This chicken dish is lean protein.
It helps keep you full and supports muscle repair. It’s ideal for make-ahead shredded chicken meal plans.
A tiny confession and tip
I once overfilled my crockpot. The sauce was thin. Lesson learned: strain and reduce if needed. Also, thighs are forgiving. Use them for juiciness. Breasts give you leaner, quick prep shredded chicken.
Final thought: Treat this as a blank canvas. Turn it into tacos, sandwiches, bowls, or weekday magic. Try it this week. You’ll be glad you did.
Frequently Asked Questions
What exactly is Slow Cooker Hurry Chicken and how is it different from regular shredded chicken?
Slow Cooker “Hurry” Chicken is a quick prep slow cooker method designed for minimal hands-on time 10 15 minutes of prep and then the slow cooker does the rest.
The difference from other shredded chicken recipes is the emphasis on very short active work and a simple, versatile braising liquid so the finished chicken is ready to use in sandwiches, tacos, salads or bowls. It’s essentially the same slow cooker technique but optimized for speed and adaptability.
Do I have to sear the chicken first or can I just throw everything in and forget it?
Searing is optional a quick 1 2 minute per side brown adds real depth from the Maillard reaction, but the slow cooker will still deliver juicy, shreddable chicken if you skip it.
If you’re short on time, assemble and cook; if you’ve got five spare minutes, searing is a cheap flavor upgrade that’s worth it. For fail safe juiciness, use thighs; breasts work fine if you prefer leaner meat.
How can I thicken the cooking liquid without making the chicken gummy?
For a glossy, lightly thickened sauce, make a small cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and stir it into about 1/2 cup warm braising liquid, then cook on HIGH for 10 15 minutes until slightly thickened.
Alternatively, remove some liquid and reduce it on the stove for a more concentrated flavor without starch. Don’t overdo the slurry add gradually and finish with a knob of butter to add shine and richness without gummy texture.
What’s the best way to shred and reheat leftovers so the chicken stays moist?
Shred while the chicken is still hot for easiest results use two forks or a stand mixer on low for 30 60 seconds for perfectly even shreds. Save some braising liquid to stir back in when reheating: gently warm the chicken in a skillet or covered dish with a splash of the liquid, or microwave covered in short bursts to avoid drying out.
Store cooked chicken in the fridge for 3 4 days or freeze in portions up to 3 months, labeling with date for best rotation.
How can I tailor the Slow Cooker Hurry Chicken for lower sodium, more protein, or different cuisines?
For lower sodium, use low-sodium or homemade broth and hold back some added salt until after cooking so you can taste and adjust; swap Worcestershire for a low-sodium soy or omit it entirely.
To boost protein, add more lean chicken or mix in cooked beans when serving; to change cuisines, follow simple swaps stir in BBQ sauce for American sliders, add salsa and cumin for Mexican, or finish with olives, lemon and parsley for a Mediterranean twist.
Small swaps (herbs, acids, sauces) let you keep the same easy method while dramatically changing the final dish’s profile.
Slow Cooker Hurry Chicken Quickprep Shredded Chi
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 280 calories |
|---|---|
| Protein | 46 g |
| Fat | 10 g |
| Carbs | 3 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 500 mg |