Equipment. We love our Crock Pot slow cooker for this recipe! We store cooled chicken in a Pyrex container or Stasher Bag (a reusable, dishwasher-safe alternative to ziploc bags).

Chicken cuts: We use boneless, skinless chicken breasts in this recipe, but you can also use boneless skinless chicken thighs or bone-in chicken if you prefer. Always make sure your chicken is cooked to an internal temperature of 165 degrees for safety. 

To scale this recipe for a crowd, use as many chicken breasts as you like - just plan to use about 1/2 Tablespoon of olive oil per chicken breast and make sure to liberally season with salt and pepper. With more chicken, you may also have to extend the cook time - so keep an eye on it and make sure to test the internal temperature before serving.

Freezing and storing shredded chicken. This chicken will last up to a week in an airtight container in the fridge or 3-4 months in the freezer. You can freeze in portion sized helpings or a larger container - just remove the chicken to the fridge the day before you plan to use it so it can defrost.

In a hurry? Cook chicken on high heat (instead of low) for 3-4 hours. The chicken will typically be cooked through after 3 hours, but the additional hour of cooking time makes it much easier to shred.

Seasoning adjustments. This is a great "blank canvas" recipe - it's great as-is, or you can mix it up with additional flavors. Add some fresh thyme sprigs (remove them before shredding the chicken), garlic cloves, rosemary leaves, dried basil, seasoning salt, or any of your other favorite herbs and spices (don't forget to check out our salsa slow cooker chicken, buffalo slow cooker chicken, and pesto slow cooker chicken recipes!)

Use this slow cooker chicken in your favorite salads, pasta, pizza, burritos, tacos, soups, and more! We love a simple arugula walnut chicken salad, a quick chicken spinach alfredo, or a bowl of lemony orzo chicken soup. Shredded chicken is also delicious as a mix-in for your favorite mac and cheese recipes!