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If you’re needing a simple and versatile entree you’re really going to be a fan of this Slow Cooker Italian Shredded Chicken. It requires just a few ingredients and can be served so many different ways!

Update: This recipe was originally published in 2017 and has been republished with all new photos.

I love using my slow cooker. Isn’t it the best feeling when 4 PM arrives and you don’t have that WHAT ON EARTH ARE WE GOING TO DO FOR DINNER AND DO I HAVE THE GROCERIES FOR IT panic? Instead you know it’s already cooking while you’re doing whatever else you want to be doing. That’s when I feel like a boss.

Everything just goes right in the slow cooker and it does all the work for you. When I say everything I mean everything.

The big question is what’s the best part of this dish? How easy it is? (So stinkin’ easy.) Or the limitless list of things you can do with it? Because, y’all, the list really is pretty limitless.

For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):

  • Chicken breasts
  • Chicken stock or broth
  • Canned coconut milk
  • Sun-dried tomatoes
  • Seasonings

Toss in all the ingredients and let it cook on high for 3 to 4 hours or low for 6 to 8 hours. When it’s done you just shred your chicken. Voila.

Can you use chicken thighs?

Absolutely. Feel free to use boneless skinless thighs if you prefer.

Does this chicken freeze well?

Yes, it freezes beautifully. Feel free to make extra, freeze it, and thaw it when you’re ready to eat. Thaw and reheat on medium heat on the stovetop or in the microwave.

What’s the best way to shred the chicken?

I know the popular answer right now is to use a hand mixer. I’m personally not a fan. It feels like more work for me to set up the mixer and wash the paddles. Of course you can always use the mixer if you like! I prefer to use two large forks to shred chicken. It may feel a bit old fashioned, but its so effective and quick!

How to serve this

My husband loves to build a monster sandwich with this delicious chicken! We’ve also enjoyed it with sautéed gnocchi.

Are you a potato lover? This chicken is phenomenal over diced roasted potatoes or served on top of a baked potato.

Eating low carb? Use it in a lettuce wrap, on cauliflower rice, over zoodles, over sautéed greens, or just in a bowl as is with a side of veggies!

I told you. So many tasty possibilities.

More recipes like this:

Skillet Chicken Fajitas

Balsamic Peach Skillet Chicken

Instant Pot Sweet Sesame Chicken

Quick Garlic Chicken Cutlets

Slow Cooker Shredded Pineapple Chicken

5 from 4 votes

Slow Cooker Italian Shredded Chicken

By Christina
If you're needing a simple and versatile entree you're really going to be a fan of this Slow Cooker Italian Shredded Chicken. It requires just a few ingredients and can be served so many different ways!
Prep: 5 minutes
Cook: 4 hours
Total: 4 hours 5 minutes
Servings: 6 people


  • 2.5 – 3 lb chicken breasts
  • 1 cup chicken stock
  • 1/2 cup canned full fat unsweetened coconut milk
  • 12 sun-dried tomato halves, diced
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1/2 tsp onion powder
  • 1/2 tsp crushed red pepper
  • 3/4 tsp salt
  • 1/2 tsp pepper
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  • Place chicken breasts in bottom of slow cooker. Add all other ingredients on top.
  • Cook on high with lid on for 3 – 4 hours or low for 6 – 8 hours.
  • Remove chicken from slow cooker and use a fork to shred it. Place shredded chicken back in the slow cooker. Stir.
  • Add additional salt or pepper to taste.
  • Serve over traditional rice, cauliflower rice, or veggies. This is also delicious in a baked potato or on a sandwich.



This recipe produces approximately 6 cups of shredded chicken.
Do not use more than 3 lbs of chicken for this recipe or your chicken will be dry. I tend to use between 2.75 and 3 lbs.
You may have some excess liquid after shredding your chicken. It will continue to be absorbed as it sits, giving you juicy and flavorful shredded chicken you can use 1,001 different ways.


Serving: 1cup, Calories: 290kcal, Carbohydrates: 5g, Protein: 42g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 122mg, Sodium: 583mg, Potassium: 937mg, Fiber: 1g, Sugar: 2g, Vitamin A: 140IU, Vitamin C: 4.4mg, Calcium: 22mg, Iron: 1.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Michele Nesbitt says:

    I love this sooo much!

  2. Charlotte says:

    LOVE LOVE LOVE this chicken recipe! So good, and so simple to make. Thank you!!

    1. Christina says:

      I am so happy to hear that! Thank you!

  3. Joseph Johnson says:

    Second time making this. I skip the coconut milk for 2 percent and the dried tomatoes for 2 times as many fresh Tom’s. I also add thyme marjoram and safe. Fresh garlic and onion over the powdered stuff. It amazing either way

  4. Diana says:

    This was absolutely super delicious. I used my instant pot for 20 min defrosted chicken and it was fantastic! Thanks so much!

  5. Diane says:

    This is soooo good! First time I made with double roasted garden tomatoes. I’ve also made with the sundried. Either way, recipe is awesome. We froze the remainder in dinner size ziplock bags and reheated. Still delish!

    1. Christina says:

      So happy to hear that you’ve enjoyed this, Diana, and that it freezes/reheats well for you!