You can easily make this slow cooker poached chicken, also known as shredded chicken, and use it for sandwiches or in other recipes, using simple ingredients like chicken breasts, water or broth, garlic, bay leaf, fresh herbs, and lemon juice.

To cook Poached Chicken in your slow cooker or crockpot, simply season the chicken, cover it with liquid, add your chosen herbs and spices, and cook on low for about 2 to 3 hours until tender.

I often rely on this recipe for quick, nutritious meals during the week—it’s incredibly straightforward and adaptable.

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What Are the Best Herbs to Use with Poached Chicken?

Fresh herbs like thyme, rosemary, and parsley work wonderfully with poached chicken. They impart subtle, fresh flavors that complement the mild taste of the chicken without overpowering it.

Slow Cooker Poached Chicken Ingredients

• 1 to 1.5 lbs of boneless, skinless chicken breasts, or bone-in split chicken breasts
• Enough water or broth to cover the chicken, typically 4 to 6 cups depending on the size of your slow cooker

Optional flavorings (choose based on preference):

• 1 bay leaf
• 2 cloves of garlic, smashed
• A handful of fresh herbs (such as parsley, thyme, or rosemary)
• 1 tsp of dried oregano
• 1 tsp of smoked paprika
• 1 tsp of chili powder
• 1 tsp of ground cumin
• 1/4 cup of wine (optional)
• Juice of one lemon
• 1 onion, quartered
• 1 carrot, chopped
• 1 stalk of celery, chopped

How To Make Slow Cooker Poached Chicken

1. Prepare the chicken: Start by seasoning the chicken breasts with salt and pepper thoroughly on all sides.
2. Place in slow cooker: Carefully place the seasoned chicken in the slow cooker, ensuring it is evenly distributed.
3. Add liquids and aromatics: To poach, completely cover the chicken with water or broth, perfect for when you need the broth later. To braise, just add about 1/2 cup of liquid per pound of chicken. Include any desired optional flavorings such as herbs, spices, and vegetables to infuse the chicken with rich flavors.
4. Cook the chicken: Secure the lid and set your slow cooker to LOW. Allow the chicken to cook slowly for 2 to 3 hours, or until it is tender and the internal temperature reaches 165°F, ensuring it is fully cooked.
5. Shred and season: Once cooked, use two forks to shred the chicken in the slow cooker. Taste and adjust the seasonings, adding more salt or herbs if needed, to suit your flavor preferences.

Can I Cook Vegetables Alongside the Chicken in the Slow Cooker?

Absolutely, cooking vegetables with chicken is a great way to create a wholesome one-pot meal. Root vegetables like carrots, potatoes, or onions are perfect as they hold up well to the long cooking times.

Recipe Tips

• Check the chicken early: Start checking the chicken at about 1.5 hours, especially if your slow cooker tends to cook quickly or the chicken pieces are small, to prevent overcooking.
• Herb bundles: Tie your herbs into a bundle with kitchen twine before adding them; this makes it easy to remove them all at once before serving.
• Avoiding watery results: If you find the chicken too watery after cooking, remove the lid and set the cooker on high for 30 minutes to reduce the liquid.
• Cooking in batches: If cooking larger quantities of chicken, consider cooking in batches to ensure even cooking and easy seasoning adjustment between batches.
• Enhancing flavor post-cooking: After shredding the chicken, consider sautéeing it in a pan with a small amount of oil to add a golden crisp before serving.

Recipe Variations

• Lemon and Dill Chicken: Add the zest and juice of two lemons and a bunch of fresh dill to the cooking liquid for a refreshing flavor twist.
• Spicy Tex-Mex Chicken: Include a tablespoon of taco seasoning, a diced jalapeño, and half a cup of salsa in your cooking liquid for a kick.
• Mediterranean Style: Use a cup of diced tomatoes, a teaspoon of dried basil, and sliced black olives as flavorings to give the chicken a Mediterranean flair.
• Asian Influence: Poach the chicken with soy sauce, ginger slices, and a splash of sesame oil for an Asian-inspired taste.
• Creamy Mushroom Chicken: After the chicken is cooked and shredded, add a can of cream of mushroom soup and some fresh mushrooms; heat through to blend the flavors.

What To Serve With Poached Chicken

Serve your poached chicken with vibrant and nutritious sides like quinoa salad, steamed green beans, roasted sweet potatoes, a crisp apple slaw, and garlic sautéed spinach. You can also pair it with couscous pilaf and a fresh beet salad.

How To Store Leftover Poached Chicken

In The Fridge:

Store leftover poached chicken in an airtight container. I suggest placing it in the coldest part of your fridge. Properly stored, it will last for 3 to 4 days. Make sure the container is sealed well to maintain freshness.

In The Freezer:

You shouldn’t freeze poached chicken as it can become very dry and tough. If you must freeze it, use it within 2 months. Thaw in the fridge overnight before reheating.

How To Reheat Leftover Poached Chicken

Reheat your leftover poached chicken by placing it in a skillet over medium heat. Add a few tablespoons of broth to keep it moist. Heat until it reaches 165°F internally. I highly recommend covering the skillet to retain moisture.

Check out More Slow Cooker Recipes:

• Slow Cooker Fresh Green Beans
• Slow Cooker Beef Nachos
• Slow Cooker Chips ( French Fries )