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Slow Cooker Shredded Garlic Herb Chicken Meal Prep (With 5 Variations)

This slow cooker shredded garlic herb chicken is the ultimate meal prep base, perfect for creating multiple meals throughout the week. Tender, juicy, and packed with flavor, it can be transformed into five delicious variations, from a vibrant Mexican burrito bowl to a hearty BBQ chicken with mashed potatoes. This meal prep guide ensures efficiency by cooking and assembling ingredients in advance while keeping fresh elements separate for easy daily customization.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 5 Servings
Calories 420 kcal

Ingredients
  

For the Shredded Garlic Herb Chicken (Base Recipe)

  • 2 lbs boneless skinless chicken breasts or thighs
  • 1 cup chicken broth
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper

For the Mexican Burrito Bowl (Monday & Thursday)

  • 1/2 cup black beans
  • 1/2 cup corn roasted
  • 1/2 cup cooked brown rice or quinoa
  • 1/4 avocado sliced (add fresh)
  • 2 tbsp salsa store separately
  • 1 lime wedge for serving

For the Greek Chicken Salad (Tuesday & Friday)

  • 1/2 cup chopped cucumber
  • 1/2 cup cherry tomatoes
  • 1/4 cup crumbled feta cheese
  • 2 tbsp tzatziki sauce store separately
  • 1/2 cup mixed greens
  • 1 tbsp chopped olives optional

For the Asian Peanut Chicken Stir-Fry (Wednesday & Saturday)

  • 1/2 cup sliced bell peppers
  • 1/2 cup shredded carrots
  • 1/2 cup cooked brown rice or cauliflower rice
  • 2 tbsp peanut sauce store separately
  • 1 tsp sesame seeds for garnish

For the BBQ Chicken & Mashed Potatoes (Sunday)

  • 1/2 cup homemade mashed potatoes butter & milk
  • 1/4 cup coleslaw store separately
  • 2 tbsp homemade BBQ sauce store separately

For the Mediterranean Pita Wrap (Bonus Lunch Option)

  • 1 whole wheat pita
  • 1/4 cup hummus
  • 1/2 cup mixed greens
  • 1 tbsp chopped olives
  • 1 tbsp diced red onion optional

Instructions
 

Step 1: Prepare the Shredded Chicken Base

  • Slow Cooker Method: Place chicken, broth, olive oil, and seasonings in the slow cooker. Cook on LOW for 6 hours or HIGH for 3 hours. Shred and mix with juices.
  • Instant Pot Method: Place all ingredients in the Instant Pot. Cook on HIGH pressure for 12 minutes. Let pressure release naturally for 5 minutes, then manually release. Shred and mix with juices.
  • Stovetop Method: Simmer chicken with broth and seasonings for 20-25 minutes, flipping once. Shred and mix with juices.
  • Oven Method: Bake at 375°F (190°C) for 25-30 minutes in a covered dish with broth. Shred and mix with juices.

Step 2: Batch Cook Meal Prep Components (Sunday/Monday)

  • Cook rice, quinoa, and mashed potatoes and let cool before storing.
  • Roast corn and sauté bell peppers and carrots in advance.
  • Chop fresh ingredients (cucumber, cherry tomatoes, red onion, olives).
  • Prepare homemade sauces (peanut sauce, tzatziki, BBQ sauce, salsa, hummus).

Step 3: Assemble Meal Prep Containers

  • Mexican Burrito Bowl: Pack shredded chicken, rice, beans, and corn together. Store salsa and avocado separately.
  • Greek Chicken Salad: Add shredded chicken and greens to a container. Store feta, cucumbers, tomatoes, and tzatziki separately.
  • Asian Peanut Chicken Stir-Fry: Pack shredded chicken, brown rice, and sautéed veggies together. Store peanut sauce separately.
  • BBQ Chicken & Mashed Potatoes: Pack shredded chicken and mashed potatoes together. Store coleslaw and BBQ sauce separately.
  • Mediterranean Pita Wrap: Store shredded chicken, mixed greens, olives, and red onion separately. Assemble fresh with hummus in pita.

Step 4: Serving Day - Quick Final Assembly

  • Reheat meal prep container (chicken + grains + cooked veggies).
  • Add fresh toppings and sauces right before eating.

Notes

Cook Time:
  • Slow Cooker: 6 hours (LOW) / 3 hours (HIGH)
  • Instant Pot (12 min)
  • Stovetop (25 min)
  • Oven (30 min)
 
Storage & Reheating Tips:
Store prepped meals in airtight containers for up to 5 days in the fridge.
✔ Keep fresh toppings and sauces separate to maintain texture.
✔ Reheat only the base ingredients (chicken, grains, cooked veggies) and add fresh toppings after heating.
✔ Freeze extra portions of shredded chicken for up to 2 months.
Notes & Customizations
✔ Low-Carb/Keto: Use cauliflower rice, swap mashed potatoes for mashed cauliflower.
✔ Dairy-Free: Omit feta and tzatziki, use tahini sauce instead.
✔ Gluten-Free: Use gluten-free pita or serve Greek salad as a bowl.
✔ High-Protein: Add an egg, extra beans, or chickpeas to boost protein intake.