How To Make Juicy Pulled Chicken: 3 Easy Methods

This incredibly juicy and easy pulled chicken recipe is a game-changer for your kitchen! Ready in under 25 minutes, it’s a versatile protein you can use in countless dishes. Forget about pre-planning or relying on store-bought rotisserie chicken. This recipe delivers tender, flavorful chicken on demand, using simple ingredients and minimal effort. All you need are chicken breasts, a touch of olive oil, chicken broth, and your favorite seasonings. We’ll guide you through making perfect pulled chicken on the stovetop, in a slow cooker, and in an Instant Pot. Prepare to be amazed by how juicy and delicious this chicken is – you might just eat it straight from the pan! Pulled chicken is a meal prep superstar, perfect for adding to soups, salads, sandwiches, bowls, wraps, enchiladas, casseroles, pasta, and so much more!

If you’re a fan of easy and flavorful chicken recipes, especially pulled chicken, you’re in the right place! Be sure to also check out our recipes for Crockpot Mexican Pulled Chicken, Salsa Verde Honey Lime Chicken, Pulled Chicken Tacos, and Crockpot Mongolian Chicken.

Why This Pulled Chicken Recipe Will Become Your Go-To

Unbelievably Juicy Pulled Chicken: While slow cookers and Instant Pots are convenient (and we’ve included those methods too!), our stovetop method is the secret to the juiciest pulled chicken. Searing the chicken breasts first creates a flavorful crust that locks in moisture. Then, gently steaming the chicken in chicken broth ensures it stays incredibly tender and infuses it with even more flavor.
Quick and Effortless: You only need about 25 minutes and a handful of ingredients – chicken breasts, chicken broth, olive oil, and seasonings – to create this recipe. Shredding the chicken is also a breeze! Use two forks or a stand mixer to get it done in seconds. Plus, cleanup is simple, especially if you use a nonstick skillet.
Deliciously Flavorful and Adaptable: Our simple seasoning blend of garlic powder, onion powder, paprika, salt, pepper, and oregano creates pulled chicken that is delicious on its own. Steaming it in chicken broth instead of water takes the flavor to another level. Like rotisserie chicken, the flavor is versatile enough to complement any dish you use it in.
Endlessly Versatile: Pulled chicken isn’t just for tacos and sandwiches! It’s incredibly versatile and can be used in countless recipes. Beyond different dishes, you can also customize the flavor profile with endless seasoning variations. Try tossing it with enchilada sauce, buffalo sauce, pesto, salsa verde, or any sauce you love.
Always Have Cooked Chicken On Hand: So many recipes call for cooked chicken, and now you can make it anytime without relying on rotisserie chicken or advance planning. This recipe empowers you to have flavorful pulled chicken ready whenever you need it.
Perfect for Meal Prep: Pulled chicken is ideal for meal prepping. Store it in the refrigerator for up to 4 days or freeze it for longer storage. Having cooked chicken ready to go makes healthy meals quick and easy any day of the week.
Guilt-Free and Delicious: This recipe is made with wholesome ingredients and no unnecessary additives. You control exactly what goes into your pulled chicken, making it a healthy and delicious choice for any meal.

Pulled Chicken Recipe Ingredients

Whether you choose the stovetop, slow cooker, or Instant Pot method, the ingredients for this pulled chicken recipe remain the same. We’ve kept the spice blend simple and versatile, so the chicken can be used in a wide variety of cuisines and dishes. Here’s what you’ll need (find the full recipe with measurements in the recipe card at the bottom of the post):

Chicken Breasts: This recipe calls for 2 to 2 ½ pounds of boneless, skinless chicken breasts, which is about 4 medium-sized breasts. You can easily scale the recipe up or down depending on your needs.
Chicken Broth: Using low sodium chicken broth instead of water is key to adding extra flavor to your pulled chicken. It infuses the chicken as it cooks, making it much more flavorful. In a pinch, you can use water, but broth is highly recommended.
Olive Oil: Even though chicken breast is lean, a little olive oil adds flavor and helps keep the chicken juicy, regardless of your cooking method. Use a good quality extra virgin olive oil for the best taste.
Spices: Our simple spice blend creates a savory and subtly seasoned chicken that is incredibly versatile. We use salt, pepper, garlic powder, smoked paprika, and oregano. Feel free to customize this blend with your favorite spices or use a pre-made spice blend you enjoy.

Can I Use Chicken Thighs Instead of Breasts?

Yes, you can substitute boneless, skinless chicken thighs for chicken breasts in this pulled chicken recipe. Chicken thighs are a great option as they are more flavorful and tend to stay moist even when cooked for slightly longer. You can also use bone-in chicken breasts or thighs, but keep in mind that bone-in chicken will require a longer cooking time. When using chicken thighs, start checking for doneness a bit earlier than you would with chicken breasts, as they can cook faster.

What’s the Best Way to Make Pulled Chicken?

There are three fantastic and easy ways to make pulled chicken: on the stovetop, in the slow cooker, and in the Instant Pot (or pressure cooker). The best method for you will depend on your time constraints and preferences. However, for the most flavorful and juicy pulled chicken, the stovetop method is our top recommendation.

The stovetop method starts with searing the chicken on one side, which creates a delicious crust and seals in the natural juices. This searing process is key to flavor development – it’s called the Maillard reaction, where amino acids and sugars create browning and complex flavors that you just can’t achieve with other cooking methods. After searing one side, you flip the chicken, add chicken broth, and cover the pan. This creates a gentle steaming/poaching environment that cooks the chicken through without drying it out, resulting in incredibly tender and juicy pulled chicken every time.

How to Make Pulled Chicken: Stovetop Method

Here’s a step-by-step guide with photos for making pulled chicken using our favorite stovetop method. (Full instructions for all methods are in the recipe card below).

1. Season the Chicken

Begin by patting the chicken breasts dry with paper towels. This step is important because it helps the seasonings adhere to the chicken and promotes better searing. Next, season the chicken generously with your desired spices. We recommend a simple yet flavorful blend of salt, pepper, garlic powder, onion powder, smoked paprika, and oregano. Feel free to adjust the seasonings to match the flavor profile you’re going for.

2. Sear the Chicken

For the stovetop method, a nonstick skillet is essential. It prevents the chicken from sticking, tearing, or drying out while searing. Heat a drizzle of olive oil in the nonstick skillet over medium heat. Once the pan is hot, add the seasoned chicken breasts in a single layer. Cook for about 5 minutes, or until the bottom side is nicely golden brown. This sear is crucial for building flavor and locking in juices.

3. Cover and Steam

Flip the chicken breasts over to sear the other side. Then, pour one cup of chicken broth into the skillet. Cover the skillet tightly with a lid and reduce the heat to low. Let the chicken steam in the broth until the internal temperature reaches 160°F (71°C). The cooking time can vary from 7 to 15 minutes depending on the thickness of your chicken breasts. We highly recommend using an instant-read thermometer to ensure perfect doneness. A digital probe thermometer that you can leave in the chicken while it cooks is especially helpful for consistent results.

4. Rest the Chicken

Once the chicken is cooked to 160°F, remove it from the skillet and let it rest for 5 minutes before shredding. Resting is a critical step that allows the juices to redistribute throughout the chicken, making it even more tender and flavorful. During this time, the internal temperature will also continue to rise to the safe temperature of 165°F (74°C) due to carryover cooking.

How to Shred Chicken – 2 Simple Methods

Now that your chicken is cooked to juicy perfection and rested, it’s time to shred it! Here are two easy options:

Option 1: Classic Fork Shredding: This is the traditional method. Hold a chicken breast in place with one fork (inserted into the thickest part). Use a second fork to pull apart the chicken, shredding it along the grain. If your chicken is cooked properly, it should shred very easily with minimal effort.

Option 2: Stand Mixer Magic: For super-fast shredding, use a stand mixer. Place the rested chicken breasts in the bowl of your stand mixer. Attach the paddle attachment and turn the mixer to low speed. In about 20 seconds, the mixer will shred the chicken for you! You can adjust the shredding time to achieve your desired consistency, from finely shredded to chunkier pieces.

Tips for Perfect Pulled Chicken

Using Frozen Chicken in the Instant Pot: While we don’t recommend using frozen chicken for the stovetop or slow cooker methods, you can use frozen chicken breasts in the Instant Pot. Simply add 2-3 extra minutes to the high-pressure cooking time.
Don’t Skip the Seasoning: Even if you’re not sure how you’ll use the pulled chicken yet, seasoning it before cooking is essential for flavor. Our versatile spice blend works well in almost any cuisine.
Spice it Up Your Way: This recipe is a starting point! Feel free to experiment with different seasonings to create your favorite flavor profiles. Add chili powder, cumin, cayenne pepper, or your favorite spice blends like fajita seasoning or Caribbean jerk seasoning. You can also add extra seasonings after the chicken is shredded.
Bouillon to the Rescue: If you’re out of chicken broth, you can quickly make a substitute using chicken bouillon powder or better-than-bouillon.
Avoid Overcrowding the Pan: When using the stovetop method, make sure not to overcrowd the skillet. Cook the chicken in a single layer (touching is okay, but avoid overlapping) to ensure even searing and cooking. For larger batches, the slow cooker and Instant Pot methods are more forgiving with overlapping.
Keep an Eye on the Broth Level: Depending on your skillet and lid, the chicken broth may evaporate quickly during stovetop cooking. If the broth level gets too low and the pan seems dry, add a little more broth (¼ cup at a time) to prevent the chicken from drying out. However, avoid adding too much broth, as you don’t want the chicken to boil, which can make it rubbery.
Slow Cooker on Low is Best: While chicken breasts can be cooked on high in a slow cooker, cooking on low heat helps prevent them from drying out. If you need pulled chicken quickly, the stovetop method is much faster.
Check for Doneness Regularly: Overcooked chicken is dry and tough. Unlike tougher cuts of meat, chicken doesn’t become more tender the longer it cooks. Monitor the chicken closely and adjust cooking time as needed. Thinner chicken breasts will cook faster than thicker ones. If using a slow cooker, cooking times can vary between models, so check for doneness earlier than the recipe suggests.
Use a Meat Thermometer – No Guesswork! The most reliable way to ensure perfectly cooked chicken is to use an instant-read thermometer. Chicken is done when it reaches an internal temperature of 160°F.
Digital Probe Thermometer for Stovetop Success: For stovetop cooking, a digital meat probe thermometer is incredibly helpful. You insert the probe into the chicken before cooking and set your target temperature. The thermometer will alert you when the chicken reaches 160°F, guaranteeing perfectly cooked chicken every time. For pulled chicken, insert the probe into the thickest part of the thinnest chicken breast, as it will cook first.
Remove Chicken as It’s Ready: Chicken breasts often vary in thickness and may not cook at the same rate. Remove each breast from the skillet as it reaches 160°F.
Don’t Discard the Pan Juices: The leftover broth and drippings in the pan after stovetop cooking are packed with flavor! Pour these flavorful juices over the shredded chicken for extra moisture and deliciousness.
Shred While Warm: Pulled chicken is easiest to shred while it’s still warm, right after resting. As the chicken cools, the muscle fibers tighten, making it slightly harder to shred.
Customize Shred Size: Shred the chicken to your desired consistency, from finely shredded for soups and tacos to chunkier pieces for salads or sandwiches.
Meal Prep Hero: Pulled chicken is a fantastic meal prep ingredient. It freezes beautifully, so make a big batch and freeze portions for quick and easy meals anytime.

Pulled Chicken Recipe Variations

One of the best things about pulled chicken is its versatility! You can easily customize the flavor profile by using different spice combinations and sauces. Try taco seasoning for Mexican-style pulled chicken, Italian seasoning for Mediterranean flavors, or jerk seasoning for a Caribbean twist. You can also toss the shredded chicken with your favorite sauces after cooking, like salsa verde or buffalo sauce. Here are some flavorful variation ideas:

Spice Blend Variations:

Spice Rack Exploration: Get creative with your spice rack! Add cayenne pepper, cumin, chili powder, curry powder, coriander, ginger, bay leaf, or any other spices you love to our base blend. You can also add extra seasonings after shredding.
Taco Seasoning: For a classic taco or burrito filling.
Fajita Seasoning: Perfect for fajitas, bowls, and Southwestern salads.
Cajun Seasoning: Add a spicy kick to your pulled chicken.
Caribbean Jerk Seasoning: For a taste of the islands.
Italian Seasoning: Ideal for pasta dishes, Italian sandwiches, and pizzas.
Mediterranean Seasoning: Combine oregano, thyme, paprika, cumin, garlic, onion, salt, and pepper for a Mediterranean flavor.
Middle Eastern Seasoning: Blend cumin, coriander, smoked paprika, cardamom, turmeric, allspice, garlic powder, onion powder, salt, and pepper for a warm and aromatic flavor.
Montreal Steak Seasoning: A robust and savory blend.
Chaat Masala: For an Indian-inspired tangy and spicy flavor.
Ras el Hanout: A complex and fragrant Moroccan spice blend.
Shichimi Togarashi: A Japanese seven-spice blend with a citrusy and spicy kick.

Sauces and Add-Ins

Take your pulled chicken to the next level by tossing it with sauces and add-ins! Add a drizzle of sauce for a subtle flavor enhancement, or make it saucy for a bolder taste. You can also mix in ingredients like green chilies or diced tomatoes for added texture and flavor. Here are some delicious ideas:

Fresh Add-ins: Fresh herbs like cilantro, parsley, rosemary, or oregano, lime or lemon juice, diced tomatoes, and green chilies.
Barbecue Sauce: Classic for pulled chicken sandwiches! Try our homemade BBQ sauce.
Buffalo Hot Sauce: For spicy buffalo chicken sandwiches, wraps, or salads.
Pesto: Toss with homemade pesto for a vibrant Italian twist.
Chicken Gravy: Warm chicken gravy for a comforting and classic dish.
Alfredo Sauce: Creamy Alfredo sauce (warmed) for pulled chicken Alfredo pasta.
Salsa Verde: Tangy and flavorful salsa verde for tacos, bowls, or salads.
Salsa: Fresh salsa for a zesty kick.
Enchilada Sauce: Perfect for enchiladas, casseroles, or nachos.
Chimichurri: Bright and herbaceous chimichurri sauce for a South American flair.
Teriyaki Sauce: For Asian-inspired bowls and wraps.
Balsamic Vinegar: A splash of balsamic vinegar adds a touch of tang and sweetness.
Favorite Dressings: Ranch dressing, Thai peanut dressing, or any other dressing you love.

Delicious Ways to Use Pulled Chicken

This simple yet flavorful pulled chicken is incredibly versatile and can be used in countless recipes that call for cooked chicken. Here are just a few of our favorite ways to use it:

Classic Comfort Food: Chicken noodle soup, chicken pot pie, chicken and dumplings.
Tacos, Burritos, and Bowls: Pulled chicken tacos, chicken burrito bowls, chicken and rice bowls.
Salads and Wraps: Chicken salad sandwiches, chicken Caesar salad, pulled chicken wraps.
Pasta Dishes: Chicken Alfredo, chicken pesto pasta, chicken tetrazzini.
Casseroles: Chicken enchilada casserole, chicken and broccoli casserole, king ranch chicken casserole.
Pizza Topping: Add pulled chicken to homemade or store-bought pizzas.
Nachos and Quesadillas: Load up nachos or quesadillas with flavorful pulled chicken.
Dips and Appetizers: Chicken and spinach dip, buffalo chicken dip.

How to Store Pulled Chicken

Store leftover pulled chicken in an airtight container in the refrigerator. It will keep for up to 4 days. For longer storage, freeze it.

Reheating Pulled Chicken: Quick & Easy Methods

Microwave: For individual portions, microwave the pulled chicken in 30-second intervals, then in 15-second intervals until heated through. Add a splash of broth or water to maintain moisture.

Stovetop: Reheat larger portions gently on the stovetop with a splash of chicken broth until warmed through. Stir occasionally to ensure even heating.

Slow Cooker: If reheating a large batch of pulled chicken for a buffet or taco bar, the slow cooker is a great option. Place the chicken in the slow cooker with a splash of broth and heat on low until warmed through.

Can You Freeze Pulled Chicken?

Yes! Pulled chicken freezes exceptionally well for up to 3 months. Here’s how to freeze it properly:

Cool Completely: Let the pulled chicken cool to room temperature before freezing.
Portion and Package: Transfer the cooled chicken to freezer-safe containers or portion it into smaller freezer bags. For best results, add a tablespoon or two of the pan juices or chicken broth to each portion to help maintain moisture during thawing.
Freeze: Seal the containers or bags tightly and freeze for up to 3 months.
Thaw: Thaw frozen pulled chicken in the refrigerator overnight before using.
Reheat: Reheat thawed pulled chicken using your preferred method (microwave, stovetop, or slow cooker) or add it directly to recipes like soups or casseroles.

Pulled Chicken FAQs

How much pulled chicken will this recipe yield? As a general guideline, 8 ounces of boneless chicken breasts will yield approximately 1 ½ cups of cooked, pulled chicken. This recipe, using 2 to 2 ½ pounds of chicken breasts, will make about 6-7 cups of pulled chicken. You can easily adjust the recipe to make more or less by adjusting the serving size in the recipe card. If making a smaller batch, use a smaller skillet (8-10 inches wide).

What type of chicken is best for pulling? Boneless, skinless chicken breasts and thighs are both excellent choices for pulled chicken. Chicken breasts are leaner white meat and are popular for their versatility. When cooked using our recommended methods, they remain incredibly juicy. Boneless, skinless chicken thighs are a richer, dark meat option with more inherent flavor due to their higher fat content. Bone-in chicken breasts or thighs can also be used, but they are more cumbersome to shred. Regardless of the cut you choose, always use a meat thermometer to prevent overcooking, which can lead to dry chicken.

Is there a difference between pulled chicken and shredded chicken? No, the terms “pulled chicken” and “shredded chicken” are completely interchangeable. Both refer to chicken that has been cooked until tender and then “pulled” or “shredded” along the grain of the meat. Both are commonly used in sandwiches, tacos, soups, pizzas, enchiladas, and casseroles.

What’s the easiest way to shred cooked chicken? The two easiest methods for shredding cooked chicken are using two forks or using the paddle attachment of a stand mixer. The stand mixer is the quickest and easiest method, taking only seconds! However, you may prefer the simplicity of using forks to avoid cleaning extra dishes.

Why is pulled chicken different from cubed or sliced chicken? Pulled chicken creates thin, wispy pieces that melt in your mouth and blend seamlessly with other ingredients. This texture is ideal for dishes where you want the chicken to be integrated into the overall dish, such as soups, creamy pasta sauces, or enchiladas. Cubed or sliced chicken, on the other hand, provides more pronounced pieces that are meant to be a focal point of the dish, like in stir-fries, salads, or chicken nuggets.

Is it better to shred chicken hot or cold? It’s best to shred chicken while it’s still warm. Warm chicken shreds much more easily because the muscle fibers are relaxed. As the chicken cools, the muscle fibers tighten, making it slightly more difficult to shred.

How long should chicken rest before shredding? Allow cooked chicken to rest for 5 minutes before shredding. This resting period is crucial as it allows the juices to redistribute throughout the meat, resulting in more moist and flavorful pulled chicken. Additionally, letting the chicken cool slightly makes it easier and safer to handle for shredding.

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Easy Pulled Chicken Recipe

Servings: 6-7 cups
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Print Recipe

Ingredients

Pulled Chicken

4 boneless skinless chicken breasts or thighs, approx. 2-2 ½ pounds
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon dried oregano (optional)
¼ teaspoon black pepper
1 cup low sodium chicken broth, plus more as needed

Instructions

Stovetop Method (Highly Recommended)

Pat chicken breasts dry with paper towels. In a small bowl, whisk together salt, garlic powder, onion powder, smoked paprika, and oregano (if using), and pepper. Season both sides of the chicken evenly with the spice mixture.
Heat olive oil in a large nonstick skillet with a tight-fitting lid over medium heat. Add chicken in a single layer and sear for 5 minutes (uncovered) until golden brown on the bottom.
Flip chicken over and add 1 cup chicken broth to the skillet. Cover the skillet and cook for an additional 7-14 minutes, depending on thickness, until the internal temperature reaches 160°F (71°C) on an instant-read thermometer. (Thicker breasts will take longer). Add more broth ¼ cup at a time if the liquid evaporates too quickly, but avoid letting the chicken boil.
Remove chicken from skillet and let rest for 5 minutes before shredding. Reserve the flavorful broth/juices from the pan.
To Shred Chicken: Use two forks to shred chicken, or place chicken in a stand mixer bowl with the paddle attachment. Mix on low speed for about 20 seconds. Stir in reserved broth/juices from the pan.

Instant Pot Method

Pat chicken breasts dry and season with spice mixture as directed in the stovetop method.
Add chicken broth to the Instant Pot. Place chicken in the pot in an even layer.
Cover and seal Instant Pot. Cook on High Pressure for 10 minutes, followed by a 5-minute natural pressure release, then quick release remaining pressure.
Remove chicken to a cutting board and let rest for 5 minutes. Shred as directed in the stovetop method, stirring in some of the broth/juices from the Instant Pot.

Slow Cooker Method

Pat chicken breasts dry and rub with olive oil. Season with spice mixture as directed in the stovetop method.
Place chicken in a lightly greased slow cooker in an even layer. Pour chicken broth over the top.
Cook on LOW for 5-7 hours (check for doneness early), until the internal temperature reaches 160°F (71°C).
Let chicken rest for 5 minutes. Shred as directed in the stovetop method, tossing shredded chicken with juices from the slow cooker.

Recipe Notes

Spice Variations: Customize the seasoning blend with your favorite spices or spice blends like chili powder, cumin, fajita seasoning, Caribbean jerk seasoning, etc. See the post for more ideas.
Sauce it Up: Toss shredded chicken with your favorite sauces like buffalo sauce, salsa verde, barbecue sauce, pesto, warmed chicken gravy, or enchilada sauce. See the post for many more sauce and add-in ideas!
Storage: Store leftover pulled chicken in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat individual portions in the microwave or larger portions on the stovetop with a splash of broth until warmed through.

Enjoy your delicious and versatile pulled chicken!