How To Make Shredded Chicken: Juicy, Tender, and Incredibly Versatile

This shredded chicken recipe is your culinary secret weapon for creating delicious meals in minutes! Forget relying on store-bought rotisserie chicken – with this easy guide, you can have perfectly cooked, juicy shredded chicken ready in under 25 minutes. Whether you’re using your stovetop, slow cooker, or Instant Pot, this recipe delivers consistently tender and flavorful chicken every time.

This isn’t just another chicken recipe; it’s a game-changer for busy weeknights, meal prepping, and anyone who loves to cook. Imagine having a batch of succulent shredded chicken on hand for quick and easy soups, vibrant salads, satisfying sandwiches, wholesome bowls, convenient wraps, comforting enchiladas, classic casseroles, creamy pasta dishes, and countless other delicious creations. The possibilities are truly endless!

If you’re a fan of easy and flavorful chicken recipes, you’re in the right place. Explore some of our other popular shredded chicken variations like Crockpot Mexican Shredded Chicken, Salsa Verde Honey Lime Chicken, and Shredded Chicken Tacos.

Why This Is The Best Shredded Chicken Recipe

Unbelievably Juicy Chicken: While slow cookers and Instant Pots are convenient, the stovetop method detailed here is the key to achieving the juiciest shredded chicken you’ve ever tasted. Searing the chicken breasts first creates a flavorful crust that locks in the juices, while gently steaming them in chicken broth infuses them with even more delicious flavor.
Fast and Simple: In just about 25 minutes, you can transform raw chicken breasts into perfectly shredded chicken using just a skillet, chicken broth, a few pantry staple seasonings, and olive oil. Shredding is a breeze too – use two forks or a stand mixer for lightning-fast results. Cleanup is minimal, especially if you use a nonstick skillet.
Flavorful and Versatile: The simple seasoning blend of garlic powder, onion powder, paprika, salt, pepper, and oregano creates a savory base that’s incredibly tasty on its own. But like rotisserie chicken, the flavor profile is neutral enough to complement any cuisine or dish you can imagine.
Adaptable to Any Taste: Shredded chicken isn’t just versatile in its uses; it’s also incredibly adaptable to different flavor preferences. Experiment with your favorite spice rubs, or toss the shredded chicken in flavorful sauces like enchilada sauce, spicy buffalo sauce, vibrant pesto, or tangy salsa verde.
Always Ready When You Need It: No more last-minute dashes to the store for cooked chicken! With this recipe, you can make delicious shredded chicken whenever a recipe calls for it, without any advance planning.
Perfect for Meal Prep: Make a big batch of shredded chicken and store it in the refrigerator for up to 4 days, or freeze it for longer storage. Having cooked chicken readily available makes healthy meal prepping a breeze.
Healthy and Wholesome: This recipe focuses on pure, wholesome ingredients. You control exactly what goes into your shredded chicken, ensuring a guilt-free and delicious protein source for your meals.

Essential Ingredients for Shredded Chicken

Whether you choose the stovetop, slow cooker, or Instant Pot method, the ingredient list for this shredded chicken recipe remains wonderfully simple. The seasonings are kept minimal to ensure maximum versatility, allowing you to use the chicken in any type of cuisine. Here’s what you’ll need:

Chicken Breasts: This recipe calls for 2 to 2 ½ pounds of boneless, skinless chicken breasts, which is approximately 4 medium-sized breasts. You can easily adjust the quantity and spices if you need more or less chicken.
Chicken Broth: Skip the water and opt for low sodium chicken broth. It adds a depth of flavor that elevates the shredded chicken to a whole new level. In a pinch, water will work, but broth is highly recommended.
Olive Oil: Chicken breast is lean, so a touch of olive oil is essential for adding flavor and keeping the chicken moist and juicy, regardless of your cooking method. Use a good quality extra virgin olive oil for the best taste.
Spices: A simple yet flavorful blend of spices creates a savory foundation for the chicken without overpowering other flavors in your final dish. You’ll need salt, black pepper, garlic powder, smoked paprika, and dried oregano. Feel free to customize this spice blend with your personal favorites or a pre-made spice mix.

Can I Use Chicken Thighs Instead of Chicken Breasts?

Absolutely! While this recipe is specifically designed for boneless, skinless chicken breasts, you can certainly use boneless, skinless chicken thighs or even bone-in chicken breasts. Keep in mind that you’ll need to adjust the cooking time accordingly. Bone-in chicken breasts will require a longer cooking time, while chicken thighs may cook slightly faster. Always check for doneness using a meat thermometer.

What’s the Best Method for Making Shredded Chicken?

You have three fantastic options for making shredded chicken: the stovetop, slow cooker, and Instant Pot (pressure cooker). Choose the method that best suits your time and equipment. However, for the most flavorful and juicy shredded chicken, the stovetop method is highly recommended.

Here’s why the stovetop method stands out:

Searing the chicken breast in a skillet before steaming creates a beautiful golden-brown crust. This crust isn’t just for looks; it’s a flavor powerhouse created by the Maillard reaction. This reaction between amino acids and sugars produces complex flavors and aromas that simply can’t be achieved through other cooking methods. After searing one side, you flip the chicken, add chicken broth, and cover the skillet. This creates a unique half-poaching, half-steaming environment that gently cooks the chicken while retaining all its moisture, resulting in incredibly juicy and tender shredded chicken.

Step-by-Step Guide: How To Make Shredded Chicken on the Stovetop

Here’s a detailed guide with photos on How To Make Shredded Chicken using the stovetop method – our favorite for maximum flavor and juiciness. (Find complete instructions for all methods in the recipe card at the end of this post).

Step 1: Season the Chicken

Begin by patting the chicken breasts thoroughly dry with paper towels. This crucial step helps the seasonings adhere better and ensures a beautiful sear. Next, in a small bowl, combine your chosen seasonings. For a versatile shredded chicken, we recommend a mix of salt, pepper, garlic powder, onion powder, smoked paprika, and oregano. Generously season both sides of each chicken breast with the spice mixture.

Step 2: Sear the Chicken

For optimal searing and easy cleanup, use a nonstick skillet. Heat a tablespoon of olive oil in the skillet over medium heat. Once the oil is shimmering, carefully place the seasoned chicken breasts in the skillet in a single layer. Avoid overcrowding the pan to ensure even searing. Cook for approximately 5 minutes on the first side, without moving the chicken, until the bottom is a rich golden brown.

Step 3: Cover and Steam

Flip the chicken breasts 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). Cooking time can range from 7 to 15 minutes depending on the thickness of your chicken breasts. Using an instant-read thermometer is the most accurate way to ensure perfectly cooked chicken. A digital probe thermometer, which can be left in the chicken during cooking, is especially helpful for consistent results.

Step 4: Rest the Chicken

Once the chicken reaches 160°F, remove the skillet from the heat and let the chicken rest, covered, for 5 minutes. Resting is essential! It allows the juices to redistribute throughout the meat, resulting in even more tender and flavorful shredded chicken. During this rest, the internal temperature will continue to rise to the safe and optimal 165°F (74°C) due to carryover cooking.

How to Shred Chicken: Two Simple Methods

Once your chicken is cooked to juicy perfection and rested, it’s time to shred it. You have two easy options:

Option 1: The Classic Fork Method: Using two forks is the traditional way to shred chicken. Hold a chicken breast firmly with one fork (insert it into the thickest part). Use the second fork to pull apart the chicken, shredding it along the grain. If the chicken is cooked properly, it should shred effortlessly.

Option 2: The Stand Mixer Shortcut: For super-fast shredding, especially for larger batches, use a stand mixer. Place the cooked chicken breasts in the bowl of your stand mixer. Attach the paddle attachment. Turn the mixer to low speed and let it work its magic. In about 20 seconds, you’ll have perfectly shredded chicken. You can adjust the shredding time for finer or chunkier results.

Tips for Perfect Shredded Chicken Every Time

Instant Pot Tip: Use Frozen Chicken (with adjustments): While not recommended for 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 haven’t decided how you’ll use the shredded chicken yet, always season it! A versatile seasoning blend ensures delicious chicken for any dish.
Seasoning is Your Playground! This recipe provides a basic guide – feel free to get creative with your spice rack! Add chipotle powder for smokiness, chili powder for warmth, cayenne for heat, or use your favorite spice blends like fajita seasoning or Caribbean jerk seasoning. You can even add extra seasonings after shredding.
Bouillon to the Rescue: Out of chicken broth? No problem! Quickly make a broth substitute using powdered bouillon or “Better than Bouillon” and water.
Avoid Overcrowding the Skillet: When searing chicken on the stovetop, ensure the breasts are in a single layer (touching is fine, but not overlapping). Overcrowding prevents even searing and cooking. For slow cooker or Instant Pot methods, overlapping is less of a concern, making them suitable for larger quantities.
Keep an Eye on the Broth Level: Depending on your skillet and lid, the chicken broth might evaporate faster. If the liquid level gets too low, add more broth ¼ cup at a time to prevent the chicken from drying out. However, avoid adding too much broth, as you want to steam, not boil, the chicken, which can make it rubbery.
Slow Cooker: Low and Slow is Best: While you can cook chicken breasts on high in a slow cooker, low heat is gentler and less likely to dry out the chicken. If you need shredded chicken quickly, the stovetop method is faster!
Check for Doneness Frequently: Overcooked chicken is dry and tough. Unlike tougher cuts of meat, chicken breast doesn’t become more tender with longer cooking times. Pay close attention and check for doneness frequently. Thinner chicken breasts will cook faster than thicker ones. Slow cookers vary, so check for doneness earlier than recipe times suggest.
The Magic of a Meat Thermometer: The most foolproof way to ensure perfectly cooked chicken is by using an instant-read thermometer. Chicken is cooked through when it reaches an internal temperature of 160°F.
Digital Probe Thermometer – Your Secret Weapon: For truly effortless cooking, consider a digital probe thermometer. You insert the probe into the chicken before cooking and set your target temperature. An alarm sounds when the chicken reaches 160°F, guaranteeing perfectly cooked chicken every time. For multiple chicken breasts, insert the probe into the thinnest breast, as it will cook fastest.
Remove Chicken Breasts as They Finish: Chicken breasts often cook at slightly different rates. Don’t be afraid to remove them from the skillet one at a time as they reach 160°F.
Don’t Discard the Pan Juices! The flavorful broth and drippings left in the pan after stovetop cooking are liquid gold! Pour them over the shredded chicken for extra moisture and flavor.
Shred While Warm: Chicken shreds most easily when it’s still warm, right after resting. As it cools, the muscle fibers tighten, making shredding slightly more difficult.
Shred to Your Preference: Adjust the shredding time and method to achieve your desired texture – wispy and fine or chunkier, depending on how you plan to use the chicken.
Meal Prep Champion: Shredded chicken freezes beautifully and is a meal prep superstar. Make a double batch and freeze half for future quick meals.

Delicious Shredded Chicken Variations

One of the best things about shredded chicken is its versatility. You can easily customize the flavor profile to match any dish. Experiment with different spice combinations or toss the shredded chicken in your favorite sauces.

Spice Blend Ideas:

Spice Rack Remix: Enhance the basic spice blend with additions like cumin, coriander, curry powder, ginger, bay leaf, or a pinch of cayenne or chipotle pepper. You can also add extra seasonings after shredding.
Taco Seasoning: For a Mexican-inspired twist, use taco seasoning.
Fajita Seasoning: Create Southwestern flavor with fajita seasoning.
Cajun Seasoning: Add a kick with Cajun seasoning.
Caribbean Jerk Seasoning: Bring tropical vibes with Caribbean jerk seasoning.
Italian Seasoning: For Italian-inspired dishes, use Italian seasoning.
Mediterranean Seasoning: Combine oregano, thyme, paprika, cumin, garlic, onion, salt, and pepper for a Mediterranean flavor.
Middle Eastern Seasoning: Create exotic flavors with cumin, coriander, smoked paprika, cardamom, turmeric, allspice, garlic powder, onion powder, salt, and pepper.
Montreal Steak Seasoning: A robust and savory blend.
Chaat Masala: An Indian spice blend with tangy and savory notes.
Ras el Hanout: A complex and aromatic Moroccan spice blend.
Shichimi Togarashi: A Japanese seven-spice blend with a touch of heat.

Sauce and Add-In Ideas:

Take your shredded chicken to the next level by tossing it with flavorful sauces or adding fresh ingredients.

Fresh Add-Ins: Stir in fresh herbs like cilantro, parsley, rosemary, or oregano, a squeeze of lime or lemon juice, diced tomatoes, or green chilies.
Barbecue Sauce: Perfect for pulled chicken sandwiches!
Buffalo Hot Sauce: Make spicy buffalo chicken for wraps, dips, or salads.
Pesto: Add a burst of fresh, herbaceous flavor with pesto.
Chicken Gravy: Create comfort food classics like chicken and biscuits.
Alfredo Sauce: Warm Alfredo sauce adds creamy richness to pasta dishes.
Salsa Verde: Tangy and bright salsa verde for tacos, bowls, or salads.
Salsa: Use your favorite salsa for a zesty kick.
Enchilada Sauce: Essential for enchiladas and Mexican casseroles.
Chimichurri: A vibrant South American herb sauce.
Teriyaki Sauce: For Asian-inspired dishes and bowls.
Balsamic Vinegar: Just a splash for a touch of tangy sweetness.
Favorite Dressing: Toss with Ranch dressing, Thai peanut dressing, or any creamy dressing you love for salads and wraps.

Ways to Use Shredded Chicken

This versatile shredded chicken is ready to star in countless recipes! Here are just a few ideas to get you started:

How to Store Shredded Chicken

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

Reheating Shredded Chicken

Microwave: For individual portions, microwave in 30-second intervals, stirring in between, until heated through.
Stovetop: Gently simmer larger portions in a skillet with a splash of broth until warmed through.
Crockpot: For reheating large batches (e.g., for taco bars), place chicken in a slow cooker with a splash of broth and heat on low until warm.

Can You Freeze Shredded Chicken?

Yes! Shredded chicken freezes beautifully for up to 3 months.

Let the shredded chicken cool completely.
Transfer to freezer-safe containers or portion into smaller freezer bags.
Freeze for up to 3 months.
Thaw overnight in the refrigerator before using.
Reheat using the methods above or add directly to recipes.

Shredded Chicken FAQs

How much shredded chicken will this recipe yield? A general guideline is that 8 ounces of boneless chicken breast yields about 1 ½ cups of cooked, shredded chicken. This recipe, using 2 to 2 ½ pounds of chicken, will make approximately 6-7 cups of shredded chicken. You can easily adjust the recipe size in the recipe card. For smaller batches, use a smaller skillet (8-10 inches).

What kind of chicken is best for shredding? Boneless, skinless chicken breasts and thighs are both excellent choices for shredding. Chicken breasts are leaner white meat and are often preferred, and this recipe ensures they remain incredibly juicy. Boneless, skinless chicken thighs are a richer, darker meat option with more inherent flavor due to their higher fat content. Bone-in chicken breasts or thighs can also be used but are slightly more difficult to shred. Regardless of the cut, always use a meat thermometer to prevent overcooking, which leads to dry chicken.

Is there a difference between shredded chicken and pulled chicken? No, shredded chicken and pulled chicken are interchangeable terms. Both refer to chicken that has been cooked until tender and then “pulled” or “shredded” along the grain of the meat. Both are popular in a wide variety of dishes.

What’s the easiest way to shred cooked chicken? You can shred chicken using two forks or a stand mixer with a paddle attachment. The stand mixer is the quickest and easiest method, taking mere seconds! The choice comes down to whether you prefer hand-shredding or cleaning your mixer bowl and paddle. 😉

Why shred chicken instead of cutting it into pieces? Shredding creates thin, delicate pieces of chicken that melt in your mouth and blend seamlessly with other ingredients. It’s ideal for dishes where you want the chicken to be incorporated into the overall texture and flavor, such as soups, creamy pasta dishes, enchiladas, or saucy casseroles. Chunkier pieces of chicken are more prominent and are better suited for dishes where the chicken is meant to be a focal point, like 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 pulls apart much more easily. As chicken cools, the muscle fibers begin to tighten, making it slightly tougher to shred.

How long should chicken rest before shredding? Let cooked chicken rest for 5-10 minutes before shredding. This resting period is essential for allowing the juices to redistribute throughout the meat, keeping it moist and flavorful. Slightly cooling the chicken also makes it easier and safer to handle for shredding.

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Easy Shredded Chicken Recipe

Print Recipe

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

Ingredients:

Shredded 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, oregano (if using), and pepper. Season both sides of chicken breasts evenly.
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 breasts. Add 1 cup chicken broth to the skillet. Cover and cook for 7-14 minutes more, depending on thickness, until an instant-read thermometer registers 160°F (71°C) when inserted into the thickest part of the chicken. Add more broth ¼ cup at a time if liquid evaporates too quickly.
Remove skillet from heat. Let chicken rest, covered, for 5 minutes.
To shred chicken: Use two forks to shred, or place chicken in a stand mixer bowl with the paddle attachment. Mix on low speed for about 20 seconds. Stir in any remaining broth/juices from the pan.

Instant Pot Method:

Season chicken breasts as directed in step 1 of the stovetop method.
Pour chicken broth into the Instant Pot. Add chicken breasts in an even layer.
Secure lid and set valve to “sealing”. Pressure cook on high for 10 minutes, followed by a 5-minute natural pressure release, then quick release any remaining pressure.
To shred chicken: Remove chicken to a cutting board and let rest for 5 minutes. Shred with two forks or a stand mixer as described in the stovetop method. Stir in some of the broth from the Instant Pot.

Slow Cooker Method:

Pat chicken breasts dry and rub with olive oil. Season with spice mixture as in step 1 of the stovetop method.
Place chicken in a single layer in a lightly greased slow cooker. Pour chicken broth over top.
Cook on LOW for 5-7 hours, or until an instant-read thermometer registers 160°F (71°C).
To shred chicken: Let chicken rest for 5 minutes. Shred with two forks or a stand mixer as described in the stovetop method. Toss shredded chicken with juices from the slow cooker.

Recipe Notes:

Spice it Up: Customize the seasoning blend with your favorite spices like cumin, chili powder, cayenne, or pre-made blends like fajita or jerk seasoning. See the post for many more variation ideas!
Sauce It Up: Toss shredded chicken with buffalo sauce, salsa verde, barbecue sauce, pesto, warmed chicken gravy, or any sauce you like.
Storage: Store shredded chicken in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Reheating: Reheat individual portions in the microwave or larger portions on the stovetop with a splash of broth.

Tools Used in This Recipe

Nonstick Fry Pan with Lid 12 in.

Digital Meat Probe Thermometer

Instant Read Meat Thermometer

Crockpot

KitchenAid Mixer

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