Shredded chicken is a versatile ingredient that can be used in a variety of dishes like tacos salads sandwiches, soups and more. It’s easy to make at home and is a great option to have on hand for quick weeknight dinners or meal prep. In this comprehensive guide, I’ll walk you through the entire process of how to make shredded chicken, from choosing the right chicken cuts to cooking methods and storage tips.
Choosing the Best Chicken for Shredding
The key to juicy, tender shredded chicken is starting with the right cut of chicken Boneless, skinless chicken breasts or thighs are ideal because they make the shredding process easier Chicken breasts are leaner while thighs are more moist and flavorful due to their higher fat content. If using bone-in chicken, you’ll need to remove the skin and bones before shredding which takes more time. Whether you opt for breasts or thighs, choose high-quality chicken that is humanely raised and antibiotic free for the best results.
Seasoning the Chicken
Seasoning the chicken well before cooking infuses it with more flavor Some simple seasoning options include
- Salt and pepper
- Onion powder and garlic powder
- Chili powder or cumin for Mexican-style chicken
- Italian seasoning blend
- Lemon pepper or jerk seasoning
You can also marinate the chicken in sauces like BBQ sauce, Italian dressing, teriyaki or yogurt-based marinades before cooking. Apply the seasoning generously on all sides of the chicken. Let it marinate for at least 30 minutes or up to overnight.
How to Cook Chicken for Shredding
Poaching
One of the easiest cooking methods for shredded chicken is poaching. This involves simmering chicken breasts or thighs in seasoned liquid like chicken broth, wine or a marinade. Poaching cooks the chicken gently so it remains moist and tender. Make sure not to let the liquid boil rapidly, which can dry out the chicken. Simmer until the internal temperature reaches 165°F.
Baking
Baking chicken breasts or thighs in the oven is another excellent way to prepare chicken for shredding. Bake seasoned chicken on a sheet pan at 375°F until cooked through and opaque throughout. Allow 20-25 minutes for boneless breasts, slightly longer for bone-in or thighs.
Sautéing or Grilling
You can also sauté or grill chicken pieces, taking care not to overcook them. Cook over medium heat and flip halfway through until the internal temperature reaches 165°F. Sautéing adds nice caramelized flavor.
Slow Cooker or Pressure Cooker
For hands-off cooking, use a slow cooker or pressure cooker. Add seasoned chicken and cooking liquid then cook according to manufacturer’s directions until chicken is very tender.
Stovetop Poach-Steam Method
My favorite way combines poaching and steaming. Sear chicken pieces in a pan first to brown them. Then add chicken broth, cover and simmer gently until cooked through. The searing locks in moisture while the steam keeps the chicken tender.
Let It Rest Before Shredding
An important step is letting the cooked chicken rest for 5-10 minutes before shredding it. This allows the juices that have leaked out during cooking to redistribute back into the meat. Otherwise you’ll end up with dry chicken.
Shredding the Chicken
There are two easy ways to shred cooked chicken – with two forks or a stand mixer.
With Forks: Place chicken on a cutting board. Hold it steady with one fork while shredding the meat with the other fork along the grain.
With a Stand Mixer: Break chicken into smaller pieces first. Place them in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for 20-30 seconds until shredded into fine pieces.
Using the stand mixer is foolproof and much faster than two forks for larger batches!
Tips for Shredding Chicken
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Shred chicken while still warm – it will be easier to pull apart than cold chicken.
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Add some of the cooking liquid to keep it moist.
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For a finer shredded texture, mix longer. For bigger pieces, mix briefly.
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Refrigerate in an airtight container up to 4 days. Freeze for longer storage.
Flavoring Shredded Chicken
Plain shredded chicken works in any recipe. But you can also add extra flavor after shredding:
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Toss with BBQ sauce or buffalo wing sauce
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Mix in pesto, salsa or chimichurri
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Season with taco, fajita or cajun seasoning
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Stir in ranch dressing or blue cheese dressing
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Squeeze fresh lime or lemon juice over top
Get creative with mix-ins like bacon, cheese, roasted peppers or diced avocado too!
How to Use Shredded Chicken
Shredded chicken is endlessly versatile. Here are some of my favorite ways to use it:
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Tacos – with salsa, lettuce, cheese, etc.
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Quesadillas or burritos – with beans, rice, cheese, etc.
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Salads – chicken Caesar, chicken ranch, Asian chicken, etc.
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Sandwiches – chicken salad, BBQ chicken, buffalo chicken, etc.
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Pasta dishes – chicken alfredo, chicken pesto pasta, etc.
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Soups – chicken noodle, chicken tortilla, etc.
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Casseroles and bakes – chicken pot pie, chicken enchiladas, etc.
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Stir fries – with veggies and teriyaki or ginger sauce
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Nachos or taco salad – top with shredded chicken
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Pizza – add shredded chicken as a tasty topping
With shredded chicken in the fridge or freezer, healthy homemade meals are never more than 30 minutes away! It’s endlessly versatile for both quick lunches and family dinners any night of the week.
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This juicy, easy Shredded Chicken is a game changer, made in less than 25 minutes and can be used hundreds of ways!
This Shredded Chicken recipe (also known as pulled chicken) is a back pocket culinary must for on demand tender, juicy chicken – no planning ahead or buying a rotisserie chicken needed! This recipe is quick and easy to make in under 25 minutes on the stove with just chicken breasts, a drizzle of olive oil, chicken broth and whatever seasonings you like (slow cooker and instant pot recipes also included). Best of all, you will be amazed at how tender, juicy and flavorful the chicken is – you will be eating it plain! This shredded chicken is ideal for meal prep, soups, salads, sandwiches, bowls, wraps, enchiladas, casseroles, pasta and so much more!
How to Make Shredded Chicken Video
- The juiciest shredded chicken. While you can cook shredded chicken in the slow cooker or instant pot (both methods included), my favorite method cooks the chicken in a pot on the stove for the JUICIEST chicken! Searing the chicken first creates a flavorful crust, then steaming it gently in chicken broth keeps it extra juicy while infuses it with more flavor.
- Quick and easy. All you need is 25 minutes, one skillet, chicken, chicken broth, seasonings and olive oil to make this recipe. You can even use a hand mixer or stand mixer to shred all of the chicken in a matter of seconds. Plus, the nonstick skillet is a breeze to clean!
- Flavorful yet adaptable. The chicken is seasoned with garlic powder, onion powder, paprika, salt, pepper and oregano then steamed with chicken broth instead of water to create shredded chicken that is stand-alone-scrumptious! That being said, just like rotisserie chicken, the flavor is subtle enough that it can be used in any dish.
- Versatile. Not only can the shredded chicken be used countless ways in soups, salads, sandwiches, casseroles, etc., it also can be seasoned countless ways! Add any spice rub you like and/or toss it in enchilada sauce, buffalo sauce, pesto, salsa verde, etc.
- You’ll always have shredded chicken! There are so many recipes that call for cooked chicken – and now you can make all of them at a moment’s notice without buying a rotisserie chicken or having to plan ahead.
- Meal prep. You can refrigerate the chicken for up to 4 days or freeze it so it’s ready to go for any meal, any time!
- This recipe makes dinner guilt free delicious! Nothing is added to your shredded chicken that you don’t want there!
Easy and JUICY Shredded Chicken (stovetop) | The Recipe Rebel
FAQ
What is the best way to shred chicken?
To achieve this, or so we think the easiest way to shred chicken is, when finished cooking, allow them to sit until warm, not cold. Use two forks to carefully shred them apart into chunks. You can also use a kitchen mixer to help pull them apart but do this at your own discretion (and research!)
How long should I boil chicken breast to shred?
How long does chicken need to cook to be shredded?
For shredding chicken I don’t really check the temp, this is usually what I do: first sear the whole breast in cast iron, once it’s seared both sides, I cover it in liquid (normally a mix of stock/milk) and braise in the oven for 30-ish minutes, that way it is cooked all the way through, and it becomes tender enough to …
Are pulled chicken and shredded chicken the same?
There is no difference between shredded chicken and pulled chicken; both terms can be used interchangeably. Both refer to meat cooked until tender, then “pulled” or “shredded” along the meat’s grain. Shredded and pulled chicken are popular in sandwiches, soups, pizzas, tacos, enchiladas, and casseroles.
Can you make Shredded chicken ahead?
Shredded chicken might be one of the most versatile proteins you can make ahead. I’m always in the freezer looking for a bag of it to toss in to chicken minestrone soup, add to my chicken and stuffing bake, or roll up in some super fast and cheesy 30-minute green chile chicken enchiladas.
How do you shred chicken?
And there are a few different methods for you to choose from. The most straightforward method to shred chicken is to simply use your hands to tear apart the chicken — this gives you a lot of control in making sure that the pieces are the size that you desire. If you don’t want to get your hands dirty, you can use two forks to shred the chicken.
How long does shredded chicken take to cook?
This super fast Vegan Shredded Chicken comes together in just 10 minutes with 4 pantry ingredients and is incredibly versatile. Spice how you like and use it in any dish–it’s gluten-free and soy-free to boot. Skip to the Recipe! This post may contain affiliate links. See our disclosure policy for details.