Welcome to the ultimate guide for making the perfect shredded chicken recipe! If you’re looking for a simple, versatile, and incredibly juicy protein to power your weekly meals, you’ve found it. This method is foolproof, fast, and yields tender chicken every single time, ready for tacos, salads, soups, and more.
Forget dry, bland chicken. We’re breaking down the easiest cooking methods and the best shredding hacks to make this a staple in your meal prep routine. This is more than just a recipe; it’s a foundation for countless delicious dishes.
Why This Is The Only Shredded Chicken Recipe You’ll Need
There are countless ways to cook chicken, but this guide focuses on simplicity and flavor. Here’s why you’ll love it:
Incredibly Versatile: This basic recipe is a blank canvas. Use it for flavorful chicken tacos (coming soon), creamy chicken salad, hearty casseroles, or just a quick protein boost.
Meal Prep Superstar: Make a big batch on Sunday and have ready-to-go protein for lunches and dinners all week long. It saves so much time!
Super Juicy & Tender: Our method of simmering the chicken in broth ensures it stays moist and flavorful, never dry or rubbery.
Beginner-Friendly: With just a few ingredients and simple steps, anyone can master this essential recipe.
The Simple Ingredients You’ll Need
You don’t need a long list of fancy ingredients for amazing shredded chicken. We’re keeping it simple to maximize versatility.
You only need a few simple ingredients for the most flavorful shredded chicken.
Boneless, Skinless Chicken Breasts: About 2 pounds is a great batch size for meal prep. You can also use boneless, skinless chicken thighs for even juicier results.
Chicken Broth: Using broth instead of water infuses the chicken with a savory flavor from the inside out. Low-sodium is a great choice.
Basic Seasonings: We’re using a simple trio of salt, black pepper, and garlic powder to create a neutral, savory base that works with any dish.
How to Make Shredded Chicken: 3 Easy Ways
The best method for you depends on how much time you have and what equipment you prefer. Here are our top three foolproof ways to cook chicken for shredding.
Method 1: The Stovetop (Classic & Quick)
This is our go-to method for fast, reliable results. It takes under 30 minutes from start to finish.
Combine Ingredients: Place the chicken breasts in a single layer at the bottom of a large pot or Dutch oven. Pour in enough chicken broth to cover the chicken completely.
Season: Sprinkle in the salt, pepper, and garlic powder.
Simmer: Bring the liquid to a boil over medium-high heat, then immediately reduce the heat to low, cover, and let it gently simmer. Cook for 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C).
Rest & Shred: Remove the chicken from the pot and let it rest on a cutting board for 5-10 minutes before shredding. This helps lock in the juices.
Method 2: The Slow Cooker (Hands-Off & Tender)
Perfect for a set-it-and-forget-it approach. The chicken becomes incredibly tender and falls apart with ease.
Arrange in Cooker: Place the chicken breasts at the bottom of your slow cooker.
Add Liquid & Seasonings: Pour in about 1 cup of chicken broth (you don’t need to submerge it) and sprinkle with seasonings.
Cook Low & Slow: Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. The chicken is done when it’s tender and shreds easily.
Method 3: The Instant Pot (Fastest Method)
When you’re short on time, the pressure cooker is your best friend. This method delivers juicy chicken in a fraction of the time.
Prep the Pot: Place the chicken in the Instant Pot and add 1 cup of chicken broth and the seasonings.
Pressure Cook: Secure the lid and set the steam valve to “Sealing.” Cook on high pressure for 10-12 minutes.
Natural Release: Allow the pressure to release naturally for at least 5 minutes before performing a quick release. This keeps the chicken tender.
The Secret to Perfectly Shredded Chicken (2 Easy Hacks!)
Once your chicken is cooked and rested, it’s time to shred! Here are the two best ways to do it.
The Classic Fork Method
Simple and effective. Hold one fork steady in the chicken breast and use another fork to pull and scrape away the meat, shredding it into pieces. This gives you great control over the texture.
The Mixer Hack (Stand or Hand Mixer)
This is a game-changer for shredding large batches! Place the warm, cooked chicken breasts in the bowl of a stand mixer (or a large, deep bowl if using a hand mixer). Using the paddle attachment on low speed, mix for 15-30 seconds. The chicken will be perfectly shredded in no time!
Tips for the Juiciest, Most Flavorful Chicken
Don’t Overcook: Use a meat thermometer to check for an internal temperature of 165°F (74°C). Pulling the chicken as soon as it’s done prevents it from becoming dry.
Let it Rest: Allowing the chicken to rest for a few minutes before shredding is crucial. It lets the juices redistribute throughout the meat, keeping it moist.
Save The Broth: The cooking liquid is pure gold! Drizzle a few tablespoons over your shredded chicken to keep it extra juicy, especially when storing.
How to Store and Freeze Shredded Chicken
This shredded chicken recipe is perfect for making ahead. Here’s how to store it properly:
Refrigeration: Store the chicken in an airtight container in the refrigerator for up to 4 days. Add a splash of the reserved cooking broth to keep it moist.
Freezing: Let the chicken cool completely. Portion it into freezer-safe bags or containers. Squeeze out as much air as possible and freeze for up to 3 months. To use, thaw it overnight in the refrigerator.
Creative Ways to Use Your Shredded Chicken
Now for the fun part! This versatile protein can be used in so many delicious ways. Try it in hearty chicken enchiladas (coming soon), a comforting bowl of classic chicken noodle soup, or as the base for a delicious buffalo chicken dip.
Easy Shredded Chicken Recipe
FL Recipes
Shredded Chicken Recipe (The Easiest, Juiciest Method!)
An incredibly easy and versatile shredded chicken recipe that yields juicy, flavorful results every time. Perfect for meal prep and using in tacos, salads, and soups. This guide covers stovetop, slow cooker, and Instant Pot methods.
Place chicken breasts in a single layer in a large pot or Dutch oven. Pour in enough chicken broth to fully cover the chicken.
Add the salt, black pepper, and garlic powder. Bring the liquid to a boil over medium-high heat, then immediately reduce to a low simmer. Cover the pot.
Let the chicken simmer gently for 15-20 minutes. The chicken is cooked through when it is no longer pink inside and a meat thermometer reads 165°F (74°C).
Remove the chicken from the pot and transfer it to a cutting board or bowl. Let it rest for 5-10 minutes to allow the juices to redistribute.
Using two forks, pull the chicken meat apart into shreds. Alternatively, use a stand mixer with the paddle attachment on low speed for about 20 seconds for effortless shredding.
Use the shredded chicken immediately in your favorite recipes or store it for later. For extra moisture, toss the shredded chicken with a few tablespoons of the reserved cooking broth.
Nutrition
Calories: 210kcalProtein: 39gFat: 5g
Notes
Chicken Thighs: You can substitute boneless, skinless chicken thighs. They may require a slightly longer cooking time but result in very moist meat. Flavor Variations: Feel free to add other seasonings to the pot, such as onion powder, paprika, a bay leaf, or fresh herbs like thyme. Storage: Store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Here is the detailed recipe card for our favorite stovetop method. It’s the quickest way to get perfectly juicy, tender shredded chicken ready for any meal.
Perfectly shredded chicken, ready for your favorite recipes.
This simple technique will change your meal prep game forever. The chicken comes out perfectly seasoned and moist every single time!
Both boneless, skinless chicken breasts and thighs work wonderfully. Breasts are leaner, while thighs contain more fat, which makes them slightly more moist and flavorful. The choice depends on your personal preference!
When stored properly in an airtight container, cooked shredded chicken will last for 3 to 4 days in the refrigerator. Tossing it with a little of the cooking broth can help keep it moist.
Yes, absolutely! Let the chicken cool completely, then place it in freezer-safe bags or containers. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before using.
Not at all! While a stand mixer or hand mixer makes the job very fast, the traditional method of using two forks to pull the meat apart works perfectly and gives you more control over the texture of the shreds.
You can easily customize the flavor by adding other ingredients to the cooking liquid. Try adding a quartered onion, a couple of smashed garlic cloves, a bay leaf, or a sprinkle of smoked paprika or chili powder for a different flavor profile.
More Amazing Chicken Recipes to Try
If you loved this simple recipe, you’re sure to enjoy our other chicken favorites. From crispy fried chicken to a comforting chicken pot pie (coming soon), we have something for every craving. We’re sure you’ll find a new family favorite!
We hope you love this easy shredded chicken recipe! If you make it, please leave a comment below to let us know your favorite way to use it. For more delicious inspiration, be sure to follow us on Pinterest!
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
