Learn how to make shredded chicken on the stove top or in the slow cooker or crockpot that is always moist and juicy, never fail, so easy to make!
Easy Shredded Chicken Recipe
Need Shredded Chicken? This is now you make it. Some people buy a rotisserie chicken from the store for their shredded chicken, but it's actually easy to make at home.
All you need is chicken, some optional seasonings, a bit of oil and chicken broth and you're good to go.
Let's talk about how to make shredded chicken.
Shredded Chicken Ingredients
- Chicken. You can use boneless skinless chicken thighs or boneless skinless chicken breasts, or bone-in chicken. It works with any chicken, though chicken thigh and chicken breast are ideal.
- Chicken Broth.
- Seasonings. Use your favorites, or none at all, though I suggest salt and pepper with garlic powder at a minimum.
How to Make Shredded Chicken
- Toss the chicken with oil and spices, then sear them in a pan or large pot, like a Dutch oven, a couple minutes per side.
- Add chicken broth and simmer on LOW with the cover just slightly askew for 15 minutes. You can also transfer to a slow cooker or crockpot and cook the chicken on LOW with the lid on for 1 hour. You can simmer longer if desired, but chicken breast may become dry. Chicken thighs can simmer longer, up to 3 hours (but add more stock if needed).
- Shred the chicken with forks and enjoy
How to Shred Chicken
Shredding the chicken is easily done with a couple of forks. Simply insert the fork ends into the chicken and gently pull them apart. Repeat the process until the chicken is shredded to your liking.
There are tools available for purchase that look like bear claws. They work nicely as well for large batches. Forks are just fine for smaller batches, I've found.
You can shred the chicken right in the pot, or remove the chicken and shred it in a separate bowl.
I've also used a hand mixer to shred larger batches of chicken, though it can get a bit messy if you're not careful.
Very easy, right? I love easy recipes. This is my favorite method for pulled chicken.
Recipe Tips & Notes
- Chicken thighs made the most moist, juiciest shredded chicken. I love to simmer them on very low heat for up to 3 hours to make it extra tender. However, lean chicken breast can dry out, so don't simmer it for too long.
- Seasonings are optional, but they will give your chicken extra flavor. Feel free to use your favorites. Try Some of these seasonings to spice things up.
- Make large batches of shredded chicken and freeze them in your preferred serving sizes. You can easily pull one from the freezer and use as desired for quick and easy meal prep.
Storage Information
Store your shredded chicken in the refrigerator for up to 5 days in a sealed container.
Or, freeze it in batches in vacuum sealed bags or containers for up to 6 months.
Shredded Chicken Recipes
You can use your cooked shredded chicken in a number of recipes, not just for chicken salad. Use it to make juicy chicken tacos or burritos. Make a chicken torta with refried beans and avocado.
Stir it into soups or stews, or include some in a stir fry. It also freezes nicely for those who want to use shredded chicken in their weekly meal prep. The serving size is about 4 ounces.
Here are some recipes you can try:
- Chicken Tinga (Shredded Chipotle Chicken)
- Bacon Wrapped Jalapeno Poppers with Shredded Chicken and Cheese
- Chipotle Chicken Enchilada Casserole
- Chicken Taquitos (Baked or Fried)
- Chicken and Cheese Stuffed Anaheim Peppers
- Chicken Enchiladas Rojas
- Buffalo Chicken Sandwich
- Buffalo Chicken Sliders
Super juicy, my friends! Eat some, freeze some, make life easy on yourself! I hope you enjoy it! Let me know how you like it if you make it. -- Mike H.
Try Some of My Other Popular Dishes
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
How to Make Shredded Chicken (Shredded Chicken Recipe)
Ingredients
- 3 pounds boneless chicken thighs (or chicken breasts)
- Salt and pepper to taste
- 2 tablespoons olive oil
- Optional Seasonings. Season your chicken with 1-2 tablespoons of your favorite blend, like Cajun seasoning, taco seasoning, chili powder, garlic, etc.
- 1 cup chicken broth
Instructions
- Toss the boneless chicken thighs (or breasts) with the olive oil and seasonings in a large bowl. Make sure to get them nice and coated.
- Heat a large pot to medium heat. I used my Dutch oven for this. Add the chicken thighs and sear them 2-3 minutes per side, stirring them up a bit as you go.
- Pour in the chicken broth and reduce the heat to a simmer. Top the pot with the cover just slightly askew and cook low and slow for 15 minutes. You can also transfer to a slow cooker or crockpot and cook on LOW with the lid on for 1 hour. You can simmer longer if desired, but chicken breast may become dry. Chicken thighs can simmer longer, up to 3 hours (add more stock if needed).
- When the chicken is super fork tender, remove from heat and transfer to a bowl. Shred the chicken with forks and enjoy.
Notes
Nutrition Information
Keto Friendly and Gluten Free.
Julia says
WOW I'm so glad I stumbled upon this recipe! I was looking for a super flavorful shredded chicken recipe for an upcoming taco night, and this did not dissapoint! I love that the prep time is minimal, and the ingredient list is short! You practically toss everything in the pot and let her simmer! You really can't screw this one up. I used store bought taco seasoning, and cayenne pepper instead of ghost pepper (Cayenne is the spiciest it gets in Japan lol. The variety is limited). It was great! Just a mild bit of heat and the chicken was already falling apart 1.5 hours into it's 3 hour journey! I'll continue to make this recipe for all future taco nights!
Mike Hultquist says
Boom!! Glad you enjoyed it, Julia! Thanks!
Julia says
Hi there! If I want to half this recipe, would I also cook it for half the time? So 1.5 hours? Thanks!
Mike Hultquist says
Julia, you should still cook it for 2 hours, though it will likely be cooked through sooner. Just be sure to cook it on LOW, and check it at 1.5 hours or sooner. If it is done to your preference. you're good to go.
Sam says
How do you cook this in instant pot?
Mike Hultquist says
Sam, you can season and sear, then pressure cook 10-15 minutes with natural release. Then shred. Enjoy!
Tammy Jarrett says
My camping group (at Renaissance-style festivals in Texas) is having a Tex-Mex type of Saturday night dinner. Our "food leader" says she's making taco salad ... I love the idea, but of course I need my own version. I knew you wouldn't let me down, Mike! Gonna make this chicken ahead, at home, and take it to camp to reheat the meat there. I will use the taco seasoning I customized from your recipe, and will likely keep some of the broth/liquid in that bag so it stays moist when I reheat it. (Forgive me, I'm thinking out loud while typing!)
I would do the chicken tinga, but I'm pretty sure we have some peeps in camp that can't handle the heat. Heat will be available to add on the side!
Mike Hultquist says
Awesome, Tammy! Let me know how it all goes. Great plan! I'm sure this will be perfect to heat up!
Jeff says
Mike,
Would this recipe work well using a Insta-Pot pressure cooker?
Jeff
Michael Hultquist - Chili Pepper Madness says
Absolutely, Jeff.
Dan says
Great and simple recipe. To make this with buffalo sauce would you sub sauce for broth? Or would you just add it at the end?
Thanks,
Dan
Michael Hultquist - Chili Pepper Madness says
Thanks, Dan. I would either just add the Buffalo sauce after it is done and shredded, or add a 1/2 cup to the existing recipe for slow simmering, then also add some at the end for extra Buffalo flavor. Let me know how it turns out for you.