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!
Need Shredded Chicken? This is now you make it, heavily tested, tried and true. A lot of people pick up a rotisserie chicken for convenience, but shredded chicken is actually incredibly easy to make at home. You only need chicken, a little oil, optional seasonings, and some broth.
I’ve been making shredded chicken this way for more than 20 years, and it has never failed me. It works beautifully on the stovetop, and I’ll also show you how to make it in the slow cooker if that’s easier for you.
Let me show you 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. NOTE: This is an optional step that adds flavor. You can skip it as a time saver.
- 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 make 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.
FAQs
Do I have to sear the chicken first?
No, but searing adds extra flavor. You’ll get deeper, richer tasting shredded chicken. Skip it if you’re short on time.
Can I use frozen chicken?
For the slow cooker, don’t use frozen chicken for safety. For stovetop, thaw first so it cooks evenly.
How do I keep shredded chicken moist?
Stir some of the cooking broth back into the shredded meat. This keeps it juicy and prevents drying out during reheating.
How long does shredded chicken last in the fridge?
Store in an airtight container for 3-4 days. Add a splash of broth before refrigerating for extra moisture.
What’s the best way to reheat shredded chicken?
Gently reheat in a skillet with a splash of broth. Microwave in 30-second bursts, also with a little broth to keep it moist.
Can I use this shredded chicken for meal prep?
Yes! It’s perfect for tacos, enchiladas, soups, salads, sandwiches, casseroles, rice bowls, and more. It reheats beautifully.
Why did my chicken turn out tough?
Most likely undercooked or overcooked (breasts especially). Cook until it shreds easily with a fork and stays in the broth while resting.
Storage Information
Store your shredded chicken in the refrigerator for 3-4 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 shredded 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.
Easy Shredded Chicken Recipe (Stovetop or Crockpot)
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
Stovetop Shredded Chicken
- Toss the chicken thighs (or breasts) with olive oil, salt, pepper, and any optional seasonings. Coat them evenly.
- Heat a large pot or Dutch oven over medium heat. Add the chicken and sear 2–3 minutes per side.
- Pour in the chicken broth. Reduce heat to a gentle simmer. Cover the pot slightly ajar and cook for 15 minutes, stirring occasionally. Chicken thighs can simmer longer (up to 3 hours) for extra tenderness -add broth as needed. / Chicken breasts cook quickly - avoid overcooking to prevent drying out.
- When fork-tender, remove from heat. Transfer to a bowl and shred with two forks. Enjoy.
Slow Cooker Shredded Chicken
- Toss the chicken with olive oil, salt, pepper, and seasonings until evenly coated.
- Place the chicken in the slow cooker and pour in the chicken broth.
- Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours, until the chicken is very tender.
- Transfer the chicken to a bowl and shred with forks.
Notes
Nutrition Information
Keto Friendly and Gluten Free.
NOTE: This recipe was updated on 11/15/25 to include new information and photos. It was originally published on 2/12/18.
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.
Morgan Eisenberg says
Loving the ghost pepper, but if I have to modify for a guest who can't take the heat, is there something specific you'd recommend?
Michael Hultquist - Chili Pepper Madness says
Morgan, you can omit ghost pepper, and use a milder chili powder for guests who prefer milder heat. Enjoy!
Stephanie says
Loving how juicy this looks. Great tips for making really juicy tasty shredded chicken that's perfect for tacos and a lot more.
Michael Hultquist - Chili Pepper Madness says
Thanks so much!
Traci says
Chicken thighs are the way to my heart! Cajun seasoning too! I'm in love with this recipe...boom! Thanks for sharing 🙂
Michael Hultquist - Chili Pepper Madness says
BOOM! Thanks, Traci.
Anna says
What a great recipe! The texture of that chicken looks incredible, and so spot on! I love the fact this can be made in a big batch and then frozen, super convenient! Thank you for sharing.
Michael Hultquist - Chili Pepper Madness says
Thanks, Anna. I have another batch coming up soon so I can freeze some more. So good!
Katie says
This looks so good and simple, which is perfect for busy week nights! Love it!
Michael Hultquist - Chili Pepper Madness says
Super easy, yep!
Jessica Formicola says
This shredded chicken would be great for tacos! Saving this for our next taco night!
Michael Hultquist - Chili Pepper Madness says
So PERFECT for tacos, that's for sure!
Carol says
The chicken was delicious! Because of time constraints I only simmered the chicken for 2 hours and it shredded easily. Thank you, I’ll be using this recipe a lot.
Michael Hultquist - Chili Pepper Madness says
Great, Carol. Thanks!!
Jeff Moore says
Can I prep this and throw it in the crockpot to cook while I'm at work, or will that be too long?
Michael Hultquist - Chili Pepper Madness says
Jeff, yes, you can. I would keep it low, though, and make sure there is enough liquid. Let me know how it turns out for you.
Shaun says
I don't have a Dutch oven surely I will get the same results from a Pyrex dish?
REPLY: Shaun, you can use any large cooking pot for this. Sure thing! -- Mike from Chili Pepper Madness.
Tony says
Really tasty, juicy pulled chicken. The only difference I made was doing it in my pressure cooker for 45/50 minutes. keep 'em coming mate.
Dave says
Do you have any Habanero recipts for hot sauce maybe with mango's
REPLY: Dave, absolutely. See the Hot Sauce recipes section, but here is one: https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/caribbean-style-mango-habanero-hot-sauce-video -- Mike from Chili Pepper Madness.
ida says
Thank you,we read your awesome recipes in Russia too
REPLY: Thanks, Ida!! -- Mike from Chili Pepper Madness.