Julie Clark
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How to Make Tender Shredded Chicken for Easy Dinners
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Learn how to make shredded chicken that’s tender, juicy and ready for your favorite recipes. Cook boneless chicken breasts or thighs on the stovetop, in the oven, in a slow cooker or in the Instant Pot. Cook the chicken to 165°F, then shred it while warm with two forks or a mixer.
I love cooking a family pack of chicken at once because it gives me a head start on several dinners. A little prep today means chicken ready for chicken tacos, chicken casseroles, shredded chicken sandwiches and lemon chicken rice soup later in the week. And the best part? You can season it simply so it works with almost any recipe.
Quick Look at This Shredded Chicken Recipe
- Flavor: Mild, savory chicken that works with just about any sauce or seasoning.
- Texture: Tender, moist chicken that pulls apart into bite-sized shreds.
- Cooking methods: Stovetop, oven, slow cooker or Instant Pot.
- Best for: Meal prep, chicken casseroles, soups, tacos and sandwiches.
- My tip: Save a little cooking liquid to stir into the shredded chicken before storing.
What is the easiest way to make shredded chicken?
The stovetop is a great choice when you need shredded chicken quickly, but the slow cooker is convenient when you want to cook a large batch without watching the stove.
I like having four methods to choose from because dinner doesn’t always happen the same way. Sometimes I need chicken for a casserole in 30 minutes. Other times, I’m cooking several pounds to freeze for later.
Here’s how to choose:
| Method | Why choose it? |
|---|---|
| Stovetop | Quick, simple and no special equipment |
| Oven | Easy to cook several breasts at once |
| Slow cooker | Great for cooking ahead |
| Instant Pot | Convenient, hands-off pressure cooking |
What is the best chicken for shredding?
Boneless, skinless chicken breasts and thighs are both good choices for shredded chicken. Breasts have a mild flavor and lean texture, while thighs have more fat, making them naturally juicy and flavorful.
For meal prep, I often use a family pack of boneless chicken breasts. They’re easy to season and work well in recipes where the chicken will be mixed with a sauce or other ingredients.
A few things to keep in mind:
- Chicken breasts: Best when you want a mild flavor for casseroles, soups and chicken salad.
- Chicken thighs: A good choice for tacos, sandwiches and recipes where you want richer chicken flavor.
- Bone-in chicken: Works for shredding, but you’ll need to remove the skin and bones after cooking. Cook until the chicken is safely done and tender enough to pull apart.
The bonus with bone-in chicken is that you can use the broth from simmering the chicken as chicken stock for soup. It’s delicious!
How to Make Shredded Chicken
Meal prep for chicken! Learn how to make shredded chicken using four methods for casseroles, tacos, sandwiches and more.
Servings 12
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Ingredients
- 4-5 pounds boneless, skinless chicken breasts (family pack)
- salt and pepper (as desired)
- 1 cup chicken broth (or water, depending on method)
Instructions
In the slow cooker.
- Place the chicken breasts in a slow cooker. Sprinkle with seasoning. Add at least ½ cup chicken broth for 4 chicken breasts, but with more chicken, I usually add up to 1 cup.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours. It should be perfectly shreddable at this point!
In the Instant Pot.
- Place chicken broth or water in electric pressure cooker. Add the chicken and seasonings to taste.
- Seal the electric pressure cooker with the lid and turn the vent valve to sealing. Program the electric pressure cooker to cook on “manual” or “pressure cook” for 12 minutes.
- Allow the pressure to release naturally for 5 minutes before quick release. Remove the lid and remove chicken to a large bowl or cutting board. Shred the chicken breasts.
On the stovetop.
- Place the chicken in a dutch oven or large pot. Season with salt and pepper.
- Pour enough water over chicken so that the water is 1" above the chicken. Bring the water to a boil over medium-high heat.
- After the water is at a rolling boil, reduce the heat to medium low. The exact time it will take to cook depends on how large the chicken breasts are. Plan for about 10 minutes. Larger breasts will take a little longer and smaller breasts may take a minute or two shorter.Make sure the chicken has reached 165º Fahrenheit internal temperature. Remove the chicken from the pot and shred.
In the oven.
- Preheat the oven to 400º Fahrenheit.
- Place the chicken breasts on a baking sheet or 9×13" pan. Brush with olive oil and season as desired. This helps protect the chicken from drying out.
- Bake for around 20 minutes. The exact timing will depend on how large the chicken breasts are. Make sure the chicken has reached 165º Fahrenheit internal temperature. Slice and shred.
Notes
**Please note. The exact timing for all methods will depend on the size of the chicken breasts, which can vary greatly. Adjust accordingly based on the chicken breasts that you normally buy.**
When we are making basic shredded chicken, we season the chicken with salt and pepper for use in just about any recipe. Other simple seasonings to add are garlic powder and onion powder. You can always add Italian or Mexican seasonings for different flavor.
You should always refrigerate cooked chicken right away. It can be kept in the refrigerator for 3-4 days in an airtight container. Shredded chicken is great in our chicken wraps!
You can freeze cooked chicken for 2-3 months according to the FDA. Place in the freezer in small amounts for casseroles, tacos and soups. You can also follow our guidelines for freezing pork and do the same with chicken.
Nutrition
Calories: 173kcal | Carbohydrates: 1g | Protein: 32g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 247mg | Potassium: 575mg | Vitamin A: 45IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg
Easy Ways to Shred Chicken
The fastest way to shred a large batch of cooked chicken is with a stand mixer fitted with the paddle attachment. For just one or two chicken breasts, two forks work perfectly.
Shred chicken with a mixer. Set the mixer to low speed and don’t go overboard, but allow the beaters to easily shred chicken. For a stand mixer, use the paddle attachment.
Shred chicken with forks. Take two forks and pull in opposite directions on a cooked chicken breast. Easy as that, you’ve got shredded chicken with no fancy tools.
Shred chicken with shredder claws. If I’m working with extra large chicken breasts or large amounts of chicken, meat shredder claws can be a great option. They grab right into the meat and tear it apart easily. They work perfectly for shredded pork and instant pot pulled pork, too.
How do you keep shredded chicken from drying out?
To keep shredded chicken moist, cook it only until it’s done, shred it while warm and stir in a little of the cooking liquid before storing.
Chicken breasts are lean, which means they can dry out when overcooked. Using a thermometer is one of the easiest ways to prevent this.
If your chicken seems dry after shredding, try adding a few tablespoons of warm chicken broth and gently tossing the chicken to coat.
For casseroles and soups, slightly larger shreds are often better than very fine pieces because they hold their texture when mixed with other ingredients.
Frequently Asked Questions
How long does shredded chicken last in the refrigerator?
Cooked shredded chicken will keep in the refrigerator for 3 to 4 days when stored in an airtight container.
Can you freeze shredded chicken?
Yes! Shredded chicken freezes well and is a great ingredient to keep on hand for quick dinners.
Allow the chicken to cool safely, then divide it into freezer-safe bags or containers. Add a little cooking liquid if desired, press out excess air and label each package with the date and amount.
How do you reheat shredded chicken without drying it out?
Reheat shredded chicken with a splash of chicken broth or water to help keep it moist.
Place the chicken in a skillet or saucepan with a little liquid, cover and heat gently until the chicken reaches 165°F.
You can also reheat it in the microwave in a covered, microwave-safe dish, stirring occasionally so it heats evenly.
If you’re adding the chicken to a soup or casserole, you can often add it directly to the recipe and heat it thoroughly as part of the dish.
You may also love our 15 bean and ham soup, and buttermilk fried chicken breasts.
I would like to mention…being a widower, and that culinary arts wasn’t in my forte.. I boiled my first whole chicken last night and it turned out well. Thank you for the info for me to accomplish that.
That being said, what a freaking mess. If you are going to boil a chicken, you may as well make it more that one at a time.
And if you don’t have a yard to throw the “broth” away…OMG
Thank you for your tips.
I made your homemade taco seasoning on Saturday. I only made half of a recipe just in case. HA!! I was very pleased with the it. I will be making it again.