How to Make Shredded Chicken

a black bowl with cooked chicken that is shredded

5 from 5 votes

Learn how to make shredded chicken that is so versatile that you can use it in many different recipes. Perfect for salads, tacos, and more.

Prep Time5

Cook Time20

Total Time25

Course: How to, Main Course

Cuisine: American, Mexican

Servings: servings

Calories: 36kcal

Author: Jayne Harter ~ The Art of Food and Wine

Ingredients

1 pound Chicken breasts, boneless, skinless
4 cups Chicken broth, room temperature
1 dash Salt
1 dash Pepper
1 Tablespoon Olive oil

Instructions

Heat one Tablespoon of olive oil into a high-rimmed sauté pan over medium heat.
Add chicken breasts. Sprinkle the top with salt and pepper.
Sauté for about 2 minutes on each side until they are very lightly browned. Sautéing the breasts adds flavor, but be careful not to overcook them because the goal is to keep the outer skin moist.
Slowly pour in room-temperature chicken broth. The chicken should be covered with liquid.
Bring liquid to a simmer (but do not boil).
Reduce heat to medium-low, cover the pan with a lid, and poach chicken until the interior temperature reaches 165˚F.
Timing will vary depending on the size and thickness of your chicken breasts. Poaching can take anywhere from 5 to 10 minutes for each side.
We flip the breasts mid-way through the cooking to make sure they are evenly poached. If possible use a meat thermometer to ensure the meat is thoroughly cooked.
Remove breasts from the pan and shred while warm, using one of the following methods:
1. Use Two Forks – While the meat is still warm, use 2 forks to separate the chicken along the grain and continue pulling at the chicken until shredded. It’s easiest if you use one fork to anchor the chicken and the other one to pull. This is our favorite method because you have a lot of control over the size of your pieces.
2. Hand Mixer or Stand Mixer – Place chicken pieces into the bowl. On the lowest speed place the blades directly onto the chicken and mix for about 15 seconds, or until the chicken is shredded. (If using a stand mixer – we like Kitchen Aid – use the paddle blade and be sure the tilt-head is locked down to avoid the blade bouncing up). This is a great method if you have a large amount of chicken to shred because it’s fast and easy!
3. Food Processor or Blender – This method is similar to the mixer method but works even faster so be sure to simply use the pulse option until you get desired shredded size.

Notes

This chicken is perfect for make-ahead meal planning, so consider making a double batch.

- Refrigerator - Cool and store tightly sealed for up to 3 days

- Freezer - Let cool completely, seal, and freeze for up to 3 months (seasoned or unseasoned)
SLOW COOKER/ CROCKPOT Instructions:
To make chicken in a slow cooker or crockpot simply omit the sauté step and add everything to the slow cooker. Cover and cook for about 5 hours on low or 3 hours on high setting.

Nutrition