Learning how to make tender shredded chicken could not be easier! Below you’ll find our simple step-by-step instructions for making the best shredded chicken.
Shredded or pulled chicken can be used in a variety of delicious ways from salads to tacos to enchiladas, pasta dishes and much more.
Ready to get started? Just click on our ” Jump to Recipe” button below to go straight to the recipe card. For tips, processes, and substitutions keep reading. This post may contain affiliate links. Please see our affiliate disclosure for details. We only recommend products to you that we love ♥️ and use.
Jump to RecipeIngredients needed for this easy recipe:
- Fresh Chicken Breast – Boneless skinless chicken breasts are the best choice for best results. You can also use skinless chicken thighs, we prefer skinless and boneless chicken thighs.
- Chicken Broth or Chicken stock – This keeps the tender chicken super moist and infuses extra flavor
- Salt or Sea salt – Just a pinch makes a big flavor difference in the end results
- Pepper – We used black pepper but you could use white pepper if the recipe you’re making the cheese for is a purely white dish
- Olive Oil – For sautéing the chicken
What is the easiest way to make shredded chicken?
The process of making shredded or pulled chicken is quite simple and straightforward. Once you find out how easy it is you’ll never need to buy store-bought rotisserie chicken again.
Our tried and true method is to give the chicken breasts a light sauté and then gently poach them
Follow the step-by-step guide below and you will have delicious chicken that you can use in a variety of recipes in no time. Note: This method does not include any added herbs or flavoring so it can be used for any dish.
Step-by-step: How to make shredded chicken
Our lightly sautéed and poaching method makes for a flavorful moist finished chicken breast that is easy to shred.
- 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 the beast meat the goal is to keep the outer skin moist.
- Slowly pour in room-temperature chicken broth. Cover the chicken with a lid and poach.
- 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 internal temperature of the chicken reaches 165˚F.
- Timing will vary depending on the size and thickness of your chicken breast meat. 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 them using one of the methods below.
Can you save the cooking liquid?
- YES! Strain the cooking liquid and reserve it in case you want to add some moisture back into the chicken later. If not using right away, cool and refrigerate or freeze.
What is the easiest way to shred chicken?
There are 3 basic ways to easily shred chicken. All of these methods work well but if you are using bone-in chicken then use method #1
- Use Two Forks – Place chicken on a cutting board, 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. The fork method is our favorite method because you have a lot of control over the size of your pieces. Want to get really fancy? Try a pair of meat shredder claws which makes this fast work!
- Hand Mixer or Stand Mixer – Place chicken pieces into the bowl. On the a low 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 attachment 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 a fast and easy way and results in nice bite-size pieces.
- 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.
OPTION 1: 2 Forks
OPTION 2: Mixer method
What’s the difference between pulled chicken and shredded chicken?
Both of these terms – shredded and pulled – are correct and they can be used interchangeably. The chicken meat is cooked until tender then “shredded” or “pulled” along the grain of the meat until you get the size of shreds desired. The size of the final shred can vary based on how you will be using it in your chicken recipe.
This versatile method to cook chicken is the basis for many popular chicken dishes. Try it for tacos, nachos, salads, enchiladas, burritos, casseroles, sandwiches, soups, and even pizza.
Recipes with Shredded Chicken:
The uses for this style of chicken are endless but here are a few of our favorite recipes that incorporate shredded chicken:
- Chicken Tortilla Soup – cooking the chicken ahead of time is a great way to save time on this recipe
- Greek Lemon Chicken Soup – want to do it all in the instant pot? Try this instead.
- Chicken Pot Pie – the perfect way to use this method!
- Slower Cooker Pulled Chicken Sandwiches – this is an all-in-one method so great if you need to “set it and forget it”
Other ideas for using pulled chicken:
This recipe is the basic method but you can easily add seasonings to ramp up the flavor once you have it shredded.
- We LOVE adding our Homemade Taco Seasonings Blend to this chicken for any type of taco or nacho recipe
- Drizzle in some Sweet Chili Sauce and add it to your favorite Asian-style salad or on top of Asian Coleslaw
- Flavor it up with our Easy Pesto Sauce and add on top of your favorite pasta!
FAQ’s:
How much will this recipe make?
- 1 pound of cooked, boneless chicken breasts will make about 2 ½ cups of shredded chicken.
Can I make shredded chicken in a slow cooker?
Yes! This is a great way to make it and a real timesaver for meal prep. Keep in mind you won’t have the browned bits on the surface like you do with the traditional sauté/poach method.
- Simply add the chicken, chicken broth, salt, and pepper to the slow cooker, cover, and cook
- It takes about 3 hours on high or 5 hours on low to fully cook the chicken.
- Each crockpot or slow cooker will vary so use your best judgment.
- After cooking just shred as instructed above.
How to store:
This chicken is perfect for make-ahead meal planning, so consider making a big batch. When reheating you may want to add a touch of water or broth.
- Refrigerator – Cool and store tightly sealed in an airtight container or ziplock bag for up to 3-4 days.
- Freezer – Let cool completely, shred, seal, and freeze for up to 3 months (seasoned or unseasoned).
How to Make Shredded Chicken
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
-
- 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.