An easy, fast and flavorful shredded chicken recipe that’s incredibly versatile. It’s my favorite method because it keeps the chicken moist, shreds in seconds and infuses more flavor than other methods, such as boiled or poached chicken.
Shredded chicken (also known as pulled chicken) is one of those recipe basics that everyone should learn to master. It’s used in many recipes, from salads to appetizers to main dishes – yet those recipes usually never tell you how to make it. They just tell you you need 3 cups of shredded chicken.
Of course, you could just get a rotisserie chicken at the store or make one yourself and use two forks to shred it. But there’s really no need when I show you how incredibly easy it is to make shredded chicken at home.
Slow cooking chicken breasts in the oven results in incredibly moist tender and flavorful meat that falls off the bone. This hands-off cooking method transforms even the most inexpensive chicken cuts into a mouthwatering culinary masterpiece.
As a busy home cook, I love using the slow cook setting on my oven to make sure the chicken is always cooked perfectly without having to keep an eye on it on the stove. After years of trying different things and failing, I’ve perfected my method and want to share it with you. Just follow these easy steps to get the best slow-cooked chicken breast ever.
Choosing the Right Chicken Breasts
While most recipes call for boneless, skinless chicken breasts, I actually prefer leaving the skin and bones intact when slow cooking. The bones help retain moisture, while the skin prevents the meat from drying out.
Choose chicken breasts that are all the same size and thickness for meat that is cooked evenly and is tender. Larger, thicker breasts may need a little longer to cook. Organic and free-range chicken tastes better.
Prepare the Chicken Breasts
Before cooking, rinse the chicken breasts under cool running water and pat them dry with paper towels. Remove any excess fat or skin if desired.
Add a lot of salt, pepper, and your favorite herbs and spices to all sides. For a kick, I like to use a classic Italian blend with garlic powder, paprika, and cayenne. Massage the seasonings into the meat so they permeate deeply.
For extra flavor, marinate the breasts for 30 minutes to overnight in olive oil, lemon juice and garlic. The acid in the lemon juice tenderizes the chicken.
The Low and Slow Process
Preheat your oven to 250°F or the lowest temperature setting available. Place the seasoned chicken breasts in a baking dish or cast iron skillet, skin side up.
Surround the chicken with roughly chopped aromatics like onions, garlic, carrots and celery. The vegetables add moisture and become deliciously caramelized.
Pour in enough chicken broth or water to come halfway up the chicken breasts. Drizzle with olive oil. Cover the baking dish tightly with foil.
Cook for 2-3 hours, until the chicken is very tender and shreds easily with a fork. The meat should reach an internal temperature of 165°F. Allow the chicken to rest for 10 minutes before serving.
Infuse Flavor
One benefit of slow cooking is the ability to infuse complex flavors into the chicken. Try rubbing spices like smoked paprika, chili powder and cumin into the skin. Spoon salsa verde, pesto or harissa paste on top.
Deglaze the pan with wine, stock or lemon juice to make an incredible sauce. Mix the shredded chicken with barbeque sauce or Buffalo sauce for pulled chicken sandwiches.
Moisture Is Key
Drying out is enemy number one when cooking chicken breasts. The steam created by the liquid in the covered baking dish helps keep the meat incredibly moist. For even more insurance, I baste the chicken with pan juices every 45 minutes.
The skin and bones also prevent moisture loss. If using skinless breasts, rub with olive oil before cooking. Don’t overcook – pull the chicken as soon as it reaches 165°F.
Safety First
Always use a meat thermometer to verify the chicken has reached a safe minimum internal temperature of 165°F. Be sure to thoroughly wash hands, utensils and surfaces that have touched raw chicken to prevent foodborne illness.
Leftover cooked chicken will keep refrigerated for 3-4 days. Reheat thoroughly to 165°F. Chicken also freezes beautifully for 1-2 months.
Serving Suggestions
Shredded slow cooked chicken is endlessly versatile. Pile it onto sandwiches, tacos, nachos, salads and pizza. Toss with barbecue sauce for tasty wraps. Mix into pastas, rice bowls and casseroles.
Stir it into soups, chilis and stews for extra protein. Meal prep chicken salad or breakfast burritos for easy make-ahead lunches. Even my picky kids devour this juicy, flavorful chicken!
Oven Slow Cooking Tips
- For food safety, don’t cook frozen chicken breasts – always thaw first
- Leave ample space between breasts for even cooking
- Use a thermometer to prevent overcooking
- Allow chicken to rest before serving
- Use leftover cooking liquid for soups and gravies
Slow cooking chicken breasts in the oven results in incredibly tender, succulent meat infused with mouthwatering flavor. Preparing juicy chicken breasts has never been easier! With just a few simple ingredients and minimal hands-on time, you can enjoy gourmet results. Impress your family with melt-in-your-mouth chicken tonight.
Recipes That Use Shredded Chicken
How to Store It
Shredded chicken is great for weekly meal prep. You can shred several chicken breasts on a Sunday, store them in a container and have healthy meals throughout the week. It will keep for 3-4 days in the fridge and up to 2 months in the freezer.
I frequently make a large batch, freeze it in small containers and then just thaw as needed. It makes my daily recipes a breeze.
BAKED CHICKEN BREAST | juicy, tender, easy, and oh, so flavorful!
FAQ
How to cook chicken breasts slowly in the oven?
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Stir together melted butter and salt in a bowl. Dotdash Meredith Food Studios. Arrange chicken in the prepared baking dish. Bake in the preheated oven until no longer pink in the center and juices run clear, 30 to 45 minutes. Serve and enjoy!.
How long should I cook chicken breast at 250 degrees?
With the smooth side facing up, cook the chicken breasts for one hour at 250–275°F (measured at the lid) or until an instant-read thermometer reads 160–165°F inside.
How to slow cook a chicken in the oven?
MethodPreheat the oven to 140C/120C Fan/Gas 1. Put the carrots, celery and onion in a roasting tray and place the chicken on top. Roast the chicken for 3 hours, basting the skin with the juices halfway through.
How long should you slow cook chicken breasts?
PreparationPut the chicken into a 6- to 8-quart slow cooker, in a single layer. Cook on low until the thickest part of the chicken breast reaches 155 degrees, 2 to 2½ hours. Take the chicken breasts out of the slow cooker and let them rest for 5 minutes. Then, slice them and serve them with lemon juice on top.