This easy shredded chicken recipe makes flavorful, moist and tender shredded chicken. It’s great for meal prep, salads, casseroles and more!.
Shredded chicken is a versatile and delicious ingredient that can be used in a variety of dishes. Learning how to properly cook and shred chicken ensures moist, tender pieces that are full of flavor. With a few simple techniques you’ll be able to make restaurant-quality shredded chicken right in your own kitchen.
Choose the Right Chicken Cuts
The first step is selecting the right cut of chicken. Boneless, skinless chicken breasts or thighs are ideal for shredding. Chicken breasts tend to cook quicker and yield slightly drier shredded chicken. Thighs take a bit longer to cook but produce juicier, more tender shreds.
Free-range or organic chicken from chickens that were raised without harm is best if you can. When cooked, the higher quality chicken will taste and feel better.
Season the Chicken
Before cooking, season the chicken with salt, pepper, and any other desired spices or herbs Good options are garlic powder, paprika, cumin, chili powder, oregano, thyme, rosemary, etc The seasonings will infuse the chicken with extra flavor as it cooks.
Choose a Moist Cooking Method
You should cook chicken in a way that keeps the meat moist and tender so that it doesn’t dry out. Here are some excellent options:
Poaching means cooking the chicken slowly in a liquid like water, broth, or wine. This is a foolproof way to cook moist, shreddable chicken.
Braising means browning the chicken and then cooking it in a pot with a lid in a small amount of liquid. The steam keeps it tender.
Stewing – Similar to braising but with more liquid. Chicken can be cooked in a flavorful sauce or gravy.
Steaming – Suspending the chicken above boiling water allows it to cook gently surrounded by steam.
Cook Until 165°F
Regardless of the moist cooking method used, cook the chicken until it reaches an internal temperature of 165°F. This ensures any bacteria are killed and the meat is safe to eat.
Use an instant read thermometer to check for doneness. If the chicken is overcooked, it will be dry and difficult to shred.
Let It Rest
Once cooked, let the chicken rest for 5-10 minutes before shredding it. This resting period allows the juices to reabsorb back into the meat. Skipping this step can lead to dry chicken.
Shred While Still Warm
For easiest shredding and best texture, shred the chicken while it is still warm. As it cools, the meat firms up and becomes harder to shred.
There are several fast, easy methods for shredding warm chicken:
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Hand Mixer – Use the paddle attachment on low speed to quickly shred chicken.
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Stand Mixer – Use the paddle attachment to shred chicken in larger batches.
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Two Forks – Pull chicken apart into shreds using two forks.
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Hands – As soon as cool enough to handle, pull chicken apart gently with fingers.
Season and Use Shredded Chicken
Once shredded, season the chicken additionally based on the intended use. Tacos or enchiladas? Add taco seasoning. Salad? Toss with dressing or mayo. The possibilities are endless!
Shredded chicken works great in casseroles, soups, sandwiches, wraps, salads, and many other dishes. It’s also perfect for meal prepping.
Refrigerate and Freeze Properly
To store shredded chicken:
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Refrigerate – Store in an airtight container up to 4 days.
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Freeze – Portion into freezer bags or containers up to 2-3 months.
With these simple steps, you’ll be able to make tender, juicy shredded chicken for any recipe. Adjust cook times based on amount and size of chicken. Chicken thighs may take slightly longer than breasts. Use an instant read thermometer for perfectly cooked chicken every time.
Here are some additional tips for great shredded chicken:
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Pound chicken to an even thickness so it cooks evenly.
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Add acid like lemon juice or wine to the poaching liquid for extra moisture.
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Use lower sodium chicken broth as poaching liquid to reduce sodium.
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Mix light and dark meat for well-rounded flavor.
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Use homemade chicken stock for fuller taste.
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Shred chicken by hand for large shreds or mixer for fine shreds as desired.
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For Mexican dishes, season with cumin, chili powder, garlic, and lime juice.
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For Asian flavors, use soy sauce, sesame oil, ginger, and garlic.
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For Italian, add oregano, basil, parsley, and lemon zest.
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Store shredded chicken in single serving portions to grab and go.
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Allow chicken to cool completely before freezing for food safety.
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Defrost frozen chicken overnight in the fridge before using.
Now that you know the secrets behind deliciously tender and flavorful shredded chicken, you can start incorporating this versatile ingredient into all your favorite recipes. Impress your family and friends with homemade shredded chicken that rivals your favorite restaurants!
Meal Prep and Storage Tips
Easy dinners and lunches all week can be made with this shredded chicken. Make a big batch and store it in the fridge. Here’s how to store it:
- For up to three to four days, keep in the fridge in an airtight container.
- Cool completely, then put in a container that won’t let air in and freeze for up to two to three months. Thaw in the refrigerator before using.
- Chickpea Thighs: Use chicken thighs instead of chicken breasts and remove the bones and skin. Cook the chicken until it reaches 165° F on the inside.
- Lemon and Herbs: Sprinkle some fresh rosemary or thyme and a few slices of lemon into the chicken broth while it’s cooking. The lemon and herbs will subtly flavor the chicken.
- Mexican: The shredded chicken can be used to make a Mexican-inspired dish like Chicken Enchiladas or Shredded Chicken Tacos. To make the dish taste even more Mexican, season the chicken breasts with Taco Seasoning.
How to Shred Chicken
Here are my 3 favorite ways to shred chicken:
- With a stand mixer fitted with the paddle attachment. This method is very quick and easy. Make sure the mixer is on low speed so you can stop it when the chicken is shred enough for you.
- With two forks. Use two forks to pull the meat apart.
- With your hands. Put the meat in your hands and shred it when it’s cool enough.
See my post about How to Shred Chicken for more tips!
Easy and JUICY Shredded Chicken (stovetop) | The Recipe Rebel
FAQ
What is the best cooking method for shredded chicken?
It doesn’t get much easier (or more versatile) than slow cooker shredded chicken. It’s a set-it-and-forget-it superstar. You only need 2 ingredients. It requires just two ingredients – boneless, skinless chicken breasts and water or chicken stock.
How long does chicken need to cook to be shredded?
For shredding chicken I don’t really check the temp, this is usually what I do: first sear the whole breast in cast iron, once it’s seared both sides, I cover it in liquid (normally a mix of stock/milk) and braise in the oven for 30-ish minutes, that way it is cooked all the way through, and it becomes tender enough to .
How long to boil chicken until it falls apart?
Place chicken in a large pot with onion, carrots, celery, and peppercorns; add water to cover by 1 inch. Cover the pot and bring it to a boil. Lower the heat to a low level and cook for about 90 minutes, or until the meat falls off the bone. Remove chicken from the pot and let sit until cool enough to handle. Shred or chop meat.
Should you boil chicken if you want to shred it?
To make shredded chicken, start by boiling chicken breasts until cooked through, and then grab two forks and start shredding. Super easy!Apr 28, 2025.
How long does shredded chicken take to cook?
This super fast Vegan Shredded Chicken comes together in just 10 minutes with 4 pantry ingredients and is incredibly versatile. Spice how you like and use it in any dish–it’s gluten-free and soy-free to boot. Skip to the Recipe! This post may contain affiliate links. See our disclosure policy for details.
How do you make Shredded chicken?
Otherwise follow these simple steps to make shredded chicken. Add raw chicken breasts to a saucepan and cover with water. You will need about 2/3 of a pound. Bring the water to a boil. Simmer, uncovered, for 4 to 10 minutes depending on the thickness of the chicken breasts.
Can you make Shredded chicken ahead of time?
To make ahead, cool shredded chicken completely. Freeze in an airtight container up to 3 months. You’re going to love the sweet and savory flavor combination in our delicious Honey-Apricot-Glazed Chicken. Add a base of basmati rice to complement the honey glaze. Spend 20 minutes in the kitchen prepping this gorgeous, hearty sauce.