Easy Shredded Chicken Recipe

This easy shredded chicken recipe is a simple, reliable way to prepare tender, juicy chicken that works in countless meals. Whether you cook it on the stovetop, in a slow cooker, or in the Instant Pot, you’ll end up with flavorful shredded chicken that’s perfect for meal prep, soups, salads, wraps, casseroles, and more.

Why You’ll Love This Recipe

• It uses only a few simple pantry ingredients.
• You can cook it three different ways depending on your schedule.
• The chicken turns out tender, juicy, and easy to shred.
• It’s perfect for weekly meal prep and freezer-friendly.
• The mild seasoning makes it versatile for many recipes.
• It’s a lean, high-protein option for balanced meals.
• You can easily double or triple the recipe for larger batches.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 to 6 boneless, skinless chicken breasts (about 2 to 2½ pounds / 900 g to 1.1 kg)
1 teaspoon salt
½ teaspoon black pepper
1 cup chicken broth or water (240 ml)

Directions

Stovetop Method

1. Pat the chicken breasts dry with paper towels.
2. Season both sides evenly with salt and black pepper.
3. Place the chicken in a large pot in a single layer.
4. Pour in enough chicken broth or water to fully cover the chicken.
5. Bring the liquid to a boil over medium-high heat.
6. Once boiling, reduce the heat to low and cover with a lid.
7. Simmer for 15 to 20 minutes, or until the internal temperature reaches 165°F (74°C) and the center is no longer pink.
8. Remove the chicken from the pot and let it rest for 5 minutes.
9. Transfer to a large bowl and shred using a hand mixer on low speed, two forks, or your hands.

Instant Pot Method

1. Season the chicken with salt and pepper.
2. Place the chicken breasts in a single layer in the Instant Pot.
3. Pour 1 cup of chicken broth or water over the chicken.
4. Close the lid and set the valve to sealing.
5. Cook on high pressure for 10 minutes.
6. Allow a natural pressure release for 5 minutes, then carefully release any remaining pressure.
7. Remove the chicken and shred while warm.

Slow Cooker Method

1. Season the chicken with salt and pepper.
2. Arrange the chicken in a single layer in the slow cooker.
3. Pour the chicken broth or water over the top.
4. Cover with the lid.
5. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until fully cooked and tender.
6. Remove and shred using your preferred method.

Servings and timing

Prep Time: 5 minutes
Cook Time: 25 minutes (stovetop method)
Total Time: 30 minutes
Servings: 6 servings

Each serving provides approximately 16 grams of protein, making it an excellent protein base for meals throughout the week.

Variations

Garlic Herb Version
Add 2 minced garlic cloves and 1 teaspoon dried Italian seasoning to the cooking liquid for extra flavor.

Spicy Version
Add ½ teaspoon chili powder and ¼ teaspoon paprika before cooking for a mild kick.

Citrus Version
Add 1 tablespoon fresh lemon juice and a few slices of lemon to the broth while cooking for a bright flavor.

Shredded Chicken Thighs
Substitute boneless, skinless chicken thighs for a slightly richer and juicier result. Cooking times remain similar, but always confirm the internal temperature reaches 165°F (74°C).

Storage/Reheating

Refrigerator
Allow the shredded chicken to cool completely. Store in an airtight container in the refrigerator for up to 4 days.

Freezer
Place cooled shredded chicken in freezer-safe bags or airtight containers. Remove as much air as possible to prevent freezer burn. Freeze for up to 6 months. Label with the date for easy tracking.

Thawing
Thaw overnight in the refrigerator. For faster thawing, place the sealed bag in a bowl of cold water in the fridge.

Reheating
Reheat in the microwave, on the stovetop, or in the oven until the internal temperature reaches 165°F (74°C). Add a splash of broth or water to keep the chicken moist while reheating.

FAQs

Can I use frozen chicken?

Yes, but it’s safest to thaw it in the refrigerator overnight before cooking for even results.

How do I keep shredded chicken from drying out?

Cook it just until it reaches 165°F (74°C) and avoid overcooking. Adding broth during cooking also helps retain moisture.

What is the easiest way to shred chicken?

Using a hand mixer on low speed is one of the quickest and easiest methods.

Can I make this recipe ahead of time?

Yes. It’s perfect for meal prep and can be stored in the refrigerator or freezer for later use.

Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless chicken thighs work well and often produce even juicier shredded chicken.

How do I know when the chicken is fully cooked?

Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

Can I season the chicken differently?

Yes. You can customize the flavor with herbs, spices, garlic, or citrus depending on how you plan to use it.

Is shredded chicken healthy?

Shredded chicken made from skinless chicken breasts is a lean source of protein and low in carbohydrates.

How much shredded chicken does this recipe make?

This recipe typically yields about 3 to 4 cups of shredded chicken, depending on the size of the breasts.

What recipes can I use shredded chicken in?

It works well in soups, salads, wraps, rice dishes, casseroles, tacos, sandwiches, and pasta dishes.

Conclusion

This easy shredded chicken recipe is a dependable kitchen staple that saves time and adds flexibility to your weekly meal plan. With simple ingredients, multiple cooking methods, and excellent storage options, it’s a practical and delicious way to prepare lean protein for countless meals. Once you try it, you’ll find yourself making it again and again for its convenience and versatility.

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