How to Make Shredded Chicken
316 Comments
Updated Nov 01, 2022
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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 easily buy a rotisserie chicken at the supermarket (or make one yourself) and shred that chicken with two forks. But there’s really no need when I show you how incredibly easy it is to make shredded chicken at home.
Shredded Chicken Recipe Video
Once you learn this method you’ll never make it any other way. Watch the video below!
The Best Chicken to Use
You can use boneless skinless chicken breast or boneless skinless chicken thighs. The thighs are naturally more moist but either one works. You just don’t want skin or bones for this method, given how we’ll shred the chicken.
How to Make Shredded Chicken
After testing several methods including boiling, poaching, slow cooker/Crockpot and Instant Pot, this stovetop method is my favorite. And here’s why – it’s far more flavorful (as you’re searing one side), it’s moist (as you do a half poach/steam), and it shreds in seconds (yes, seconds). So let’s break it down.
Sauté the Chicken
You’ll start by drizzling a little olive oil into a sauté pan over medium heat. Add the chicken and sprinkle salt and pepper generously on the top side. Let this cook for 5 minutes (it should be slightly golden), then use tongs to flip the chicken over.
Cover and Poach
Once the chicken is flipped over, add 3/4 cup of chicken broth to the pan and cover with a lid. This will keep the chicken moist while cooking it fast. Cook the chicken for another 7-10 minutes. Chicken thighs will require a little more time than chicken breasts. You can also use an instant read thermometer to ensure your chicken is cooked through (to 165 degrees Fahrenheit).
How to Shred Chicken – 2 Ways
Once your chicken is cooked, there are two ways you can shred the chicken. My favorite method is to use a stand mixer as it’s extremely fast and easy. But you could also use two forks if you don’t own a stand mixer.
- Two Forks: If using this method, place your cooked chicken breast on a plate or cutting board. Use two forks to separate the chicken meat and shred as you separate. Continue this process with each chicken breast.
- Stand Mixer: If you have a stand mixer, this is by far the fastest and easiest way to shred chicken. Place all of your chicken breasts in the bowl of stand mixer. Add the paddle attachment and make sure to lock the tilt head (if you have one) to prevent it from bouncing up. Turn your stand mixer on low and in 15 seconds you’ll have shredded chicken. Watch the video below to see how I do this.
The stand mixer method for shredding chicken is one of my favorite kitchen hacks. It saves your wrists from the tedious two fork method and takes a fraction of the time to shred your entire batch of chicken. It’s seriously mind-blowing.
If you like your chicken extra moist, you can also add a little bit of the liquid from the pan to the chicken and toss to combine.
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.
Recipes That Use Shredded Chicken
- Whole30 Chicken Broccoli Casserole
- Zucchini Noodles with Chicken, Spinach and Parmesan
- Chicken and Black Bean Wrap
- Mini Chicken Pot Pies (gluten-free, paleo)
- Kale Salad with Apple and Chicken
Shredded Chicken Recipe (Super Easy!)
Description
Video
Ingredients
- 4 boneless skinless chicken breasts, or thighs
- 2 tbsp olive oil
- salt and pepper, to taste
- 3/4 cup chicken broth
Instructions
- Heat the olive oil in a large skillet on medium heat and place the chicken in the skillet. Season the top of the chicken with salt and pepper. Cook for 5 minutes, then use tongs to flip the chicken.
- Add the chicken broth, cover the skillet with a lid and cook for 7-10 minutes or until the internal temperature of the chicken is 165 degrees fahrenheit. You can easily measure this with an instant read thermometer.
- Remove the chicken from the pan and shred the chicken. There are two ways to do this - you can use two forks to shred the chicken or you can place the chicken in the bowl of your stand mixer. Using the paddle attachment on the stand mixer, lock the tilt-head down (if you have one) and increase the speed to 2. The chicken will be instantly shredded in 15 seconds. If you'd like extra moist chicken, you can add any remaining liquid from the pan to the shredded chicken and toss to combine.
- Use the shredded chicken in your favorite recipes or freeze in storage containers for future use.
Lisa's Tips
- If you have a tilt-head stand mixer make sure to lock the tilt-head, otherwise it will bounce up when it hits the chicken.
- These are the storage containers I use when making a large batch of shredded chicken.
Nutrition
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Very thick breasts that took double the time and would not shred up in mixer. I can see this using with a medium thick chicken breast. It ALMOST worked. My chicken was then dry because it had to cook longer to get to 165.
This is the first time I shred chicken with a hand mixer and wow! It took less then 30 seconds and boom, shredded juicy chicken. Thanks for sharing.
I’m so glad you enjoyed this method for shredding chicken, Melanie!
So quick and easy! Great to make a big batch to prep for the week.
Happy to hear you’re loving this method for shredded chicken Nikki!
I just made this with 2 turkey tenderloins and added the garlic powder and rosemary per someone’s suggestion. AMAZING and the mixer tip is key!
Hi Amanda – Sounds amazing with the seasoning!
Great way to make shredded chicken. Kept it moist and flavorful. Loved the kitchen hack of using the stand mixer to shred. Done in seconds! (Would that work on other shredded meats, such as pulled pork?) I used the shredded chicken in a recipe with thai noodles in a peanut sauce and lots of veggies. Delicious. (Reposting with 5 stars!)
Thanks so much, Sam! Happy you loved this method for making shredded chicken. And yes, this could work with other shredded meats as well. Enjoy!
can you use the broth in a soup after the chicken has cooked in it?
Wonderful. I’ve never been able to make boneless chicken breast come out moist and tender. Until now.
Thanks so very much.
Hi Barb – Happy to hear this method for shredding chicken was a win!
I don’t have a stand mixer, but what I’ve done to shred or pull chicken is put the cooled breast or thigh in a ziplock bag and much it around with my hands.
Very easy way to make shredded chicken. I liked that the broth kept it moist. I used forks, but I’ll try my mixer next time!
Thanks for this super easy and tasty way to make shredded chicken! My picky teen daughter even agrees it’s delicious. It’s now one of my favorite uses for my stand mixer, LOL!
Hi Amy – I’m glad you found another great use for your stand mixer!
Chicken breasts vary so much in size depending on where you get them and what kind. How much would you say your 4 chicken breasts are in ounces?
Recommended healthy serving size of cooked skinless chicken breast is between 3 & 4 oz.
So if this serves 6 it would 21 oz at a 3.5oz cooked serving
Or appx. 1.5 lbs.
I also wish recipes would specify weight or cup size instead
Of 1 carrot for example.
It can make a huge difference in some recipes.
Can I use this method fir tacos with the broth or would I just use the taco seasoning
This is truly the most useful, helpful and customizable recipe ever! The results were so much better than my previous attempts. The stand mixer tip made a huge difference. Need a recipe to submit for a family bridal shower and this is the one I’m going to use. Thank you!
Hi Susan – I’m so glad you love this shredded chicken recipe!
Yeah, this knocks it out of the park. I added garlic powder and rosemary along with the salt and pepper and added a bayleaf with the broth. Going to be a staple in my house for sure!
Awesome, so happy you enjoyed it! Sounds great with those added spices as well.
Excellent and so much quicker and easier than other recipes I’ve used over the years! I used a hand mixer for the shredding and it worked perfectly. This is a keeper for sure!
Wonderful! Happy it turned out well for you.
I added extra seasonings but it came out perfect! Thank you for the recipe :)
You’re more than welcome!
Literally a lifesaver, the chicken shredded so easily and maintained its juiciness! Instant save.
Thanks so much, Leah!