Here’s how to cook shredded chicken that’s fast, flavorful, and juicy every time! Use it to top salads, in tacos, on sandwiches, and in any of your favorite shredded chicken recipes.
Sure you can use store-bought rotisserie chicken, but when you see how fast and easy it is to make shredded chicken at home, you won’t want to.
Another benefit of cooking it yourself is that you can control the ingredients.
While there are a variety of different methods to cook chicken for shredding or dicing, poaching (gently cooking the chicken in water) is the one I’ve found to be the quickest and easiest, with the smallest amount of clean up.
- You don’t need any equipment other than a pot to make it.
- The chicken comes out perfectly tender and juicy every time. (Ever wonder how some restaurants get their chicken so moist? Cooking in water is the secret!)
- This method works for boneless skinless chicken breasts or boneless skinless chicken thighs.
- You can also refrigerate the chicken for up to 4 days or freeze it, so it’s perfect for meal prep!
Other options include shredded chicken in the oven (Baked Chicken Breast), or if you want to use your appliances like your pressure cooker or slow cooker, you can prepare Instant Pot Shredded Chicken, Crockpot Shredded Chicken, or Air Fryer Chicken Breast.
How to Make Shredded Chicken: 4 Steps
- STEP ONE: Place boneless, skinless chicken breasts (or thighs) in the bottom of a large pot, then season them.
- Essential Seasoning. I opt for a generous pinch of salt and pepper. If you like, you can add other seasonings, such as a bayleaf, poultry seasoning, or a few springs of fresh herbs
- Mix It Up. This shredded chicken recipe is meant to be more of a blank canvas to add to a wide range of recipes, though you can certainly season it anyway you like. Because I know I have some fellow Tex-Mex fans, if you are looking for Mexican shredded chicken options, I recommend these Instant Pot Shredded Chicken Tacos and this Instant Pot Mole Chicken.
ARRANGING THE CHICKEN
- If you are cooking a larger number of chicken breasts or thighs, you can overlap them slightly.
- If you have a lot of overlap, I’d suggest upgrading to a larger pot or using two separate pots for a big batch.
STEP 2: Cover the Chicken with 1 Inch of Water
YES, water (not broth!). If you like you can use chicken broth or vegetable broth, though I find that with this cooking method, you don’t need it. Unless you have some that you need to use up, save yourself an ingredient and make this shredded chicken without broth.
STEP 3: Place Pot on the Stove and Bring Water to a Gentle Boil.
- Once the liquid is boiling, reduce the heat and let the chicken breast or thighs simmer for 8 to 16 minutes, depending upon the size and number of chicken breasts or thighs that you are poaching.
- As long as you check the chicken and remove it once it reaches the magic temperature, your chicken will be perfect every single time.
STEP 4: Check for Doneness.
- Chicken is done when the center reaches 165 degrees F (use an instant-read meat thermometer for guaranteed safety and accuracy—I love this one and use it regularly).
- Check your chicken OFTEN towards the end. If your chicken is dry or tough, it is because it is overcooked.
- For the Juiciest Chicken. Remove the chicken a few degrees early. Place it on a plate, cover it, and let rest for five more minutes. The carry over cooking will finish the job.
That’s it! From here, you can shred the chicken (or dice it), then use it however you please.
My Secret Tip to Easily Shred Chicken
- The easiest way to shred chicken is with a hand mixer. Place the chicken in a large mixing bowl, then use a hand mixer on low speed to break the chicken into shreds. This hack is a complete timesaver, especially if you are making a larger amount.
- If you are making a very large batch, you can also shred it in a stand mixer.
- No mixer? No problem. You can shred the chicken the old fashioned way with two forks (you’ll need forks or protective gloves to shred hot chicken by hand), or my other favorite method: shred the chicken with your fingers. As soon as the chicken is cool enough to handle safely, gently pull it apart with your fingers.
- Instead of shredding the chicken, you can also slice or dice it, which is even faster and perfect for green salads, pasta salads, and wraps.
Shredded Chicken Recipes
Mexican Recipes. Make shredded Chicken Enchiladas, an easy Chicken Quesadilla, chicken tacos, chicken burritos, chicken tostadas, a Chipotle Bowl…the options are endless!
Pasta Salads. This Chicken Caesar Pasta Salad is a must.
Chicken Salad. The classic! Try my Healthy Chicken Salad, Curry Chicken Salad, or dairy-free Whole30 Chicken Salad.
Green Salads. ANY salad you like: Greek Salad; BLT Chopped Salad; BBQ Chicken Salad.
Frittatas. This Chicken Broccoli Frittata is one of my favorite brunch recipes, and the leftovers are fantastic for lunch.
Chicken Wraps. Chicken Caesar Wrap or Asian Chicken Wraps anyone?
Chicken Casseroles. Chicken and Biscuits and Chicken Broccoli Rice Casserole are classic, comforting, and forever scrumptious. For a different spin, try this Cheesy Corn Quinoa Casserole.
Spaghetti Squash Boats with Chicken. A low-carb option that’s to-die-for no matter what diet you do (or do not!) follow.
Chicken Soup. Chicken and Gnocchi Soup, Chicken Stew, Creamy Chicken Noodle Soup, and Chicken Tortilla Soup are even faster and easier with pre-made shredded chicken.
How to Store Shredded Chicken
Shredded chicken is perfect to keep on hand in the refrigerator during the week to cut down on meal-prep time and to add quick servings of protein to your meals.
- TO REFRIGERATE SHREDDED CHICKEN. Let the cooked chicken cool completely. Place in a shallow, airtight container and press a sheet of plastic against the top. Refrigerate for up to 4 days.
- TO FREEZE SHREDDED CHICKEN. Follow the steps above, but instead of refrigerating, store the chicken in the freezer for up to 2 months. You can also store it in heavy duty freezer bags. Be sure to squish out as much extra air as you can.
Why Not Just Buy Shredded Chicken?
I also use this method for making shredded chicken any time a recipe calls for store bought shredded rotisserie chicken.
While you can buy shredded chicken, the benefits of making it yourself are notable.
- Health Considerations. Shredded chicken that you make at home is almost guaranteed to be lower in sodium and fat than store-bought rotisserie chicken.
- Cook the Meat You Want. I like to make shredded chicken breasts, because most of the time I prefer white meat. If your household is more into dark meat, you can cook all chicken thighs. Want a mix? You can choose a blend too!
- By weight, homemade shredded chicken is far less expensive than precooked store bought chicken.
What About Other Cuts of Chicken?
While I photographed this recipe with shredded chicken breasts, this method also works for making boneless, skinless shredded chicken thighs.
- If you use thighs, the meat may cook more quickly depending upon their size, so I recommend checking a few minutes early to ensure that you have moist, juicy diced or shredded chicken.
- I would not recommend this method with chicken wings or legs. Because neither contains a significant amount of meat, these cuts are better to cook for enjoyment on their own, versus for shredding to use in other applications.
Kam’s court, a chinese restaurant in Charmhaven, which was established in 1992. A friendly, family restaurant that has always been a good party place for family gatherings. We provide delicious and popular Chinese cuisine and are licensed. We invite you to come and enjoy our warm and friendly hospitality.
