Simple Shredded Chicken: A Quick How-To
Check out this post for a simple how-to on cooking and shredding chicken to use in any meal that calls for cooked chicken!
Keeping cooked, shredded chicken on hand is crucial to making dinner night a pleasure and not a pain.
There are tons and tons of recipes out there that call for cooked chicken and I’m going to share with you my latest favorite method for getting tender, delicious cooked chicken without a) buying a rotisserie chicken and b) having to plan ahead.
Also, below the how-to/recipe, I’ve given a one-stop guide to my favorite recipes that call for cooked chicken.
Frequently, if I have happened to plan ahead, I’ll throw chicken breasts in the slow cooker with low-sodium chicken broth and some simple seasonings and let it cook on low for 4-5 hours until the chicken breasts are just cooked through (too long in the crockpot and they’ll be dry).
After the chicken has been shredded and cooled, I will freeze the chicken to use for later.
However, I don’t always think to plan ahead and so when I came across this latest method from America’s Test Kitchen, I knew it would be a lifechanger. And it has been.
I’ve used this method at least 5-6 times in the last two weeks and I love the result.
The chicken is moist and flavorful and I can have cooked, shredded chicken for a recipe in less than 15-20 minutes (plus, you can increase the proportions and freeze to use later).
To be perfectly honest, I like the finished product of this chicken much more than the crockpot method. It has more flavor and is juicy and delicious. It’s my new go-to.
Simple Shredded Chicken
Ingredients
- 1 tablespoon olive oil
- 4 about 2 pounds boneless, skinless chicken breasts
- Salt and pepper
- ¾ cup water or low-sodium chicken broth
Instructions
- In a large 12-inch nonstick skillet with a lid, heat the olive oil over medium heat until hot and rippling.
- Pat the chicken dry and season with salt and pepper on both sides. Place the chicken top-side down in the hot skillet and let the chicken cook for 5 minutes until golden brown on top.
- Flip the chicken, add the water or chicken broth, cover the skillet and let the chicken simmer gently over medium heat for 7-10 minutes until the chicken is cooked through (it will register 160 degrees on a thermometer). Don’t overcook or it might be dry.
- While the chicken is simmering, add additional water 1/4 cup at a time if the liquid evaporates too quickly.
- Remove the chicken from the skillet. Let it cool slightly before shredding.
Notes
Recommended Products
Recipe Source: inspired by a method from America’s Test Kitchen
If I only make 2 chicken breasts should I half the other ingredients?
I would keep it the same.
I realize this is a super old recipe BUT, it needs to be updated with instant pot directions because it is SOOOO easy in the instant pot. An absolute life saver!!
I followed your instructions and this came out PERFECT! Tender, juicy and full of flavor. This is a keeper for chicken tacos
Do you ever use your instant pot to make large batches of shredded chicken? If so could you maybe post your recipe? I’ve been using this recipe for years but would love to just dump everything in my instant pot and let it go 🙂
Yes, I do that a lot! Not quite as much flavor as this stovetop method, but usually I add 2 cups chicken broth to my instant pot and sprinkle in some seasonings (depending on what I”m using the chicken for, sometimes just salt and pepper and other times more like an Italian blend), add up to 8 or so chicken breasts and cook on high pressure for 12 minutes (this is thin cut chicken). Works great!
I made the shredded chicken on 8 21 18 for my boss and coworker birthay at work. I used kroger skinless boneless chicken for six dollars and ninety nine cents. ($6.99) it was on sale. I got six. Chicken breast in one bag. I saw your recipe online. I decised to gave it try. The chicken was juicy tender annd favorful. I useld morton regular salt . i used McCormick black pepper . i did add walmart onion power and garlic power it is in spice alise at walmart or in barrow by meats. The cost of both are ninety – eight cents each ($0.98).I cut seven splits with knift to get spices thought the chicken. I let it cook for time. The chicken came out good. I also cooked 2 Ib ground beef white rice black beans and cut up one lettecue so people could make on hard taco shells or soft tacos. It was declious. Thanks for recipe..
You may want to edit the post, chicken is not safe to eat unless it hits 165 internally, 5 degrees off what you listed. Not everyone knows the temps, but if they’re going to use them they should be correct! We dont want anyone getting sick. Not every home allows for residual cooking once heat is removed also in case thats why it was said that way.
Finally! So tired of having to buy a precooked whole chicken for a recipe. Been looking for different ways for at least 15 years, thank you so, so much.
Amazing. I’ve been looking for such a way to prepare chicken for YEARS! Many thanks, Pangus
Simple, straightforward, this is wonderful! Didn’t mess with any of the proportions or timing, just perfect. What a great way to prep chicken. Thank you.
I make this recipe several times a month! So glad I stumbled on this. The chicken is so delicious and juicy every time!!
This was so fast and perfect! Thanks for sharing
Thanks for this great tutorial. I made it and used it for your white chicken chili. This is how I will precook chicken from now on.
Your blog has been life changing!! Thank you!
This worked so perfectly! Hated doing this job, but now it’s so fun! Thanks so much!
This was incredible! So much flavor, and the chicken was really moist. Thank you!
Hi! I skimmed the comments and didn’t see that anyone asked this–I made this (yay!! Thanks!!), and froze it and now that I’m about to defrost it, do you ever have a problem with the chicken being too dry? I didn’t freeze it with any extra liquid with it and am worried that this won’t be juicy enough when I defrost it. Thanks!!
A lot will depend on the type of chicken but hopefully it will be fine! 🙂
I don’t like shredded meat. In your recipes, could I cube the chicken?
Sure.
Hi Mel!! I sing your praises weekly and I just want to take a minute to thank you for your amazing blog!! You have saved me countless times with your delicious meals that I can actually feel confident about preparing. You truly have a gift and talent. Thank you for sharing!
Thank you, Jenni!
Mel, sorry if this has been addressed, I didn’t read all 100 comments. 🙂 You said the recipe could be doubled and frozen for later, which is one of my favorite things to do. However, my 12 inch skillet will only fit 3, maybe 4, breasts across the bottom to sear the one side. How do you double this recipe without having to do it in batches?
Thanks!
I use my large electric skillet when I make more than three or so chicken breasts (the large rectangular type of skillets that plug in like a griddle).
A little tip if you overcook (as I did – one breast was thicker than the other, so the thinner one dried out a little): after shredding the chicken, I boiled the broth again, let it cool slightly, and then poured it over the chicken and let it sit for maybe 20 minutes. The shredded chicken absorbed the broth beautifully and wasn’t dry anymore!
Thank you for sharing this tip!!
Could you use this method for chicken breasts that have the skin and bone? then remove the skin and bone after cooking?
Could certainly try – I always use boneless, skinless chicken for this method. Chicken on the bone usually takes a bit longer to cook.
Thank you so much for sharing! I use this recipe all the time but with chicken thighs instead of breasts! I also add some of the liquid back in when I shred it to keep it extra juicy. It’s so tasty it’s hard to save it for whatever recipe I need it for! I just linked to this post in my recipe for Greek Lemon Chicken Soup with Orzo and Kale.
http://www.pinchmeimeating.com/avgolemono-greek-lemon-chicken-soup-orzo-kale/
What kind of balsamic vinegar do you use? There are so many kinds and the first one I bought was horrible..please help!!! Email me at shanalynn84@gmail.com
Hi Shana – I use the balsamic vinegar from Costco mostly.
I normally don’t leave reviews but this chicken was so easy to make and amazingly delicious that I couldn’t resist. I made it last night and packed some to go on top of my salad for lunch today. I have never been able to achieve juicy, tender boneless skinless breasts but these are even juicy the next day!!! I’m in awe of this recipe. Thank you so much. This is a lifesaver for my weeknight dinners. I’m going to prepare a batch every Sunday night! I, my husband and our 2 little ones thank you. I’m also trying every recipe you suggested to use the chicken in. You rock!!
Not enough wonderful can be said about this way of cooking chicken. Thank you, thank you, thank you. I learn so much from you and your readers’ comments.
Thank you for this quick and easy recipe! I added rotel and like for chicken tacos. It was delicious!
I love this recipe that is just so versatile and quick! After playing around with it a bit I’ve actually added a mango salsa instead of the chicken broth and then added the shredded chicken to a chili for a spicy and sweet combo!
Thanks for the easy tutorial. I hate that I never have cooked chicken on hand when I need it.
Delicious! Thank you. I already used this in a chicken noodle soup and plan on using it again in a chicken salad sandwich recipe I like.
Fantastic, except I don’t understand why I would need to salt and pepper the chicken… Does it do anything for the cooking process, or just add more salt and pepper into my recipe that already calls for salt and pepper with shredded chicken? Those flavors should come from the recipe I am putting it into.
It adds flavor to the chicken – without it, the chicken will be more bland and sometimes the cooked chicken won’t take on the flavor of a recipe like raw chicken would so seasoning it at the beginning helps.
Thank you for this! I love your website it has such a warm feeling to it! It seems so fast. I was a a little skeptical that my thick chicken breasts were actually done. Question: how do you use a meat thermometer? I’ve had mine for a while and I don’t trust it. Do you insert in meant while off the pan because the pan residual heat with affect reading?
Hi Cheryl – I use my meat thermometer while the chicken is still in the pan; I just make sure the probe is only touching the thickest part of the chicken (or other meat). You might need to add a little time to the cooking time in the recipe if your meat is overly thick.
Hi Mel,
I came across your recipe website while looking for a decent recipe for Shredded Chicken. I tried your way of cooking it and it was the most wonderfully flavored chicken . While it was hot I shredded the chicken to make taquitos with. The taquitos turned out the best I have ever tasted.
Thanks so much for sharing the recipe! Happy Thankgiving to you and yours!
Judi Harris
Best way to make shredded chicken EVER! Thanks, we will never make it any other way again. Used season salt instead of straight salt.
This was a little more work than my usual oven method, but turned out some really great chicken! Mine took about 15 min on the 2nd side at a pretty good simmer. The juices left in the pan were heavenly, and I tossed the chicken in them after chopping. Juicy and delicious! Kids loved it.
Hi Mel, I found your website on YUMMLY. I just made your shredded chicken recipe. It was delicious. I also shredded the chicken in my kitchen aid. Marvelous! Can’t wait to try more of your recipes.
I was looking for a “know-how” for making shredded chicken – looks like I just hit a jackpot! I have almost spent over an hour just drolling over the other lovely recipies on your blog – especially the yummy soups- and looks like you got another ardent fan today – thank you so much for your blog!!
Perhaps a silly question but is there a best way to thaw the cooked chicken after you freeze it?
Is freezing in a bag or Tupperware best?
Kristen – I usually freeze in a bag because I can press out all the extra air and it lasts longer without getting freezer burned. I usually toss the frozen bag of chicken into the fridge and thaw overnight.
Thanks for this! I’ve used this a few times since I found it in May and it has worked perfectly 🙂
Mel, I think you should point out in your kitchen tips that you can shred poultry/meat with kitchen mixer (paddle on Kitchen aid, and wire whisks on Bosch) in less than a minute. Such a time saver when making meat in bulk to freeze for later. https://www.youtube.com/watch?v=tInCwjWbmsk
Hi Abi – thanks for the recommendation! I see that tip all over the place and think I must be the only one on the planet that would rather wash two forks/knives than my entire Bosch for just shredding chicken, although I suppose if you were making it in a huge batch to freezer or use for a large crowd that would be a different matter. Thanks for the tip!
I was thinking that exact same thing 😉
Question about freezing: Do you put a bit of broth with the meat or freeze it dry?
Nancy – I have frozen it both ways with great results.
How have I never seen this post before now?? I made this chicken last night for our white chicken chili and it was phenomenal! So much better than just boiling it!
Wow! This turned out great and was so easy! I will continue to do this weekly as we eat so many dishes for lunch or dinner that seem to use shredded chicken. I really feel good that I can make, use right away or freeze and know exactly what went into it…no funny unneeded preservatives etc. I also used my Kitchenaid to shred it and it worked perfectly. Thanks so very much, Mel, for sharing your expertise.
Wanted to make up some shredded BBQ chicken for DH to take to work tonight so I figured I try this method instead of my usual boiling to cook. It was very easy but like the other poster I found I had to cook about 20 minutes on the flip side to get it up to a safe eating temp. Not a big deal since the work is already done, just let it sit there doing it’s thing a little longer. Then I popped it in my kitchenaid and shredded it up. The taste is fantastic, more flavorful than boiled even though I didn’t add any salt or pepper, just used olive oil.
The only downside is with boiling I can do my whole pack at once. I buy the boneless skinless breast packs from Sams and they usually have 8 large breast pieces in them. Only doing 4 at a time means I have do 2 batches to get them all cooked. I think I will keep this method for using in my chicken enchiladas and a few other recipes where one batch is enough or when I just want some yummy shredded chicken to munch on and then use boiling when I need big batches like with BBQ chicken. Best of both worlds.
I tried this for a Buffalo Chicken Soup recipe (not mine – borrowed from http://blueberriesandblessings.com/2014/01/23/buffalo-chicken-soup-skinny-superbowl-snacks/ – I’m not affiliated with that site, but thought it would give context) and it worked perfectly! This is a great solution for when you forget to throw your chicken in a slow cooker.
This recipe is great! I’m a ridiculously bad cook on a very small budget and a poorly stocked kitchen. I just tried this recipe and the chicken tasted really good for just having some salt and pepper for seasoning in addition to being easy enough not to be intimidating. I liked it enough I’ll probably save some of the unshredded chicken breasts in the future to serve with some rice and vegetables. Thanks so much for making cooking a lot less intimidating!
I feel like you and I are the same person! Almost all of your introductory paragraphs for recipes and especially this one, I 100% relate to! haha THANK YOU! Can’t wait to give this method a try and put to rest my crock pot method and my new favorite (which was buying rotisseries!)
Hi, I made this tonight, for maybe the 2nd or 3rd time. I like the technique, and I like how the chicken turns out, it just takes me waaaaay longer than 7-10 minutes on the 2nd side. I don’t know what I’m doing wrong. Mine aren’t 160º until at least 20 minutes, some even longer. Any thoughts?
Michelle -it could be that your chicken pieces are much thicker than the ones I use although it does seem strange that it takes upwards of 20 minutes. Does your stove heat cooler do you think? You might try cranking up the heat a bit. Either way, as long as it is moist and cooked through, it should be ok. Let me know if you have any other questions.
I just made the best burrito using your instructions for shredded chicken and the idea of using my kitchen aid to shred the chicken. In all my years of cooking I never knew how to make shredded chicken. I can’t believe how easy that was. Thank you for posting this.
Mel:
I can’t ever print your recipes!! Help!!!
Thank you so much for this! I hate dragging out the crock pot for just chicken and the boiled-and-shredded chicken just doesn’t give me the flavor I crave! This is perfect and my husband loves it!