If you’ve ever found yourself staring at a recipe that calls for “3 cups of shredded chicken” with no explanation of how to actually make it, you’re not alone. I’ve been there too many times! Shredded chicken (also called pulled chicken) is one of those recipe basics that shows up in everything from tacos to casseroles, but recipes rarely tell you how to prepare it.
After years of experimenting with different methods, I’ve compiled my favorite ways to make juicy, flavorful shredded chicken that’s perfect for meal prep or quick dinners. The best part? You probably already have everything you need in your kitchen.
Why Make Your Own Shredded Chicken?
Sure, you could grab a rotisserie chicken from the grocery store (which is totally fine in a pinch!), but making your own shredded chicken has several advantages:
- It’s more economical – especially when chicken is on sale
- You control the seasonings – customize the flavor for your specific recipe
- You know exactly what’s in it – no preservatives or excess sodium
- It’s super versatile – use it in dozens of different recipes
Let’s dive into the five best methods for making perfect shredded chicken every time!
Method 1: The Stovetop Sauté-and-Steam Method (My Favorite!)
This is hands-down my favorite method because it creates chicken that’s both flavorful and moist while being quick to prepare
What you’ll need
- Boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- Salt and pepper
- 3/4 cup chicken broth
- Large skillet with lid
Steps
- Heat olive oil in a skillet over medium heat
- Add chicken pieces and sprinkle generously with salt and pepper
- Cook for 5 minutes until the bottom side is slightly golden
- Flip the chicken over with tongs
- Add 3/4 cup chicken broth to the pan
- Cover with a lid and cook for 7-10 minutes until internal temperature reaches 165°F
- Remove from heat and let rest for a few minutes before shredding
What makes this method special is you get the flavor benefits of searing plus the moisture retention of poaching. It’s seriously the best of both worlds!
Method 2: Slow Cooker Shredded Chicken
If you’re not in a hurry, the slow cooker is perfect for hands-off cooking that results in super tender chicken.
What you’ll need:
- Boneless, skinless chicken breasts or thighs
- Olive oil
- Seasonings of choice (salt, pepper, garlic powder, etc.)
- Water or chicken broth
- Slow cooker
Steps:
- Coat chicken with olive oil and seasonings
- Place in slow cooker and cover with water or chicken broth
- Cook on low for 4-5 hours until fork-tender
- Remove and shred using your preferred method
The slow cooker is great when you’re busy with other things or when you want to make a large batch. The chicken comes out super tender and practically falls apart!
Method 3: Instant Pot Shredded Chicken
When you need shredded chicken FAST, the Instant Pot is your best friend. This method is especially great for frozen chicken!
What you’ll need:
- Chicken breasts or thighs (fresh or frozen)
- At least 1 cup chicken broth or water
- Salt, pepper, and any desired seasonings
- Instant Pot
Steps:
- Place chicken in Instant Pot
- Add broth and seasonings
- Seal and cook on high pressure for 10 minutes (for 1-1.5 lbs of chicken)
- Allow for natural pressure release
- Check that internal temperature reaches 165°F
- Remove and shred
Cooking Time Guide:
The exact cooking time depends on the size and amount of chicken:
- 1-1.5 pounds: 10 minutes + natural release
- 2+ pounds: 12-15 minutes + natural release
- Frozen chicken: Add 2-3 minutes to cooking time
Method 4: Air Fryer Shredded Chicken
If you’ve jumped on the air fryer bandwagon (like me!), you’ll be happy to know it makes excellent shredded chicken too!
What you’ll need:
- Chicken breasts or thighs
- Olive oil
- Seasonings of choice
- Air fryer
Steps:
- Preheat air fryer to 370°F
- Rub chicken with olive oil and seasonings
- Air fry for 10 minutes
- Flip chicken and cook for another 6-8 minutes (until internal temp reaches 160°F)
- Remove, cover, and rest for 5 minutes (temp will rise to 165°F)
- Shred while still warm
Air Fryer Cooking Times by Chicken Size:
| Chicken Breast Size | Air Fry Time | Instructions |
|---|---|---|
| 4-5 oz | 10-12 minutes | Flip halfway through. Cook until 165°F internal temp. |
| 6-8 oz | 13-15 minutes | Flip halfway through. Use meat thermometer to check. |
| 9-12 oz | 16-20 minutes | Flip halfway through. Ensure 165°F before removing. |
Method 5: Oven-Baked Shredded Chicken
The oven method is great when you’re making a large batch or don’t want to babysit the stove.
What you’ll need:
- Chicken breasts or thighs
- Olive oil
- Seasonings of choice
- Baking dish
Steps:
- Preheat oven to 400°F
- Coat chicken in oil and seasonings
- Place in greased baking dish
- Bake for 20-25 minutes (until internal temp reaches 165°F)
- Let rest 5 minutes, then shred
Oven Cooking Times by Chicken Size:
| Chicken Breast Size | Oven Temp | Bake Time |
|---|---|---|
| 4-5 oz | 400°F | 18-20 minutes |
| 6-8 oz | 400°F | 22-25 minutes |
| 9-12 oz | 400°F | 26-30 minutes |
How to Actually Shred the Chicken
Once your chicken is cooked, you have a few options for shredding it:
1. Two Forks Method (Classic)
This is the traditional way most of us learned:
- Place cooked chicken on a cutting board or plate
- Hold one fork in each hand
- Use the forks to pull the meat apart in opposite directions
- Continue until you reach your desired consistency
2. Stand Mixer Method (Mind-Blowing Time-Saver!)
This is my absolute FAVORITE kitchen hack for shredding chicken:
- Place warm cooked chicken in the bowl of a stand mixer
- Attach the paddle attachment
- Lock the tilt-head if you have one (to prevent bouncing)
- Turn mixer on low speed
- Watch in amazement as your chicken shreds perfectly in about 15 seconds!
3. Hand Mixer Method
Don’t have a stand mixer? A hand mixer works too:
- Place chicken in a deep bowl
- Use a hand mixer on low speed
- Shred until you reach desired consistency (takes about 30-60 seconds)
Pro Tips for Perfect Shredded Chicken Every Time
After making shredded chicken hundreds of times, I’ve picked up some tricks:
- Shred while warm – The chicken shreds much more easily when it’s still warm
- Don’t overcook – Overcooked chicken gets dry and stringy, no matter the method
- Let it rest – Give the chicken 5 minutes to rest before shredding for juicier results
- Use broth instead of water – For more flavorful chicken
- Save the cooking liquid – Add a splash back to your shredded chicken for extra moisture
- Season generously – Don’t be shy with the salt and pepper (or other seasonings)
- Make extra – Shredded chicken freezes beautifully for future meals
Storing and Using Your Shredded Chicken
One of the best things about making shredded chicken is how convenient it is for meal prep!
Refrigerator Storage:
- Store in airtight containers for 3-4 days
- Perfect for meal prep throughout the week
Freezer Storage:
- Portion into small containers or freezer bags
- Freezes well for up to 2 months
- Thaw overnight in the refrigerator when ready to use
I like to freeze in 1-cup portions since that’s a common amount called for in recipes.
Delicious Ways to Use Your Shredded Chicken
Now that you’ve mastered making shredded chicken, here are some of my favorite ways to use it:
- Tacos or burritos – Add some taco seasoning and lime
- Chicken salad – Mix with mayo, celery, and grapes
- Soups and stews – Toss in during the last few minutes of cooking
- Casseroles – Perfect protein addition to any casserole
- Pasta dishes – Mix with your favorite sauce
- Wraps and sandwiches – Quick lunch option
- Enchiladas – Roll up with cheese and top with sauce
- Stuffed peppers – Mix with rice and cheese
- Grain bowls – Add to quinoa or rice with veggies
- Pizza topping – Especially good on BBQ chicken pizza!
My Final Thoughts
After trying all these methods countless times, I gotta say the stovetop sauté-and-steam method is my go-to for everyday use. It’s quick, creates flavorful chicken, and keeps it nice and moist. The stand mixer shredding hack is also a total game-changer that saves my wrists from the tedious fork-shredding method!
That said, each method has its place depending on your situation. If I’m meal prepping for the week, I might use the slow cooker or Instant Pot to make a bigger batch all at once.
No matter which method you choose, having shredded chicken on hand will make your weeknight meals so much easier. It’s one of those meal prep staples that has saved my dinner plans more times than I can count!
What’s your favorite way to use shredded chicken? Do you have any special seasoning blends you love to add? I’d love to hear about it!
let the chicken rest
Let the cooked chicken rest for 5 minutes before shredding. This gives the juices that have pushed to the outside of the meat time to redistribute throughout the chicken. It is also crucial for carryover, allowing the internal temperature of the chicken to rise to 165 degrees F.
Shredded Chicken Recipe ingredients
Whether you plan on making shredded chicken in the Crockpot, Instant Pot, or on the stove, the ingredients list remains the same. I kept the spices to a minimum so the chicken can be used in any recipe you’d like. Here’s what you’ll need (full recipe in the printable recipe card at the bottom of the post):
- Chicken: Use 2 to 2 ½ pounds of chicken breasts for this recipe, which is about 4 medium breasts. You can also use less if you like and scale the spices.
- Chicken broth: Instead of using bland water, low sodium chicken broth will make your shredded chicken 1000X more flavorful. Of course, you can use water in a bind.
- Olive oil: Chicken is a lean cut of meat so the oil adds flavor and juiciness, no matter which method you’re using to cook the shredded chicken. Use a quality extra virgin olive oil for the best flavor.
- Spices: The spices for this recipe infuse the chicken with savory depth, while at the same time, are subtle enough so the chicken can be used in any recipe, with any cuisine. All you need are salt, pepper, garlic powder, smoked paprika, and oregano. Feel free to mix and match these spices with any spices you like, or use your own favorite spice blend.
Easy and JUICY Shredded Chicken (stovetop) | The Recipe Rebel
FAQ
What is the best way to shred chicken?
How long do I boil chicken breasts to shred?
How long to cook chicken if you want to shred it?
- Add chicken to a large pot and season with salt and pepper.
- Cover with 1 inch of water. Bring to a boil and then reduce to a simmer. Let simmer for 10-16 minutes or until internal temperate reaches 165 degrees.
- Shred. Remove, let cool for 10 minutes, and shred.