How to Make Shredded Chicken
According to the WellPlated website, there are four simple steps to make perfect shredded chicken:
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Place chicken in a pot: Put boneless, skinless chicken breasts or thighs in the bottom of a large pot and season with salt and pepper. You can add other seasonings like bay leaves, poultry seasoning, or fresh herbs if desired.
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Cover with water: Add enough water to cover the chicken by about 1 inch. While you can use broth, it’s not necessary with this poaching method.
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Bring to a gentle boil then simmer Once the liquid boils reduce heat and let the chicken simmer for 8-16 minutes, depending on the size and quantity of chicken.
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Check for doneness Chicken is done when it reaches an internal temperature of 165°F. For juiciest results remove the chicken a few degrees early, place it on a plate, cover and let it rest for 5 minutes to finish cooking.
Best Way to Shred Chicken
The article from WellPlated reveals a secret tip for shredding chicken: using a hand mixer. Simply place the cooked chicken in a large bowl and use a hand mixer on low speed to break it into shreds. For very large batches, a stand mixer works too.
Other methods include:
- Using two forks to pull the chicken apart
- Shredding with your fingers once the chicken is cool enough to handle
- Slicing or dicing it instead, which is faster and perfect for salads and wraps
Martha Stewart’s article adds another interesting technique – using a stand mixer with paddle attachment on low speed for large quantities of chicken.
Tips for Juicy Shredded Chicken
To ensure your chicken stays moist and flavorful:
- Don’t overcook it – check frequently toward the end of cooking time
- Let the chicken rest after cooking to redistribute juices
- Shred while still slightly warm for easier pulling apart
- Season the cooking liquid well if using the poaching method
Storage Options
According to both sources, shredded chicken can be:
- Refrigerated in an airtight container for 3-4 days
- Frozen for up to 2 months (WellPlated recommends pressing plastic wrap against the top before sealing)
Ways to Use Shredded Chicken
Shredded chicken is incredibly versatile. Some popular uses include:
- Mexican dishes: enchiladas, tacos, quesadillas, burritos
- Salads: chicken salad, pasta salads, green salads
- Soups and stews
- Casseroles and pasta dishes
- Sandwiches and wraps
- Frittatas
Why Make Your Own Shredded Chicken?
Making shredded chicken at home instead of buying pre-made rotisserie chicken offers several benefits:
- Lower in sodium and fat
- Control over which cuts of meat to use
- More economical by weight
- Ability to customize seasonings
For the best results when shredding chicken, use boneless skinless chicken breasts or thighs, as they have the most meat and are easiest to work with.
How to Shred Chicken (2 Easy Methods)
Once your chicken is cooked, shredding it is super simple. I use both of these methods depending on how much chicken I’ve made and what I have on hand.
This is the classic way! Just place your cooked chicken breasts on a cutting board or plate and use two forks to pull the meat apart. Work your way through each piece until it’s all shredded to your liking. It takes a little more time, but it gets the job done.
My go-to when I’m prepping a big batch. Place the cooked chicken into the bowl of your stand mixer. Attach the paddle, lock the head in place, and run it on low speed. In about 15 seconds, you’ll have perfectly shredded chicken—no effort required! Just keep an eye on it so it doesn’t over-shred.
Shredded Chicken in Air Fryer
- Prep: Preheat to 370°F. Rub chicken with olive oil and seasoning.
- Cook: Air fry for 10 minutes, flip, and cook 6–8 more minutes (or until 160°F).
- Rest: Cover and rest for 5 minutes (temp will rise to 165°F).
- Shred: Use forks or a hand mixer while still warm.
The air frying will depend on the thickness of the chicken, heres a simple table to compare:
| Chicken Breast Size | Air Fry Time | Instructions |
|---|---|---|
| 4–5 oz | 10–12 minutes | Flip halfway through. Cook until internal temp reaches 165°F. |
| 6–8 oz | 13–15 minutes | Flip halfway through. Use a meat thermometer to check doneness. |
| 9–12 oz | 16–20 minutes | Flip halfway through. Ensure internal temp hits 165°F before removing. |
Easy and JUICY Shredded Chicken (stovetop) | The Recipe Rebel
FAQ
How long does shredded chicken take to cook?
This super fast Vegan Shredded Chicken comes together in just 10 minutes with 4 pantry ingredients and is incredibly versatile. Spice how you like and use it in any dish–it’s gluten-free and soy-free to boot. Skip to the Recipe! This post may contain affiliate links. See our disclosure policy for details.
How do you make Shredded chicken?
Otherwise follow these simple steps to make shredded chicken. Add raw chicken breasts to a saucepan and cover with water. You will need about 2/3 of a pound. Bring the water to a boil. Simmer, uncovered, for 4 to 10 minutes depending on the thickness of the chicken breasts.
Can you make Shredded chicken ahead of time?
To make ahead, cool shredded chicken completely. Freeze in an airtight container up to 3 months. You’re going to love the sweet and savory flavor combination in our delicious Honey-Apricot-Glazed Chicken. Add a base of basmati rice to complement the honey glaze. Spend 20 minutes in the kitchen prepping this gorgeous, hearty sauce.
What is the best way to cook chicken if I want to shred it?
How long do I boil chicken breasts to shred?
How long should you cook shredded chicken for?
Aim for a very gentle simmer, with a few bubbles across the surface of the stock – be careful not to boil as this will make the chicken tough. Cook for 10-12 mins, until cooked through. If you have one, a meat thermometer into the thickest part of the chicken should register 75C.
How to tell when shredded chicken is done?
No, just because chicken is shredded does not mean it is fully cooked; shredding happens after the chicken is cooked to the point it’s tender enough to be pulled apart. To ensure it’s fully cooked, use a meat thermometer to check that the thickest part reaches an internal temperature of 165°F (74°C). Alternatively, you can cut into the thickest part of the chicken and look for meat that is white and opaque all the way through, with no pinkness, and clear juices.