This method for making shredded chicken is both quick and easy, plus it keeps the chicken moist and full of flavor. Once you try this method you'll never make it any other way.
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Every good home cook should know how to make shredded chicken. Its a super versatile protein that can be used in all sorts of dishes, including tacos, quesadillas, soups, chicken salad, and more.
And you can make it ahead of time, which makes it a great option for meal planning. I like to stock up on chicken breast when it goes on sale, shred a bunch of it, and store in the freezer in batches so its always ready to go when we need a quick protein for dinner.
Of course, you could always just pick up a rotisserie chicken at Costco and shred the meat yourself, but my method is both easier and less expensive.
How To Make Shredded Chicken
When it comes to making shredded chicken, you have a number of options on how to actually cook the chicken. You can sous vide it, smoke it, or cook it in a crockpot. All of these methods work well but the method I'm going to share with you is my favorite because its really fast and the shredded chicken is always juicy and full of flavor.
Start with some boneless, skinless chicken breast. Trim any excess fat and season generously with salt, pepper, and garlic powder.
This is my base seasoning that I always use when shredded chicken. I tend to make it it big batches and then store it in the freezer until needed. When I reheat it I season again based on whatever flavor I'm looking for.
Next heat a large some olive oil in a skillet over medium heat. Place the chicken in the skillet and cook for 3 to 5 minutes per side. You're not trying to cook the chicken through, you just want to get the sides nice and browned to add flavor.
Add a cup of chicken broth, cover the skillet with a lid, and let cook for about 8 to 10 minutes, or until the chicken reaches an internal temperature of 165 F.
When the chicken is fully cooked, its time to shred!
3 Ways To Shred Chicken
If you happen to have adamantium claws like Wolverine, you're good to go. But the rest of us will have to choose one of the following methods for shredding chicken:
- A pair of forks - place the chicken breast on a cutting board and use two forks to pull the chicken apart
- Meat Claws - keep in mind if you use these you are legally obligated to pretend you're Wolverine as you rip the chicken to shreds
- Hand Mixer/Stand Mixer - My method of choice because it only takes maybe 20 seconds and leaves you with very uniform consistency (plus its much easier on your hands and wrists!)
Below you can see how I put the just cooked chicken breast in a deep pot or mixing bowl and then used a hand mixer to shred it.
If there's any liquid left in the pan where you cooked the chicken, add it to the shredded chicken and mix it in to keep to keep it extra moist.
What To Make With Shredded Chicken
One of the things I love best about shredded chicken is its versatility. There are sooooo many dishes you can cook with shredded chicken.
Here are a few suggestions:
- Chicken tacos
- Chicken quesadillas
- Chicken soup
- Chicken cheeseteak
- BBQ chicken pizza
- White bean chicken chili
- Chicken Cordon Bleu casserole
- Sheet pan chicken nachos
- Chicken and dumplings
- Slider sandwiches
- Chicken tortilla soup
- Chicken Caesar salad
- Gunslinger Burritos
- Chicken pot pie
- Chicken salad
Storing and Reheating
Shredded chicken is perfect for meal planning because you can quickly make it in large batches and then store it until you're ready to use it. I like to make a bunch of shredded chicken over the weekend so we'll have it ready throughout the week.
I take some and add it to plastic containers with rice or couscous so I don't have to buy lunch at the office. The rest I put in plastic containers and store in the fridge for dinners during the week. If I make a bigger batch I'll split it up into a few freezer bags with about 1 to 1 ½ pounds of chicken each and freeze them.
Shredded chicken can be stored in the fridge for about 3 to 4 days. If kept in an airtight container it will keep in the freezer for up to 3 months.
When it comes to reheating shredded chicken, you'll get the best results by reheating it in a skillet. Add a little chicken broth to keep it moist, and this is also where you can add additional seasoning. Making pulled chicken sliders? Add a little barbecue sauce. Taco Tuesday? Go with some taco seasoning. In just a few minutes you'll have a lean and delicious protein ready to serve!
You can also reheat shredded chicken in the microwave with some chicken broth but just be careful not to dry it out.
Shredded Chicken Recipe
Ingredients
- 3 pounds boneless skinless chicken breast
- 1 cup chicken broth
- 2 tablespoons olive oil
- salt, pepper, garlic powder to taste
Instructions
- Heat olive oil in a skillet over medium heat.
- Trim any excess fat from the chicken breast and season generously with salt, pepper, and garlic powder.
- Add the chicken to the skillet and cook for about 3 to 5 minutes per side or until nicely browned.
- Add a cup of chicken broth and cover the skillet with a lid. Cook for 8 to 10 minutes or until the chicken reaches an internal temperature of 165 F.
- Place the chicken in the bowl of a stand mixer or a deep mixing bowl and use a hand mixer to shred the chicken. Keep the mixer set to low to prevent chicken flying all over the place. It will only take about 20 seconds to shred the chicken to uniform consistency.
- Take any extra liquid from the skillet you cooked the chicken in and mix into the shredded chicken to keep it extra moist and flavorful .
Nutrition
I'm not a trained chef, just an average guy who taught himself how to cook. I make easy meals that anyone make themselves. If I can cook it, so can YOU!
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