Name: Shredded Chicken Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 to 4 boneless skinless chicken breast (about 1.1 lb (500 g) in total); salt and pepper (to taste)

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This easy guide will teach you everything on how to make Shredded Chicken at home, in 5 different ways. Quick, fast and simple to make, tender pulled chicken is packed with protein and flavors. So versatile for many dishes!

Once you try my shredded chicken recipe, you won’t buy rotisserie chicken anymore. Ready in under 30 minutes with 2 ingredients, shredded chicken (also known as pulled chicken) is one of those staples that comes in handy for so many dishes. I love this recipe, and you will love it too.

You can shred chicken in 5 different ways, there is no need for special equipment or fancy tools. Not even forks, because you can also pull it apart with the fingers.
This technique for making pulled chicken works with both boneless skinless chicken breast and boneless skinless chicken thighs.
It makes the chicken tender, extra juicy and so flavorful. The secret? Seasoning the breasts before poaching.
Homemade shredded chicken breast is healthy and high protein. Much more nutritious than the one you buy from the supermarket, which is loaded to the brick with sodium and additives.
Cooking and pulling chicken at home is much cheaper than making shredded rotisserie chicken.
Shred it ahead and you will have pulled chicken for the week, perfect for meal prep.

Which chicken is best for shredding?
How to make shredded chicken
Cook the chicken
Let cool
How to shred chicken – 5 ways
Storage directions
How do you keep shredded chicken moist?
How to use shredded chicken
Shredded Chicken Recipe

Which chicken is best for shredding?

You can make shredded chicken from either boneless skinless chicken breast or boneless skinless chicken thighs. Both cuts are great, but if you use the thighs they may take slightly more time to cook. In case the chicken contains bones, you can remove them either before or after cooking it. If you poach chicken with bones, it may take more time.

For 1 1/2 pounds of boneless and skinless chicken breast, you will get about 4 cups of shredded chicken ready to use or store.

This easy recipe for shredded chicken cooks the meat in water, seasoned with a pinch of salt and black pepper. For extra flavor you can include other seasonings and herbs such as garlic, onion or bay leaves. Chicken broth or vegetable stock are great replacement for water, but I personally prefer using water. Either water or broth are suitable, choose the one you like the most.

How to make shredded chicken

There are many ways to make shredded chicken at home. Some people bake it, while others use the instant pot. I find the stovetop poaching method to be the best. Poaching consists of gently cooking the meat in water. It requires no more than a pot, some water, and of course, chicken breast. Generously season the breasts with salt and pepper to infuse the chicken with so much flavor.

Prepare the chicken

Remove any excess fat and skin from the chicken breast, using a sharp knife or clean scissors. Season the chicken with salt and pepper on both sides, I find that seasoning it before cooking gives the meat more flavor.

Cook the chicken

Arrange the chicken breast at the bottom of a large pot, in a single layer. Little overlapping is fine, but do not stack the chicken breasts or they won’t cook evenly. Cover the chicken with cold water or broth completely, by about 1 to 2 inches. You can add extra salt, pepper and seasonings such as garlic, onion or bay leaves to further enhance the flavors.

Place the pot on the stove and cook on high heat until the water begins to boil. Reduce the heat, the cover the pot with a lid and simmer for about 6 minutes. After 6 minutes, flip the chicken, cover with lid, and cook on the other side for about 6 to 10 minutes more. The chicken is ready when it reaches an internal temperature of about 165°F (74°C) and is no more pink inside. To check for doneness, I recommend using an instant read thermometer.

Let cool

Using tongs or a fork, remove the cooked chicken breasts from the pot and place into a large bowl. Allow the cooked chicken to cool for 10 minutes before shredding. You should shred chicken when it is still warm, but not overly hot. Warm chicken is easier to shred.

How to shred chicken – 5 ways

This is probably the most complete and comprehensive guide on how to make shredded chicken at home. Differently from other recipes, you won’t really need any special equipment. If you don’t have a stand mixer, use two works or your hands. Here are 5 different ways:

Using two forks – Hold the chicken with one fork and use the other to pull it apart.
Using a stand mixer – Place the cooked chicken into the bowl and then shred it using paddle attachments. I used a Kitchenaid mixer.
Using a hand mixer – If you don’t have a stand mixer, add the chicken to a large bowl and pull it apart with the help of a hand mixer, on low speed.
Using a food processor – Cut the chicken into chunks, then add it to your food processor. Carefully pulse until shredded, but don’t process it too much or the meat will turn into powder.
Using your hands – Wash your hands very well, then use your fingers to pull apart the chicken. The easiest way if you don’t have any equipment.

For the juiciest pulled chicken, add some of the cooking water from the meat into the bowl where you shred it. The moisture will make it more tender and delicious, especially if you poach it with seasonings.

Storage directions

Homemade shredded chicken can be used immediately for other recipes, or it can be made ahead for the week. You can either keep it in the fridge, or you can freeze it for a longer storage.

To store. Let the pulled meat cool completely, then transfer to an airtight food container, seal tightly with the lid and refrigerate. In the fridge, it will last for up to 4 days.
To freeze. Let the meat cool completely, then transfer to an airtight food container or to freezer-safe zipper bags. Freeze for up to 2 months. When you plan to use it, remove frozen shredded chicken from the freezer and allow it to thaw overnight in the fridge.

How do you keep shredded chicken moist?

There are a couple of easy ways to keep the chicken moist and prevent it from drying. First of all, you should never overcook the breast. You know it is ready when it is no more pink inside and an instant thermometer reads 165°F (74°F). A trick would be to remove the chicken from the heat some minutes before it is fully cooked. Allow it to cool a bit and it will come out so moist.

Another way to get perfectly juicy shredded chicken every time is to shred it together with some of its cooking water. Especially if you use a stand mixer, the seasoned liquid will mix with the chicken, infusing it with extra flavor and moisture.

As an alternative you may even store the pulled chicken in an airtight container with some of its cooking water or broth. Once it has cooled, seal the container and keep in the refrigerator for a maximum of 4 days.

How to use shredded chicken

This healthy pulled chicken recipe gives you a versatile and delicious ingredient that be used in a variety of dishes. Whether you have leftovers or you whip it up fresh, here are some of the best recipes using shredded chicken:

Rich and creamy shredded chicken salad, delicious on its own or as a filling for wraps and sandwiches.
As a high protein filing for a chicken quesadilla recipe, served with homemade salsa, guacamole and some pico de gallo.
Tacos with shredded chicken, so tasty for a Mexican night. Fill soft or hard taco shells with shredded meat, lettuce, cheese, and pico de gallo.
Homemade shredded chicken is perfect for making soup. Add to broth with vegetables and noodles or rice for a hearty soup.
Enchiladas with pulled chicken, roll in tortillas with cheese and enchilada sauce, then bake.
Rich Buffalo chicken dip is perfect with this shredded chicken. Mix with cream cheese or Greek yogurt, hot sauce, and dressing. Enjoy with nachos or some homemade air fryer tortilla chips.

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