How to Make Shredded Chicken
331 Comments
Updated Nov 01, 2022
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An easy, fast and flavorful shredded chicken recipe that’s incredibly versatile. It’s my favorite method because it keeps the chicken moist, shreds in seconds and infuses more flavor than other methods, such as boiled or poached chicken.
Shredded chicken (also known as pulled chicken) is one of those recipe basics that everyone should learn to master. It’s used in many recipes, from salads to appetizers to main dishes – yet those recipes usually never tell you how to make it. They just tell you you need 3 cups of shredded chicken.
Of course, you could easily buy a rotisserie chicken at the supermarket (or make one yourself) and shred that chicken with two forks. But there’s really no need when I show you how incredibly easy it is to make shredded chicken at home.
Shredded Chicken Recipe Video
Once you learn this method you’ll never make it any other way. Watch the video below!
The Best Chicken to Use
You can use boneless skinless chicken breast or boneless skinless chicken thighs. The thighs are naturally more moist but either one works. You just don’t want skin or bones for this method, given how we’ll shred the chicken.
How to Make Shredded Chicken
After testing several methods including boiling, poaching, slow cooker/Crockpot and Instant Pot, this stovetop method is my favorite. And here’s why – it’s far more flavorful (as you’re searing one side), it’s moist (as you do a half poach/steam), and it shreds in seconds (yes, seconds). So let’s break it down.
Sauté the Chicken
You’ll start by drizzling a little olive oil into a sauté pan over medium heat. Add the chicken and sprinkle salt and pepper generously on the top side. Let this cook for 5 minutes (it should be slightly golden), then use tongs to flip the chicken over.
Cover and Poach
Once the chicken is flipped over, add 3/4 cup of chicken broth to the pan and cover with a lid. This will keep the chicken moist while cooking it fast. Cook the chicken for another 7-10 minutes. Chicken thighs will require a little more time than chicken breasts. You can also use an instant read thermometer to ensure your chicken is cooked through (to 165 degrees Fahrenheit).
How to Shred Chicken – 2 Ways
Once your chicken is cooked, there are two ways you can shred the chicken. My favorite method is to use a stand mixer as it’s extremely fast and easy. But you could also use two forks if you don’t own a stand mixer.
- Two Forks: If using this method, place your cooked chicken breast on a plate or cutting board. Use two forks to separate the chicken meat and shred as you separate. Continue this process with each chicken breast.
- Stand Mixer: If you have a stand mixer, this is by far the fastest and easiest way to shred chicken. Place all of your chicken breasts in the bowl of stand mixer. Add the paddle attachment and make sure to lock the tilt head (if you have one) to prevent it from bouncing up. Turn your stand mixer on low and in 15 seconds you’ll have shredded chicken. Watch the video below to see how I do this.
The stand mixer method for shredding chicken is one of my favorite kitchen hacks. It saves your wrists from the tedious two fork method and takes a fraction of the time to shred your entire batch of chicken. It’s seriously mind-blowing.
If you like your chicken extra moist, you can also add a little bit of the liquid from the pan to the chicken and toss to combine.
How to Store It
Shredded chicken is great for weekly meal prep. You can shred several chicken breasts on a Sunday, store them in a container and have healthy meals throughout the week. It will keep for 3-4 days in the fridge and up to 2 months in the freezer.
I frequently make a large batch, freeze it in small containers and then just thaw as needed. It makes my daily recipes a breeze.
Recipes That Use Shredded Chicken
- Whole30 Chicken Broccoli Casserole
- Zucchini Noodles with Chicken, Spinach and Parmesan
- Chicken and Black Bean Wrap
- Mini Chicken Pot Pies (gluten-free, paleo)
- Kale Salad with Apple and Chicken
Shredded Chicken Recipe (Super Easy!)
Description
Video
Ingredients
- 4 boneless skinless chicken breasts, or thighs
- 2 tbsp olive oil
- salt and pepper, to taste
- 3/4 cup chicken broth
Instructions
- Heat the olive oil in a large skillet on medium heat and place the chicken in the skillet. Season the top of the chicken with salt and pepper. Cook for 5 minutes, then use tongs to flip the chicken.
- Add the chicken broth, cover the skillet with a lid and cook for 7-10 minutes or until the internal temperature of the chicken is 165 degrees fahrenheit. You can easily measure this with an instant read thermometer.
- Remove the chicken from the pan and shred the chicken. There are two ways to do this - you can use two forks to shred the chicken or you can place the chicken in the bowl of your stand mixer. Using the paddle attachment on the stand mixer, lock the tilt-head down (if you have one) and increase the speed to 2. The chicken will be instantly shredded in 15 seconds. If you'd like extra moist chicken, you can add any remaining liquid from the pan to the shredded chicken and toss to combine.
- Use the shredded chicken in your favorite recipes or freeze in storage containers for future use.
Lisa's Tips
- If you have a tilt-head stand mixer make sure to lock the tilt-head, otherwise it will bounce up when it hits the chicken.
- These are the storage containers I use when making a large batch of shredded chicken.
Nutrition
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Very easy, it took a little longer to cook because of the sizes of the chicken breasts I had but it worked great I did flip them half way through and the shredding with the mixer was a great idea!
Hi Lori – Glad your shredded chicken turned out great with this method!
Delicious, quick and easy way to make shredded chicken for any recipe!!
Hi Kathy – I’m glad you enjoyed this recipe!
Thank you for your knowledgeable life changing recipe.
I will never boil chicken again, not even for chicken salad. I made this for a soup calling for shredded chicken. I added paprika with the salt and pepper. The chicken was so juicy that I wanted to eat it and not add it to the soup.
I’m so glad you found this recipe helpful. Enjoy!
Best way ever to make shredded chicken.
Didn’t have the best fitting lid, so it took a while longer to get them up to 165 degrees. (about 10 minutes longer and flipped them halfway)
Hi Chris – I’m glad this method worked out great for you!
If you use frozen chicken breasts, does this method work okay? If not, how would you suggest I get them from frozen to the point of sautéing them?
Hi Jessica – If you use frozen, make sure they are completely thawed before starting.
I have done the shredded chicken, its great and also taste great. I love it in my chicken salad, today I m going to try your chicken salad recipe. Thank you for all you do
Hi Robin – I’m glad this technique has worked wonders! Hope you enjoy the chicken salad as well.
You can also use egg beaters if you don’t have a mixer, it’s also very quick and easy.
Hi Erin – Great idea!
I appreciate this post as my chicken is always a bit of a “flop” with past methods I tried.
Hi Margaret – Happy to hear this method has been helpful!
Could you use a hand blender instead?
Hi Kathryn – I haven’t tried with just a hand blender, but you could try!
Genius. Love it
Hi Kathryn – Glad this post was helpful!
Super easy, I will use this recipe/techniques regularly with my meal prep.
Hi Trisha – Glad this method checks out perfectly!
I never knew about this technique for prepping/shredding chicken. Game changer—thank you–I used the broth that was in the pan to moisten the breast meat. Amazing.
Hi there – Glad this method worked out perfectly!
Overall amazing! Loved the idea of using chicken broth which I’ve never thought of! The chicken came out very juicy and flavorful, I definitely recommend!!
Hi Jessika – Wonderful! The chicken broth is a game changer in this recipe.
Game changer!! I followed this to a T and it turned out perfectly. I did add some additional seasoning. The chicken was moist and delicious. I could not believe how well the stand mixer shredded the chicken! Definitely sharing this recipe!
Hi Ariel – I’m glad this method worked out perfectly!
Perfect recipe that came up when I googled shredded chicken. I usually bake or boil but this was much better. Adding the juices to the stand mixer added extra flavor. I seasoned with a bit more than salt and pepper since I was using this chicken for a mexican recipe and it was so flavorful. Thanks Lisa!
Hi Jasmine – I’m glad this method worked out perfectly!
Turned out great and flavorful. Didn’t have chicken stock but used veggie stock and still great.
Hi Iva – Glad your shredded chicken turned out great!
I left it for nearly an hour in the pot as the chicken breasts were whole (therefore huge!) and I wanted to make sure they would shred properly as I don’t have a blender at hand.
It stayed perfectly juicy and in much less time than a slow cooker.
Thank you, as always, Lisa!
You’re more than welcome, Cristina! Happy the chicken turned out perfectly for you. :)
Which brand is your favorite thermometer??
Hi Amber – You can find my favorite thermometers in the Shop page on my website!
I’ve never left a comment on a blog before, but I had to on this one! This was spot on, full proof, and the chicken retained so much moisture. The entire process was faster than hand shredding a rotisserie chicken (which I typically do). I will be using this recipe from here on out! Thank you!
Hi Brianna – Happy to hear this shredded chicken method was a success!
I’ve used this recipe the last several times I’ve made chicken and it’s amazing! Never fails. I usually use some chicken breasts whole, cut into thick slices and the rest I shred and make into buffalo chicken! Thanks. :)
Wonderful! That’s great to her this shredded chicken method works every time.
Quick, delicious & moist chicken breast! Thank you for this amazing recipe!
Hi Taunia – I’m glad you like this shredded chicken recipe!
I tried half poaching/steaming recipe for cooking chicken and I used two forks which turned out to be very easy to shred the chicken breasts.
I will use this cooking method again.
I’m glad this method for shredded chicken worked out beautifully, Ellen!
Best hack EVER for shredding chicken! And the chicken came out fantastic (flavourful and not dry) too!
So happy you loved that little shredded chicken hack, Elaine. It’s my favorite! :)
I have tried to make shredded chicken before and struggled. This is such a time saver and I will be making more shredded meat recipes using this tip
I’m glad this recipe has helped you achieve perfectly shredded chicken!
I made this chicken today, and it was awesome! What an easy way to shred the chicken. To think that after all these years I finally learned an easy way. One question… I had six chicken breast, so I shredded four at first. I think I overdid it and now it’s kind of finely shredded. What do you suggest I can do with the chicken that’s shredded that finely?
You can always add it to soups or casseroles!
This is funny because I’ve made shredded chicken so many times, but I thought
“I wonder how other people do it”
And I’m so glad I found this recipe. My chicken is so incredibly juicy and flavorful
Thank you so much for sharing!
I’m glad you found a new way to shred chicken, Jena!
I must have some very large breasts because mine needed 20 minutes once flipped. I poured some of the broth right back in after shredding. SO good!
I’m glad this method worked out great! If you have larger breasts, you’ll need to add a bit more time.
Thank you so much! I didn’t even know that was there until you mentioned it so this is perfect! I’ll be checking it all out : )
Enjoy the recipe!
Hi, I’m going to make this recipe but I have to know what pan is that you use to cook the chicken, I need one of those!
Hi Jamie – I’m using a Staub cast iron braiser to cook the chicken! You can find this on the Shop page on my website.
Making it now, what do you do with the left over broth
You can use it to cook rice (to add a savory flavor) or include it as a base for soups! Just keep in mind it won’t be as thick or rich as chicken stock.
It was soooo easy to make, thank you. This is the only way I am going to make my shredded chicken.
Glad this method was a success Suzette!
I have,of course, poached chicken before,but thought I’d look online for some recipes for a friend with some swallowing problems.
I saw this recipe, but what had me fascinated was the shredding method.
Cooked the chicken and headed to my Kitchenaid mixer. I followed the instructions and I was totally amazed at how easy it was !
Thank you !
Happy to hear this method worked out perfectly for you Jackie!
Question
After flipping for 5 minutes you immediately cover and dont cook for 5 more minutes?
You could for another 7 to 10 minutes after flipping.
I don’t have a stand mixer, but I used my electric hand mixer with normal mixing blades and it worked very well too! Much better than using the two forks!
Yes, it’s so much faster!
This was exactly what I was hoping for. The thighs are tender and delicious. Thank you!
Enjoy!
Most amazing recipe, saves so much time and preserves flavor!
I’m glad you love it, Laura!
What a great way to make! Super moist and tasty and the kitchen mixer method was fantastic! No more fork shredding for me!
The best way to shred chicken if you have a stand mixer!
I’ve never shredded chicken because I wouldn’t know how to use the forks.
Thank you for making it possible 🙂
Glad this method worked out perfectly for you!
They were so right. I really could easily measure the 165 degrees Fahrenheit with an instant read thermometer. However, they were not truthful about the stand mixer. It took me approximately 45 seconds. Doing the math you will discover that is 3 times as long as this recipe said it would take. That is 30 precious seconds that I’ll never get to spend with my kids. In the grand scheme of things, it was good chicken. I think. I wrote this before I even ate the chicken.
Glad this recipe worked out perfectly and efficiently for you, Fredrick!
I made this for a 4th of July picnic. I had different sauces that you could put on your sandwich or just eat it as is. It was so simple to prepare. I did 10 chicken breasts and 6 chicken thighs. Shredding was a breeze using my Kitchen Aid mixer. The chicken was juicy and tender. I put it in my crockpot and added a little chicken broth. Everyone loved it and those who were watching their weight liked that they could eat it without sauce or a roll. We used the leftovers in salads and soft tacos. Easiest recipe ever. Will make this again and take it for vacation at the beach.
Glad this recipe was a hit for July 4th!
Who knew you could use your stand mixer to shred chicken? I certainly did not! This recipie makes shredded chicken a snap!
Excellent! Very good flavor! I used Garlic Olive Oil and wow! Shredded quite easily. I had 5 large breasts. I shredded 4 and ate the one. LOL I couldn’t resist. VERY good.
Glad this recipe worked out great William!
Worked great! I shredded mine with two forks and they fell apart so easily. Super yummy.
Awesome! Happy you loved the recipe, Adriana.
I can’t believe I am 33 years old and I am just now finding out that you can shred chicken in a stand mixer!
I was older than you when I found out, so don’t feel bad. ;)
Can the leftover chicken broth still be used? Seems a shame to just throw it away with all that salt & peppery flavour!
Yep, you can use the broth however you please!
Hello, when I play the video, it only gets to the flipping stage then starts on the next video. How can I watch the entire video please?
I would scroll the little bar back to the beginning if you can see that when you hover over it!
You will see the words next, stay while the chicken is being flipped. Select stay and you will get to watch to the end of the video
I’m new to your site. We have prepared several recipes and enjoyed all of them. Thank you for sharing. Got your book and love it! Recent illness requires meal prep. Thank you for doing the homework in meal nutrition for us. Finding your site is allowing me to study/learn how to manage health concerns; and serve up tasty meals. Thank you Lisa. :)
Happy to hear you’re enjoying Downshiftology recipes so far Sandra!
Can I do it after I’ve put them in the fridge and they are cold, or should you do it while they’re still hot?
You can shred the chicken after it’s cooled as well.
I’m loving your style in the explanations, demo videos and after all is done we’re given the opportunity to print it off. Thank you so much. There’s a lot to like with Downshiftology!
Thanks so much Melinda! I’m happy you’re enjoying my recipes. :)
One note of caution: watch out for flying chicken breasts! I loaded up the mixer bowl, turned it on low and stood back to watch. Imagine my surprise when one of the chicken breasts flew out of the mixing bowl and onto the floor! Needless to say, the dogs were thrilled.
Sorry Jean to LOL!!! :D You paint a vivid picture and saved me from the same event!
Just got down with this – shredding hack is amazing! Worked like magic! The Chaco Ken came out fantastic as well – juicy and ready to go. Adding a little spice for some shredded chicken tacos tonight. Thx so much
Kurt
Glad this method worked out perfectly!
Thanks
Thank you! Something that seems so easy always eluded me! I don’t have a mixer but the fork method was not so bad! I’m sure my chicken soup and chicken and rice dinners will be so much better now that I’m not just chunking the chicken. Made it the new way tonight and it looks good. Thank you from someone who always finds cooking a chore.