How To Make Shredded Chicken
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.
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 perfectly juicy and full of flavor.
Start with some boneless, skinless chicken breast. Trim any excess fat and season generously with salt, pepper, and granulated garlic and granulated onion. I call it my "Mother Rub" because it's the foundation of all the different dry rubs I make at home.
Season the chicken with a generous dose of your favorite rub or seasoning.
Add chicken broth, cover and cook on medium-low heat until cooked through
Sear for a few minutes each side, just until the chicken is nicely browned
Transfer to a mixing bowl or pot and shred the chicken to your liking
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 both 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 155 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:
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- 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!)
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
- Cheesy 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.
Easy Shredded Chicken Breast
Ingredients
Method
- Season the chicken breasts with your favorite dry rub, or if you want something basic just use salt, pepper, and garlic powder
- Heat the oil in a large skillet over medium heat and cook the chicken for 3 to 5 minutes per side. The chicken won't be cooked through but the outside should be nicely browned
- Add chicken broth, cover and cook on medium-low heat until cooked through
- Transfer to a mixing bowl or pot and shred the chicken to your liking
Notes
- Shredding the chicken with a hand mixer will give you a uniform texture, you can use your hands or a pair of forks to shred it in a more rustic style
- Make sure you save the juices and leftover broth add it back to the chicken to keep it moist
