This foolproof Shredded Chicken recipe is juicy, tender, and full of flavor-an easy meal-prep staple for tacos, enchiladas, burrito bowls, sandwiches, and more. Includes stovetop, Instant Pot, and Slow Cooker methods!
I love a good shredded chicken option for dinner, but they usually dry out on me. This recipe was fabulous! It was very moist and tasty!
Over the years, I've made shredded chicken hundreds of times, and this simple method has become my go-to because it turns out juicy, tender, and flavorful every time. It's one of those reliable recipes I love having in my back pocket-easy to make, endlessly adaptable, and perfect for meal prep.
Make a batch at the beginning of the week and you're halfway to dinner! Use it for quick tacos, enchiladas, burrito bowls, BBQ chicken sandwiches or sliders, soups, salads, and more. I'll show you my favorite stovetop method, plus easy Instant Pot and Slow Cooker options, so you can use whichever method works best for you.
Why you’ll love this family favorite recipe!
Juicy and tender. Searing the chicken first, then gently simmering it in a flavorful cooking liquid keeps it moist and delicious-never dry or bland.
Perfect for meal prep. Make a batch at the beginning of the week and you're halfway to tacos, enchiladas, salads, soups, sandwiches, and grain bowls.
Three easy cooking methods. Make it on the stovetop, in the Instant Pot, or in a crockpot-whatever works best for your schedule.
Easy to make ahead and freeze. Make a double batch and portion the leftovers for quick meals later. It's especially handy for busy weeks or feeding a crowd.
Easy to scale up. Double the recipe for busy weeks, parties, or feeding a crowd. If making large batches of shredded chicken, refrigerate or freeze it in portions for easy meals later.
Shredded Chicken Recipe INGREDIENTS
- Chicken - Use boneless, skinless chicken breasts or skinless chicken thighs. Breasts are leaner and mild, while thighs are richer and more forgiving if slightly overcooked.
- Olive oil - Helps the chicken develop a golden crust with the stovetop method and adds a little richness.
- Salt - Seasons the chicken as it cooks; keep it lighter if you'll be adding the chicken to a salty sauce or seasoned dish later.
- Optional seasonings - Garlic powder, onion powder, oregano, chili powder, cumin and a bay leaf add savory, earthy flavor. Use them all for a more seasoned shredded chicken, or leave them out for a simple, versatile version you can flavor later. I add about a teaspoon of each, and a bay leaf!
How to Make Shredded Chicken on the Stovetop
1. Prep the pan. Add one tablespoon of olive oil to a large sauté pan or Dutch oven and turn to medium heat.
2. Sear the chicken. Season the chicken with salt and sear in the pan for about 5 minutes, or until browned and golden. Flip the chicken and cook for an additional minute.
3. Season and simmer. Add the water, salt, and spices to the pan and stir, turning the chicken to coat all sides. Cover and simmer for 8-10 minutes, or until cooked through and the internal temperature reaches 165F. Be careful not to overcook the chicken, which can make it tough.
4. Shred the chicken. Use two forks to shred the tender chicken on a cutting board, then return it to the cooking liquid. Alternatively, you can pour the cooking liquid into a separate container, shred the chicken in the pot, and then return the liquid to the pot.
Tip: You can also add the cooked chicken to a stand mixer fitted with the paddle attachment and mix on low for 20-30 seconds, just until perfectly shredded. This is a great hack if making larger quantities!
5. Combine with cooking liquid. Keep the shredded chicken in the broth to keep it moist until ready to use. When ready to use, drain the chicken, reserving some liquid to lightly coat it as needed.
How to Make Instant Pot Shredded Chicken
- Combine. Place chicken, olive oil, water, salt, and spices in the Instant Pot. Stir and spread the chicken out.
- Pressure cook. Pressure cook on high for 9 minutes for large breasts, or 12 minutes for thighs. If frozen, add 1 minute. Let it release naturally for 5 minutes, then manually release (or let it release fully).
- Shred the chicken with two forks (or use the stand mixer method). I find it is easiest to shred the chicken on a cutting board rather than in the Instant Pot.
- Return to the liquid. Place to the cooking liquid to keep it moist (feel free to drain some of the liquid out).
Slow Cooker Shredded Chicken
- Combine. Place the chicken in the slow cooker and season with salt and any optional spices. (I like to sear it first.) Add the cooking liquid and cover.
- Slow Cook on LOW for 3-4 hours or HIGH for 2-3 hours, or until the chicken is tender and cooked through.
- Shred. Transfer the chicken to a cutting board or shallow bowl and shred with two forks or use the stand mixer. Return it to the slow cooker and toss with some of the flavorful cooking liquid to keep it juicy and moist.
Chef’s Tips
- Choose breasts or thighs based on how you'll use them. Chicken breasts are lean, mild, and versatile for salads, soups, and bowls. Thighs are richer and naturally juicier-great for tacos, enchiladas, and sandwiches.
- Sear for extra flavor. When using the stovetop method, browning the chicken first builds a deeper, more savory flavor, but you can skip this step when time is short.
- Don't overcook chicken breasts. Cook just until the thickest part reaches 165°F, then remove from the heat. Chicken thighs are more forgiving and can cook longer without drying out.
- Rest briefly, then shred while warm. Let the chicken rest for a few minutes before shredding with two forks. For finely shredded chicken, use a stand mixer with the paddle attachment on low for about 20-30 seconds.
- Save the cooking liquid. Toss the shredded chicken with some of the flavorful juices to keep it moist. If meal prepping, store the chicken with a little cooking liquid and drain off any excess when ready to use. Use any extra cooking liquid as “chicken stock” in other recipes!
What to make with Shredded Chicken
- Shredded chicken is one of my favorite meal-prep staples because there are so many ways to use it! use it in Chicken Enchiladas, quesadillas, Chicken Tacos, burritos, or Burrito Bowls.
- Use it as a pulled pork substitute! Toss it with homemade BBQ sauce for easy BBQ pulled chicken sandwiches.
- It's also perfect for adding protein to salads like our Taco Salad or Chinese Chicken Salad, tucking into wraps or bowls for lunch, or adding to soups like Chicken Ramen and Chicken Tortilla Soup.
storage
Leftover shredded chicken keeps for up to 4 days in an airtight container in the refrigerator. When reheating, add a spoonful or two of the cooking liquid for juicy chicken.
Shredded chicken freezes really well! Store in the freezer coated in a little cooking liquid for up to 3 months. Thaw before reheating.
Hope you like this simple Shredded Chicken recipe and please share different ways in which you use it to give us all new ideas and inspiration!
More Favorie Chicken Recipes!
Looking for more? Check out our 50+ Easy Dinner Ideas, 25 Best Instant Pot Recipes, and 20 Best Slow Cooker Recipes!
Shredded Chicken Video
After you try this Shredded Chicken recipe, let us know how it turns out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and weekly newsletter! xoxo Sylvia
Easy Shredded Chicken
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6 cups 1x
- Category: Chicken, chicken dinner, freezer meal, meal prep, one pot meal
- Method: instant pot, Pressure Cooker, slow cooker, stovetop
- Cuisine: American
- Diet: Dairy-Free, Diabetic, Gluten-Free, high protein, Keto, Low Fat, Low-Carb, Paleo
Description
This easy shredded chicken recipe turns out juicy, tender, and flavorful every time. Make it on the stovetop, in the Instant Pot, or Slow Cooker, then use it for tacos, enchiladas, salads, soups, sandwiches, and more.
Ingredients
- 2–2 1/2 lbs chicken breasts or chicken thighs- boneless, skinless
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 cup water
- Optional spices: 1 teaspoon of each or any: granulated garlic powder, onion powder, oregano, chili powder, cumin, 1-2 bay leaves.
- More Optional additions: canned green chilies, diced onion, chopped garlic.
Instructions
Stovetop Instructions:
- Sear. Heat one tablespoon oil in a large saute pan or dutch oven over medium heat. Season the chicken with salt and pan-sear until browned and golden, about 5 minutes. Turn over, cook 1 minute. No need to cook through.
- Combine. Add the water, salt and spices, stirring and turning the chicken, to coat all sides of the chicken.
- Simmer. Cover and gently simmer 8-10 minutes, or until cooked through. Chicken breasts should reach 165°F; thighs 175°F.
- Shred. Remove the chicken from the liquid and shred with two forks or in a stand mixer using a paddle attachment (lowest setting for 15-30 seconds).
- Return it to the cooking liquid (especially breast meat) to keep moist until using. Drain, saving some liquid to lightly coat if needed.
Notes
Storage. This will keep for up to 4 days in an airtight container in the fridge, or feel free to freeze for up to 3 months. I like to store chicken breast in the cooking liquid to keep it moist.
To boost the flavor, add one diced onion and sauté it in a little oil first. Then add the remaining ingredeints. It’s good either way. 🙂
Instant Pot: Combine. Place chicken, olive oil, water, salt and spices in the Instant Pot. Give a stir and spread the chicken out. ( Feel free to sear the chicken first using the sauté function).
Pressure cook on high for 9 minutes for large breasts, or 12 minutes for thighs. If frozen, add 1-2 minutes. Naturally release for 5 minutes before manually releasing (or let it fully naturally release).
Slow Cooker Method: Place chicken, olive oil, water, salt and spices in the Slow Cooker. Stir and spread the chicken out. Slow cook on low for 4-6 hours or high for 2-3 hours. Shred the chicken with two forks. Place back in the cooking liquid. Store in the cooking liquid to keep it moist until using; then drain, saving some of the liquid to lightly coat if need be.
Nutrition
- Serving Size: ¾ cup
- Calories: 155
- Sugar: 0 g
- Sodium: 353.3 mg
- Fat: 4.8 g
- Saturated Fat: 0.9 g
- Carbohydrates: 0.7 g
- Fiber: 0.2 g
- Protein: 25.7 g
- Cholesterol: 82.7 mg
I prepared 3 large chicken breasts according to crock pot directions, less a bit of salt, and popped it in a Dutch oven at 300F.
After a bit I turned it to 275F and after maybe an hour and a half total? —I didn’t time it— I took it out of the oven and it seemed well done and shred able with two forks, but not falling apart tender. While pondering how to proceed, I got interrupted and came back after getting my kids to sleep. I found the pieces that had been shredded into the liquid while hot tasted amazing! So tender and juicy! I finished shredding the remaining chicken, that was only warm at this point, but it wasn’t the same. Despite being in liquid, it remained a bit dry tasting. So make sure to shred it right away when hot!
The seasoning smelled great, and a bit Mexican while cooking. The final flavour was delicious, and actually quite neutral.
I will be making it again and shredding it while hot!!! (And maybe timing it, but that’s not really how I roll.)
Glad you enjoyed the Chicken Nic- its a pretty flexible recipe!
If chicken breast are frozen how much time should I add to crockpot recipe instructions?
Hi Kara, I would do the full six hours on low or until easily shreddable.
This is on regular rotation in our house. I make a huge batch in the instant pot and use garlic powder, onion powder and oregano. It’s versatile with those flavors to then mix into almost any other dish. I freeze it into smaller portions.
Adding the liquid back is the best way to keep it from drying out. I can’t believe I’ve gone all this time without this tip!! Thank you!!!
So glad to hear this Christina!
Really easy and super good chicken. Easy to shred and so moist. I made chicken enchiladas with it.
Great to hear!
I bought bone in/ skin on chicken breasts. Do you have a suggestion on time?
Hey Julie- I haven’t tested this with bone-in breasts- but what way do you plan on cooking this?
I was hoping to use my Instapot, but I have time to use the crock pot too. I feel like I know how to do it in the crockpot. Just wondering about Instapot. It’s funny, I don’t see much on other blogs with bone-in breasts.
Hi Julie, I am guessing but would add about 2 minutes to the instapot version. 🙂
Very easy simple recipe. The unique part is to return it to the liquid after shredding. I did wonder what the result would be if cooked in tinned chicken soup/broth.
That would work too!
I wanted a healthy and delicious recipe. Thank you for sharing.
great!
I love a good shredded chicken option for dinner, but they usually dry out on me. This recipe was fabulous! It was very moist and tasty! I used an InstaPot.
Great to hear!
I cooked this for my ‘picky eater’ daughter and her boyfriend and they came back for thirds! Delicious and easy to cook.
Great Tj- thanks! what did you serve it with?
Just made this and it’s the best shredded chicken I’ve ever had. Cooked 5 breasts and just used a wooden spoon to shred them right in the pot and liquid because they fell apart so easily. This is going to be a staple now, thank you!
Perfect Sarah, Glad you liked this one- yes, super easy and flavorful!
Made the sauce this morning – minus what I put on my egg frittata and slurped up with a spoon after it was done, could have just had the jar of enchilada sauce for breakfast Lol. Anyway, going to market this morning to get chicken – enchiladas tonight! The enchilada sauce is yummy! Will let you know how the enchiladas turn out.
Love this Rita, and yes, please do!
Please check the cooking time for the stove top version. I compared the cooking time with your carnitas and found it to be quite different and was wondering why the 8-10 minutes was not getting the chicken close to 165.
Thanks Jennifer. Did you use thighs or breasts?
I used boneless, skinless chicken breasts.
Ok if they were very thick breasts, like over an inch thick, they would require the full 12 minutes. I just retested with a one-inch thick breast and a two-inch-thick breast- both for 12 minutes. Both seemed perfectly cooked. I guess I should clarify, were yours undercooked?
I think it may have been because I didn’t cover the pan (I just reread the directions).They were good when they finally registered 160. All your recipes are good and these were no exception. My 5 year old granddaughter who is very fussy about meat loved it.
Oh ok! That makes sense. 🙂
Very simple and easy with great flavor.
I used chicken thighs and added the green chilies. Super easy and very tasty. I used our chicken for a chicken enchilada casserole.
Great to hear Lanette!
Easy and flavorful. Added diced chilies and use this in the enchiladas. Excellent. leftovers will make easy meals this coming week.