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How to Make Shredded Chicken

How to make chredded chicken?Tender shredded chicken in a white bowl with a fork
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This easy shredded chicken is easy, juicy, tender, and full of flavor. Perfect for meal prep. Check the notes for fridge and freezer storage. Use the chicken in all of your favorite shredded chicken recipes, like casseroles, soups, salads, sandwiches, enchiladas, and more.

Ingredients

Scale

    • 2 lbs (≈ 900 g) boneless, skinless chicken breast or thighs (or a mix)

    • 1 tsp salt

    • ½ tsp black pepper

    • 1 tsp garlic powder

    • 1 tsp onion powder

    • 1 tsp paprika (optional)

    • 2 bay leaves

    • 4 cups (≈ 1 L) low-sodium chicken broth or water (or mix of both)

    • Optional flavor boosters:
      • 1 tsp dried oregano or thyme
       • ½ tsp ground cumin (if making Mexican-style)
       • 1 sliced onion or 2 smashed garlic cloves

Instructions

    1. Pat chicken dry; season both sides with salt, pepper, garlic powder, onion powder, and oregano.
    2. Heat olive oil in a Dutch oven over medium-high. Sear chicken 2–3 minutes per side.
    3. Add enough water or broth to cover by ½–1 inch. Scrape up browned bits.
    4. Bring to a gentle simmer. Reduce heat; cover partially. Cook 10–14 minutes (breasts) or 12–16 minutes (thighs), flipping once.
    5. Check internal temperature for 165°F (74°C). Rest 5 minutes.
    6. Shred warm with two forks or briefly in a stand mixer on low.
    7. Toss shreds with 2–4 Tbsp hot cooking liquid. Taste and adjust seasoning.

Notes

  • Slow Cooker: 3–4 hrs HIGH or 6–7 hrs LOW.
  • Instant Pot: 8 min (breasts) or 10 min (thighs) on HIGH; natural release 5 min.
  • Storage: Fridge 3–4 days; freezer 2–3 months.

Nutrition

Find it online: https://www.greatlyrecipes.com/how-to-make-shredded-chicken/