This is an easy, quick, and flavorful shredded chicken recipe that’s extremely versatile. It’s my favorite method because it keeps the chicken moist, shreds in seconds, and adds more flavor than other methods like boiled or poached chicken.
Shredded chicken (also called pulled chicken) is one of those basic recipes everyone should know how to make. It’s used in many dishes, from salads and appetizers to main meals – yet most recipes never explain how to make it. They simply say you need 3 cups of shredded chicken.
Of course, you could buy a rotisserie chicken from the store (or make one at home) and shred it with two forks. But there’s really no need for that when I show you how easy it is to make shredded chicken at home.
The Best Chicken to Use
You can use boneless, skinless chicken breast or boneless, skinless chicken thighs. Chicken thighs are naturally more moist, but both options work well. For this method, you don’t want chicken with skin or bones, since we’ll be shredding it.
How to Make Shredded Chicken
After testing several methods like boiling, poaching, slow cooker/Crockpot, and Instant Pot, this stovetop method is my favorite. Here’s why – it’s much more flavorful (because you sear one side), it stays moist (thanks to a half poach and steam), and it shreds in seconds. Let’s break it down step by step.
Sauté the Chicken
Start by adding a small drizzle of olive oil to a sauté pan over medium heat. Place the chicken in the pan and generously season the top side with salt and pepper. Let it cook for about 5 minutes, until it becomes slightly golden. Then, use tongs to flip the chicken over.
Cover and Poach
After flipping the chicken, add 3/4 cup of chicken broth to the pan and cover it with a lid. This helps keep the chicken moist while cooking it quickly. Cook for another 7–10 minutes. Chicken thighs may need a bit more time than chicken breasts. You can also use an instant-read thermometer to check that the chicken has reached 165°F and is fully cooked.
How to Shred Chicken – 2 Ways
Once the chicken is cooked, there are two simple ways to shred it. My favorite method is using a stand mixer because it’s incredibly fast and easy. However, you can also shred the chicken using two forks if you don’t have a stand mixer.
Two Forks:
Place the cooked chicken breast on a plate or cutting board. Use two forks to pull the chicken apart and shred it as you go. Repeat this process with each chicken breast.
Stand Mixer:
If you own a stand mixer, this is the quickest and easiest way to shred chicken. Add all the chicken breasts to the bowl of the stand mixer. Attach the paddle attachment and lock the tilt head (if your mixer has one) so it doesn’t move. Turn the mixer on low speed, and within 15 seconds, your chicken will be perfectly shredded. Watch the video below to see how it works.
The stand mixer method is one of my favorite kitchen hacks. It saves your wrists from the effort of the two-fork method and takes only a fraction of the time to shred a full batch of chicken. It’s honestly amazing.
If you like your shredded chicken extra moist, you can mix in a little of the cooking liquid from the pan and toss everything together.
How to Store It
Shredded chicken is perfect for weekly meal prep. You can shred several chicken breasts on a Sunday, store them in a container, and enjoy easy, healthy meals throughout the week. It stays fresh for 3–4 days in the refrigerator and up to 2 months in the freezer.
I often make a large batch, freeze it in small containers, and thaw only what I need. It makes daily cooking much easier.