This Shredded Chicken can be made FOUR ways: stovetop, oven, crockpot, or instant pot! It’s moist, flavorful, and perfect for any recipe that calls for cooked chicken.
This shredded chicken is a great recipe to have in your back pocket. While I’m a HUGE fan of using store-bought rotisserie chicken, sometimes I just don’t have time to run to the store, or in my case, my grocery store doesn’t have cooked chickens available until after 10 AM.
That’s where this shredded chicken recipe comes in! It can be made on the stove, oven, crockpot, or instant pot and is simply seasoned, so it can be used in any recipe calling for cooked chicken!
Enjoy!
Ingredients
Chicken, seasonings, and a bit of fat (to add moisture) are all you need for this easy shredded chicken!
- Chicken Breast – I use boneless and skinless chicken breast, but feel free to use chicken thighs if that’s what you have on hand.
- Salt, Black Pepper, Garlic Powder, and Paprika – a simple and versatile seasoning blend that adds so much flavor to the chicken but allows it to be used in a number of different recipes.
- Olive Oil – adds moisture and flavor.
- Chicken Broth (crockpot) – the extra moisture is only necessary for the longer cook time required in the crockpot.
How to make
However you decide to make this shredded chicken, it’s SO EASY!
On the Stove
- Season the chicken breasts with seasonings.
- Heat oil in a straight-edged sauté pan, add the chicken, then cook for 4 minutes, flip, and cook for another 2 minutes.
- Cover the pan, reduce the heat, and cook for 10-15 minutes until the chicken has cooked all the way through.
- Shred with two forks then serve and enjoy!
In the Oven
- Rub the chicken breast with oil and seasonings then place on a baking sheet lined with a silicone baking mat.
- Bake for 15-30 minutes or until the chicken is cooked through.
- Shred with two forks then serve and enjoy.
In the Crockpot
- Grease your crockpot with cooking spray then pour in broth.
- Rub the chicken with oil and seasonings, place in the crockpot, then cook on HIGH for 4 hours or on LOW for 8 hours.
- Shred with two forks then serve and enjoy!
How to shred chicken
You can shred cooked chicken with two forks or with a stand mixer.
If shredding with two forks (my preferred method), hold one fork in each hand, then use them to pull the chicken apart. You can also hold the chicken down with one of the forks then use the other to pull shreds off.
You can also shred chicken with your stand mixer. Place chicken into your stand-mixer with the flat beater attachment. Turn the mixer on low for about 30 seconds, or until shredded.
If you’d rather cube or slice your chicken instead of shred, feel free to do that as well!
Can you use chicken thighs?
You sure can! If you prefer to use boneless, skinless chicken thighs, that will work as well. People often prefer thighs, because they’re juicier and tend to be more affordable.
Keep in mind, however, that the cook time may vary.
What to make with shredded chicken
This shredded chicken can be used in any recipe calling for cooked chicken. Here are some of my favorites!
Feel free to also add it to any soups, salads, or sandwiches! Or just eat it by the forkful. 😉 Either way, it’s delicious!
How to store
Store leftover shredded chicken in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.
To reheat, thaw in the fridge if frozen then microwave or bake to warm.
– Jennifer
Shredded Chicken
Equipment for this recipe
Ingredients
Shredded Chicken on the Stove
- 2 (8 oz) boneless skinless chicken breasts or thighs
- ½ teaspoon salt plus more to taste, if desired (I used about 3/4 teaspoons)
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 2 tablespoons extra virgin olive oil
Shredded Chicken in the Oven
- 2 (8 oz) boneless skinless chicken breasts or thighs
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt plus more to taste, if desired (I used about 3/4 teaspoons)
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Crockpot Shredded Chicken
- 1 cup chicken broth
- 2 (8 oz) boneless, skinless chicken breasts or thighs
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt plus more to taste, if desired (I used about 3/4 teaspoons)
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Instant Pot Shredded Chicken
- 1 batch instant pot shredded chicken
Instructions
Shredded Chicken on the Stove
- Season chicken breasts evenly with salt, pepper, garlic powder, and paprika. Set aside.
- Heat oil in a large straight edged sauté pan over medium-high heat.
- Once hot, add chicken and cook on one side for 4 minutes - don’t touch it.
- Flip the chicken, then cook for an additional 2 minutes.
- Cover the pan with a tight fitting lid and reduce the heat to low.
- Cook for 10-15 minutes or until the chicken has reached an internal temperature of 165 degrees F.
- Let sit for 5 minutes, then shred or cube.
- Taste and re-season, if necessary, and enjoy in any recipe!
Shredded Chicken in the Oven
- Preheat oven to 450 degrees F and line a baking sheet with a silicone baking mat. Set aside.
- Rub chicken with oil, then season with salt, pepper, garlic powder, and paprika.
- Bake for 15-30 minutes or until the chicken has reached an internal temperature of 165 degrees F.
- Let rest for 5 minutes, then shred or cube.
- Taste and re-season, if necessary, and enjoy in any recipe!
Crockpot Shredded Chicken
- Grease a 6 quart crockpot with cooking spray, then pour in broth.
- Rub chicken with oil, then season with salt, pepper, garlic powder, and paprika.
- Cook on HIGH for 4 hours or LOW for 8 hours.
- Shred or cube.
- Taste and re-season, if necessary, and enjoy in any recipe!
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Notes
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.