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Shredded Chicken

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.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Dinner, Side
Cuisine: American
Keyword: chicken breast, crockpot, moist, stovetop
Servings: 4 people
Calories: 775kcal
Author: Jennifer Debth

Ingredients

Shredded Chicken on the Stove

  • 2 (8 oz) boneless skinless chicken breasts
  • 1/2 teaspoon salt plus more to taste, if desired (I used about 3/4 teaspoons)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 2 tablespoons extra virgin olive oil

Shredded Chicken in the Oven

  • 2 (8 oz) boneless skinless chicken breasts
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt plus more to taste, if desired (I used about 3/4 teaspoons)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika

Crockpot Shredded Chicken

  • 1 cup chicken broth
  • 2 (8 oz) boneless, skinless chicken breasts
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt plus more to taste, if desired (I used about 3/4 teaspoons)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika

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!

Notes

Nutritional information does not include chicken broth used if making the crockpot version.

Nutrition

Serving: 1batch | Calories: 775kcal | Carbohydrates: 2g | Protein: 97g | Fat: 40g | Saturated Fat: 6g | Cholesterol: 290mg | Sodium: 1691mg | Potassium: 1678mg | Fiber: 1g | Sugar: 1g | Vitamin A: 629IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 2mg