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servings
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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 Time
5
mins
Cook Time
30
mins
Total Time
35
mins
Course:
Dinner, Side
Cuisine:
American
Keyword:
chicken breast, crockpot, moist, stovetop
Servings:
4
people
Calories:
775
kcal
Author:
Jennifer Debth
Equipment
Crockpot
Straight Edge Saute Pan
Baking Sheet
Silicone Mats
Ingredients
Shredded Chicken on the Stove
2
(8 oz)
boneless skinless chicken breasts or thighs
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 or thighs
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 or thighs
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
1
batch
instant pot shredded chicken
US Customary
-
Metric
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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rate this recipe below
.
We greatly appreciate it!
Notes
Nutritional information does not include chicken broth used if making the crockpot version.
Nutrition
Serving:
1
batch
|
Calories:
775
kcal
|
Carbohydrates:
2
g
|
Protein:
97
g
|
Fat:
40
g
|
Saturated Fat:
6
g
|
Cholesterol:
290
mg
|
Sodium:
1691
mg
|
Potassium:
1678
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
629
IU
|
Vitamin C:
5
mg
|
Calcium:
23
mg
|
Iron:
2
mg