How to Make Shredded Chicken

Yumna Jawad

Updated Apr 28, 2025

5 from 191 votes

To make shredded chicken, start by boiling chicken breasts until cooked through, and then grab two forks and start shredding. Super easy!

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Prep Time 5 minutes
Servings 4 servings
Comments
4

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Large bowl of shredded chicken
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My Shredded Chicken is So Easy!

Whenever I need shredded chicken for a recipe, this is the method I always come back to. It’s simple, doesn’t require a lot of babysitting, and the chicken comes out juicy and easy to shred every time.

I usually keep a batch in the fridge for the week to toss into Asian chicken salad, chicken tacos, and Lebanese Fatteh Plus, the poaching liquid you’re left with makes a great base for soups or cooking rice, so nothing goes to waste.

Happy Cooking!
– Yumna

Ingredient Notes

Ingredients to make the recipe
  • Chicken breasts: This recipes uses boneless skinless. But skin and/or bone-in breasts also work, and some prefer for the extra flavor imparted. They will take longer to cook. Discard the skin and bones before shredding.
  • Herbs: Here, a bay leaf and some parsley. These herbs play well with a variety of cuisines. But they are optional or can be switched out for spices of your preference.
  • Seasonings: Salt is the most vital of these. Pepper (here in the form of whole peppercorns) and garlic are optional.

Shredded Chicken Video Tutorial

How to Make Shredded Chicken

Making shredded chicken is a simple two-step process. First, the chicken is cooked through in a bath of seasoned water held at a very low simmer. Then it is rested briefly and shredded apart using two forks.

How to Boil Chicken Breast

Three large chicken breasts in a pot.
Step 1: First, place the chicken in a large stock pot or dutch oven. Make sure there is enough room for all the breasts, water to cover them and a little bobbing room for each piece of chicken.
Chicken breasts in a pot with spices and crushed garlic.
Step 2: Then, add in the garlic, salt, peppercorns, parsley and bay leaves or the spices of choice.
Water being added to pot of chicken breasts and seasonings.
Step 3: Next, turn to high and bring to a boil and then immediately lower the heat down to achieve a simmer.
Chicken breasts after cooking being lifted out of cooking liquid in a pot.
Step 4: Cook until the chicken turns opaque and white throughout (you don’t want to see any pink) or a thermometer reads 165°F. Finally, remove from the pot and allow to cool briefly.

How to Shred Chicken Breast

Two forks shredding a cooked chicken breasts on a cutting board.
Step 5: Start by placing the cooled chicken on a cutting board and grabbing two forks.
After chicken has been shredded with one more piece being shredded with two forks.
Step 6: Use one fork to anchor the piece of meat and then pull out with both forks, shredding the meat into the desired size.

Tips for Making Shredded Chicken

  1. Watch the pot. Low and slow is the way to go. Cooking chicken at a very low simmer means that the protein in the chicken will cook in a relaxed way, staying tender. You may have adjust the heat while you cook the chicken to maintain a slow simmer with just a few tiny bubbles.
  2. Check the temperature a few minutes into cooking. Cooking on low makes it harder to over cook chicken breasts but it doesn’t hurt to be proactive and keep a watch for the most tender results.
  3. Pair poaching spices with intended shredded chicken recipes. Layer a recipe’s flavors into the poaching water. For instance, when making Chinese Chicken salad, try some ginger and teaspoon of soy sauce. For even more flavor, poach in chicken stock.
  4. Shred while still warm for finer pieces. Allow the chicken to cool enough to handle but know that cold, refrigerated chicken will be harder to shred. Warm shredded chicken comes apart easier.
  5. Add some of the cooking liquid on top of the chicken. The cooking liquid helps to keep the chicken moist and flavorful, especially if you’re using in a couple days.
  6. Shred chicken with a hand mixer. While you can use your hands or forks, it’s much faster and easier if you use a hand mixer. Make sure to press the mixers into the middle of the chicken breast and start at low speed. I recommend this if you are shredding a lot of chicken or already using the bowl or hand mixer for other parts of a recipe. You can even use a blender!

Recipes with Shredded Chicken

FREQUENTLY ASKED QUESTIONS

Can I Freeze Shredded Chicken?

Yes, you can freeze shredded chicken. Shredded chicken keeps in the freezer for 4 months. Package it into freezer-safe ziptop bags. Pack the bags tightly and squeeze out any excess air to prevent freezer burn. Alternately, it can be wrapped very tightly first in plastic wrap, then in two layers of foil.

Is shredded chicken and pulled chicken the same?

Yes, shredded chicken and pulled chicken are the same idea of boiling chicken and then using your hands or forks to pull the chicken apart as opposed to cutting the chicken.

Is it better to shred chicken hot or cold?

It’s best to shred chicken when it’s hot or warm and not when it’s cold. It’s much easier to pull the chicken apart with your hands or forks when it’s warm. However, if you are cutting or slicing chicken, it’s easier to do so with a knife when it’s cold.

Is it better to make shredded chicken with chicken breast or chicken thighs?

Both work great and will depending on your recipe. Just keep in mind that chicken thighs will take longer to cook.

Large bowl of shredded chicken with fork in bowl

More Chicken Cooking Tutorials:

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How to make shredded chicken recipe.
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How to Make Shredded Chicken Recipe

Author: Yumna Jawad
5 from 191 votes
To make shredded chicken, start by boiling chicken breasts until cooked through, and then grab two forks and start shredding. Super easy!
Prep Time5 minutes
Cook Time15 minutes
Resting Time5 minutes
Total Time25 minutes
Servings4 servings

Video

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Ingredients
  

  • 1 pound boneless skinless chicken breast
  • 2 garlic cloves peeled smashed
  • 1 teaspoon salt
  • 1 teaspoon whole black peppercorns
  • parsley sprigs
  • 1-2 bay leaves
  • 6 cups water

Instructions

Cook the Chicken Breast

  • Place the chicken in a large pot or dutch oven with a lid. Add the garlic, salt, pepper, parsley and bay leaves. Pour the water on top of the chicken, making sure it is covered.
  • Bring the liquid to a boil, then reduce the heat and let simmer until the chicken reaches an internal temperature of 165°F or is no longer pink in the center, about 8-15 minutes, depending on the thickness of the chicken breast.
  • Remove the chicken from the liquid and allow it to rest. Drain the liquid and store for another use.
  • Allow the chicken to rest for 5 minutes.

Shred the Chicken with Two Forks

  • Place the cooled chicken on a cutting board.
  • Hold one fork in each hand. Use one fork to hold the chicken steady and the other fork to gently pull and tear the meat into small, thin pieces.
  • Continue shredding until all the chicken is pulled apart to your desired texture.

Equipment

Notes

Storage: Store shredded chicken in a ziplock bag or a tightly lidded airtight container. Reheat shredded chicken in the microwave or in a skillet. For any reheating method, you can prevent dryness by adding water or chicken stock and covering will warming. Heat to 165°F.

Nutrition

Calories: 134kcal, Carbohydrates: 1g, Protein: 24g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 731mg, Potassium: 440mg, Fiber: 1g, Sugar: 1g, Vitamin A: 42IU, Vitamin C: 2mg, Calcium: 24mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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Comments

  1. Latte Zimmermann says:

    Simple recipe, great results!! I used peppercorns and rotisserie chicken seasoning in the water, simmered gently and it produced juicy, flavorful shredded chicken. Thanks for the great tips!!

    Reply
    1. Yumna J. says:

      Thanks so much! You’re so welcome!

      Reply
  2. stuart says:

    Thank you so much for the levels of helpful hits on your technique, on even the simplest
    recipes, you always do this!

    Reply
    1. Yumna J. says:

      Aw, you’re so welcome, Stuart. I am happy to help cooks of all levels!

      Reply