How to Make Shredded Chicken
Updated Apr 28, 2025
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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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
- 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
How to Shred Chicken Breast
Tips for Making Shredded Chicken
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Avocado Chicken Salad
- Chicken Broccoli Casserole
- Buffalo Chicken Salad
- Chicken Fajita Stuffed Peppers
- Chopped Asian Chicken Salad
- Baked Shredded Chicken Tacos
- Buffalo Chicken Dip
- Zucchini Chicken Enchiladas
FREQUENTLY ASKED QUESTIONS
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.
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.
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.
Both work great and will depending on your recipe. Just keep in mind that chicken thighs will take longer to cook.
More Chicken Cooking Tutorials:
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How to Make Shredded Chicken Recipe
Video
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.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Comments
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!!
Thanks so much! You’re so welcome!
Thank you so much for the levels of helpful hits on your technique, on even the simplest
recipes, you always do this!
Aw, you’re so welcome, Stuart. I am happy to help cooks of all levels!