How to Make Shredded Chicken
Learn how to make shredded chicken using an easy stovetop poaching method that keeps the chicken tender and juicy. With just a few simple ingredients, this recipe gives you a versatile base you can season and use in everything from tacos and bowls to salads and pasta.
If you’ve ever wondered how to make shredded chicken that’s easy to prep and perfect for quick meals throughout the week, this is how we do it. We make this recipe all the time, especially when we want to get a big batch of protein ready without spending much time in the kitchen. Our favorite method is to poach chicken breast on the stove: just a pot, some water, and a little patience, and you have tender chicken breast ready to shred.
We keep the seasoning intentionally mild and neutral because that’s what makes this chicken so versatile. Depending on what we’re making, we can take it in a completely different direction: Mexican, Asian, Middle Eastern, you name it. We use it in recipes like our Meal Prep BBQ Chicken Burrito Bowl and Loaded Sweet Potato Fries, so there are plenty of ways to put it to good use.
Nutrition (Per Serving – Recipe Makes 6 Servings)
|
Calories |
Carbs |
Fat |
Protein |
|---|---|---|---|
|
240 kcal |
0 g |
5 g |
45 g |
Calories and macronutrients are per serving and are approximate. Actual values may vary depending on the specific ingredients used. For informational purposes only.
Why Choose This Recipe?
Easy Stovetop Method
For us, to make shredded chicken on the stove is the most convenient method. The chicken simply poaches in a pot, and once it’s simmering, there’s very little to do. No special equipment, no complicated steps, and no need to keep checking on it constantly.
Juicy Chicken Every Time
The chicken is gently poached rather than boiled hard, which helps it stay tender and juicy. Keeping the poaching liquid at a gentle simmer prevents the chicken from drying out, giving you juicy, tender chicken that’s easy to shred.
Minimal Ingredients
You only need a few basic ingredients to make this recipe. There’s no complicated seasoning mix or long list of ingredients involved, which makes it easy to throw together with things you likely already have on hand.
Ingredients for Shredded Chicken
Here you can see the ingredients for this shredded chicken recipe. See the recipe card below for the full list of ingredients with all quantities.
Ingredients Explained
- Chicken breast: our preferred choice because it’s lean, high in protein, and versatile. It’s also easy to work with since there’s no skin or bones to remove.
- Water: used for poaching; add enough to fully cover the chicken.
- Salt: we intentionally use only a small amount because we want to keep the chicken lightly seasoned. That way, we can season it to taste later when we use it in different recipes.
- Aromatics (optional): onion, garlic, carrot, bay leaves, and peppercorns add a subtle layer of flavor to the poaching liquid.
Variations & Substitutions for the Recipe
You can easily customize this shredded chicken recipe to match your own taste.
- Chicken Breast: can be replaced with boneless, skinless chicken thighs if you prefer your shredded chicken a little richer and juicier. Use the same amount by weight and cook to 165°F (74°C), or until tender enough to shred easily.
- Aromatics: are completely optional, so we often adjust them depending on what we have on hand. Celery, leek, parsley stems, thyme, or a few slices of lemon are all nice options when we want to add a little extra flavor. We keep them mild to make the shredded chicken as versatile as possible.
- Chicken Stock: can be used instead of water at a 1:1 ratio. It adds a little more flavor to the chicken, so it’s a good option if you want the meat to have a bit more flavor on its own. Just check how salty your chicken stock is and adjust the amount of salt if needed.
- Salt: if you’re using the shredded chicken in simple dishes or recipes where you won’t be adding much additional seasoning, you can add up to 1 tsp more salt to the poaching liquid. This gives the chicken a little more flavor on its own.
Any changes to the ingredients may affect the macronutrient values. If you modify the recipe, the nutritional values should be recalculated accordingly.
How to Cook Chicken for Shredded Chicken
Images 1–2: Poach the Chicken
Add the chicken breasts, salt, and optional aromatics to a large pot. Cover completely with water.
Images 3–4: Simmer
Bring to a simmer, then reduce the heat, cover, and cook for about 15–20 minutes. Avoid a rapid boil, as gently poaching the chicken helps keep it tender and juicy. The exact cooking time depends on the size and thickness of the chicken breasts, so check the thickest part with a thermometer. The chicken is ready when it reaches 165°F (74°C).
Images 5–6: Cool Slightly
Transfer the chicken from the poaching liquid and let it cool for a few minutes, until it’s warm but comfortable to handle. Strain and reserve the poaching liquid if desired.
How to Shred Chicken Breast
There’s no single right way to shred chicken. We use all three methods depending on how much chicken we’re making and how fine or chunky we want it.
Shred Chicken with Forks
Use two forks to pull the chicken apart into smaller pieces. This gives you the most control over the size and texture, making it our favorite method for smaller amounts.
Shred Chicken with a Hand Mixer
Place the chicken in a large bowl and use an electric hand mixer on low speed, moving it around the bowl as you go. Stop as soon as you reach the texture you want. This is one of the easiest ways to shred chicken when you’re working with a larger batch, but avoid mixing too long or the chicken can become too fine or mushy.
Shred Chicken in a Food Processor
Add the chicken to a food processor and pulse it a few times until it reaches your preferred texture. Don’t let it run continuously, or the chicken can quickly become too finely chopped. This is a particularly convenient option when you have a larger batch to shred.
JuicyMacros Recipe Tip
- Use a Meat Thermometer: we always recommend using a meat thermometer when poaching chicken breast. It takes the guesswork out of cooking and helps us avoid overcooking the chicken, so it stays tender and juicy.
How to Store Shredded Chicken
- Fridge: store the shredded chicken in an airtight container in the refrigerator for up to 3–4 days.
- Freezer: freeze the shredded chicken for up to 3 months in freezer-safe containers or bags. We like to freeze it in individual portions, which makes it easy to grab exactly what we need later. Thaw overnight in the refrigerator before reheating.
- Reheating: add a small splash of water or reserved poaching liquid before reheating. Warm gently in the microwave or on the stovetop until heated through, and avoid heating it longer than necessary to keep the chicken from drying out.
Recipes with Shredded Chicken Breast
One of our favorite things about having shredded chicken ready in the fridge is how easily we can turn it into completely different meals. Below are some of our favorite recipes made with shredded chicken, plus a few more ideas to keep your meals interesting throughout the week.
Our Recipes
More Ways to Use Shredded Chicken
- Burritos & Wraps: fill them with shredded chicken, vegetables, rice, beans, and your favorite sauce.
- Tacos & Quesadillas: season the chicken with taco seasoning or add it to a cheesy quesadilla.
- Rice Bowls: combine shredded chicken with rice, vegetables, and a flavorful sauce for an easy lunch or dinner.
- Salads: add it to green salads, grain salads, or pasta salads for a simple protein boost.
- Sandwiches: mix the chicken with your favorite dressing or sauce and add it to sandwiches or rolls.
- Pasta: stir it into your favorite pasta dish with a sauce and some vegetables.
- Soups: add shredded chicken to soups and broths to make them more filling and protein-rich.
If this recipe was a hit for you, consider leaving a star rating and letting us know your experience in the comments below. 🙂
Recipe: How to Make Shredded Chicken
How to Make Shredded Chicken
6
servings10
minutes20
minutes240
kcal0
g5
g45
gThis easy shredded chicken recipe makes tender, juicy chicken breast with just a few simple ingredients. We gently poach it on the stove, then shred it for easy meal prep. Make it ahead, store it in the fridge or freezer, and have chicken ready for quick meals throughout the week, from tacos and bowls to salads and pasta.
Keep the screen of your device on
Ingredients
- Chicken & Base
2.6 lb Skinless Chicken Breasts
1 tsp Salt
6 cups Water (or enough to fully cover the chicken)
- Optional Aromatics (not included in macros)
1 tsp Whole Black Peppercorns
2 Small Bay Leaves
1 Large Onion, halved
2 Garlic Cloves, smashed
1 Large Carrot, peeled and cut into quarters lengthwise and halved
Directions
- Add the Chicken & Aromatics
Add the chicken breasts, salt, and aromatics to a large pot. Add enough water to fully cover the chicken. - Simmer
Bring to a simmer over medium heat, then reduce the heat to low. Cover and cook for about 15–20 minutes, or until the chicken reaches 165°F (74°C) at the thickest part. - Transfer & Cool
Transfer the chicken to a large bowl and let it cool for a few minutes, until easy to handle. Strain and reserve the cooking liquid if desired. - Shred
You can shred the chicken with two forks, an electric hand mixer, or a food processor. All three methods work well, so simply use whichever method you prefer. If needed, add a few tablespoons of the reserved cooking liquid to the shredded chicken. - Serve or Store
Use the shredded chicken right away, or let it cool completely before transferring it to an airtight container for storage. If you’re not serving it immediately, avoid leaving it at room temperature longer than necessary.
Notes
- 1. Storage
Refrigerate for 3–4 days or freeze for up to 3 months. Thaw overnight in the fridge. - 2. Reheat
Add a splash of water or cooking liquid and reheat gently in the microwave or on the stovetop to prevent drying out. - *Calories and macronutrients are per serving and are approximate. Actual values may vary depending on the specific ingredients used. For informational purposes only.
Nutrition (auto. calculated, use for approximation only)
- Total number of serves: 1
- Calories: 240kcal
- Fat: 5g
- Saturated Fat: 1g
- Sodium: 488mg
- Carbohydrates: 0g
- Net Carbs: 0g
- Fiber: 0g
- Sugar: 0g
- Protein: 45g
Have you tried this recipe yourself?
Leave a rating and let us know how it turned out in the comments.
Like this recipe?
Follow @JuicyMacros on Pinterest.
Recipe FAQs
What can I do with leftover chicken poaching liquid?
We usually save the poaching liquid instead of throwing it away. It works well for cooking rice, as a light base for soups or sauces, or for adding a little moisture back to shredded chicken when reheating. You can store it in the fridge in an airtight container for up to 4 days.
Is pulled chicken the same as shredded chicken?
Pretty much! The terms are often used interchangeably, and there’s no strict difference. Shredded chicken is usually pulled into smaller, more even strands, while pulled chicken tends to be a little more rustic with larger, uneven pieces. It’s often slow-cooked and served with stronger seasonings or BBQ sauce.
Is it better to shred chicken hot or cold?
We find that chicken is easiest to shred while it’s still warm. Let it cool just enough to handle comfortably, then shred it while it’s still warm and tender.
Can you cook chicken breast from frozen?
Yes! We’ve cooked chicken breast straight from frozen many times, and the results have been great. Simply add the frozen chicken to a pot, cover it with water, and bring it to a gentle simmer. It will take longer to cook than thawed chicken, so check the thickest part with a meat thermometer and make sure it reaches 165°F (74°C) before shredding. Once cooked, let it cool slightly until it’s comfortable to handle, then shred it as usual.
What is the difference between shredded and chopped chicken?
The main difference comes down to texture and how the meat interacts with your food:
– Shredded chicken has more surface area, allowing it to absorb sauces and seasonings incredibly well (perfect for meal prep). It also features a softer, more tender texture.
– Chopped chicken consists of firmer, structured cubes or pieces that provide more of a distinct bite in salads or soups.
