How to Make Shredded Chicken (All Methods and Cuts Included)

Shredded chicken is the go-to ingredient for countless tasty recipes, and it’s a real lifesaver when you need to whip up a meal fast. Sure, grabbing a rotisserie chicken is easy, but let’s be honest — prices keep rising, and the quality isn’t always what we are looking for. By buying chicken on sale and shredding it yourself, you not only save money but also guarantee it has the quality or preferences of you and your family.

Trust me, making your own shredded chicken is simple. You can totally handle this without any hassle. Just give it a try, alright? You’ll be surprised at how simple and handy it is!

Free Printable – Shredded Chicken Meal Builder

I made a free printable to help you use up shredded chicken without getting bored or overwhelmed.
It’s quick, practical, and full of ideas that actually work.
Click below to download it and make dinner easier.

What cuts of chicken are the best to shred?

For shredding chicken, go for cuts that become tender and easily tear apart once cooked. I I shared the different choices below, but honestly, grabbing whatever’s on sale or your go-to favorite works just as well.

1. Boneless, Skinless Chicken Breasts: They’re a staple for many because they’re lean and, when cooked right, become really tender. They shred easily, making them perfect for a variety of dishes you need to get on the table quickly.
2. Boneless, Skinless Chicken Thighs: For a punch of flavor, thighs are your best bet. They have a bit more fat, which keeps them moist and full of flavor—ideal for shredding.
3. Bone-In Chicken Breasts or Thighs: A bit more effort, but worth it. Cooking with the bone brings extra flavor and juiciness. After cooking, just remove the meat from the bones and shred. The broth on this version…make sure to keep! Homemade bone broth.

Adapting cook time for the various cuts of chicken

When you’re getting ready to shred chicken, you’ve got plenty of cooking methods to choose from: Instant Pot, crockpot, air fryer, oven, or stovetop. Just remember, the cooking times will be a bit different if you’re dealing with bone-in chicken. Here’s how you need to adjust for bone-in breasts/thighs compared to the cooking time of the base recipe below which uses boneless breast.

1. Instant Pot: add 3 minutes to the cooking time.
2. Crockpot: Low setting add 1 hour, high setting add 1/2 hour.
3. Air Fryer: add 5 minutes, don’t forget to flip 1/2 way through.
4. Oven: Add 15-20 minutes.
5. Stovetop: Add 10-15 minutes.

Keep in mind, always check that the internal temp hits 165°F. Sizes and thicknesses vary, so stay flexible.

Ingredients for a shredded chicken base recipe:

This is my go-to base recipe for weekly meal prep — ideal for creating versatile shredded chicken. It packs fantastic flavor and moisture and works great in any dish that calls for shredded chicken or for adding sauce and throwing it inside a carb.

• 2 lbs boneless, skinless chicken breasts or thighs.
• 1 cup chicken broth
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste

Shredded Chicken in the Crock Pot

If I remember to thaw the chicken, this is my favorite way to make shredded chicken. I start it before work and then come home to perfectly cooked chicken ready for shredding.

Instructions:

1. Place the chicken breasts at the bottom of your crockpot. Pour in the chicken broth to keep everything moist and loaded with flavor.
2. Sprinkle the garlic powder, onion powder, salt, and pepper evenly over the chicken. Don’t hold back — this is how you make sure you aren’t getting bland chicken.
3. Put the lid on the crockpot and set it to low for 6-7 hours. If time’s tight, choose the high setting for 3-4 hours.
4. The chicken should easily shred with a fork. If it isn’t quite there, don’t hesitate to let it go a bit longer.
5. Once cooked, remove the chicken and place it on a cutting board. Use two forks to pull the chicken apart into shreds.
6. If needed, add a bit of the cooking liquid back to the shredded chicken to get the consistency just right.

Shredded Chicken in Instant Pot

Making shredded chicken in the Instant Pot is a total game – changer, especially when you’re super busy! You can pop the chicken in whether it’s thawed or frozen and let the Instant Pot do the hard work. This method is my absolute favorite because it makes meal prep straightforward and stress-free. I make chicken in the Instant Pot at least a couple times a month.

Instructions:

1. Place the chicken pieces (fresh or frozen) straight into the Instant Pot.
2. Pour in the chicken broth.
3. Sprinkle with onion powder, garlic powder, salt and pepper.
4. Secure the Instant Pot lid, making sure the valve is set to “Sealing.” Choose the “Pressure Cook” or “Manual” setting.
5. Set it to high pressure for 10 minutes if using fresh chicken, 12 minutes if frozen.
6. After cooking, let the pressure release on its own for 10 minutes.
7. Switch the valve to “Venting” to release any last bit of pressure.
8. Open the lid carefully and shred the chicken right there in the pot.
9. Toss it with the cooking liquid for extra flavor and moisture.

If you’re considering getting an Instant Pot but haven’t made the leap yet, here’s a quick note based on my experience: I own an Instant Pot and use it multiple times a week. The convenience and flexibility makes it one of my favorite kitchen appliances.
The one I have and love: InstantPot

Shredded Chicken in Air Fryer

If you’re familiar with an Air Fryer, you already know it’s a powerhouse for cooking quick and tasty meals, like shredded chicken. If you love using your Air Fryer, try using it for prepping shredded chicken…I know alot of friends that regularly use their Air Fryer for chicken.

Instructions:

1. Flavor those chicken breasts with garlic powder, onion powder, salt, and pepper. Get them well-coated for maximum taste. Skip the broth in this version.
2. Pop the seasoned chicken into the air fryer basket (remember not to overcrowd your air fryer!). Set it to 360°F (182°C) and cook for 18-20 minutes. Flip halfway through cooking to ensure evenness. Use a meat thermometer to hit that safe 165°F (74°C) mark.
3. Let the cooked chicken rest briefly, then shred it using two forks or a hand mixer for quicker results. Add a bit of chicken broth, if you feel the chicken needs a bit of moisture.

I don’t use my Air Fryer as much as my Instant Pot but love it for tofu, french fries or other frozen appetizers.
This is the one we have and like: AirFryer I have

Shredded Chicken on the Stovetop

The golden standard for just about anybody… the stovetop. If you have a skillet and a stovetop you can make shredded chicken.

Instructions:

1. Begin by drying the chicken breasts with paper towels and season generously with salt and pepper on both sides.
2. Choose a large skillet with a lid (you’ll need that soon) and place it over medium heat.
3. Add the chicken broth and let it warm up slightly.
4. Mix in the garlic powder and onion powder.
5. Place the chicken breasts in the skillet in a single layer; they need room to cook evenly.
6. Cover with the lid and let them simmer in the broth for approximately 15-20 minutes until cooked through yet juicy.
   Tip: If you have a meat thermometer, aim for an internal temperature of 165°F. If not, slice the thickest part and check for any pink.
7. Once cooked, remove the chicken from the skillet and let it rest for a few minutes to make shredding easier.
8. Use your favorite way to shred.
9. Return the shredded chicken to the skillet with any leftover broth. This keeps it moist and flavorful. Taste and add more salt or pepper if necessary.

Shredded Chicken in the Oven

When I’m juggling meal prep and already roasting veggies for dinner, I use the oven for cooking chicken. It’s straightforward and simple — plus, it lets me multitask by roasting everything together at the same time.

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the chicken breasts in a baking dish. Pour the chicken broth over them to keep the chicken moist and soak up flavor.
3. Sprinkle the garlic powder, onion powder, salt, and pepper evenly over the chicken.
4. Cover the dish with aluminum foil to trap the steam, making the chicken tender and shreddable.
5. Bake for 25-30 minutes or until the chicken hits an internal temperature of 165°F (74°C).
6. Allow the chicken to rest for about 5 minutes before removing it from the pan. This step helps lock in the juices. Then, remove it from the pan and shred it.
7. If needed, use juices from the pan to add to the chicken for added moisture.

Troubleshooting Chicken for Shredding

Everyone runs into trouble in the kitchen. Everyone. Sometimes making something they’ve mastered. No shame. Here are some of the most common “problems” I’ve heard readers having when they make chicken for shredding.

Issue 1: Chicken is Too Crispy

Usually crispy chicken is exactly what we are going for. It can be hard to rewire our cooking (especially when our brains are maxed out) method to NOT attempt crispy chicken.

What Went Wrong:

• You’ve probably overcooked it or set the temperature too high, leading to crispy or even dry chicken.

How to Fix It:

• Rehydrate: If the meat’s still in one piece, add a splash of chicken broth or water to a pan and gently simmer it back to life or let it soak in the moisture for a few minutes.
• Shred and Sauce: Once it’s moist again, shred the chicken and mix with a sauce like barbecue or buffalo to help hide any remaining dryness.

Issue 2: Chicken Won’t Shred

This one is pretty common and almost always because the chicken is undercooked.

What Went Wrong:

• It’s likely undercooked.

How to Fix It:

• Throw it back into the pan. If you no longer have that option, wrap it in a damp paper towel and throw it in the microwave for 60 seconds. Let it sit. Make sure it reaches an internal temp of 165°F (74°C) with a meat thermometer.
• For easier shredding, grab boneless, skinless chicken breasts or thighs, next time.
• It is easier to shred chicken when it is warm. Use the above tips and be sure that the chicken is warm when you attempt to shred it.

Issue 3: Chicken is Tough

You’ll find this most often when you use the Air Fryer method (because you’re not cooking in liquid).

What Went Wrong:

• Overcooking or using lean cuts can lead to tough chicken.

How to Fix It:

• Go Slow: Consider using an alternative method next time. Slow cooker & Instant Pot methods are forgiving and usually give you tender, shred-ready meat.
• Break It Down: If it’s tough but cooked through, try using a hand mixer or stand mixer with a paddle attachment to get the job done. And add back moisture to help soften it.

Keep these troubleshooting tricks in mind, and you’ll be all set for yummy, shredded chicken. You’ve got this!

Ways to Shred

I’m a 2-fork method kind of girl. I simply don’t take the time to pull out the mixer. But I have friends that swear by the mixer method and get soooo frustrated watching me with the forks :). You know, maybe there is an evil part of me that does it on purpose?

1. Fork Method: After cooking the chicken, place it on a plate or cutting board. Use two forks to pull the meat apart into shreds. It’s straightforward and doesn’t require any fancy gadgets.
2. Hands-On Approach: Once the chicken is cool enough to handle, tear it into pieces with your hands. This gives you control over the size of the shreds. Tip: wear disposable gloves.
3. Stand Mixer Technique: Got a stand mixer? It’s a real time-saver. Toss warm chicken in the mixing bowl, use the paddle attachment on low speed, and go on with the rest of your prep.
4. Hand Mixer Shortcut: No stand mixer? No problem. A hand mixer works too. Just pop the cooked chicken in a deep bowl to catch any splatters and mix on low speed until you get your desired shred.

Remember, shredding is easiest when the chicken is warm, so take it on right after cooking. You’ve got this!

How to Store Shredded Chicken

Here’s how to keep that delicious, shredded chicken fresh. Shredded chicken is perfect for prepping ahead for the week. You can easily freeze it and pull it out for future recipes or putting with rice and veg for lunch (my go-to lunch is microwave rice, shredded chicken, and steamable veg.)

1. Refrigeration: Put that shredded chicken into an airtight container or resealable bag and squeeze out as much air as you can. It’ll stay good in the fridge for about 3-4 days.
2. Freezing: Got more chicken than you can use in a few days? Freeze it! Pack it in meal-sized portions for easy grab-and-go.
   
   Use heavy-duty freezer bags or airtight containers and press out any extra air to dodge freezer burn. Wrapping in plastic wrap before bagging is also an option.
   
   When it’s dinner time, thaw the chicken in the fridge overnight or defrost in your microwave.
3. Broth or Stock Storage: Store your shredded chicken in broth or stock for extra moisture and flavor. It works in the fridge or freezer, but make sure the container is sealed to prevent spills.
4. Mason Jars: Prefer glass? Mason jars are perfect for refrigerating or freezing shredded chicken. Just leave a little room if you plan to freeze—liquids expand! Tip: Try using the plastic mason jar lids – they work great for using mason jars as storage. These are the ones I have: https://amzn.to/42xaDjW

Some of my favorite recipes to use your shredded chicken:

Instant Pot Jerk Shredded Chicken Tacos

Slow Cooker Buffalo Shredded Chicken Sandwiches

Shredded Chicken Tinga Tinga Tacos