How to Make Homemade Shredded Chicken (3 Ways!)
User Reviews
5
-
Prep Time
5 mins
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Total Time
5 mins
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Servings
6
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Calories
179 kcal
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Course
Main Course
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Cuisine
American
How to Make Homemade Shredded Chicken (3 Ways!)
Description
To make homemade shredded chicken, you start by seasoning boneless, skinless chicken breasts or thighs with salt, pepper, and optional seasonings. For the slow cooker method, place chicken in the crock pot, add low-sodium chicken broth, and cook on low for 6-8 hours or high for 3-4 hours until fully cooked and tender. The Instant Pot method involves seasoning the chicken, adding broth or water, and cooking under pressure for a reduced time. The oven method requires coating chicken with olive oil and seasoning, then roasting at a moderate temperature until cooked through.
After cooking, transfer the chicken to a cutting board or bowl and shred using two forks or a stand mixer with a paddle attachment for faster shredding. Return the shredded chicken to the slow cooker with its juices or use immediately for various meals. This shredded chicken is versatile and can be incorporated into salads, tacos, soups, or casseroles.
The recipe provides three adaptable cooking techniques based on kitchen equipment and time availability, ensuring moist and flavorful chicken in each case. Proper seasoning and cooking to the right internal temperature (165F for breasts, 170F for thighs) are essential for safety and best texture.
Ingredients
- 2-3 pounds boneless , skinless chicken breasts or boneless chicken thighs
- 1 cup chicken broth for slow cooker or Instant Pot methods, low-sodium
- 2 tablespoons extra virgin olive oil , for oven method
- salt or other seasonings, to taste
- black pepper or other seasonings, to taste
Instructions
How to Make Shredded Chicken in the Crock Pot
- Season the chicken breasts or thighs with salt, pepper, and any other desired seasonings.
- Place the seasoned chicken in the slow cooker. Pour the chicken broth or water over the chicken.
- Cover the slow cooker with its lid and cook on low heat for 6-8 hours or on high heat for 3-4 hours. Cooking times may vary depending on your slow cooker and the size/thickness of the chicken pieces. Chicken breasts should be an internal temperature of 165°F and chicken thighs should reach an internal temperature of 170°F.
- Once the chicken is fully cooked and tender, use tongs or a fork to transfer the chicken to a cutting board or a large bowl.
- Use two forks to shred the chicken. You can also use a stand mixer with a paddle attachment for quicker shredding.
- Return the shredded chicken to the slow cooker and mix it with the juices for additional flavor.
How to Make Shredded Chicken in the Instant Pot
- Season the chicken breasts or thighs with salt, pepper, and any other desired seasonings.
- Place the seasoned chicken in the Instant Pot. Pour the chicken broth or water over the chicken.
- Close the Instant Pot lid and set the vent to the sealing position. Select the "Manual" or "Pressure Cook" setting on the Instant Pot and set the timer to cook for 10 minutes on high pressure for chicken breasts or 15 minutes for chicken thighs. Note that it will take some time for the Instant Pot to come to pressure before the cooking time begins.
- Once the cooking time is complete, allow the pressure to naturally release for 5-10 minutes. Then, carefully switch the vent to the "Venting" position to release any remaining pressure.
- Once the pressure has been released and the float valve has dropped, carefully open the Instant Pot lid. Check the chicken for correct internal temperature. Chicken breasts should be an internal temperature of 165°F and chicken thighs should reach an internal temperature of 170°F.
- Use tongs or a fork to transfer the cooked chicken to a cutting board or a large bowl. Use two forks to shred the chicken. You can also use a stand mixer with a paddle attachment for quicker shredding.
- Return the shredded chicken to the Instant Pot and mix it with the juices for additional flavor and to keep warm.
How to Make Shredded Chicken in the Oven
- Preheat the oven to 375°F.
- Place the chicken breasts or thighs on a rimmed baking sheet with parchment paper or aluminum foil. Make sure they are spread out in a single layer with some space between so they do not crowd each other.
- To prevent drying out, drizzle a little olive oil over the chicken breasts or spray them lightly with cooking spray.
- Season the chicken with salt, pepper, and any other desired seasonings.
- Bake for 25-30 minutes, or until the chicken is cooked through and no longer pink in the center. The exact cooking time may vary depending on the thickness of the chicken pieces. Chicken breasts should be an internal temperature of 165°F and chicken thighs should reach an internal temperature of 170°F.
- Once the chicken is cooked, remove it from the oven and let it rest for 10 minutes.
- Use two forks to shred the chicken directly on the baking sheet or transfer it to a cutting board or a large bowl before shredding. Drizzle the chicken with the leftover juices in the rimmed baking sheet and toss to coat.
- If you've tried one of these methods, come back and let us know how it was in the comments or star ratings!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 0.5g | 0% |
| Protein | 33g | 66% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 97mg | 32% |
| Sodium | 187mg | 8% |
| Potassium | 593mg | 13% |
| Sugar | 0.1g | 0% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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