How to Make Shredded Chicken
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27 reviews
Excellent
How to Make Shredded Chicken
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Perfectly seasoned, shredded chicken breast made in the oven comes out tender & juicy every time!
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Ingredients
- 1 pound boneless skinless chicken breasts
- 1 teaspoon olive oil
- ⅛ teaspoon onion powder
- ⅛ teaspoon garlic powder
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Preheat oven to 350°F.
- Place ingredients in a slow cooker along with 1 cup of broth or water (and herbs if desired).
- Place 1 cup of broth or water in the bottom of an instant pot. Add the trivet and place seasoned chicken breasts on the trivet.
- Coat chicken with oil and seasonings.
- Cook on high for 2 ½ - 3 hours (or on low for 5-6 hours) or just until chicken reaches 165°F.
- Press “Poultry” and cook for 15 minutes if frozen and 12 minutes if fresh (for 6oz breasts, larger/smaller may need more/less time).
- Place the chicken in a baking dish with a ¼ cup of water and cover with foil.
- Using forks or a hand mixer, shred chicken per the directions above. Stir in some of the juices if desired.
- Once cooked, quick release pressure and shred as directed above. Stir in some of the juices if desired.
- Cook covered for 30-35 minutes or until chicken reaches an internal temperature of 165°F. Remove from the oven and rest 5 minutes.
- For a thicker shred, shred chicken using two forks to pull apart the strands. For a finer shredded chicken, place warm chicken in a bowl and use a hand mixer on low. Shred until chicken reaches desired consistency.
- Optional: Stir in some of the cooking juices if desired. This adds flavor and keeps the chicken juicy.
Notes
- Place ingredients in a slow cooker along with 1 cup of broth or water (and herbs if desired).
- Cook on high for 2 ½ - 3 hours (or on low for 5-6 hours) or just until chicken reaches 165°F.
- Using forks or a hand mixer, shred chicken per the directions above. Stir in some of the juices if desired.
- Place 1 cup of broth or water in the bottom of an instant pot. Add the trivet and place seasoned chicken breasts on the trivet.
- Press “Poultry” and cook for 15 minutes if frozen and 12 minutes if fresh (for 6oz breasts, larger/smaller may need more/less time).
- Once cooked, quick release pressure and shred as directed above. Stir in some of the juices if desired.
- Any seasonings you'd like can be used in this recipe.
- Use any cut of chicken you'd like, bone-in chicken will require a longer cook time.
- Chicken shreds best when it is still warm.
- With any cooking method, the chicken should reach 165°F on an instant read thermometer.
- Shredded chicken can be stored for up to 5 days in the fridge or up to 2 months in the freezer.
Nutrition Information
Show Details
Calories
185
(9%)
Carbohydrates
1g
(0%)
Protein
32g
(64%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
97mg
(32%)
Sodium
272mg
(11%)
Potassium
563mg
(16%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
46IU
(1%)
Vitamin C
2mg
(2%)
Calcium
8mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 3cups
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185 | 9% |
| Carbohydrates | 1g | 0% |
| Protein | 32g | 64% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 272mg | 11% |
| Potassium | 563mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 46IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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