How to Make Shredded Chicken
User Reviews
5
-
Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
6 cups
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Calories
73 kcal
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Course
Main Course
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Cuisine
American
How to Make Shredded Chicken
Description
How to Make Shredded Chicken details multiple cooking methods starting with preparing 4 boneless, skinless chicken breasts seasoned with salt and black pepper. Methods include grilling over medium heat until cooked through; cooking in an Instant Pot with chicken broth under high pressure; slow cooking with broth on low until tender; baking; and poaching in water with bay leaves. After cooking, the chicken is allowed to cool before shredding.
The instructions provide options suitable for different kitchen equipment and timing needs while maintaining simple seasoning to keep the shredded chicken adaptable for a wide range of dishes.
The notes mention that using chicken broth instead of water adds more flavor but water is often chosen for simplicity. Nutrition information estimates were provided as general guidelines corresponding to 1/2 cup of shredded chicken without added broth.
Ingredients
Grilled Chicken:
- 4 chicken breast about 2 lbs, boneless, skinless
- salt
- black pepper
Instant Pot Chicken:
- 4 chicken breast about 2 lbs, boneless, skinless
- salt
- black pepper
- 1 cup chicken broth
Crock Pot Chicken:
- 4 chicken breast about 2 lbs, boneless, skinless
- salt
- black pepper
- 1/2 cup chicken broth
Baked Chicken:
- 4 chicken breast about 2 lbs, boneless, skinless
- salt
- black pepper
Poached Chicken:
- 4 chicken breast about 2 lbs, boneless, skinless
- salt
- black pepper
- water
- 2 bay leaf
Instructions
For Grilled Chicken:
- Preheat the grill to medium heat. Season chicken with salt and pepper.
- Grill for 15-20 minutes, turning halfway through the time, until the chicken has an internal temperature of 165ºF.
- Remove from grill and allow to cool before shredding.
For Instant Pot Chicken:
- Season the chicken with salt and pepper. Place in the bottom of the Instant Pot.
- Pour 1 cup of chicken broth around the chicken and put the lid on.
- Lock the lid in place and make sure the vent is closed. Select manual high pressure and set the timer for 10 minutes. When the time is up, do a quick release, then remove the chicken from the pot.
- Let it cool slightly before shredding.
For Crock Pot Chicken:
- Spray the inside of the slow cooker with nonstick cooking spray.
- Season the chicken with salt and pepper.
- Place the chicken in the bottom of the slow cooker in one layer. Pour in 1/2 cup chicken broth around the chicken. Cook on low for 3-4 hours, or until the chicken shreds easily.
For Baked Chicken:
- Preheat the oven to 400ºF. Spray a baking dish with nonstick cooking spray. Place the chicken in the dish in a single layer. Sprinkle with salt and pepper.
- Bake in the preheated oven until the chicken is no longer pink or it registers 165ºF, about 20-25 minutes.
- Cool, then shred the chicken.
For Poached Chicken:
- Season the chicken with salt and pepper. Place the chicken in a large pot and add enough water (or chicken broth*) to cover the chicken. Add the 2 bay leaves.
- Bring the water to a boil, then reduce the heat so the water is simmering. Boil until the chicken is cooked through, from 8-16 minutes, depending on the size of the chicken breasts.
Notes
- Using chicken broth instead of water enhances the flavor during cooking.
- Shredded chicken quantity and texture will vary depending on the cooking method chosen.
- Nutrition estimates are general and apply to 1/2 cup of shredded chicken without broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cups
Amount Per Serving
Calories 73 kcal
% Daily Value*
| Serving | 1/2 cup | |
| Calories | 73kcal | 4% |
| Carbohydrates | 0g | 0% |
| Protein | 15g | 30% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 37mg | 12% |
| Sodium | 153mg | 6% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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