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How to Make Shredded Chicken
5 from 12 votes

How to Make Shredded Chicken

This guide explains several methods for cooking and shredding boneless, skinless chicken breasts, including grilling, Instant Pot, slow cooker, baking, and poaching. The steps focus on seasoning the chicken simply with salt and pepper and then cooking by the chosen method until fully done, after which the chicken is cooled and shredded. This results in versatile shredded chicken usable for various meals.

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 6 cups
Calories: 73 kcal
Course: Main Course
Cuisine: American

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:
    Cup of Yum
  1. Preheat the grill to medium heat. Season chicken with salt and pepper.
  2. Grill for 15-20 minutes, turning halfway through the time, until the chicken has an internal temperature of 165ºF.
  3. Remove from grill and allow to cool before shredding.
For Instant Pot Chicken:
  1. Season the chicken with salt and pepper. Place in the bottom of the Instant Pot.
  2. Pour 1 cup of chicken broth around the chicken and put the lid on.
  3. 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.
  4. Let it cool slightly before shredding.
For Crock Pot Chicken:
  1. Spray the inside of the slow cooker with nonstick cooking spray.
  2. Season the chicken with salt and pepper.
  3. 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:
  1. 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.
  2. Bake in the preheated oven until the chicken is no longer pink or it registers 165ºF, about 20-25 minutes.
  3. Cool, then shred the chicken.
For Poached Chicken:
  1. 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.
  2. 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

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%)

Nutrition Facts

Serving: 6 cups

Amount Per Serving

Calories 73

% 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.