How to Make Shredded Chicken
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How to Make Shredded Chicken
Description
How to Make Shredded Chicken details multiple methods to cook boneless chicken breasts until tender for easy shredding. Typical seasoning includes olive oil, salt, pepper, onion powder, and garlic powder. In a slow cooker, chicken simmers with broth or water until fully cooked. An instant pot uses a trivet and pressure cooking for faster results, while oven baking involves covered, moist heat to ensure juiciness.
After cooking, shredding is done with forks or a hand mixer while the meat is still warm, allowing the chicken to pull apart easily. Adding back some cooking juices during shredding keeps the meat moist. This shredded chicken can be incorporated into a wide range of meals from tacos to casseroles.
Cooked shredded chicken stores well in the refrigerator up to five days or freezes up to two months. Using different cuts, seasonings, or adding herbs can vary the flavor profile. Ensuring the chicken reaches an internal temperature of 165°F guarantees it is safely cooked.
Ingredients
- 1 pound chicken breast boneless skinless
- 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
- Use any cut of chicken, but bone-in chicken requires longer cooking times.
- Chicken should reach 165°F internal temperature for safety before shredding.
- Shred chicken while still warm for easier pulling apart and better texture.
- Store shredded chicken up to 5 days refrigerated or freeze for up to 2 months.
- Broth or water helps maintain moisture during cooking and shredding.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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