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Shredded Chicken
Learn how to make juicy, flavorful shredded chicken with this easy and versatile recipe. It's perfect for enchiladas, soups, salads, and more!
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 8 servings
Calories: 169 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 pounds chicken breast (sliced or pounded to ½ inch thickness)
- 2 ½ teaspoons kosher salt
- 1 ½ teaspoons garlic powder
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- ¼ white onion, diced (optional)
- 1 bay leaf, optional
- 1 cup chicken broth or water
Instructions
- Season both sides of the chicken breasts evenly with the kosher salt, garlic powder, and black pepper.
- Heat the olive oil in a large sauté pan over medium-high heat. Sear the chicken breasts for 3-4 minutes on both sides. (See Notes for different cooking methods.)
- Add the onion, bay leaf, and chicken broth. Cover and reduce heat to medium-low. Poach the chicken for 8-10 minutes, until the chicken reaches an internal temperature of 165℉.
- Transfer the cooked chicken to a bowl and shred with two forks, or place it in the bowl of a stand mixer and shred on low speed using the paddle attachment.
- Add any of the cooking liquid from the skillet back into the bowl with shredded chicken and toss to combine.
- Serve immediately or store until ready to use.
Cup of Yum
Notes
- Optional ingredients: The onion and bay leaf are optional, but I like to add them to add even more flavor.
- Boiling instructions: Add the chicken, salt, garlic powder, black pepper, onion, bay leaf, and enough water to cover everything completely plus 1 inch. Bring to a boil over high heat, reduce heat to simmer, and cook for 10-15 minutes, depending on the thickness of the chicken, until it is fully cooked through and a meat thermometer reads 165°F.
- Slow cooker instructions: Season the chicken with kosher salt, garlic powder, and black pepper on both sides. Add the chicken and the rest of the ingredients into the crockpot and cook on low for 6-8 hours or high for 3-4 hours.
- Instant Pot instructions: Add all the ingredients to the pot. Close the lid and set the valve to the seal position. Press the manual pressure button and pressure cook on high for 10 minutes. Let the pressure release naturally before manually releasing any remaining pressure.
Nutrition Information
Serving
1serinv
Calories
169kcal
(8%)
Carbohydrates
1g
(0%)
Protein
25g
(50%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
73mg
(24%)
Sodium
868mg
(36%)
Potassium
459mg
(13%)
Fiber
0.1g
(0%)
Sugar
0.2g
(0%)
Vitamin A
36IU
(1%)
Vitamin C
2mg
(2%)
Calcium
9mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 169
% Daily Value*
| Serving | 1serinv | |
| Calories | 169kcal | 8% |
| Carbohydrates | 1g | 0% |
| Protein | 25g | 50% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 868mg | 36% |
| Potassium | 459mg | 10% |
| Fiber | 0.1g | 0% |
| Sugar | 0.2g | 0% |
| Vitamin A | 36IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.