Shredded Chicken Recipe (How to Make Shredded Chicken)

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by Mike Hultquist · Feb 12, 2018 · 30 Comments · Jump to Recipe

Learn how to make shredded chicken in a single pot that is always moist and juicy with this never-fail low and slow cooking recipe, so easy to make!

The Best Shredded Chicken

Have you ever noticed how some Mexican restaurants serve up the juiciest, best tasting chicken tacos around? And some just aren't so great? I've had chicken tacos all over the U.S. and in Mexico and it's amazing how much they can vary.

There is a place in town nearby that I've stopped frequenting because their chicken is just so dry. No amount of delicious hot sauce can take away that dry texture.

It's pretty simple for me. When it comes to shredded chicken, I want it to be juicy! The moisture needs to permeate the meat, which is why I'm sharing this particular recipe that always works for me.

It's super simple, and with it, you'll be making juicy, moist shredded chicken in no time.

The Secret to the Best Moist and Juicy Shredded Chicken is...

TIME. Don't get me wrong. It does take time, but you'll save yourself a lot of time later by making large batches of this shredded chicken or pulled chicken for quick and easy meals. I like to cook up a few pounds at a time, then portion them out and freeze them.

This way, I can yank one out of the freezer and thaw as needed. It's perfect for your weekly meal prep.

It can be heated and eaten just as it is, or you can add in your own preferred seasonings and use it for making homemade tacos, sandwiches, and so much more. Swirl into your soups and stews. Serve it over rice for a nice chicken taco bowl.

Satisfy that chicken craving.

You CAN make shredded chicken much faster by poaching the chicken for 30 minutes, then shredding, but this low and slow method results in much juicier and moist chicken.

Let's talk about how to make shredded chicken.

Shredded Chicken Ingredients

Chicken. You can use boneless chicken or bone-in chicken. It works with any chicken, though chicken thigh and chicken breast are ideal.
Chicken Broth.
Seasonings. Use your favorites, or none at all, though I suggest salt.

How to Make Shredded Chicken

First, start off with chicken thighs. I use boneless skinless chicken thighs. They have more fat content than boneless skinless chicken breast, so this is my preferred ingredient. However, the technique does work well for chicken breast also.Or use a combination of chicken thighs and chicken breast for the best of both worlds.
Next, toss the chicken with your preferred seasonings then sear them a few minutes in a large pot. I used my Dutch oven for this. It's a simple and effective one-pot cooking recipe.You can use any seasoning you'd like before you cook the chicken, even just a bit of salt and pepper. More on that below.
Once you've seared the chicken, add chicken broth and reduce the heat to low. You can also add the seared chicken and broth to a slow cooker or Instant Pot for slow cooking on LOW.
Next, cover the chicken and simmer the whole pot with the lid placed slightly askew on top.Your cooking time is 3 hours. Sorry, this isn't a simple 20 minute recipe. It takes a while to make super juicy shredded chicken. The fats will emerge and the chicken will cook low and slow in those fats until they are deliciously tender and very juicy.
Finally, shred the chicken with a couple forks and you're good to go.

How to Shred Chicken

Shredding the chicken is easily done with a couple of forks. Simply insert the fork ends into the chicken and gently pull them apart. Repeat the process until the chicken is shredded to your liking.

There are tools available for purchase that look like bear claws. They work nicely as well for large batches. Forks are just fine for smaller batches, I've found.

You can shred the chicken right in the pot, or remove the chicken and shred it in a separate bowl.

I've also used a hand mixer to shred larger batches of chicken, though it can get a bit messy if you're not careful.

Very easy, right? I love easy recipes.

Recipe Tips & Notes

Can I Make Shredded Chicken in a Crock Pot or a Slow Cooker?

Yes, you can make shredded chicken in a crock pot or slow cooker. Slow cooker shredded chicken is great. Just make sure you are able to season and sear the chicken in a hot enough pan, then transfer it to the crock pot for slow cooking.

The key is low and slow, so cook on LOW. Don't use the high heat setting, unless you know your crock pot very well.

About the Seasonings

You can use a LOT of seasoning here if you'd like. I vary up the seasonings that I use, depending on how I'm going to eat the shredded chicken.

The recipe calls for a quarter cup, which sounds like a lot, but I often find myself adding even more sometimes, again, depending on my taste preferences. Feel free to experiment with your seasoning ratios.

Storage Information

Store your shredded chicken in the refrigerator for up to 5 days in a sealed container. Or, freeze it in batches in vacuum sealed bags or containers for up to 6 months.

Shredded Chicken Recipes

You can use your cooked shredded chicken in a number of recipes, not just for chicken salad. Use it to make juicy chicken tacos or burritos. Make a chicken torta with refried beans and avocado.

Stir it into soups or stews, or include some in a stir fry. It also freezes nicely for those who want to use shredded chicken in their weekly meal prep. The serving size is about 4 ounces.

Here are some recipes you can try:

Chicken Tinga (Shredded Chipotle Chicken)
Bacon Wrapped Jalapeno Poppers with Shredded Chicken and Cheese
Chipotle Chicken Enchilada Casserole
Chicken Taquitos (Baked or Fried)
Chicken and Cheese Stuffed Anaheim Peppers
Chicken Enchiladas Rojas
Buffalo Chicken Sandwich

Super juicy, my friends! Eat some, freeze some, make life easy on yourself! I hope you enjoy it! Let me know how you like it if you make it. -- Mike H.

Try Some of My Other Popular Dishes

Chicken Tinga (Shredded Chipotle Chicken)
Grilled Harissa Chicken Legs
Korean Chicken
Chicken Vindaloo
Chicken Enchiladas Verdes with Cheese

Shredded Chicken Recipe (How to Make Shredded Chicken) - Chili Pepper Madness (3)

If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.

How to Make Shredded Chicken (The Best Shredded Chicken Recipe)

Learn how to make shredded chicken in a single pot that is always moist and juicy with this never-fail low and slow cooking recipe, so easy to make!

Save Recipe

Course: Main Course

Cuisine: American

Keyword: pulled chicken, recipe, shredded chicken

Prep Time: 10 minutes minutes

Ingredients

3 pounds boneless chicken thighs
2 tablespoons olive oil
¼ cup Cajun seasoning blend Taco Seasoning blend, or Spicy Chili Powder blend (or more as desired)
1 tablespoons granulated garlic
1 teaspoon ghost pepper powder optional
Salt and pepper to taste
1 cup chicken broth

Instructions

Toss the boneless chicken thighs withthe olive oil and seasonings in a large bowl. Make sure to get them nice and coated.
Heat a large pot to medium heat. I used my Dutch oven for this. Add the chicken thighs and sear them for a few minutes per side, stirring them up a bit as you go.
Pour in the chicken broth and reduce the heat to a simmer. Top the pot with the cover just slightly askew and cook low and slow for 3 hours. You can also use your slow cooker on LOW. Check it every now and then after a couple hours. If you need to add a bitmore chicken broth, you can do so.
When the chicken is super fork tender, remove it from the heat and cool it slightly. Use a couple forks to shred it.
Use as desired!

Notes

Makes 12 servings. I like to freeze portions for future use.

Heat Factor: HOT! I used ghost powder here, so you'll get awesome heat, though you can easily omit it or use a milder chili powder for less intense heat.

Recipes Referenced:

Homemade Cajun seasoning blend
Homemade Taco Seasoning blend
Spicy Chili Powder blend

Nutrition Information

Calories: 278kcalCarbohydrates: 2gProtein: 18gFat: 21gSaturated Fat: 5gCholesterol: 111mgSodium: 163mgPotassium: 310mgVitamin A: 1245IUVitamin C: 1.4mgCalcium: 15mgIron: 1.4mg

Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

Keto Friendly and Gluten Free.

Reader Interactions

Comments

Julia says
June 28, 2023 at 11:52 pm

Hi there! If I want to half this recipe, would I also cook it for half the time? So 1.5 hours? Thanks!
Reply
- Mike Hultquist says
  June 29, 2023 at 6:55 am
  
  Julia, you should still cook it for 2 hours, though it will likely be cooked through sooner. Just be sure to cook it on LOW, and check it at 1.5 hours or sooner. If it is done to your preference. you're good to go.
  Reply
Sam says
February 11, 2023 at 10:22 pm

How do you cook this in instant pot?
Reply
- Mike Hultquist says
  February 12, 2023 at 10:41 am
  
  Sam, you can season and sear, then pressure cook 10-15 minutes with natural release. Then shred. Enjoy!
  Reply
Tammy Jarrett says
April 11, 2022 at 6:14 pm

My camping group (at Renaissance-style festivals in Texas) is having a Tex-Mex type of Saturday night dinner. Our "food leader" says she's making taco salad ... I love the idea, but of course I need my own version. I knew you wouldn't let me down, Mike! Gonna make this chicken ahead, at home, and take it to camp to reheat the meat there. I will use the taco seasoning I customized from your recipe, and will likely keep some of the broth/liquid in that bag so it stays moist when I reheat it. (Forgive me, I'm thinking out loud while typing!)
I would do the chicken tinga, but I'm pretty sure we have some peeps in camp that can't handle the heat. Heat will be available to add on the side!
Reply
- Mike Hultquist says
  April 12, 2022 at 7:36 am
  
  Awesome, Tammy! Let me know how it all goes. Great plan! I'm sure this will be perfect to heat up!
  See Also
  Brothy Chicken Soup With Hominy and Poblano Recipe
  Reply
Jeff says
September 20, 2021 at 12:29 pm

Mike,
Would this recipe work well using a Insta-Pot pressure cooker?
Jeff
Reply
- Michael Hultquist - Chili Pepper Madness says
  September 20, 2021 at 12:40 pm
  
  Absolutely, Jeff.
  Reply
Dan says
March 09, 2021 at 3:00 am

Great and simple recipe. To make this with buffalo sauce would you sub sauce for broth? Or would you just add it at the end?
Thanks,
Dan
Reply
- Michael Hultquist - Chili Pepper Madness says
  March 09, 2021 at 6:14 am
  
  Thanks, Dan. I would either just add the Buffalo sauce after it is done and shredded, or add a 1/2 cup to the existing recipe for slow simmering, then also add some at the end for extra Buffalo flavor. Let me know how it turns out for you.
  Reply
Morgan Eisenberg says
January 22, 2019 at 11:26 am

Loving the ghost pepper, but if I have to modify for a guest who can't take the heat, is there something specific you'd recommend?
Reply
- Michael Hultquist - Chili Pepper Madness says
  January 22, 2019 at 11:56 am
  
  Morgan, you can omit ghost pepper, and use a milder chili powder for guests who prefer milder heat. Enjoy!
  Reply
Stephanie says
January 22, 2019 at 11:23 am

Loving how juicy this looks. Great tips for making really juicy tasty shredded chicken that's perfect for tacos and a lot more.
Reply
- Michael Hultquist - Chili Pepper Madness says
  January 22, 2019 at 11:56 am
  
  Thanks so much!
  Reply
Traci says
January 22, 2019 at 11:23 am

Chicken thighs are the way to my heart! Cajun seasoning too! I'm in love with this recipe...boom! Thanks for sharing 🙂
Reply
- Michael Hultquist - Chili Pepper Madness says
  January 22, 2019 at 11:56 am
  
  BOOM! Thanks, Traci.
  Reply
Anna says
January 22, 2019 at 11:07 am

What a great recipe! The texture of that chicken looks incredible, and so spot on! I love the fact this can be made in a big batch and then frozen, super convenient! Thank you for sharing.
Reply
- Michael Hultquist - Chili Pepper Madness says
  January 22, 2019 at 11:10 am
  
  Thanks, Anna. I have another batch coming up soon so I can freeze some more. So good!
  Reply
Katie says
January 22, 2019 at 10:54 am

This looks so good and simple, which is perfect for busy week nights! Love it!
Reply
- Michael Hultquist - Chili Pepper Madness says
  January 22, 2019 at 11:02 am
  
  Super easy, yep!
  Reply
Jessica Formicola says
January 22, 2019 at 10:17 am

This shredded chicken would be great for tacos! Saving this for our next taco night!
Reply
- Michael Hultquist - Chili Pepper Madness says
  January 22, 2019 at 10:27 am
  
  So PERFECT for tacos, that's for sure!
  Reply
Carol says
December 12, 2018 at 12:18 pm

The chicken was delicious! Because of time constraints I only simmered the chicken for 2 hours and it shredded easily. Thank you, I’ll be using this recipe a lot.
Reply
- Michael Hultquist - Chili Pepper Madness says
  December 12, 2018 at 1:06 pm
  
  Great, Carol. Thanks!!
  Reply
Jeff Moore says
October 21, 2018 at 1:20 pm

Can I prep this and throw it in the crockpot to cook while I'm at work, or will that be too long?
Reply
- Michael Hultquist - Chili Pepper Madness says
  October 22, 2018 at 8:16 am
  
  Jeff, yes, you can. I would keep it low, though, and make sure there is enough liquid. Let me know how it turns out for you.
  Reply
Shaun says
March 24, 2018 at 10:11 am

I don't have a Dutch oven surely I will get the same results from a Pyrex dish?
REPLY: Shaun, you can use any large cooking pot for this. Sure thing! -- Mike from Chili Pepper Madness.
Reply
Tony says
February 18, 2018 at 10:17 pm

Really tasty, juicy pulled chicken. The only difference I made was doing it in my pressure cooker for 45/50 minutes. keep 'em coming mate.
Reply
Dave says
February 17, 2018 at 2:14 pm

Do you have any Habanero recipts for hot sauce maybe with mango's
REPLY: Dave, absolutely. See the Hot Sauce recipes section, but here is one: https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/caribbean-style-mango-habanero-hot-sauce-video -- Mike from Chili Pepper Madness.
Reply
ida says
February 13, 2018 at 3:53 am

Thank you,we read your awesome recipes in Russia too
REPLY: Thanks, Ida!! -- Mike from Chili Pepper Madness.
Reply

Shredded Chicken Recipe (How to Make Shredded Chicken) - Chili Pepper Madness (2024)