Shredded chicken is such a versatile ingredient. This is an insanely easy method to quickly make a moist and flavorful shredded chicken every single time.
Shredded Chicken is one of the most used ingredients in my kitchen.
Shredded chicken is one of those ingredients that is so versatile and can be used in numerous recipes. While it’s extremely easy to snag a rotisserie chicken at the store, there are times I’ve found myself in need of some but didn’t have the time or desire to run to the store.
Enter this shredded chicken recipe.
I’ve tried various ways of making shredded chicken; roasting, boiling, poaching and the slow cooker. Each method has its pro’s but is also accompanied by some cons. After trying different methods, I’ve finally come across my FAVOURITE way to whip up a batch of shredded chicken in no time.
How to make the perfect shredded chicken.
This recipe uses two cooking methods: searing followed by poaching.
It starts by searing the chicken. Searing locks in the juices and creates flavor. Next up is poaching, which takes place during the remaining cooking time. This allows the chicken to remain moist and juicy.
After cooking the chicken through, the rest is simple! Shredding it!
There are two options for shredding the cooked chicken.
The first method, is definitely my preferred method, as it truly takes seconds. Simply fit a stand mixer with the paddle attachment, add the chicken and turn on. The chicken is perfectly shredded in a few seconds.
The other option for shredding is easy as well, it just takes a bit longer. Place one piece of chicken at a time on a plate or cutting board, use two forks and gently pull the chicken apart until shredded.
And that’s it. My go to, foolproof way to make perfectly flavorful and delicious shredded chicken every time.
Shredded Chicken {How to Make Shredded Chicken}
Shredded chicken that's made in under 20 minutes. Quick, flavorful and juicy, perfect for numerous recipes.
Ingredients
- 4-5 Chicken breasts
- 2 Tbsp olive oil
- Salt and pepper
- 1/4 Cup chicken stock, homemade or store bought
Instructions
- Place a large skillet over medium heat. Add oil and allow to heat.
- Season chicken with salt and pepper. Place chicken in the skillet and cook 5-6 minutes, until golden. Turn chicken, allow to cook for 2 minutes then add chicken stock and place lid on skillet.
- Poach for an additional 8 minutes, or until chicken reaches 165.
- Remove chicken, place in stand mixer fitted with paddle attachment. Turn mixer on speed 2 and it will be perfectly shredded in about 20 seconds.*
- Place in an airtight container and store in the refrigerator for up to 5 days.
Notes
*Chicken thighs may be used in place of chicken breasts, if desired.
*If you don't have a stand mixer you may use 2 forks to shred the chicken. Place chicken on a cutting board or plate, use to forks to gently pull apart and shred.
*For juicy chicken, add a few tablespoons of remaining liquid that's in the skillet to the chicken and toss to combine.
*Chicken may be stored in an airtight container in the refrigerator to 3-4 days.
*Chicken may be portioned in freezer containers or bags and frozen for up to 2 months.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 209Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 85mgSodium: 138mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 31g
Nutrition is gathered and calculated based on the ingredients used by Nutritionix. Nutrition can vary for a recipe based on numerous factors such as precision of the measurements, brands of products, freshness of ingredients or the source of the nutritional data.
Recipes using shredded chicken-
- Chicken and dumplings
- Chicken pot pie soup
- Chicken salad
- Salsa Verde stacked chicken enchiladas
- Taco ranch pasta salad