• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Garlic Salt & Lime

  • Home
  • Recipe Index
  • About Me
  • Privacy Policy
  • Contact Me
menu icon
go to homepage
  • Home
  • Recipe Index
  • About Me
  • Privacy Policy
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipe Index
    • About Me
    • Privacy Policy
    • Contact Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Meal Prep Friendly

    January 23, 2021

    How To Shred Chicken - 3 Easy Methods

    Sharing is caring!

    58 shares
    Jump to Recipe

    Shredded chicken is incredibly versatile and can be used in countless recipes. It's a great thing to make in bulk on a weekend day and store for quicker, easier weeknight cooking. Here are three techniques you can use to shred chicken at home and get prepped for the week - fast!

    How to shred chicken - shredded chicken in storage containers, portioned out for quicker weeknight cooking.
    Shredded chicken in storage containers, ready for use in weeknight cooking!

    Before shredding, you will need to cook chicken using whatever method you prefer. You can poach it (simmer on the stovetop), use an Instant Pot/pressure cooker, or a crockpot. I prefer to cook my chicken in a little broth to infuse a bit of flavor, but water will work fine, also! Once chicken is fully cooked, let it rest for 10-15 minutes before shredding. This will result in a juicier final product.

    Jump to:
    • How to shred chicken with forks:
    • How to shred chicken by hand:
    • How to shred chicken in a food processor:
    • Frequently asked questions:
    • What to make with shredded chicken:
    • Poached, Stove Top Shredded Chicken
    • Recipe notes:

    How to shred chicken with forks:

    Two hand, a fork in each. One fork is holding the chicken breast in place, the other is pulling meat away from the breast.
    Shredding chicken with two forks.

    Shredding chicken with forks is easy! Hold one fork in each hand, use one utensil to keep the chicken in place and with other, begin pulling meat away from the breast or thigh.

    How to shred chicken by hand:

    Shredding chicken by hand. Two hand pulling meat apart.
    Shredding chicken by hand.

    When shredding chicken by hand, be sure it has cooled down enough to touch. Then, simply use your fingers to tear the meat apart. This method is nice because it enables you to control the size of your shreds. Even better, it results in very few dishes!

    How to shred chicken in a food processor:

    Shredded chicken in a food processor.
    Shredded chicken in a food processor.

    This is my favorite method. It's extra fast and great for bulk shredding. You'll want to use a plastic blade if you have one (many food processors come with them)! A metal blade works but will result in more of a diced texture. Place whole chicken breasts into your processor and pulse about five times. This method does result in more dishes, but thankfully, most food processors are dishwasher safe.

    Frequently asked questions:

    Can you freeze cooked shredded chicken?

    You can freeze cooked, shredded chicken for up to 4 months. I highly recommend making shredded chicken in bulk when you have time, and freezing it for later use! This practice will really cut down on time spent in the kitchen on busy weeknights. Once you're done shredding your chicken, portion it into food storage containers. I typically store my chicken in 2 cup portions (about 225 grams/8oz/1 large chicken breast). This portion size has worked well for me in almost any recipe that calls for shredded chicken! Freeze for up to 4 months.

    Can you refrigerate shredded chicken?

    Yes! Refrigerate cooked, shredded chicken for 3-4 days.

    Can you shred chicken thighs?

    Yes! Boneless, skinless chicken breasts or thighs work great for making shredded chicken.

    Can I just buy pre-shredded chicken at the grocery store?

    Many grocery stores carry shredded chicken. Check in the refrigerated and frozen food sections. It may also be in the deli! However, shredding your own chicken is easy, less expensive, and gives you more control over ingredients (less preservatives and processing).

    Can you shred cold chicken?

    You can, but it will be much more difficult than shredding warm chicken. I highly recommend cooking your meat, letting it rest for 10-15 minutes, and then shredding immediately using whichever method you prefer.

    What to make with shredded chicken:

    You can use your chicken to make so many different things! You can't go wrong with any of the following:

    • Greek Yoghurt Chicken Salad
    • Chicken Taco Stuffed Peppers
    • Chicken Gnocchi Soup
    • Cheesy Chicken Enchiladas
    • Creamy White Chicken Chili
    • Buffalo Chicken Stuffed Peppers
    • Mexican Stuffed Peppers
    Print Recipe
    No ratings yet

    Poached, Stove Top Shredded Chicken

    Shredded chicken recipe for use in countless recipes! Soup, stew, chili, salads, casseroles, tacos, enchiladas and so much more!
    Cook Time25 minutes mins
    Shred Time10 minutes mins
    Total Time35 minutes mins
    Calories: 100kcal
    Author: Stacey Adams

    Ingredients

    • 3 large chicken breasts, 8 ounces each
    • 2 cups chicken broth *about 1 can - see note below
    • fresh ground pepper *optional

    Recipe notes:

    Chicken broth: I’ve started using broth base/bullion instead of canned or boxed broth. It takes up way less space in my grocery cart and lasts much longer. Plus, you can mix it with hot water and bring it to a boil faster when you're trying to conserve time. Find broth base/bullion by the canned broth in the grocery store or buy it on Amazon. I like this brand a lot!

    Instructions

    • Place a large stock pot on the stove top. Put chicken broth in the pot and turn heat to high.
    • Add chicken to the pot and sprinkle with fresh ground pepper (optional). Bring to a rolling boil.
    • Reduce heat to low, cover, and simmer chicken for 10 minutes. Flip over and simmer for 10-15 more minutes.
    • Once chicken reaches an internal temperature of 165°F, remove from the pot. Let chicken rest for 10-15 minutes and then shred.

    Nutrition

    Serving: 4oz | Calories: 100kcal | Carbohydrates: 1g | Protein: 22g | Fat: 2g | Sugar: 1g

    « Peanut Butter Oatmeal Balls (No Bake)
    How To Make Homemade Taco Seasoning Mix »

    Sharing is caring!

    58 shares

    Reader Interactions

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Stacey! I love developing quick, healthy, real food recipes to share with you and your family. Eating nutritious food doesn't have to mean heaps of time in the kitchen, let me show you!

    Popular Posts

    • Baked stuffed peppers in a glass baking dish.
    • Tossed garden salad in a wooden serving bowl.

    Footer

    As Seen In

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Garlic Salt And Lime. All Rights Reserved.

    58 shares

    This website uses cookies. See our privacy policy to learn more.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required