Shredded Chicken Recipe
This Shredded Chicken Recipe is meal prep perfection tender, juicy chicken that pulls apart easily and works in endless dishes. After five tries and $65 in failures, I cracked the code: gentle cooking in liquid and not overcooking past 165°F are everything. One forkful brings back memories of Sunday meal prep sessions and the triumph of finally serving chicken people actually wanted seconds of instead of secretly feeding to the dog.
Print Pin Servings: 6 servings
Calories: 165kcal
Cost: $7.50
Equipment
- 1 Slow cooker or large pot For gentle cooking that keeps chicken moist
- 1 meat thermometer Essential for checking 165°F doneness
- 2 Forks For shredding the cooked chicken easily
- 1 cutting board For prep and shredding workspace
- 1 Airtight containers For storing meal prep portions with liquid
Ingredients
- 2 lbs boneless skinless chicken breasts or thighs
- 2 cups chicken broth or stock
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon cumin
Instructions
- Pat chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and garlic powder. Add onion powder, paprika, and cumin for depth. Don't skip seasoning or chicken will be bland. Let seasoned chicken sit 10 minutes at room temperature. This ensures even cooking in your shredded chicken recipe.
- Place chicken in slow cooker or large pot. Add 1-2 cups chicken broth - enough to cover halfway. Add olive oil and any additional seasonings. Cover and cook on low 6-8 hours in slow cooker. Or simmer on stovetop 20-25 minutes until internal temp hits 165°F. Liquid prevents drying out your easy shredded chicken.
- Use meat thermometer to check for 165°F internal temperature. Chicken should be white throughout with no pink. Juices should run clear when pierced. Don't overcook or chicken gets dry and stringy. Remove from heat immediately when done. Let rest 5 minutes before shredding your boiled shredded chicken.
- Use two forks to pull chicken apart into shreds. Work on cutting board or right in the cooking pot. Add some cooking liquid back to keep chicken moist. Toss shredded chicken with remaining seasonings if needed. Store in airtight containers with a bit of cooking liquid. Should have tender, juicy strands when your shredded chicken is done right.
Notes
Perfect shredded chicken needs two things: gentle cooking in enough liquid and stopping at exactly 165°F. I ruined five batches learning this at Taco Tuesday. Keep some cooking liquid with the shredded meat to prevent dryness. The chicken should pull apart easily with two forks. Works for any flavor profile and freezes beautifully. This is the shredded chicken that turned my boyfriend from a complainer into a supporter.
Nutrition
Serving: 1serving | Calories: 165kcal | Carbohydrates: 1g | Protein: 28g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 85mg | Sodium: 420mg | Potassium: 340mg | Vitamin A: 120IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 0.8mg