A Simple Staple: How to Make Shredded Chicken

Shredded chicken, or pulled chicken, is a versatile ingredient that can be prepared in advance and stored in the refrigerator or freezer for later use in a variety of dishes. Whether you're craving juicy pulled chicken for tacos, salads or sandwiches, we've got you covered. Get ready to elevate your cooking skills and enjoy perfectly shredded chicken that will take your recipes to the next level.

Follow our foolproof guide and learn how to make shredded chicken like a pro.

First Things First: Poaching Your Chicken

The easiest and juiciest way to make chicken for shredding or pulling is to poach it. Poached chicken breasts keep their texture better than other pieces of chicken when pulled and cooled. Here are a few different methods for how to poach chicken breasts.

Traditional: Poaching just means that you’re cooking in a liquid. Most recipes mention using water for poaching, but you can always use broth instead of water to infuse your chicken with more flavor. Season your chicken before poaching with salt, pepper or poultry seasonings. Place your chicken in a large pot, then pour enough liquid over the chicken to fully submerge it. You can add your choice of seasonings, such as lemon, herbs, garlic, salt or pepper. Bring the liquid to a simmer before turning the heat down and covering with a lid. Cook until the chicken has reached an internal temperature of 165°F, about 10-15 minutes. Once the chicken is poached, remove it from the liquid and let it cool before shredding.

Instant Pot: Just like with the traditional method of poaching chicken breasts, you’ll want to season your chicken first. Preheat the Instant Pot by selecting the sauté setting and adjusting the heat to the “more” or “high” setting. Place your chicken in the pot and add liquid to cover about halfway up the chicken. You can add your choice of seasonings, such as lemon, herbs, garlic, salt or pepper. Close the lid of the Instant Pot and make sure the pressure release valve is sealed. Select the "Pressure Cook" or "Manual" setting and set the cooking time. Small chicken breasts should only need 6-8 minutes, while larger breasts may need 10-12 minutes. Adjust the time based on the size and thickness of the chicken. Once the cooking time is complete, you can either allow the Instant Pot to release the pressure naturally over time, or quick-release the pressure by turning the pressure release valve to the venting position. The internal temperature of your poached chicken should be 165°F. Once you’ve determined that the chicken is fully poached, remove it from the liquid and let it cool before shredding.

Slow Cooker: Before poaching, season your chicken with salt, pepper or poultry seasonings, then place it in the bottom of the slow cooker. Make sure the chicken breasts are in a single layer on the bottom. Then, add the water or broth until the chicken is covered about halfway. Add any seasonings you desire, such as lemon, herbs, garlic, salt or pepper. Choose the lowest heat setting and cook for about 4-6 hours. Cooking times may vary depending on the size and thickness of the chicken breasts and your slow cooker’s model. Check the internal temperature of your chicken once it’s finished cooking to make sure that it’s at 165°F. Once you’ve determined that the chicken is fully poached, remove it from the liquid and let it cool before shredding.

Shredding Method #1: 2 Forks

Simple and straightforward, using 2 forks to shred chicken is one of the easiest ways to do it. Place 1 fork into the chicken to hold it steady. Then, use the other fork to pull the chicken away from the first fork. Continue pulling the forks in opposite directions to shred the chicken into smaller, bite-sized pieces. Repeat this process until all the chicken is shredded.

Shredding Method #2: Food Processor

For the fastest shredding, you can use a food processor. Place your cooled chicken in the bowl of the food processor and use the pulse setting to shred your chicken. Pulse in short bursts, keeping an eye on the size and consistency as you go. Be careful not to over-process, or you’ll risk turning the chicken into a paste.

Shredding Method #3: Stand Mixer

Faster than 2 forks and more consistent than the food processor, this method is our favorite. Just place your cooled chicken in the bowl of a stand mixer. Use the paddle attachment to shred the chicken quickly and evenly. Make sure you stop when you’ve reached the desired size and texture.

Now that you’ve mastered the art of making perfectly shredded chicken, you can impress family and friends with tender, flavorful dishes. Looking for more ways to spend less time in the kitchen? Visit our easy meal solutions for tips, tricks and recipes updated weekly.