Easy Shredded Chicken Recipe

This shredded chicken recipe is your new kitchen secret, a simple foundation for countless quick meals.

It turns plain chicken into something incredibly tender and juicy, all with a method that’s practically foolproof.

Why This Method is a Game-Changer

Having a container of this chicken in your fridge is like having a culinary superpower on demand.

It completely transforms the concept of a “quick dinner,” turning frantic weeknights into calm, delicious victories.

Ingredients Needed for the Recipe

• Boneless, Skinless Chicken Thighs: Their higher fat content guarantees incredibly moist, never-dry shreds that hold up beautifully in any dish.
• One Large Onion and Garlic Cloves: These aromatics work their magic from the inside out, creating a deeply flavorful cooking liquid that permeates the chicken.
• Bay Leaf, Cumin, Salt, and Pepper: This simple quartet builds a versatile flavor profile that isn’t tied to any single cuisine, making the chicken a true chameleon.
• Water or Broth: Water works wonderfully as the blank canvas, but using a low-sodium broth adds another subtle layer of savory depth.

How to make Easy Shredded Chicken?

Step 1 – The Gentle Simmer

Place your chicken, onion, garlic, and all the spices into a heavy-bottomed pot, then pour in just enough water to barely submerge everything.

Bring it to a lively bubble, then, and this is the key, immediately dial the heat down to the gentlest simmer you can manage.

Step 2 – The Patient Cook

Let the chicken bubble along quietly for about 30 minutes; you’re not in a rush here, you’re coaxing out tenderness.

The chicken is perfectly done when you can poke it with a fork and it offers no resistance, practically begging to be shredded.

Step 3 – The Great Shred

Carefully move the cooked chicken to a cutting board or a large bowl, letting the steam escape so it’s cool enough to handle.

Then, use two forks, or even just your clean fingers, to pull the chicken apart into whatever size shreds your heart desires.

Step 4 – Flavor Concentration

Don’t you dare pour that liquid out; it’s liquid gold now, infused with all the chicken and aromatic goodness.

Return the pot to the stove and let that broth bubble away until it’s reduced by about a third, concentrating its flavor into something truly special.

Step 5 – The Juicy Finish

Spoon a generous amount of that reduced, flavorful liquid back over your mountain of shredded chicken.

Give it a good toss, and watch as it soaks up the extra moisture and flavor, ensuring every single bite is succulent.

Your Go-To Shredded Chicken Toolkit

While two forks are the classic shredding tool, a stand mixer with the paddle attachment makes incredibly consistent shreds in seconds.

For smaller batches, you can even pop the warm chicken into a sealed container and shake it vigorously for a fun, no-mess shred.

Tips

• For the absolute most tender texture, resist the urge to boil the chicken vigorously; a gentle simmer is your very best friend here.
• If you’re using chicken breasts, which are leaner, check for doneness a few minutes earlier to prevent them from overcooking and becoming tough.
• Always save that extra concentrated cooking liquid; it makes an incredible, flavorful base for a quick soup or for cooking rice.
• Letting the chicken cool for just 10-15 minutes before shredding makes it much easier to handle and results in cleaner shreds.

Storing Your Chicken for Later

Store your cooled shredded chicken in an airtight container in the refrigerator, where it will stay fresh and ready for action for up to four days.

For long-term storage, pack it in freezer-safe bags or containers, pressing out excess air, and it will be your future self’s savior for up to three months.

Ways to Use Your Chicken

Toss it with barbecue sauce for legendary sandwiches, or mix it with a creamy dressing for a classic chicken salad.

Stir it into simmering soups during the last few minutes to warm through, or pile it high on tortillas for effortless taco nights.

Print Recipe

Easy Shredded Chicken Recipe

Author: Kelsey Perez Cooking Method: Boiling, Simmering Cuisine: American Courses: Dinner, Lunch

Difficulty: easy Prep Time 20 mins Cook Time 40 mins Total Time 1 hr

Servings: 10 Estimated Cost: $ low Calories: 139

Best Season: Spring, Summer, Fall, Winter

Description

This shredded chicken recipe is quick, simple, and the chicken can be used 100 different ways. It’s perfect for chicken salad, tacos, soups, and green chicken enchiladas. With this easy stovetop method, you’ll have juicy, flavorful chicken ready in under an hour.

ingredients

Servings

• 3 pounds boneless chicken thighs (or chicken breasts)
• 1 medium onion, peeled and sliced
• 4 cloves garlic, peeled and lightly crushed
• 1 bay leaf
• 1 tsp salt
• 1.5 tsp ground cumin
• 0.5 tsp ground black pepper
• enough water (to cover chicken (about 6–8 cups))

Instructions

1. Combine chicken, onion, garlic, bay leaf, salt, cumin, and pepper in a large heavy-bottomed saucepan. Add just enough water to cover the chicken.
2. Turn heat to high and bring to a boil. Skim off any foam or scum that rises to the surface.
3. Reduce heat to maintain a gentle simmer. Cook uncovered for about 30 minutes, or until chicken is very tender and easily shreds with a fork.
4. Remove chicken from the pot and transfer to a cutting board or bowl. When cool enough to handle, shred using two forks or your fingers.
5. While the chicken cools, return the cooking liquid to the stove and boil until reduced by one-third (about 10–15 minutes). This intensifies flavor.
6. Spoon about 1 cup of the reduced cooking liquid over the shredded chicken and toss to coat. This keeps it moist and adds rich flavor.

Nutrition Facts

Servings 10

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Amount Per Serving

Calories 139kcal

% Daily Value *

Total Fat 6g10%

Saturated Fat 2g10%

Cholesterol 99mg33%

Sodium 356mg15%

Total Carbohydrate 2g1%

Sugars 1g

Protein 18g36%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Storing: The chicken and broth will keep refrigerated up to 4 days and can be frozen for 3 months.
• Skin-on chicken: Works well—just remove and discard the skin before shredding. Skim excess fat from broth if needed.
• Leftover cooking liquid: Save it! It makes a light, flavorful soup or base for other recipes.
• Chicken breast option: Leaner but still tender—just avoid overcooking to prevent dryness.

Keywords: shredded chicken, easy shredded chicken, stovetop shredded chicken, chicken for meal prep, versatile chicken recipe