The Best Shredded Chicken Recipe

We love chicken recipes, especially shredded because it’s so juicy and flavorful! Don’t miss Crockpot Mexican Shredded Chicken, Salsa Verde Honey Lime Chicken, Shredded Chicken Tacos or Crockpot Mongolian Chicken.

How to Make Shredded Chicken Video

Shredded Chicken Recipe ingredients

Whether you plan on making shredded chicken in the Crockpot, Instant Pot, or on the stove, the ingredients list remains the same. I kept the spices to a minimum so the chicken can be used in any recipe you’d like. Here’s what you’ll need (full recipe in the printable recipe card at the bottom of the post):

HOW TO MAKE Shredded Chicken

Here’s how to make shredded chicken with step-by-step photos using my favorite stovetop method (full recipes of all methods in the printable recipe card at the bottom of the post):

1. season THE CHICKEN

First, pat the chicken dry with paper towels so the seasonings stick and to ensure a beautiful sear. Next, season the chicken with desired seasonings. You can go simple with salt and pepper, or I always like to add garlic powder, onion powder, smoked paprika and oregano, no matter what I’m using the chicken for.

2. sear THE CHICKEN

You will want to use a nonstick skillet for this recipe (this one is my absolute favorite, pictured). It allows the chicken to brown on the bottom without any chance of sticking, tearing, or drying out. You’ll start by heating a drizzle of olive oil in the pan over medium heat. Add the chicken in s single layer, then cook for 5 minutes. The bottom of the chicken should be golden brown at this point.

3. COVER AND steam

Flip the chicken over, then add one cup of chicken broth to the skillet. Cover, and cook until the internal temperature of the chicken reaches 160 degrees F. This can take as little as 7 minutes or as long as 15 minutes depending on the thickness of your chicken breasts, so I always suggest an instant read thermometer. This is the digital probe thermometer I use and leave in the chicken breast the whole time, for perfectly cooked chicken every time.

4. let the chicken rest

Let the cooked chicken rest for 5 minutes before shredding. This gives the juices that have pushed to the outside of the meat time to redistribute throughout the chicken. It is also crucial for carryover, allowing the internal temperature of the chicken to rise to 165 degrees F.