Making your own shredded chicken is much easier and cheaper than using a rotisserie chicken. I have two super easy methods to making tender, juicy, and flavorful shredded chicken every time.
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I use two methods to make the best-shredded chicken: cooking chicken in a slow cooker and in a large pot on the stovetop.
I have found them to be the easiest way to get juicy and flavorful chicken.
I used salt, pepper, garlic powder, bay leaves, and broth to give the chicken some flavor and make it work with all kinds of recipes, from bacon ranch chicken sandwiches to chicken salads.
I also have a Mexican variation of the Slow Cooker Shredded Chicken that is so easy and so good for chicken tacos, enchiladas, or quesadillas.
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Ingredients & Substitutions
Boneless Skinless Chicken Breasts: 2 pounds of raw chicken breast will give about 6 cups of pulled chicken.
Table Salt: You will need ½ teaspoon of salt per pound.
Black Pepper: Adds a touch of spice.
Garlic Powder: Adds flavor to the chicken.
Bay Leaves: Give the chicken a subtle herbal and clove-like flavor.
Chicken Broth: Broth will give the chicken a lot of flavors, but if you don't have any water is an okay substitute.
Olive Oil: You will only need olive oil using the stovetop method. The oil will help the chicken brown and give it more flavor.
Full ingredient list with quantities in the recipe card below
Best Way to Cook Chicken for Shredding
I have tried many different ways to make shredded chicken (or pulled chicken), and these are my 2 favorite ways that give you the best-tasting and juiciest chicken.
Slow Cooker (3-6 Hours)
The juiciest and easiest to shred and also my favorite method.
- Add chicken broth to the slow cooker. Lay chicken in a single layer, then sprinkle salt, garlic powder, and pepper over the chicken. Add bay leaves to the broth.
- Cook on low for 6 hours or high for 3 hours.
- Transfer the cooked chicken to a large plate or cutting board. Press down on the chicken with the back of a fork. The chicken should be so tender it should fall apart.
- Drizzle a few spoons full of broth over the chicken for added flavor.
- Keep in the fridge for up to 4 days.
Stove Top (30 Minutes)
The quickest.
- Season chicken with salt, garlic powder, and pepper.
- Heat olive oil over medium heat in a large pot.
- Add chicken. Sear on each side until the chicken starts to brown.
- Add broth and bay leaves to the pot. Cover and cook on medium heat until the internal temperature reaches 165F, about 7-10 minutes.
- Transfer the chicken to a large plate or cutting board. Shred and drizzle with a few spoon fulls of broth for added flavor.
- Keep in the fridge for up to 4 days.
How to Shred Chicken
2 Forks
- Place chicken on a cutting board
- Hold one fork in each hand and insert the fork into the chicken.
- Pull the forks in opposite directions, using a back-and-forth motion to shred the chicken into smaller pieces.
- Keep pulling and separating until the chicken is shredded to your desired consistency.
Stand Mixer
- Attach the flat paddle attachment to your stand mixer.
- Place the chicken in the mixing bowl.
- Start the stand mixer on a low-speed setting to prevent the chicken from flying out of the bowl. Gradually increase the speed as the chicken begins to shred. Allow the mixer to run for a minute or two until the chicken reaches your desired level of shredding.
How to Store
Fridge: Store in an airtight container for up to 3-4 days.
Freezer: Store in a zip lock freezer bag for up to 3 months in a freezer. To thaw, place it in the fridge for 1-2 days.
Easy Shredded Chicken Recipes
How much shredded chicken will 1 pound of raw chicken breast make?
Once cooked and shredded, 1 pound (16 oz) of chicken breast will give you 3 cups of shredded chicken
Easy Shredded Chicken (Crockpot & Stove Top)
Ingredients
- 1 cup chicken broth
- 2 pounds chicken breasts
- 1 teaspoon table salt ½ teaspoon per pound
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 2 bay leaves
- 1 tablespoon olive oil only needed if cooking on stove top
Instructions
Slow Cooker (3-6 Hours) – the juiciest and easiest to shred
- Add chicken broth to the slow cooker. Lay chicken in a single layer, then sprinkle salt, garlic powder, and pepper over the chicken. Add bay leaves to the broth.
- Cook on low for 6 hours or high for 3 hours.
- Transfer the cooked chicken to a large plate or cutting board. Press down on the chicken with the back of a fork. The chicken should be so tender it should fall apart. Drizzle a few spoons full of broth over the chicken for added flavor.
- Keep in the fridge for up to 4 days.
Stovetop (30 Minutes) – the quickest
- Season chicken with salt, garlic powder, and pepper.
- Heat olive oil over medium heat in a large pot.
- Add chicken. Sear on each side until the chicken starts to brown.
- Add broth and bay leaves. Cover and cook at medium until the internal temperature reaches 165F, about 7-10 minutes.
- Transfer the chicken to a large plate or cutting board. Shred and drizzle with a few spoon fulls of broth for added flavor.
- keep in the fridge for up to 4 days.
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