Easy Shredded Chicken Recipe

This is the shredded chicken I make when dinner is a moving target and the dishwasher is already full. It’s juicy, tender, and totally flexible — the kind of basic recipe that quietly saves the week. We’re talking simple spices, a quick simmer in broth, and a fast shred that soaks up all the good liquid. It tastes like something you planned, even if you didn’t.

My husband calls this “the blank canvas chicken,” which sounds boring until you watch him pile it into a tortilla with hot sauce and leftover slaw at 9 p.m. The kids go for quesadillas or buttered noodles with a scoop of chicken on top (don’t knock it). I’ve made this so many times I could do it with one earbud in while unloading soccer cleats from the dryer and it still comes out tender.

How to Make It

Okay, friend — grab about 1½ to 2 pounds of boneless, skinless chicken breasts (or thighs if that’s what you’ve got). Sprinkle them with kosher salt, pepper, garlic powder, onion powder, smoked paprika, and a tiny pinch of cumin. Nothing wild. Heat a slick of oil in a skillet or Dutch oven, and give the chicken a quick sear just to get a little color. Don’t cook it through; we’re just waking it up.

Pour in 1 cup chicken broth (enough to come halfway up the chicken), add a bay leaf if you see one in the pantry, and a teaspoon of apple cider vinegar for brightness. Bring it to a lazy simmer — no rolling boil! Lid on, low heat. Walk away for 10–14 minutes, flipping once, until the chicken hits 165°F. If your pieces are thick, give them a couple extra minutes. If they’re petite, check early.

Now the secret move: pull the chicken out and let it sit for five minutes (juices settle, science magic). Shred with two forks or toss it in the stand mixer with the paddle for 15–20 seconds. Return the shreds to the pan and let them swim in those juices. Taste. More salt? A squeeze of lime? A little butter? Do it. That’s the difference between “fine” and “wow, okay.”

Slow cooker mood? Same spices, ½–¾ cup broth, 3–4 hours on high or 6–7 on low. Instant Pot? 1 cup broth, 8 minutes on high pressure, 5-minute natural release, then shred.

✔Ingredient Notes

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– Chicken: Breasts shred fluffy and lean; thighs are juicier and a little richer. I use whatever’s on sale. Bone-in works too — just add time and remove bones after simmering.
– Broth: Salted chicken broth is your flavor vehicle. If you use low-sodium, don’t be shy with the salt or it’ll taste flat. In a pinch, water + a bouillon cube gets the job done.
– Spices: Garlic powder, onion powder, smoked paprika, cumin. Simple on purpose. I once grabbed cinnamon instead of cumin — do not recommend unless you’re going for dessert chicken.

✔Recipe Steps

1. Pat chicken dry and season all over with 1½ tsp kosher salt, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp smoked paprika, ¼ tsp cumin, and black pepper.
2. Heat 1 tbsp oil in a skillet/Dutch oven over medium; sear chicken 1–2 minutes per side for light color.
3. Pour in 1 cup chicken broth (plus 1 tsp apple cider vinegar), add a bay leaf, and bring to a gentle simmer.
4. Cover and cook on low, flipping once, 10–14 minutes until the thickest part hits 165°F.
5. Rest chicken 5 minutes, then shred with two forks (or a stand mixer, 15–20 seconds).
6. Return shreds to the pan, toss to soak up juices, and adjust salt, pepper, and acid to taste.

What to Serve It With

– Tacos, burritos, or quesadillas with salsa and avocado.
– Rice bowls with corn, black beans, and lime crema.
– Big salads (think chopped romaine, cucumbers, feta, vinaigrette).
– Baked potatoes or sweet potatoes with sour cream and chives.
– BBQ sandwiches with coleslaw and pickles.
– Quick soups or enchiladas when the fridge is looking sad.

✔Tips & Mistakes

– Don’t boil. A wild boil makes stringy chicken; a lazy simmer makes tender chicken.
– Season the liquid. The broth should taste good before the chicken goes back in.
– Rest before shredding. It’s five minutes. It matters.
– Save the liquid! It’s liquid gold for reheating and flavor.
– If it’s dry, stir in a spoon of butter or a splash of broth and let it sit on warm.
– Crowding the pan = uneven cooking. Use a bigger pan or cook in two batches.

✔Storage Tips

Fridge: Pack it with its cooking juices in a lidded container for up to 4 days. Reheat gently in a skillet with a splash of broth, or microwave covered so it steams.
Freezer: Cool completely, then freeze flat in zip bags (1–2 cup portions) up to 3 months. Thaw overnight or in a bowl of cool water.
Cold straight from the fridge? Honestly delicious. Toss it into breakfast eggs or make a quick chicken salad. Zero judgment.

✔Variations and Substitutions

– BBQ: Stir in BBQ sauce and a splash of apple cider vinegar. Great on buns with slaw.
– Buffalo: Melt in butter + hot sauce. Blue cheese on top if you’re into it.
– Taco-ish: Add chili powder, oregano, and a hit of lime. Fold into tortillas with pico.
– Greek vibes: Lemon juice, olive oil, oregano, garlic. Serve with cucumbers and tzatziki.
– Soy-garlic: Use soy sauce (or tamari if gluten-free), honey or brown sugar, garlic, and ginger.
– Salsa trick: Dump a cup of jarred salsa in the pot and let it do the work.
– Swaps: Honey ↔ brown sugar, tamari ↔ soy sauce, thighs ↔ breasts, lime ↔ vinegar. It’s all fine.

Frequently Asked Questions

Easy Shredded Chicken Recipe

Tender, juicy shredded chicken made on the stovetop in under 30 minutes—perfect for tacos, salads, meal prep, and more.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 lb boneless skinless chicken breasts
• ▢ 1 cup low-sodium chicken broth
• ▢ 1 teaspoon kosher salt
• ▢ 0.5 teaspoon black pepper
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ 1 leaf bay leaf

Instructions

Preparation Steps

• Pat the chicken dry, then season all over with salt, pepper, garlic powder, and onion powder.
• Add the broth and bay leaf to a large pot or deep skillet. Nestle the chicken in a single layer.
• Bring to a gentle simmer over medium heat. Cover and cook for 15 to 20 minutes, until the chicken reaches 165°F in the thickest part and is tender.
• Transfer chicken to a bowl and let rest for 5 minutes. Shred using two forks or a hand mixer on low speed.
• Return shredded chicken to the pot with a few spoonfuls of the cooking liquid. Toss over low heat for 2 to 3 minutes to absorb flavor.
• Taste and adjust seasoning as needed. Serve or cool completely for meal prep.

Notes

For extra flavor, add a pinch of cumin or a splash of lime juice. Store in an airtight container in the refrigerator for up to 4 days or freeze up to 3 months. Reheat gently with a bit of broth to keep it moist.