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    Home » Recipes » Main Dishes

    How to Make Shredded Chicken

    Aug 17, 2022 · Jan 16, 2023 This post may contain affiliate links · Leave a Comment

    Jump to Recipe Jump to Video

    Shredded chicken is good for many things, particularly cold in wraps, sandwiches, salads and for a cold buffet style spread. It’s also good hot in pies, as a nachos topper or with potato salad, chips or wedges and your favourite condiments (we love it with Nando’s Peri sauce & mayo). It also freezes really well.

    Shredded chicken recipe

    I’m going to show you how to make really flavourful shredded chicken using three different cooking methods and two different shredding methods. You can choose your favourite, or test all three!

    Shredded chicken is also a great way to serve chicken if you are doing baby led weaning. See how to adapt this recipe for your baby here.

    Ingredients 

    Always use chicken breast for shredding. Using leg meat just won’t shred the same. I give my shredded chicken maximum flavour with a couple quick tricks. I sprinkle the chicken breasts with paprika and then either dried oregano or thyme, plus a little black pepper and salt. If I’m using the chicken for something with a Mexican, Spanish, Portuguese or Italian vibe I use oregano and for anything else I would usually go for thyme.  I also cook the chicken in chicken stock instead of just water which also amps up the flavour. Plus, to keep the seasonings mostly on the chicken breasts, I pour the stock into a gap in the pan instead of directly onto the breasts.

    Prep Ahead

    If it’s cold shredded chicken you are after then you can prepare and cook the chicken earlier that day or even the day before. If you are having hot shredded chicken then you can measure out the paprika, oregano/thyme and salt & pepper in advance. They can all be added to a mini bowl together, just cover with cling film until you are ready to use.

    How to Make Shredded Chicken

    Watch me make shredded chicken three ways here, before or as you cook.

    Step One - Prep the Chicken

    The first step is the same across all cooking methods. Start by adding the chicken breasts to medium-large saucepan / slow cooker pot / Instant Pot, trying not to let the breasts overlap. Then sprinkle over the paprika, salt & pepper, oregano/thyme. Next, slowly pour the stock into a gap in the pot. This way the seasonings will stay mostly in place on the chicken breasts.

    Method One - On the Stove

    Bring the stock to a boil over a high heat, then turn down heat to a low and simmer and cover. Smaller breasts will take around 10-15 minutes and large around 15-18.

    How to make shredded chicken on the stove

    Method Two - In the Slow Cooker

    The stock should cover most the breasts, don’t worry if the very top of the breasts are popping out the stock, but you can add a little more hot water if you like.  Cover and cook on high for 2-2 ½ hours, medium for 3-3 ½ hours or low for 4-4 ½ hours. It’s important to remember that all slow cookers are different, yours may take longer but test at these times unless you already know the right timings for you. For example, in my slow cooker, small breasts take 2 hours on high where as large take 2 hrs 30.

    How to make shredded chicken in the slow cooker

    Method Three - In the Instant Pot

    Close the lid, set to Sealing and then Pressure Cook on high for 10 minutes. Then natural release for 5 minutes and then Quick Release.

    How to make shredded chicken in an instant pot

    Checking the Chicken is Done

    Test by making a cut in the centre of the thickest part, it should be white and no pink juices coming out. Alternatively, use a meat thermometer to check the thickest part, it should be no lower than 65ºc / 149ºf (over 75ºc / 167ºf for boned chicken).

    Resting the Chicken

    Remove the breasts from the pan and rest on a chopping board for 5-10 minutes, so the juices have time to reabsorb, keeping the chicken juicy. 

    Cooked chicken breasts - family meals

    Shredding The Chicken

    If you haven’t already, have a watch of the video above to see the shredding methods in action!

    Method One - Shredding with Forks

    This is the most common method and all you need is a chopping board and two forks to do it. Place the chicken breasts vertically facing you on the chopping board. Then all you are going to do is pull the chicken apart, working from the bottom up until you have shredded it into chunks.

    How to make shredded chicken
    Chicken shredded with forks

    Method Two - Shredding with an Electric Hand Whisk 

    As long as your chicken isn’t overcooked and gone dry, you can use this method. Dry chicken will be hard to shred this way. Using an electric whisk to shred chicken will give you smaller shreds than using the fork method. If you are after chunkier shredded chicken I would recommend you stick to the fork method. Also, if you use an electric whisk the seasoning will get mixed throughout the chicken, whereas with the fork method, the seasoning will stay in place.

    To shred chicken this way, you will need to put the breasts into a large mixing bowl and with your electric whisk on the lowest speed setting, start breaking them up. If your chicken is tender it will be very quick to do.

    How to make shredded chicken with an electric hand whisk
    Chicken shredded using an electric hand-whisk

    Kids Cook Too

    Younger children can get involved by helping you season the chicken as well as helping to shred the cooked chicken. 

    Shredded Chicken Pairs Perfectly With…

    Chicken salad wrap family meals
    Chicken, Tomato & White Bean Wraps
    Crispy potato wedges recipe
    Crispy Potato Wedges
    Peri Peri coleslaw
    Peri Peri Coleslaw

    Also:

    • Salads
    • Sandwiches & wraps
    • Jacket potatoes
    • Chips
    • Your favourite sauce, especially BBQ, Peri Peri, Buffalo

    Feed a Crowd

    You can cook more chicken breasts, just double the quantities of everything. Bear in mind, you will need to cook them on top of each other which will mean the seasoning on the underneath ones may rub off and also the cooking time may be longer.

    Storing My Shredded Chicken

    You can store leftovers in an air-tight container or resealable bag in the fridge for up to 3 days (day of cook + 1). You can also freeze the chicken, just defrost it for 24 hours in the fridge.

    For more on safe food storage and reheating read here >

    Diet Details

    My Shredded Chicken is gluten, egg, nut and diary-free.

    How to Make Shredded Chicken For Your Baby

    If you are sharing shredded chicken with your baby, I would recommend using low-salt stock and omitting salt from the cook.

    Baby Led Weaning

    Shredded chicken is perfect for baby led weaning. Pick them out shreds that are wide enough to palm, and no more than finger width size. If you have shredded chicken within a meal with a sauce then you should give them the thinest pieces of shredded chicken you can. 

    Shredded Chicken Baby Weaning Meals

    Spoon Feeding

    Just add some shredded chicken to your stick blender pot or food chopper along with some warm boiled water or low salt chicken stock to make chicken purée. Add in some salad vegetables (cucumber, tomato and avocado work great) and yogurt to make them a chicken salad. You can thin it down with some cold water if needed. Blend or chop to the right consistency for their stage and age:

    • 6 months - smooth purée
    • 7-9 months - finely chopped
    • 10-12 months - a chunkier chop, but with no large lumps

    Toddlers

    You can serve thinner shreds of chicken as it comes or chop down chunkier shreds into bite-size pieces.

    For more info on how I keep my family meals baby & toddler friendly, read here >

    Shop at kidly for baby and toddler tablewear

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    Together to Eat is reader-supported. I may earn a small commission from anything bought through links found here.

    Shredded chicken recipe

    HOW TO MAKE SHREDDED CHICKEN

    I’m going to show you how to cook flavourful shredded chicken three different ways; on the stove, in the slow cooker and in the Instant Pot. Plus, how to shred it two ways.
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    Print Recipe Pin Recipe
    Prep Time 5 mins
    Stove Cooking 18 mins
    Total Time 23 mins
    Course Main Course
    Cuisine Global
    Servings 4

    Equipment

    • Medium-Large Cooking Pot OR
    • Slow cooker OR
    • Instant Pot
    • Measuring spoons
    • Large measuring jug
    • Tongs or fork
    • Electric hand whisk , optional

    Ingredients
     
     

    • 3 large / 4 small chicken breasts will make around 400 g / 14.11 oz cooked chicken
    • 600 ml hot water with 1 stock cube / bouillon
    • ½ teaspoon dried oregano or thyme
    • ½ teaspoon paprika
    • Salt & pepper to taste

    Instructions
     

    PREP THE CHICKEN

    • Place your chicken breasts at the bottom of a wide saucepan, trying not to overlap them if possible. Sprinkle over the paprika, salt & pepper and the oregano/thyme and then pour the stock into a gap in the pot.

    ON THE STOVE

    • Bring to a boil over a high heat, then turn the heat down to a low, cover and simmer. Smaller breasts will take around 10-15 minutes and large around 15-18.

    SLOW COOKER

    • It’s ok if just the very top of the breasts are poking out of the liquid. If more than that, you can add in a little more hot water. Cover and cook on high for 2 ½ - 3 ½ hours, medium for 3 - 3 ½ hours or low for 4-4 ½ hours. All slow cookers are different, yours may take longer but test at these times. In my slow cooker, small breasts take 2 hours on high where as large take 2 hrs 30.

    INSTANT POT

    • Close the lid, set to Sealing and then Pressure Cook on high for 10 minutes. Natural Release for 5 minutes, then Quick Release.

    CHECKING THE CHICKEN IS DONE

    • Test by making a cut in the centre of the thickest part, it should be white and no pink juices coming out. Alternatively, use a meat thermometer to check the thickest part, it should be no lower than 65ºc / 149ºf (over 75ºc / 167ºf for boned chicken).

    RESTING THE CHICKEN

    • Remove the breasts from the pan and rest on a chopping board for 10 minutes, so the juices have time to be reabsorbed.

    TO SHRED WITH FORKS

    • Place the chicken breasts vertically facing you on the chopping board. Then all you are going to do is pull the chicken apart, working from the bottom up until you have shredded it into chunks.

    TO SHRED WITH AN ELECTRIC WHISK

    • To shred your chicken this way, you’ll need to put the breasts into a large mixing bowl and with your electric whisk on the lowest speed setting, start breaking them up. If your chicken is tender it will be very quick to do. If your chicken has been overcooked and gone dry it will be too hard to shred this way.

    Notes

    STORAGE
    Cool the chicken down as quickly as possible and then store in zip-lock bags or air tight containers for up to 3 days in the fridge, or 3 months in the freezer.

    BABY & TODDLER

    BABY LED

    Pick out shred of chicken that are wide enough to palm - no more than finger width size. If you have shredded chicken n a meal with a sauce then you should give them the thinest pieces of shredded chicken you can find. 

    SPOON FED

    Add some shredded chicken to your stick blender pot or food chopper along with some warm boiled water or low salt chicken stock to make chicken purée. You can add in some salad vegetables (cucumber, tomato and avocado work great) and yogurt to make them a chicken salad. You can thin it down with some cold water if needed. Blend or chop to the right consistency for their stage and age: 6 months - smooth purée, 7-9 months - finely chopped, 10-12 months - a chunkier chop, but with no large lumps.

    Nutrition

    Calories: 196kcalCarbohydrates: 0.3gProtein: 36gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 109mgSodium: 435mgPotassium: 633mgFiber: 0.1gSugar: 0.2gVitamin A: 75IUVitamin C: 3mgCalcium: 13mgIron: 1mg
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    Welcome to my family food blog. Together to Eat is pretty new, I launched it just back in May. I create meals for parents who love food and eating together. I carefully consider how each meal can be shared with children of all ages. So whether you have a baby or a teenager, my meals can work for you. I hope my recipes can grow with your family, as they are with mine.

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