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.
Equipment
- Slow cooker OR
- Tongs or fork
- Electric hand whisk , optional
Ingredients
- 650g - 1kg chicken breasts or boneless thighs see notes for using 1kg/2.2lbs
- 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 at the bottom of a wide saucepan/your slow cooker pot/instant pot. Try not to put pieces on top of each other but a little overlapping is fine. Sprinkle over the paprika, salt & pepper and the oregano/thyme and then pour the stock into a gap in the pot if there is one.
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
- Ensure the chicken is fully submerged in the stock, add a little more hot water if needed. Cover and cook on high for 2 - 2 ½ hours, medium for 3 -4 hours or low for 6 hours. All slow cookers are different, yours may take longer but test at these times.
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 chicken from the liquid and rest on a chopping board for 10 minutes, so the juices have time to be reabsorbed.
TO SHRED WITH FORKS
- Place the chicken pieces 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 chicken 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
650g raw chicken will make around 400 g / 14.11 oz cooked chicken
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.
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
It’s best to use chicken thighs if making shredded chicken for baby if possible. 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.
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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