How to Make Shredded Chicken (4 Easy Methods)
Make tender, seasoned shredded chicken in the Instant Pot, Crockpot, on the stovetop, or in the oven. Use it for tacos, soups, salads, casseroles, or meal prep.
Servings: 8
Calories: 123kcal
Ingredients
- 4 boneless, skinless chicken breasts (about 3 pounds)
- 1 tablespoon Montreal chicken seasoning (or your favorite seasonings, to taste)
- 4 tablespoons butter (optional)
- 1.5 cups chicken broth or water, amount varies by cooking method
Instructions
Instant Pot Instructions
- Arrange the chicken breasts in the Instant Pot and pour in the required amount of broth or water for your model. Sprinkle with seasoning and place butter pieces on top, if using.
- Secure the lid, set to sealing, and pressure cook on HIGH for 12 minutes for thawed chicken breasts of average thickness. For individually frozen breasts, begin with 15 minutes and adjust if needed for thickness.
- Let the pressure release naturally for 10 minutes. Carefully release the remaining pressure, open the lid, and check that the thickest breast is at least 165°F. If not, continue cooking and recheck.
- Rest the chicken for 5 minutes, shred using forks or a mixer, and toss with a few spoonfuls of the juices before serving.
Crockpot Instructions
- Place thawed chicken breasts in a single layer in the slow cooker. Add ½ cup broth or water, seasoning, and optional butter.
- Cover and cook on LOW for approximately 2 to 4 hours, checking around 2½ hours. Cook until the thickest part reaches 165°F.
- Rest 5 to 10 minutes. Shred the chicken and stir in a little of the cooking liquid.
Stovetop Instructions
- Place chicken breasts in a deep saucepan or Dutch oven. Sprinkle with seasoning, add optional butter, and pour in enough broth or water to cover by about an inch.
- Bring just to a boil, then immediately lower the heat to a gentle simmer. Cover and cook approximately 15 to 20 minutes, checking earlier for thin breasts, until the thickest part reaches 165°F.
- Rest 5 to 10 minutes, shred, and moisten with a little poaching liquid.
Oven Instructions
- Preheat oven to 425°F. Arrange chicken breasts in a single layer in a 9-by-13-inch baking dish, flattening extra-thick portions if needed.
- Season both sides of the chicken, add optional butter, and pour ½ cup broth or water around the chicken. Cover the baking dish tightly with foil.
- Bake for approximately 25 to 30 minutes, checking smaller pieces sooner and cooking longer if necessary, until the thickest part reaches 165°F.
- Carefully uncover, rest 5 to 10 minutes, shred while warm, and stir in a little of the pan juices.
Notes
- These times are starting points for boneless, skinless chicken breasts. Thickness and equipment vary; use a food thermometer to verify 165°F.
- Instant Pot liquid minimums vary by model. The amounts above follow published general guidance for 6- and 8-quart models; check your own manual. The pressure cooker also needs time to come to pressure.
- Never start frozen raw chicken in a slow cooker. In the Instant Pot, separate individually frozen breasts rather than cooking a solid frozen block.
- Montreal chicken seasoning and ranch, taco, and lemon-pepper mixes may already contain salt. Adjust other salt accordingly.
- Store cooked chicken refrigerated for 3 to 4 days, or freeze portions for the best quality within 3 months. Reheat leftovers to 165°F.
Nutrition
Calories: 123kcal | Carbohydrates: 1g | Protein: 13g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 124mg | Potassium: 252mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 205IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.5mg