Shredded Chicken Recipe
Making shredded chicken is already pretty simple, but I've got a recipe that makes it even easier! With this method, your chicken stays juicy, shreds effortlessly, and gets a burst of delicious flavor. And the best part? No boiling or poaching required—it's all about keeping things hassle-free! Check out this easy shredded chicken recipe! It's quick to make and tastes amazing. Plus, it's perfect for tacos, salads, or sandwiches. Give it a shot and savor the goodness!
Equipment
- Big frying pan
- Tongs
- Stand mixer with a paddle attachment (if you have one)
Ingredients
- 4 Boneless skinless chicken breasts or thighs
- 2 tbsp Olive oil
- Salt and pepper to taste
- 3/4 cup Chicken broth
Instructions
- Heat olive oil in a big frying pan on medium heat. Put the chicken in and sprinkle some salt and pepper on top. Cook for 5 minutes, then flip the chicken with tongs.
- Pour in the chicken broth, cover the pan with a lid, and cook for 7-10 minutes until the chicken's inside is 165°F (use a thermometer to check).
- Take the chicken out of the pan and shred it. You can do this by pulling it apart with two forks or putting it in a stand mixer. Just turn it on for 15 seconds, and bam! Shredded chicken ready to go. If you want it extra juicy, mix in any leftover liquid from the pan.
- Use your shredded chicken in tacos, salads, sandwiches, or whatever you like! You can also freeze it for later. Easy and yummy!
Notes
- Use boneless, skinless chicken breasts, thighs, or bone-in breasts.
- Adjust cooking time: longer for bone-in breasts, check early for thighs.
- Store leftovers in a sealed container in the fridge for up to 4 days.
- Dice chicken just before serving.
- For shredding, do it while the chicken is still a bit warm; use your hands or a hand mixer on low speed.