This step-by-step guide will teach you how to cook and shred chicken for the most tasty results in all of your favorite dishes!

If you’ve ever been thrilled about a recipe, only to get to the section when one of the ingredients is stated as shredded chicken breasts or pulled chicken with no extra explanation, I understand.

That is why I’d want to share:

• all the many methods to cook chicken breasts to prepare them for slicing
• Shredding chicken breasts
• some of my fave shredded chicken recipes

The best chicken to use for shredding

For shredding, boneless skinless chicken breasts are your best choice, although chicken thighs may also be used.

The true key to making this the simplest is to avoid using anything with a lot of skin or bones.

What is the difference between shredded and pulled chicken?

There isn’t one in my opinion! Nonetheless, I believe that many people equate shredded chicken with plain (very unseasoned) chicken and pulled chicken with the seasoned and sauced type seen in BBQ recipes.

The best meat thermometer

I strongly suggest investing in a decent meat thermometer with a probe that can be inserted into the thickest portion of the chicken and is linked to the thermometer so you can check the temperature as it cooks. As you can see in the picture below, I use and enjoy my ThermoWorks ChefAlarm (affiliate link).

It’s quite accurate, and it helps me to determine when to remove the chicken from the oven without having to continually opening the oven door to insert a thermometer and check, so wasting heat in the oven and lengthening the process.

How to cook chicken breasts

Baking chicken in the oven is my personal favourite since it allows me to meal prep as many chicken breasts as I need with a ton of room, and then I can pop them in the oven and let them do their thing while I do mine.

My thing may be finishing off a meal, pouring myself a drink, or laying facedown on the kitchen floor, moaning and taking a break. It all depends on the day.

Oven baked chicken

1. Preheat the oven to 450°F (233°C) and dry the chicken breasts with a paper towel.
2. Even things out. Pound the chicken breasts with a meat tenderizer mallet to make them reasonably equal in size. You don’t want to pound them too thin; just enough to level out the thickness so it doesn’t cook unevenly.
3. Season. Season to taste with salt and pepper all over. If you want to add more spices at this stage for the specific recipe you’re using, go ahead!
4. Put the chicken breasts on a baking sheet and bake for 15-20 minutes, or until the thickest section of the breast registers 165F. (74C).
5. When done, remove from oven and place on a cutting board to rest.

Boiled chicken

1. Fill a saucepan halfway with salted water (or chicken broth, or a combination of both). Stir in the chicken breasts.
2. Bring it to a boil, then cover it and reduce the heat slightly to maintain a quick simmer.
3. It depends vary on the size of your chicken breasts, but they should be cooked in about 10 minutes. Remove a breast carefully and take its temperature; if it is 165F, you are OK. Overcooking the chicken will result in it becoming rubbery.
4. When done, remove from oven and place on a cutting board to rest.

Poaching chicken

1. In a high-sided saucepan or pot, arrange chicken breasts in a single layer.
2. or chicken broth) to cover by around 1. Pour in enough water (and
3. Over medium-high heat, bring to a boil. You will observe white foam accumulating on the surface, which is normal, and you will skim it off when finished.
4. Reduce to a low heat, cover, and leave for 10 minutes. Check the temperature of the chicken; if it is not yet 165 degrees Fahrenheit, cook for another couple of minutes and then check again. Remove them from the saucepan after they’ve reached temperature. The chicken will be translucent.
5. When done, remove from oven and place on a cutting board to rest.

Slow cooker chicken (Crockpot chicken)

1. Put the chicken breasts in the slow cooker bowl.
2. or chicken broth by around 1. Cover with water and set aside
3. Cook on low for 6-8 hours or high for 3-4 hours, or until the internal temperature reaches 165 degrees Fahrenheit.
4. When done, remove from oven and place on a cutting board to rest.

Instant Pot chicken

1. Fill the Instant Pot dish halfway with chicken breasts.
2. or chicken broth by around 1. Cover with water and set aside
3. Close the lid and turn the valve to the sealing position. Set the timer to 10 minutes high pressure and push manual pressure.
4. When it beeps to indicate that the cooking cycle is complete, gently slide the valve to the pressure release position.
5. Open and remove the cover with care. Verify that the chicken’s internal temperature is 165°F. If not, replace the cover, reseal the vent, and cook for another 2-3 minutes.
6. When done, remove from oven and place on a cutting board to rest.

Stovetop chicken

1. Warm a drizzle of olive oil in a large saucepan over medium heat.
2. Cook for 5 minutes to sear one side of the chicken breasts. Flip the breasts over with tongs.
3. or chicken broth and place a lid on the pan. 1 cup of water, plus
4. Cook for 6-9 minutes, then check the internal temperature of the chicken to ensure it is 165F.
5. When done, remove from oven and place on a cutting board to rest.

Do you let chicken cool before shredding?

You only want to lay the chicken on the cutting board for a few minutes before shredding it, since it becomes more difficult as it cools.

How to shred chicken with meat claws

Keep the chicken breasts on the cutting board and a pair of meat claws or two big forks at the ready.

Insert one of the flesh claws (aff link) or forks in the middle of the breast and pull and rip the chicken in the opposite direction with the other (away from the center).

At the same time, keep your forks apart. Repeat until the whole breast has been shredded. You may even draw both claws if you feel comfortable doing so.

Repeat for as many chicken breasts as you have, and there you have it! You now have shredded chicken that may be used immediately or kept in an airtight container in the fridge.

How to shred chicken using a stand mixer

This approach may seem strange, but it completely works.

1. In the bowl of a stand mixer, combine your cooked chicken breasts (aff link).
2. Turn the mixer on low for 15-20 seconds, then add the paddle attachment.
3. The chicken has now been shredded!

Ways to use shredded chicken

Shredded chicken may be used in a variety of ways, but here are a few of my favorites:

• Pita Pizza with Chicken Shawarma
• combined with cilantro lime brown rice and seasoned with lime juice
• Served with handmade croutons atop a fresh salad.
• Added to a simple spaghetti dish loaded with vegetables
• Seasoned and incorporated with lasagna rollups
• In these filled shells, replace the ground turkey with chicken.

Shredded chicken for pets

And if you leave off the salt and pepper, it may be given to your dog or cat companions if they have an upset stomach and you are gradually reintroducing food into their system (and I hope they feel well soon 3)

FAQs

I hope this was helpful! Is there anything more I should have spoken regarding this topic? Please let me know in the comments section below.

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