Easy Shredded Chicken Recipe

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This Easy Shredded Chicken recipe makes meal prep even easier! Made with just two ingredients, make in Slow Cooker, Instant Pot, or Stovetop!

Cooked and shredded chicken in a glass bowl on a marble surface.

This Easy Shredded Chicken recipe has been on regular meal prep rotation at my house for years! It saves so much time throughout the week, knowing that I have it ready and waiting to be used in any number of recipes for lunch and supper. From my chicken enchiladas, buffalo chicken dip, Bart’s favorite chicken salad, and my easy BBQ Chicken Sandwiches to salads and sandwiches, this recipe is a weekly standard at my house!

Easy Shredded Chicken Recipe

You will love using this recipe for simple weeknight suppers, easy weekly meal prep, and even stockpiling your freezers when you find the best deals on chicken! I know I sure do!

With just two ingredients, it is one of the easiest recipes!

Boneless skinless chicken breasts in a slow cooker.

How to Make Shredded Chicken

Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

  • Chicken – You can use your preferred cut of chicken. I generally use boneless, skinless chicken breasts or chicken thighs, but lately, I have been using whole chicken more and more.
  • Water, chicken stock, or chicken broth – Use your preference of water, chicken stock, or broth for the liquid in this recipe. Using chicken stock or chicken broth gives the chicken incredible flavor while ensuring that it stays tender and juicy. If I am using a whole chicken, I like to use water as I then save this to use as a simple chicken stock.
  • Optional Ingredient: Seasonings – I prefer to cook my chicken without any seasonings to allow myself more versatility in the recipes I use the chicken in. However, If I know that I will be using all of the chicken in a certain recipe and that seasonings will enhance the flavor of the chicken even more, I go ahead and add them to the chicken as it cooks. Generally, this is my simple house seasoning of salt, pepper, and garlic that I use in most recipes – Stone House Seasoning.

Step-by-Step Instructions

Add the chicken to my slow cooker, Dutch oven, or Instant Pot. Pour in the liquid in with the chicken. Then, follow the instructions based on the cooking method used.

Chicken in a slow cooker with chicken stock being poured into the slow cooker from a measuring cup.

Slow Cooker Shredded Chicken

Add the chicken and liquid to the slow cooker and set the timer to low for 8 hours. Then, remove the chicken from the slow cooker and shred it with two forks. Additionally, you can shred the chicken in a stand mixer by using the paddle attachment.

Stovetop Shredded Chicken

Place the chicken and liquid into a Dutch oven over medium-low heat. Allow to cook until the chicken is tender, easily pulls apart when tested with a fork, and reaches 165º F when checked with an internal thermometer, about 20 – 30 minutes. Remove the chicken from the Dutch oven and shred it with two forks or paddle attachments in a stand mixer.

Instant Pot Shredded Chicken

I’ve previously shared my Instant Pot Chicken recipe, but basically, cook for 8 minutes at high pressure and then use the quick-release method. You can see the full recipe here: Instant Pot Chicken Recipe.

Four chicken breasts with liquid in a slow cooker.

Easy Meal Prep Tip!

Keep shredded chicken in the freezer for quick and easy chicken recipes throughout the week! Simply thaw in the refrigerator overnight or in the microwave!

Can I Use Frozen Chicken for this Recipe?

Yes, you can, but in certain circumstances. You can use frozen chicken in the stovetop and Instant Pot methods, but I encourage you to use thawed chicken in your slow cooker. Since the slow cooker does not reach a high enough temperature when cooking chicken at the low setting, the chicken is best cooked using non-frozen chicken to prevent any foodborne issues.

Four cooked chicken breasts in a clear glass bowl on a white marble surface.

How Much Chicken Can I Cook in this Recipe?

I generally cook between 4 and 8 chicken breasts at any given time using this method. It really depends on how I plan to use it throughout the week. You want to make sure that you are not overcrowding your slow cooker, Dutch oven, or Instant Pot so that the chicken cooks thoroughly and evenly.

Shredded Chicken Measurements

To yield 2 cups of shredded chicken, you’ll need one of the following options:

  1. Two cooked chicken breasts
  2. Four cooked chicken thighs
  3. Meat from half of a rotisserie chicken
  4. approximately 12 ounces of cooked chicken
  5. One pound of raw chicken

Storage Tips

To store. Cook the chicken according to the recipe instructions. Cool and store in an airtight container in the refrigerator for up to 4 days.

To freeze. Cook according to the recipe instructions. Cool and store in airtight, freezer-safe containers for up to 3 months.

To serve. Allow to thaw in the refrigerator overnight.

Here are a few of our favorite recipes using Shredded Chicken.

Shredded Chicken Recipes

Shredded chicken in a clear glass bowl with two forks in the bowl and an instant pot in the background.

Frequently Asked Questions

Here’s my Easy Shredded Chicken Recipe. I hope you find it as useful and love it as much as I do!

Easy Shredded Chicken Recipe

5 from 1 vote
This Easy Shredded Chicken recipe makes meal prep even easier! Made with just two ingredients, make in Slow Cooker, Instant Pot, or Stovetop!
Prevent your screen from going dark
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8

Ingredients

Instructions 

Slow Cooker Shredded Chicken Recipe

  • Add chicken and chicken stock to slow cooker. Set timer for 8 hours on low setting. To check for doneness, prick chicken with a sharp knife. The juices should run clear. Additionally, the internal temperature should be 165º F when check with an internal thermometer in the thickest part of the chicken. Once done, remove chicken from slow cooker and shred with two forks or using paddle attachment of stand mixer.

Stovetop Shredded Chicken Recipe

  • Add chicken and chicken stock to Dutch oven set over medium-low heat. Cover the Dutch oven and cook until the chicken is done, about 20 – 30 minutes. To check for doneness, prick chicken with a sharp knife. The juices should run clear. Additionally, the internal temperature should be 165º F when check with an internal thermometer in the thickest part of the chicken. Once done, remove chicken from slow cooker and shred with two forks or using paddle attachment of stand mixer.

Instant Pot Shredded Chicken Recipe

  • Add chicken and chicken stock to Instant Pot. Cook at high pressure for 8 minutes. Use quick release method to release the pressure and carefully remove the cover. To check for doneness, prick chicken with a sharp knife. The juices should run clear. Additionally, the internal temperature should be 165º F when check with an internal thermometer in the thickest part of the chicken. Once done, remove chicken from slow cooker and shred with two forks or using paddle attachment of stand mixer.

Notes

To store. Cook the chicken according to the recipe instructions. Cool and store in an airtight container in the refrigerator for up to 4 days.
To freeze. Cook according to the recipe instructions. Cool and store in airtight, freezer-safe containers for up to 3 months.
To serve. Allow to thaw in the refrigerator overnight.

Nutrition

Serving: 3ounces | Calories: 128kcal | Protein: 26g | Fat: 2.7g | Saturated Fat: 1g | Cholesterol: 49mg | Sodium: 145mg | Potassium: 321mg | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 0.9mg | Calcium: 4mg | Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

Welcome to Add A Pinch

About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

5 from 1 vote (1 rating without comment)

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Recipe Review




8 Comments

  1. Melissa Webster says:

    Can you use the high setting on the crock pot to cut the time in half?

  2. Valerie Mendoza says:

    I’ve had an Instant Pot for a few years and have barely touched it. This sounds so convenient to make shredded chicken in it!

  3. Andrea says:

    Do you have a recommendation for cook time and temperature when using Dutch oven in oven to slow cook chicken breasts?

    1. Robyn Stone says:

      I’m sorry, Andrea, I cook the chicken on the stovetop in my Dutch oven so I can’t tell you the oven temperature and time for cooking the chicken in the oven.

  4. ELIZABETH says:

    LOVE THIS RECIPE, SO EASY FOR ME. HAD MY 84TH BIRTHDAY JAN 26 SO I NEED EASY.THANK YOU BE BLESSED .LIZ ( ELIZABETH) PS LOVE ALL YOUR RECIPES

    1. Robyn Stone says:

      Happy late birthday, Elizabeth! Thank you so much. I hope you can find many more recipes you love. xo

  5. Nancy Perine says:

    Hello! I had fun looking all around your website/blog. Your recipe for Easy Shredded Chicken caught my eye. I had just bought a couple pounds of fresh chicken breasts and had plenty of chicken broth on hand, so this gave me a chance to try out my new slow cooker. The chicken breasts came out great and shredding them was pretty easy. I packaged them in containers and froze them so whenever needed, they right handy. Thanks for sharing your recipes. I’ll be back!

    1. Robyn Stone says:

      Thanks, Nancy. Welcome to Add a Pinch. So glad you found a recipe you wanted to try on my website. I hope you find many more that you will try and like.