The Best Shredded Chicken recipe is exactly that! This is the absolute best and most flavorful way to make shredded chicken that can be used for almost anything. Make up batch today for an easy lunch or dinner idea.
This recipe is perfect for making Buffalo Chicken Enchiladas or Southern Chicken & Biscuits. Not in the mood to put spend a whole ton of time making a big ol’ meal? Just throw some shredded chicken onto a salad or on top of a baked potato for a quick healthy meal!
Table of Contents
- The Best Shredded Chicken recipe is exactly that! This is the absolute best and most flavorful way to make shredded chicken that can be used for almost anything. Make up batch today for an easy lunch or dinner idea.
- What Is The Best Way To Shred Cooked Chicken?
- How To Cook The Best Shredded Chicken
- How To Use Your Stand Mixer To Shred Chicken
- Get the Recipe
What Is The Best Way To Shred Cooked Chicken?
After I quickly shared the best way to shred a bunch of chicken on Facebook, I realized not many people know about this trick! I really didn’t think shredding chicken (or any meat) in a stand mixer was a secret tip, but I am happy to share how you do it…and my secret for perfectly cooked, full flavor, juicy chicken breasts in 20 minutes.
It has taken me years to find the perfect method for shredded chicken…
Crock Pot: The first method I tried was in the crockpot, but I had to use so many ingredients to give the chicken flavor. Plus, the texture wasn’t always the best. It also took so long and I always had to plan ahead.
Oven Roasted: This is better than in the crockpot, but it still takes a while. I used to do the parchment paper trick where you pat the parchment paper directly on top of the chicken. It worked pretty well, but still took 45 minutes to roast.
Stove Top: THE BEST. So much flavor, incredibly fast and the chicken stays so juicy. All you need is chicken, olive oil, salt, pepper and a little chicken stock/broth. Oh, and 20 minutes (including shredding time).
How To Cook The Best Shredded Chicken
Heat a large skillet (non-stick if you have it, but for photos I did a stainless so you could see the step by steps better) over medium-high heat. Add a healthy drizzle of olive oil.
Place your already seasoned (just kosher salt & fresh cracked pepper) chicken breasts top side down. Let cook for 5 minutes without moving.
Lower the heat just a smidge to medium heat and flip the chicken breasts. Add 1/3 cup chicken stock or broth.
If your chicken stock simmers away completely, just add a splash more as needed.
Insert your thermometer and cover pan with lid. Let cook until thermometer reaches 165°F. This takes about 6-8 minutes depending on the thickness of your chicken breasts.
note – I consider the thermometer to be one of the most important steps. I do not have an expensive one – a cheap one will do just fine – but it makes a world of difference. Perfectly cooked chicken every.dang.time.
Once your chicken has reached 165°F – remove the pan from the heat. Take out the thermometer probe and keep the lid off. Let the chicken cool for about 5 minutes.
How To Use Your Stand Mixer To Shred Chicken
Once slightly cooled, toss your chicken breasts into your stand mixer with the standard paddle attachment.
I have the larger size stand mixer and it can handle up to 10 large chicken breasts at a time…so the standard size can probably do about 5 at a time.
Set your stand mixer on level two and let it go until you reach your desired consistency. WATCH CLOSELY! It only takes seconds to shred!
For my tastes, it takes about 30 to 45 seconds depending on how many chicken breasts I am shredding.
And there you go, that’s how I make tons of delicious shredded chicken in 20 minutes!
P.S. You can easily freeze this shredded chicken in freezer ziploc baggies for quick weeknight dinners.
The Best Shredded Chicken
The Best Shredded Chicken recipe is exactly that! This is the absolute best and most flavorful way to make shredded chicken that can be used for anything!
Ingredients
- 1 lb boneless skinless chicken breasts
- kosher salt, to taste
- black pepper, to taste
- 1 tablespoon olive oil
- 1/3 cup chicken stock/broth
Instructions
Season chicken breasts with salt and pepper. Set aside.
Heat a large non-stick skillet over medium-high heat. Add olive oil.
Place chicken breasts top side down. Let cook for 5 minutes without moving.
Lower the heat just a smidge to medium heat and flip the chicken breasts. Add 1/3 cup chicken stock.
Insert your thermometer and cover pan with lid. Let cook until thermometer reaches 165°F. This takes about 6-8 minutes depending on the thickness of your chicken breasts. (If your broth simmers down completely, add just a little more as needed.)
Once your chicken has reached 165°F - remove the pan from the heat. Take out the thermometer probe and keep the lid off. Let the chicken cool for about 5 minutes.
Once slightly cooled, toss your chicken breasts into your stand mixer with the standard paddle attachment. I have the larger size stand mixer and it can handle up to 10 large chicken breasts at a time...so the standard size can probably do about 5 at a time.
Set your stand mixer on level two and let it go until you reach your desired consistency. WATCH CLOSELY! It only takes seconds to shred and can easily over shred if you walk away. For my tastes, it takes about 30 to 45 seconds depending on how many chicken breasts I am shredding.
Enjoy your shredded chicken in tons of recipes or freeze it for later!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 247Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 99mgSodium: 344mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 37g
Categories
Now that you are going to have some ready to go, here are some of my favorite recipes using shredded chicken:
Chicken Pho
Salsa Verde Chicken Enchiladas
Spicy Avocado Chicken Enchiladas
Chicken Tortilla Soup
Roasted Poblano, Corn & Chicken Soup
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