Ever get stumped looking for easy shredded chicken recipes, but you realize you don’t really even know the best way to make shredded chicken? Ugh, been there. I remember standing by my stove, chicken breasts in hand, and thinking, “How hard can this be?” Turns out, if you get it wrong, you end up with a dry mess. If you want to make all those tasty dishes like bang bang chicken fried rice or the epic chicken bacon ranch lettuce boats, you have to nail the basics first. Stick around, and I’ll walk you through the foolproof way to make shredded chicken plus how to store it and what to do with it after. I promise, no more dry, flavorless chicken disasters. 
Table of Contents
The Best Chicken to Use
Alright, here’s the real deal: anyone who says you need super fancy chicken for shredding is pulling your leg. You honestly just want boneless, skinless chicken breasts or thighs. Thighs have more fat and stay juicier, but breasts are lighter in flavor and, well, everywhere in the store. Oh, and don’t get lured in by pre-cooked stuff, especially for shredded chicken recipes, because it’s usually rubbery and way too salty for my taste.
If you ask me, chicken that’s poached or gently simmered works best. It’s so much less fussy than roasting (seriously, no one’s got time to preheat the oven for chicken you’re gonna tear apart anyway). Plus, it absorbs flavor like a sponge if you throw in even just a garlic clove or two to the water. Or hey, wanna get creative? Simmer in broth instead of water. You’ll thank your taste buds later.
One time, I tried using leftover grilled chicken because I thought, “Why not?” And, wow, it tasted like someone dropped a campfire in my salad. Lesson learned: keep it simple. For most shredded chicken recipes, start with fresh and skip the heavy seasonings until after you shred.
“I followed this and FINALLY my shredded chicken came out juicy instead of tough. So glad I ditched the rotisserie!” —Miriam E.
How to Make Shredded Chicken
Okay, you ready? This is the fun part. Here’s the mess-free, no-headache way I do it every single week. Grab a big saucepan and toss in the chicken. Cover with water or, if you’re feeling like a five-star restaurant hero, use some broth. Just enough to barely cover the chicken.
Turn the heat to medium and bring to a simmer. Don’t go full boil — or you’ll end up with tough, grumpy chicken. Reduce heat, cover, and let it cook until the pieces are just cooked through. For breasts, maybe 12–15 minutes. Thighs need a snuggly extra minute or two.
Now, here’s my favorite hack. Don’t just slop it onto a plate with a fork. While the chicken is warm (not scorching), plop it in a bowl and get in there with two forks. Or — and this feels wild the first time — try a hand mixer on low. It honestly does the job in 30 seconds. You’ll have perfect shredded chicken without your hands going sore.
Let it cool off a bit before storing, or use right away! If you might need flavored chicken, toss it with a pinch of salt, pepper, and maybe some of that cooking liquid. Boom. Shredded chicken for days.
How to Store It
Let’s talk leftovers, because no one likes food waste. Shredded chicken stores like a champ, honestly. Just let it cool down to room temp first (otherwise, you risk soggy, funky storage). Scoop it into an airtight container — glass is my fav, plastic works too in a pinch.
Stick it right in the fridge. It’ll keep for a good three or four days, easy. Make sure not to crowd it too much, or it goes mushy. If you’ve cooked a ton (blame those buy-one-get-one deals), freeze the extra. Chuck it in a freezer bag, squeeze out the air, and label it. It’ll last up to three months and defrosts fast in a pinch.
Oh, and here’s a secret: a little splash of broth over the top before storing keeps it all moist and happy. That way, when you reach for it in your next round of shredded chicken recipes, it’s still got that juicy, tender vibe instead of being sad and dried out.
Recipes That Use Shredded Chicken
If you’re like me, you get bored eating plain old chicken night after night. Want ideas for those leftovers? Check these out, I swear these are weeknight saviors:
- Toss some in a broccoli cheddar chicken rice casserole. So cozy, it feels like a hug in a bowl.
- Make quick chicken tacos — just add salsa, and boom, dinner done in five.
- Try a cold chicken salad for lunch, or mix it with ranch in a wrap.
- Pile it on baked potatoes with cheese and green onions for the ultimate comfort snack.
Seriously, the best chicken marinade recipes completely change the game, and if you’re feeling fancy, turn the chicken into 4-ingredient orange chicken — so fast, it almost feels like cheating.
More to Love from The Kitchn
Not to sound obsessed with chicken, but once you know how to make shredded chicken, you realize you can use it in just about anything. I’ve stirred it into soup, sprinkled it on pizza, even made egg rolls (yes, really). Kids, adults, even picky eaters fall for it.
“Found about ten new ways to use my leftover shredded chicken last month. My favorite? Easy sliders at midnight. Don’t judge.” —Caleb M.
Common Questions
Q: Can I use frozen chicken for this?
A: Honestly, you can, just add extra cooking time. Always check for doneness though.
Q: What’s the fastest way to shred it?
A: If you wanna skip forearm workouts, use a hand mixer. Life-changing.
Q: Can I use rotisserie chicken?
A: Sure, but it’s saltier and shreds a bit stringy. Works in a pinch.
Q: How do I keep it from drying out?
A: Store it with some of the cooking liquid or a splash of broth.
Q: Any tips for flavoring the chicken?
A: Add spices or a marinade before cooking, or toss it in sauce right after. No one likes bland chicken.
Shred It Like You Mean It
Hope this covers all your shredded chicken bases! Seriously, once you get the hang of it, you’ll be folding juicy chicken into lunches and dinners all week. If you want a step-by-step visual, check out How to Make Shredded Chicken (Super Easy!) – Downshiftology. Or, if you’re hunting for more creative ideas, dive into 25 Recipes That Start with Shredded Chicken. There’s some surprisingly genius crowd wisdom in Really good recipes with shredded chicken? : r/Cooking too, worth a scroll.
Now go on, grab your fork (or your mixer) and try it — your future self will thank you, and I promise those bland-chicken days are over. 
Shredded Chicken
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs Thighs are juicier but breasts are widely available.
- 4 cups water or broth Use broth for added flavor.
Instructions
Cooking Chicken
- In a large saucepan, add the chicken and cover with water or broth.
- Turn the heat to medium and bring to a simmer.
- Reduce the heat, cover, and cook until the chicken is just cooked through, about 12-15 minutes for breasts and 14-17 minutes for thighs.
- Remove chicken and shred using two forks or a hand mixer on low until desired consistency is achieved.
Storage
- Let the shredded chicken cool to room temperature before storing.
- Store in an airtight container in the fridge for up to 3-4 days, or freeze for up to 3 months.
- Adding a splash of broth before storing can help maintain moisture.
