Simple Shredded Chicken – 3 Different Methods
This simple shredded chicken is the PERFECT recipe if you are wanting to start meal prepping. Choose between cooking it on a stove, in a slow cooker, or a pressure cooker!
If I am ever short on time over the weekend or just feel like getting back to the basics, this is my go-to protein recipe. By choosing to make an all-purpose shredded chicken…you open up so many possibilities for variety within your meals during the week.
Meal ideas
- BBQ plate: mix shredded chicken with BBQ sauce and serve with roasted potatoes + broccoli
- Buffalo chicken quesadilla: mix shredded chicken with buffalo sauce and add to a tortilla with mozzarella cheese
- Burrito bowl: mix shredded chicken with salsa and taco seasoning + plate with lettuce, black beans, corn, fajita peppers & onions, + shredded cheese or avocado
- Stir fry: mix shredded chicken with your favorite teriyaki sauce and serve with stir fry veggies + rice
- Chicken salad: mix shredded chicken with plain greek yogurt, salt, pepper, dill, chopped onion + celery + grapes & serve with crackers
- or simply add it as-is to soups or salads to increase the protein content of your meal!
Stovetop shredded chicken
Add 3 pieces of chicken to a large pot with seasoning. Cover with enough broth or water to fully submerge – I typically use ~6 cups, but the exact amount will vary depending on the size of your pot and amount of chicken used.
Bring to a boil, cover, & then reduce to a simmer for ~15 minutes or until internal temperature of chicken is 165F. Remove from juices + shred.
Slow cooker shredded chicken
Add 3 pieces of chicken breast to slow cooker pot with seasoning. Cover with enough broth or water to fully submerge – I typically use ~4 cups, but the exact amount will vary depending on the size of your pot and amount of chicken used.
Set to low for 6-8hr or high for 3-4. Internal temperature must reach 165F. Remove from juices + shred.
Pressure cooker shredded chicken
Add 3 pieces of chicken breast to pressure cooker pot with seasoning. Cover with enough broth or water to fully submerge – I typically use ~4 cups, but the exact amount will vary depending on the size of your pot and amount of chicken used.
Pressure cook on high for 8-10 minutes. Quick release pressure valve when finished. Internal temperature must reach 165F. Remove from juices + shred.
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Simple Shredded Chicken
Print Recipe
Ingredients
- 3 pieces boneless, skinless chicken breast ~1.5lb
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp pepper
- 4+ cups broth
Instructions
Stove top
- Add chicken breast to a large pot with seasoning.
- Cover with enough broth or water to fully submerge chicken – I typically use more broth when cooking on the stove (an inch or two over the chicken), but the exact amount will vary depending on the size of your pot and amount of chicken used.
- Bring to a boil, cover, & then reduce to a simmer for ~15 minutes or until internal temperature of chicken is 165F.
- Remove from juices + shred.
Slow cooker
- Add chicken breast to slow cooker pot with seasoning.
- Cover with enough broth or water to fully submerge chicken – I typically use ~4 cups for 3 pieces of chicken, but the exact amount will vary depending on the size of your pot and amount of chicken used.
- Set to low for 6-8hr or high for 3-4. Internal temperature must reach 165F.
- Remove from juices + shred.
Pressure Cooker
- Add chicken breast to pressure cooker pot with seasoning. Cover with enough broth or water to fully submerge – I typically use ~4 cups for 3 pieces of chicken breast, but the exact amount will vary depending on the size of your pot and amount of chicken used.
- Pressure cook on high for 8-10 minutes. Quick release pressure valve when finished. Internal temperature must reach 165F.
- Remove from juices + shred.
STORAGE
- Shredded chicken breast can dry out easily, so be sure to add some of the broth back to the chicken after shredding & when storing to help the chicken stay moist!
- Before serving or mixing with additional ingredients, gently drain chicken of excess juices
