Shredded Chicken

Moist and flavorful, you’ll want this Shredded Chicken for so many dishes!

The rotisserie chicken is one of the most versatile things you can buy. Of course, you can carve it and have a delicious chicken dinner, but most of us shred it to use in so many other dishes–nachos, chicken salad, casseroles, soups, dips…I could go on, but you know what I mean. And while you can always use the carcass to make soup, if you just want the shredded chicken with no muss or fuss (or skin or bones), make this Shredded Chicken recipe!

Whether you use chicken breasts or chicken thighs, this Shredded Chicken comes out so moist and delicious. It appears that the first time someone decided to shred chicken was back in the day when chickens weren’t butchered until they were done laying eggs; by that time, the meat was tough so farm cooks shredded the cooked meat, tossed it in a cream sauce, and served it in sandwiches. Ohio farmers made this shredded chicken sandwich famous a long time ago, but you can still get it at some Ohio drive-thru restaurants!

This recipe could not be easier and the cooking method–a quick sear to form the brown crust (so yummy) and then a poaching/steaming combo–not only produces tender, flavorful results, but a perfect shred whether you use the two forks method, or the paddle attachment on your standing mixer. The meat is simply seasoned with salt and pepper, and the chicken broth adds depth, too, but you can season it however you like.

You could, for example, season it with Asian spices and then make Honey Sriracha Chicken Salad. Or how about using some Mexican spices likes chile powder and then stuff the spicy shredded chicken inside Green Chicken Enchiladas (and don’t forget to serve these with Homemade Enchilada Sauce and Refried Beans!).

The Secret to Simple Shredding

Once you remove the chicken from the pan, let it rest under an aluminum foil tent for about 5 minutes; this will ensure that all those lovely juices are distributed evenly and that (thank you, carry-over cooking), the chicken reaches its necessary internal temperature (165 degrees).

But the resting should not go beyond 5 minutes because it’s easiest to shred the chicken if it is still warm, and there are basically two ways to do it: the tried and true “two fork”method, where with a fork in each hand, you just pull from the center of the chicken outward and keep going until it’s all shredded; or putting the chicken in your stand mixer and with the paddle attachment on low speed and have at it–shredded chicken in no time!

Ingredients

• 4 boneless skinless chicken breasts or thighs
• 2 tbsp olive oil
• Salt and pepper to taste
• 3/4 cup chicken broth

How to Make Shredded Chicken

Step 1: Heat olive oil in a large skillet over medium heat and place the chicken in the skillet. Season with salt and pepper.

Step 2: Add chicken broth, cover with a lid, and cook until the chicken reaches an internal temperature of 165°F.

Step 3: Remove from pan and shred using two forks or a stand mixer with a paddle attachment.

Step 4: Use immediately in your favorite recipes or store for future use.

FAQs & Tips

Serving Suggestions

The ways to use shredded chicken seems endless. I love it for any kind of casserole that calls for chicken, like King Ranch Casserole, and even ones that don’t but adding it makes the dish even more delicious, such as Twice Baked Potato Casserole. It’s also great in cold dishes–try it in this recipe for Chicken Salad or in Strawberry Chicken Salad.

One of the greatest things about having shredded chicken on hand, at least for me, is that it inspires so many dishes, which means I’m changing up my weekly menus all the time (even though they all feature chicken!). This shredded chicken is perfect in Chicken Alfredo Lasagna, Chicken and Sausage Gumbo, and Butternut Squash Chicken Chili. And don’t forget about soups, like Asian Chicken Soup with Vegetables or Creamy Chicken Tortilla Soup.