This shredded chicken recipe demonstrates two foolproof methods for preparing juicy, tender chicken: poaching a whole chicken for maximum flavor and broth or quickly cooking boneless breasts or thighs for busy nights.
As a chef, I always infuse the poaching liquid with aromatics, including carrots, celery, onions, garlic, and lemon peel. So you’re not just getting delicious shredded chicken but also building a rich, homemade broth to repurpose all week long. It’s a smart, flavor-packed technique that gives you two staples in one pot.
Once you learn this method, you’ll want a batch in your fridge every week for quick salads, sandwiches, soups, pasta, bowls, and more.
Why This Shredded Chicken Recipe Works
As a professional chef, I’ve tested every method available, and this one consistently delivers excellent results with minimal waste. The beauty of this approach lies in its flexibility, offering two reliable methods to suit your time and needs.
Whole Chicken Method: This is my go-to for the most complete payoff. Simmering a whole chicken with aromatic vegetables and herbs not only yields deeply seasoned meat but also a pot of savory broth you can repurpose all week. It takes a little more time, and you’ll need to remove the bones, but the depth of flavor and value is unmatched.
Boneless, Skinless Breasts or Thighs: Need speed? This method is perfect for weeknights. It’s straightforward and efficient, with precise cook times for both white and dark meat, depending on your preference.
Optional Searing for Extra Flavor: Want to build an even deeper taste? Sear boneless chicken before poaching to trigger the Maillard reaction; that’s what gives meat its savory golden crust. It’s optional but worth it if you have a few extra minutes.
You’ll also end up with a clean, aromatic broth from either method. It’s perfect for soups, sauces, or cooking grains, and it means nothing goes to waste.
Ingredient Notes for Shredded Chicken
You’ll find the complete list of ingredients in the recipe card below, but here are the ones that deserve a closer look from a chef’s perspective:
Whole Chicken (Chef’s Pick): The skin, bones, and variety of meat (including white and dark) provide superior texture, flavor, and moisture. It also creates a deeply savory broth, making this a two-for-one method.
Boneless Breasts or Thighs (Faster Option): Boneless cuts cook quickly and still shred beautifully. I include exact cook times for both, and you can sear them beforehand to boost flavor via the Maillard reaction.
Mirepoix + Add-Ins (Carrot, Celery, Onion, Garlic, Lemon Peel): Classic French mirepoix forms the base of the broth. I always add garlic and lemon peel for brightness and balance. Feel free to riff; shallots, citrus zest, or even dried chilies all work.
Bouquet Garni (Bay Leaf, Thyme, Parsley Stems, Peppercorns): This tied bundle of herbs perfumes the liquid without overpowering it. Always use parsley stems (not leaves) and just one bay leaf if fresh; they’re stronger than dried.
Kosher Salt: Don’t skimp here. I recommend using 1 tablespoon of kosher salt per 4 cups of water to season the chicken and broth thoroughly as they cook.
Water (or Flavor Boosters): Water keeps things clean and neutral, letting the aromatics shine. However, if you want to add extra depth, consider adding a splash of chicken stock, white wine, or even a hint of cream.
Find the full recipe with ingredients and directions below.
How to Make Shredded Chicken (Step-by-Step)
This visual walkthrough shows you how to poach and shred chicken like a pro, Whether you’re working with a whole bird or boneless cuts. Each method is chef-tested to ensure juicy, flavorful results and a batch of golden broth to use throughout the week.
Prep the Aromatics: Start by chopping carrots, celery, onion, and smashing garlic cloves. Peel a lemon for a hint of brightness. These aromatics create depth in both the chicken and broth.
Clean the Chicken & Prep Herbs: If using a whole chicken, remove the giblet packet from the cavity. Make a bouquet garni by wrapping bay leaf, thyme, parsley stems, and peppercorns in cheesecloth or a spice bag and tying it shut.
Add Chicken, Herbs & Water to Pot: Place either the whole chicken or boneless chicken in a pot or Dutch oven. Add your aromatics and herb bundle. Pour in enough cold water to cover by about an inch.
Optional Sear for Boneless Chicken: If you’re using boneless breasts or thighs, you can sear them for 2–3 minutes per side in oil to enhance flavor.
Poach with Gentle Heat: For boneless cuts on the stovetop: Bring to a gentle boil, then immediately cover and turn off the heat. Let sit for 10–15 minutes depending on thickness.
For whole chicken: Simmer, bake, or use an Instant Pot until fully cooked, skimming foam as needed.
Rest & Remove Bones or Skin: Once cooked, transfer chicken to a cutting board. Let whole chicken rest for 10–15 minutes before removing the skin and pulling out the bones. Boneless cuts need just 5–7 minutes.
Strain the Broth & Shred the Chicken: Strain out the vegetables and herbs to save your broth — it’s packed with flavor. Shred the meat while it’s still warm for the best texture.
How to Shred Chicken
Once your chicken is fully cooked and rested (it should reach an internal temperature of 165°F), it’s time to shred. Whether you’ve made a whole chicken or used boneless cuts, start while the meat is still warm. The texture is easier to work with and yields better shreds.
Chef Tip: If you cooked a whole chicken, remove the skin while it’s still warm, then discard the bones. The meat should fall apart easily.
Here are five methods to choose from based on your tools and how you plan to use the chicken:
1. Two Forks (Best for Whole Chicken): Place the chicken on a cutting board and use two forks to pull it apart with the grain. This gives complete control over shred size and is especially effective with whole chicken, as it’s more tender and moist due to the bones and skin.
2. Stand Mixer (Best Overall Equipment Option): Add warm chicken to a stand mixer fitted with the paddle attachment. Mix on low for 20–30 seconds, increasing speed if needed. This method is efficient, especially for large batches, and works best for boneless breasts and thighs, which tend to be firmer.
3. Hand Mixer (Fast with a Small Cleanup Hack): Place the chicken in a deep bowl and use a hand mixer on low speed to shred the chicken. It’s quick and yields uniform pieces. To prevent chicken from flying out, loosely cover the bowl with plastic wrap while mixing.
4. Food Processor (Best for Chicken Salad or Enchiladas): Pulse 1–2 times using the plastic dough blade. It shreds quickly but can over-process if you’re not careful. This method is ideal when you want smaller, chunkier pieces, such as for stuffing, chicken enchiladas, or sandwich fillings. However, avoid it when you want more presentable strands, like for soup or pasta dishes.
5. By Hand (Rustic and Simple): Once the chicken is cool enough to touch, pull it apart using your fingers. This is an excellent method for whole chickens, where the meat is extra tender. For boneless cuts, however, it can be trickier and more time-consuming, so forks or mixers are better.
Expert Chef Tips for Perfect Shredded Chicken
Use these pro tips to lock in moisture, boost flavor, and create shredded chicken that’s versatile and delicious.
Start in Cold Water: Always begin poaching with cold water (or broth). The cold water helps the chicken cook evenly from the inside out, preventing tough outer layers. Gradual heat means better texture and flavor absorption.
Season the Liquid Well: Aromatic vegetables, herbs, and a good amount of salt are key. Use about 1 tablespoon of kosher salt per 4 cups of water. Want to switch up the flavor? Try these global twists:
- Asian: Ginger, scallions, Chinese cooking wine
- Mexican: Cilantro stems, dried chilies, lime
- Mediterranean: Lemon peel, garlic, oregano
- Stick with unsalted liquid so you can control seasoning and let the aromatics shine.
Use a Thermometer: Chicken is fully cooked at 165°F (74°C), but it will continue to rise in temperature once removed from heat while it’s resting (typically 9 degrees). For best results:
Let It Rest Before Shredding: Resting locks in juices to keep the meat moist. If you skip this step, your cutting board will be left with all the flavor you worked so hard for. Here’s a quick guide:
- Whole Chicken: 10–15 minutes
- Breasts or Thighs: 5–7 minutes
Use the Broth to Keep Chicken Moist: That leftover poaching liquid is packed with flavor. Stir in 2–4 tablespoons before storing to keep the chicken juicy and tender.
Chef Tip: Keep an extra jar of broth in the fridge. Add a spoonful to revive leftovers throughout the week; it’s a game changer.
Ways to Use Shredded Chicken
Once you have a batch of juicy shredded chicken ready, it becomes the ultimate add-on for quick lunches, weeknight dinners, or meal prep bowls. Here are some of my favorite ways to use it:
Salads: Toss it into a hearty salad, such as this fresh tabbouleh salad, persimmon salad, or burrata salad , for an easy protein boost.
Sandwiches & Wraps: Mix with pistachio pesto or tzatziki for a flavorful chicken salad. Serve on sourdough, stuff into a pita, or roll into a wrap.
Soups: Stir into Chicken Tortilla Soup or Coconut-Ginger Kabocha Squash Soup to add richness and body.
Grain Bowls & Bakes: Top cooked bulgur wheat, farro, or rice with shredded chicken and veggies for a balanced meal. It’s also perfect for green chicken enchiladas.
Veggies & Sauces: Pair it with roasted vegetables or salad greens and drizzle with your favorite sauce; try tahini sauce, avocado dressing, or harissa paste for an extra flavor boost
How to Store and Reheat Shredded Chicken
Shredded chicken is a meal prep MVP. Store it properly and reheat it correctly to keep it moist, tender, and full of flavor all week long.
Refrigerator: Store in an airtight container for 5–6 days. Add a few spoonfuls of reserved broth before sealing to keep the meat juicy.
Freezer:Freeze in a sealed freezer-safe bag or container for up to 2 months. Include a bit of broth to prevent dryness. Thaw overnight in the fridge before reheating.
Stovetop (Best Overall): Add chicken and a splash of broth or water to a small skillet. Cover and warm over medium-low heat for 3–5 minutes, stirring occasionally.
Microwave (Fastest): Place in a microwave-safe dish with a spoonful of liquid. Cover with a damp paper towel or lid, and heat in 30-second intervals, stirring in between.
Oven (For Larger Batches):Preheat to 325°F. Place chicken in a covered baking dish with a few tablespoons of broth or water. Heat for 10–15 minutes until warmed through.
Chef’s Tip: No matter your method, always reheat gently with added moisture. It revives the texture and brings your chicken back to life as if someone had just cooked it.
FAQs
Yes, both terms refer to cooked chicken that’s torn into pieces. “Pulled” is more commonly used in BBQ, while “shredded” is typically employed in everyday dishes like tacos, soups, and grain bowls.
Absolutely. Once the chicken is warm and shredded, it’s perfect for tossing with spices, sauces, or marinades. It soaks up flavor exceptionally well while still warm.
A 3½–4 lb whole chicken typically yields 4 to 5 cups of shredded chicken, depending on the exact size and cooking method.
It depends on your texture preference and batch size. Hand shredding gives more control, while a stand or hand mixer is faster for large batches.
More Favorite Chicken Recipes
- Chicken Tortilla Soup
- Green Chicken Enchiladas
- Chicken Katsu Curry
- How to Debone a Chicken
- Teriyaki Chicken Recipe
- Chicken Ballotine
Shredded Chicken Recipe (With Whole Chicken or Boneless Cuts)
Equipment
Ingredients
- 1 whole chicken (about 3½–4 lbs) or 1½–2 lbs boneless, skinless chicken breasts or thighs
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 yellow or white onion, quartered
- 4 garlic cloves, smashed
- peel of 1 lemon
- 1-2 bay leaves (use only 1 if fresh)
- 6-8 parsley stems
- 5-6 sprigs fresh thyme
- 1/2 tsp whole black peppercorns
- 2 tbsp kosher salt
- Water (enough to cover the chicken by 1 inch)
- Neutral oil (for optional searing, boneless method only)
Instructions
Method 1: Whole Chicken (Best Flavor + Homemade Broth)
- Chop carrots, celery, and onion. Smash garlic cloves and peel lemon. Wrap bay leaves, parsley stems, thyme, and peppercorns in cheesecloth or use a tea strainer, spice bag, or coffee filter.
- Place the whole chicken in a large pot, Dutch oven, or Instant Pot. Add aromatics, herb bundle, salt, and enough cold water to cover the chicken by 1 inch.
- Choose a cooking method: • Stovetop: Bring to boil, then reduce to low simmer (uncovered), and cook for 25–30 minutes. • Oven: Cover and bake at 375°F for 25–30 minutes. • Instant Pot: Set to Manual | High Pressure for 15 minutes. Natural release for 10 min.
- Skim off any foam during cooking. Once cooked, transfer the chicken to a cutting board and let it rest for 10–15 minutes to keep it juicy.
- Strain the broth and save it separately. Shred the chicken while warm using two forks, your hands, or a mixer.
Method 2: Boneless Chicken Breasts or Thighs (Faster Option)
- Optional: Sear the chicken in a bit of neutral oil for 2–3 minutes per side until golden brown. This step adds flavor through the Maillard reaction but is not required.
- Place chicken in a pot, Dutch oven, or Instant Pot with aromatics, herb bundle, salt, and enough cold water to cover by 1 inch.
- Choose a cooking method: • Stovetop: Simmer uncovered 10–15 minutes. • Oven: Cover and bake at 375°F for 10–15 minutes. • Instant Pot: Manual | High Pressure for 9 minutes. Quick release.
- Skim foam if needed. Once cooked, transfer chicken to a cutting board and let it rest for 5–10 minutes.
- Strain and save the broth. Shred chicken while warm using your preferred method.
Notes
- Use cold water: Starting with cold water allows for gradual cooking and better flavor absorption.
- Save the broth: The leftover cooking liquid is a rich, flavorful broth. Store separately and use for soups, sauces, or to rehydrate leftovers.
- Storage: Store shredded chicken in an airtight container with a few tablespoons of broth to keep it moist. Refrigerate for 5–6 days or freeze (without broth) for up to 2 months.
- Serving Ideas: Use in salads, bowls, pasta, tacos, sandwiches, or stir into soups and bakes.
- Shredding Tips: Shred while warm using forks, a stand mixer, hand mixer, or your hands. Avoid shredding when cold, as the texture will be less tender.
