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Hands holding a finished bowl of freshly shredded chicken

Shredded Chicken Recipe (Whole Chicken or Boneless Cuts)

This shredded chicken recipe consistently delivers juicy, flavorful results, whether you use a whole chicken for rich broth and tenderness or boneless cuts for quick preparation. Includes stovetop, oven, Instant Pot, and slow cooker methods, plus pro tips for shredding, storing, and saving the broth.
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Prep Time 5 minutes
Cook Time 30 minutes
Resting & Shredding 25 minutes
Total Time 1 hour
Course Chicken
Cuisine American, French
Servings 6 people
Calories 294 kcal

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
 

Prep the Ingredients

  •  Chop carrots, celery, and onion. Smash garlic and peel lemon. Wrap bay leaves, parsley, thyme, and peppercorns in cheesecloth or a spice bag.
    Chopped vegetables and herb bundle being prepared to add to chicken broth

Whole Chicken (Best Flavor + Broth)

  • Remove the giblet cavity, and place the whole chicken in a large pot, Dutch oven, Instant Pot, or Slow Cooker. Add aromatics, herb bundle, salt, and enough cold water to cover the chicken by 1 inch.
    Important: Start with cold water for even, gradual cooking and rich broth.
    Removing giblet cavity from whole chicken and prepping it in pot with aromatics and herbs for poaching
  • Choose a 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.
    • Slow Cooker: Cook on Low for 6–7 hours or High for 3–4 hours.
  • 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. While warm, remove skin and bones.
    Whole cooked chicken being removed from the pot and separated from skin and bones
  • Strain the broth and save it separately.
  • Shred while warm for best texture: this helps the protein fibers come apart easily and stay juicy.
     Shredding Methods:
    • Two forks (classic, no tools needed)
    • Stand mixer (fast, hands-free)
    • Hand mixer (quick for small batches)
    • Food processor (great for dips or fillings)
    • By hand (best for larger pieces)
    Various methods for shredding chicken including forks, stand mixer, hand mixer, food processor, and by hand.

Boneless 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 deepens flavor through the Maillard reaction but is not required.
    Boneless chicken breasts and thighs seasoned and seared in a large pot
  • Place chicken in a large pot, Dutch oven, Instant Pot, or Slow Cooker with aromatics, herb bundle, salt, and enough cold water to cover by 1 inch.
    Important: Start with cold water for gradual heat to get juicy, moist chicken.
    Searing boneless chicken simmering with aromatics and water in a covered pot
  • 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.
    • Slow Cooker: Cook on Low for 2.5–3.5 hours or High for 1.5–2.5 hours.
  • Skim foam if needed. Once cooked, transfer chicken to a cutting board and let it rest for 5–10 minutes.
    Boneless chicken resting
  • Strain and save the broth. Shred chicken while warm using your preferred method.
    Straining broth from the poaching process

Notes

Chef's Tips for Success: For the juiciest chicken, always start with cold water, rest the chicken before shredding, and save the broth!
  • Use cold water: Starting with cold water allows for gradual cooking and better flavor absorption.
  • Save the broth: Leftover cooking liquid becomes a rich, homemade broth—perfect for soups, sauces, or rehydrating leftovers.
  • Storage: Store shredded chicken in an airtight container with a few spoonfuls 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, soups, enchiladas, or sandwiches.

Nutrition

Calories: 294kcalCarbohydrates: 5gProtein: 24gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 95mgSodium: 3594mgPotassium: 361mgFiber: 1gSugar: 2gVitamin A: 3687IUVitamin C: 7mgCalcium: 37mgIron: 2mg