Need shredded chicken for soups, casseroles, tacos, or meal prep? You’re in luck—it’s super easy to make and you can do it with whatever kitchen tool you have on hand.
Whether you're using a crockpot, stove, oven, Instant Pot, or air fryer, I’ve got you covered.
These are one of those basic, go-to recipes I use every week. It’s simple, versatile, and perfect to keep on hand for busy weeknights. Let’s break down the methods!
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Shredded Chicken in Crock Pot
- Prep: Coat chicken breasts with olive oil and your favorite seasonings.
- Cook: Place in slow cooker, cover with water or chicken broth.
- Time: Cook on low for 4–5 hours, until fork-tender.
- Shred: Remove and shred with two forks or hand mixer.
Shredded Chicken in Instant Pot
- Tip: Cooking time depends on the size and weight of the chicken. For 1–1.5 lbs, cook for 10 minutes with a natural release. Always check for doneness (165°F internal temp).
- Moisture: Add at least 1 cup broth or water for pressure cooking.
- Bonus: This is the fastest method for frozen chicken!
Shredded Chicken in Air Fryer
- Prep: Preheat to 370°F. Rub chicken with olive oil and seasoning.
- Cook: Air fry for 10 minutes, flip, and cook 6–8 more minutes (or until 160°F).
- Rest: Cover and rest for 5 minutes (temp will rise to 165°F).
- Shred: Use forks or a hand mixer while still warm.
The air frying will depend on the thickness of the chicken, here's a simple table to compare:
| Chicken Breast Size | Air Fry Time | Instructions |
|---|---|---|
| 4–5 oz | 10–12 minutes | Flip halfway through. Cook until internal temp reaches 165°F. |
| 6–8 oz | 13–15 minutes | Flip halfway through. Use a meat thermometer to check doneness. |
| 9–12 oz | 16–20 minutes | Flip halfway through. Ensure internal temp hits 165°F before removing. |
Shredded Chicken on the Stovetop
- Cook: Place chicken in a deep pot and cover with water. Add salt, pepper, or your seasoning of choice.
- Simmer: Bring to a boil, then cover and simmer 10–12 minutes.
- Check: Chicken is done when it reaches 165°F.
- Shred: Let cool slightly and shred with forks.
Oven-Baked Shredded Chicken
- Prep: Preheat oven to 400°F. Coat chicken in oil and seasonings.
- Bake: Place in a greased baking dish and bake 20–25 minutes.
- Rest: Let sit 5 minutes, then shred. You can also dice or cube it.
- Shortcut: A stand mixer shreds the chicken in seconds!
| Chicken Breast Size | Oven Temp | Bake Time |
|---|---|---|
| 4–5 oz | 400°F (204°C) | 18–20 minutes |
| 6–8 oz | 400°F (204°C) | 22–25 minutes |
| 9–12 oz | 400°F (204°C) | 26–30 minutes |
How to Shred Chicken (2 Easy Methods)
Once your chicken is cooked, shredding it is super simple. I use both of these methods depending on how much chicken I’ve made and what I have on hand.
1. Two Forks
This is the classic way! Just place your cooked chicken breasts on a cutting board or plate and use two forks to pull the meat apart. Work your way through each piece until it’s all shredded to your liking. It takes a little more time, but it gets the job done.
2. Stand Mixer
My go-to when I’m prepping a big batch. Place the cooked chicken into the bowl of your stand mixer. Attach the paddle, lock the head in place, and run it on low speed. In about 15 seconds, you’ll have perfectly shredded chicken—no effort required! Just keep an eye on it so it doesn’t over-shred.
How to Store Shredded Chicken
I love making a large batch at once—it’s perfect for meal prep and saves so much time during the week.
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze in portions for up to 2 months. I like using small containers or zip-top bags so I can just grab what I need.
Pro Tips for Perfect Shredded Chicken
- Don’t overcook – Overcooked chicken gets dry and stringy.
- Rest before shredding – Letting it rest helps keep it juicy.
- Use broth instead of water – Adds more flavor.
- Make a big batch – Great for meal prep and freezes well.
- Shred while warm – It’s easier than once it cools.
- Use a hand or stand mixer – The fastest shredding method!
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