Recipes With Shredded Chicken and Cooked Shredded Chicken are listed as ingredients in many recipes, but have you ever asked for a recipe without any guidance on how to cook chicken in the first place?
This step-by-step tutorial on how to cook pulled chicken is your answer! I will find the easiest way to make grated chicken breast. This simple method works with shredded chicken thighs too.
Whether you need to know how to make shredded chicken for chicken enchiladas (like green chili chicken), chicken sandwiches, Greek yogurt chicken salad (or 30 chicken salads), shredded chicken, or chew straight from your fridge when you’re hungry and be in total despair, this is It is the post for you!
While you can cook shredded chicken in the oven or simmer, the step-by-step method below (cooking chicken in a saucepan on the stove) is the quickest and easiest way to prepare. The chicken comes out perfectly moist and juicy every time.
You can also refrigerate or freeze chicken for up to 4 days, making it perfect for meal prep too!
While there are a variety of different ways to cook chicken for cutting or shredding, boiling it (cooking it gently in water) is the quickest and easiest way, with the least amount of cleaning. You don’t need any equipment other than a bowl to make it.
However, if you have a quick casserole and prefer this route, check out this post to learn how to cook instant chicken. I also have a great supplier to make Crock Pot Shredded Chicken too!
In today’s post, I’ll review About Recipes With Shredded Chicken:
How to cook shredded chicken by boiling
Ideas for using shredded (or diced) chicken
How to make pulled chicken for a crowd
Serving size and yield
You can scroll down to see the step-by-step photos, watch the instructional video after the photos, and finally, you will find a summary of the steps at the end of the post.
How to make grated chicken: a step by step recipe
Step One: Place the boneless, skinless chicken breasts (or thighs) in the bottom of a large bowl, then season.
For seasoning, I opt for a big pinch of salt and pepper. If you want, you can add other seasonings, like pilaf, poultry seasoning, or a little fresh herbs.
This Shredded Chicken recipe is meant to be a blank rag to add to a wide variety of recipes. Because I know I have some fellow Tex-Mex enthusiasts, if you’re looking for Mexican shredded chicken options, I highly recommend Instant Pot Shredded Chicken Tacos and Instant Pot Chicken with Mole.
Chicken Layout: If you are cooking more chicken breasts or thighs, you can overlap them a bit.
If you have a lot of overlap, I suggest you upgrade to a larger pot or use two separate bowls.
Step Two: Cover the chicken with about 1 inch of water (not the broth!).
Yes, the water! If you want you can use chicken broth, although I think with this cooking method you don’t need it. Unless you have some of what you need to eat, supply yourselves with an ingredient and make this Brothless Shredded Chicken.
Step Three: Place the pot on the stove and bring the water to a simmer.
Once the liquid boils, reduce the heat and simmer for 8 to 16 minutes, depending on the size and amount of chicken breasts that are boiling.
If the idea of boiling chicken seems unappealing, I promise this gentle cooking method will work for you. As long as you check and remove the chicken once it reaches the magic temperature, the chicken will always be perfect.
Step four: check the maturity.
The chicken is done when the core temperature reaches 165 degrees Fahrenheit (I use an instant-read meat thermometer to ensure safety and accuracy – I love it and use it regularly).
Inspect your chickens frequently at the end. If the chicken is dry or tough, it is overcooked. You can even remove the chicken once it reaches 160 degrees Fahrenheit, place it on a plate, cover it, and let it rest for another five minutes. Check the maturity again. The relay should finish the job.
My secret tip for easy chopping Recipes With Shredded Chicken
The easiest way to cut chicken with a hand mixer! Place the chicken in a large mixing bowl, then use a hand mixer on low speed to cut the chicken into small pieces. It’s a total time-saver, especially if you are earning more.
No mixer? there is no problem. You can chop the chicken old-fashioned with two forks, or the other preferred method: your fingers. Just make sure to let the chicken rest until cool enough to handle safely first.
Instead of mincing chicken, you can also cut it into strips or cubes, which is faster and ideal for green salads, pasta salads, and wraps.
Ways to use shredded chicken
Pasta salads. Chicken Caesar Pasta Salad is a must-try.
Green salads. Any salad you want, from this Chopped BLT Salad to Grilled Chicken Salad and Caribbean Chicken Salad.
Frittatas. Broccoli chicken frittata is one of my favorite brunch recipes, and leftovers are great for lunch.
Chicken sandwiches. Chicken Caesar sandwich, anyone?
Chicken casserole. Chicken Rice Casserole, Cracker, Chicken, and Cauliflower are always classics, comforting, and
flavorful. For a different side dish, try the Cheesy Corn Quinoa Casserole.
Spaghetti squash pots with chicken. This low carb option can go away regardless of your diet (or not!).
Chicken taco, chicken tostada, chicken burrito … Tex-Mex options are vast and begging to be tasted!
Chicken Soup. Creamy Chicken Noodle Soup is healthy, comfortable, and ready in 30!
How to store shredded chicken
Shredded chicken is great to store in the refrigerator during the week to cut down on meal prep time as well.
To cool the shredded chicken: Let the cooked chicken cool completely. Place it in a shallow airtight container and press a piece of plastic to the top. Refund for up to 4 days.
To freeze shredded chicken: Follow the steps above, but instead of chilling it, store the chicken in the freezer for up to two months. You can also store it in sturdy frozen bags. Make sure to expel as much extra air as possible.
Why not buy shredded chicken? Now you can make Recipes With Shredded Chicken
I also use this method to make pulled chicken anytime since the recipe calls for store-bought rotisserie chicken.
While buying pulled chicken is quick, the benefits of making it yourself are worth mentioning.
Health Considerations. Homemade pulled chicken almost certainly has less sodium and fat compared to store-bought rotisserie chicken.
Cook the meat you want. I like to make shredded chicken breast because I prefer white meat most of the time. If your family is full of dark meat, you can cook all the chicken thighs. Do you want a mix? You can also choose a combination!
By weight, homemade pulled chicken is much less expensive than store-bought precooked chicken.
What about other chicken nuggets?
While filming this recipe with shredded chicken breasts, this boil / boil method also works to make the shredded chicken thighs boneless and skinless.
If you use thighs, the meat may cook faster depending on its size, so I recommend checking it a few minutes in advance to make sure you have lean and sliced or sliced chicken.
I don’t recommend this method with chicken wings or feet. Since none of them contain a large amount of meat, it is better to cook these chunks to be enjoyed on their own, rather than slicing them for use in other applications.
Frozen Chicken – Yes You Can! Recipes With Shredded Chicken
It’s best to start with thawed chicken, but you can also use this method for frozen chicken, although cooking will take longer.
Resist the urge to boil the chicken quickly to speed things up. Slow cooking is crucial for even cooking and juicy chicken.
For chicken to be safe to eat, it is essential that you test the chicken for maturity. An instant-read meat thermometer will be your best friend.
Want to start with thawed chicken but forgot to take it out of the fridge the night before? (Guilty!) Check out this guide to find out how to defrost meat quickly from Real Simple.
Useful tools for making shredded chicken or chicken cubes.
An instant-read meat thermometer Recipes With Shredded Chicken
Easy-to-store plastic containers for leftovers (these are the only ones that stay organized in your closet and fridge)
Yield and portion sizes of shredded chicken
The amount of shredded chicken your breast or thigh produces will vary greatly depending on its size. Usually:
1 pound of boneless chicken will make about 4 cups of shredded chicken.
1 (8-ounce) boneless, skinless chicken breast makes about 1 cup of shredded chicken. This is an average chest. The regular products that appear in our store tend to skew more, but it depends on the specific brand you are buying.
Organic breasts are usually smaller.
Plan on about a half-pound of raw boneless chicken per serving.
If you add pulled chicken to a recipe that contains a lot of other ingredients (like chicken tacos), you will likely need less.
For example, I find that an ounce per pound per person for chicken tacos is a lot … assuming we have a lot of French fries and cats.
The nutrition information in the recipe below equals one pound or 1 (8 ounces) of breast.