My "famous" Shredded Chicken

"Now, to me this really isn't a recipe, but I was telling a friend how I make shredded chicken for recipes and she said I should post it. It always comes out tender, and has frozen well for me. I usually make double at once for oamc since it is so easy."
photo by jrusk photo by jrusk
photo by jrusk
photo by Loves2Teach photo by Loves2Teach
Ready In:
1hr 30mins


  • 5 chicken breasts, I use the boneless pre-frozen halves from Walmart (I have used boneless thighs with good results as well)
  • 1 cup chicken broth. if you value the people you are feeding do not use walmart chicken broth


  • Place chicken breasts in pan with broth (I have used frozen, as well as fresh- frozen adds to your cooking time).
  • Bring to a boil.
  • Turn heat to medium, and let simmer covered for 15-20 minutes (around 10 minutes if yours are defrosted), turning occasionally.
  • Then turn to medium low and let cook covered for another 60 min (or until shreds with a fork). You may need to add more broth during that hour if yours cooks down.
  • I have let it cook for even longer with great results.
  • Let rest in pan for at least 10 minutes, or until you can shred the meat without burning yourself.
  • If you are saving the chicken for later, place it in a ziplock with the excess broth from the pan.
  • Enjoy in any recipe that calls for shredded chicken.
  • You can also add spices/onion/garlic to the meat while cooking, but I like to make mine plain so it will go with any recipe.

Questions & Replies

default avatar
  1. springerstreet
    OK I’m not an experienced cook who has a question please. You say the shredded chicken freezes well. Is that safe since the chicken was already frozen before cooking it? Thanks!
  2. Rajesh A.
    Is one cup broth enough for 5 breasts?
  3. Karla W.
    How many pounds of chicken? Im wanting to make for our daughters wedding for about 200 people.
  4. Darla-Lynn C.
    Hi I think I asked this question in the wrong spot - I know it says the chicken was frozen from WalMart - but what brand, specifically? Thank you much! (sounds crazy but I've had some frozen chicken breasts I wouldn't feed my dog! :).)
  5. Tamara S.
    It says to simmer on Medium.( I thought simmer was to set the temperature so that the liquid is just below the boiling point.) It then says to set the temperature to Medium Low for 60 minutes. Which on my stove is still above a boil. So, am I to understand that she doesn't mean "simmer" at all, but to boil on Medium for 10 to 20 minutes and then continue to boil, but at Medium Low for 60 minutes?


  1. Chef TanyaW
    Great! Thanks. I used the chicken for a BBQ chicken pizza (w/ Sweet Baby Ray's BBQ sauce, roasted red onions and cheese). So simple and yummy!... and the kids LOVED IT.
  2. jenisinchina
    You can easily shred chicken if you have a stand mixer (such as Kitchen Aid) by throwing cooked chicken in mixer and using paddle attachment until shredded as small as you'd like. No need for broth but I'm sure that would make it even more tender and delicious.
  3. Jennifer P.
    This is so simple to start any shredded chicken recipe you want to make taste fantastic! Have made from frozen and thawed. Add a little spice to your broth adds a little spark to your mexican dishes.. thank you mm mm good.
  4. candacepaine
    Thanks for posting this great "recipe" for shredded chicken. I have cooked chicken for shredding, both on top of stove and in crockpot without any real "formula" for years but the results were not always consistent. (I have always preferred the on top of stove version.) Your instructions gave a moist result with easy shredding. Glad you posted it.
  5. Stella C.
    Hahahahaha!!! Finally!! Thank you so much for this easy to follow demystification of shredding chicken! It has eluded me for years! I followed your instructions last night and my chicken tacos were fantastic! I made a huge batch and will use more of the shredded chicken tonight in soup! I really can't thank you enough! All the best!


  1. Brittani D.
    Just added spices to it
  2. nokbra
    I don't think it needed extra seasoning if you are just making it for a salad or to keep for future recipes. Since I was making mexican food I figured I'd get some extra flavors going early on.


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