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About This Recipe
This has to be one of my most frequently made recipes ever. I mean it’s barely even a recipe. It’s just shredded chicken, right? But prepping it this way results in the most tender, juicy, shredded chicken, every time! It is seriously so basic but so much better than store-bought chicken.
I use cooked chicken in my recipes ALL the time. Whether that’s salads (or chicken salads), soups, casseroles, bakes, literally the list go on and on… and it always taste so much better with the homemade, simple shredded chicken.
This recipe can be made in the Crock-Pot, on the stove top or even in the Instant Pot if you prefer. I love make a big batch of this and freezing it for recipes I know I’ll be cooking soon. It’s the absolute best protein to have on hand because I can’t emphasize enough – it goes with EVERYTHING!
I promise, you will not regret making a big batch of this! It’s honestly too easy not to try and it’ll save you a lot of money at the grocery store!
Some of my favorite recipes that use this basic shredded chicken include my Waldorf Chicken Salad, Buffalo Chicken Spaghetti Squash Casserole, or my Chicken Broccoli Casserole!
Why You’ll Love This Basic Shredded Chicken
- The easiest, most simple recipe that you’ll use ALL the time!
- Skip buying basic chicken for recipes and make it easily yourself!
- Perfect for all your casseroles, sandwiches, salads, soups, etc. – anything that calls for shredded chicken!
- Two easy cooking methods!
- Minimal ingredients.
- Chicken – I used boneless, skinless chicken breast. You can also use tenderloins if you prefer. Fresh or frozen works!
- Chicken broth
- Garlic – you can use fresh or frozen cubes!
- Seasonings: ranch seasoning, salt and pepper.
How To Make (Crockpot Version)
- Place the chicken breast in the Crock-Pot and pour the chicken broth over the top. Add the garlic and ranch powder on top of the chicken. Sprinkle salt and pepper.
- Cover and cook on high for 3 to 4 hours, or until the meat easily shred with a fork.
- Shred the chicken with two forks then return the chicken to the Crock-Pot to absorb the liquid. Taste and add additional salt and pepper to your liking.
How To Make (Stovetop Version)
- Place chicken in a large post and cover with chicken broth and/or water. Be sure to cover all the chicken. Season generously with salt.
- Bring to a boil over medium heat. Once boiling, reduce heat to low and cover. Allow chicken to cook until heated through, about 10-12 minutes for 3 breasts (depending on the size). You can always check chicken with a meat thermometer; internal temperature should be 160-165 degrees F. You can also cut chicken in half to see if the middle is cooked through or still pink.
- When chicken is done, remove the chicken from the broth (don’t throw chicken broth away yet!) transfer to a bowl and shred with two forks.
- Add 1/4 cup of the remaining broth to the chicken, along with the garlic cloves and just 1 Tbsp ranch seasoning if you are doing this method (or to taste). Toss the shredded chicken around to absorb the liquid. Taste and add additional salt and pepper to your liking.
Is this basic shredded chicken better than rotisserie chicken?
The best part of this recipe is that you get MORE chicken than you would buying a rotisserie chicken. More as in more literal chicken, yes. But you also save more money. And since you have more of it, you can use it for multiple recipes instead of having to shred the rotisserie chicken each time, which also saves time!
Why are the serving amounts different for the stovetop versus crockpot?
The stovetop method absorbs less water than the Crock-Pot method. For that reason, the grams are slightly less for the same macros. I’ve created a MFP entry for both for more precise entries.
Can I cook this chicken in the instant pot?
Yes, you can also cook this basic shredded chicken in the instant pot. Just add all your ingredients in the instant pot and set on high for 30 minutes, then allow to naturally release.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Basic Shredded Chicken
Ingredients
- 2.5 lbs. boneless skinless chicken breasts
- 3/4 cup chicken broth (180g)
- 3 garlic cloves minced
- 1 oz. packet ranch seasoning (28g) use only 1 Tbsp or to taste if doing Stovetop method
- 1 tsp salt
- 1/2 tsp black pepper
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Instructions
Crock-Pot Method:
- Place the chicken breast in the Crock-Pot and pour the chicken broth over the top. Add the garlic and ranch powder on top of the chicken. Sprinkle salt and pepper.
- Cover and cook on high for 3 to 4 hours, or until the meat easily shred with a fork.
- Shred the chicken with two forks then return the chicken to the Crock-Pot to absorb the liquid. Taste and add additional salt and pepper to your liking.
Stovetop (Boiled) Method:
- Place chicken in a large post and cover with chicken broth and/or water. Be sure to cover all the chicken. Season generously with salt.
- Bring to a boil over medium heat. Once boiling, reduce heat to low and cover.
- Allow chicken to cook until heated through, about 10-12 minutes for 3 breasts (depending on the size). You can always check chicken with a meat thermometer; internal temperature should be 160-165 degrees F. You can also cut chicken in half to see if the middle is cooked through or still pink.
- When chicken is done, remove the chicken from the broth (don't throw chicken broth away yet!) transfer to a bowl and shred with two forks. Add 1/4 cup of the remaining broth to the chicken, along with the garlic cloves and just 1 Tbsp ranch seasoning if you are doing this method (or to taste). Toss the shredded chicken around to absorb the liquid. Taste and add additional salt and pepper to your liking.
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
