This Basic Shredded Chicken recipe is one everyone should have! Skip buying expensive pre-grilled or rotisserie chicken at the grocery store and make this extremely simple, minimal ingredient, juiciest, most tender, shredded chicken ever!!!
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, stromboli’s, 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!
HOMEMADE SHREDDED CHICKEN VS. ROTISSERIE CHICKEN
As you might know, I am a huge proponent of making your life easier, especially when it comes to meal time. So I mention in a lot or recipes that you can always use rotisserie chicken in a time crunch.
But if i’m being honest, you get MORE out of this recipe than you would just buying 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!
And plus, rotisserie chicken includes both dark and white meat. Love both, but they both have different nutrition profiles, and if you’re tracking calories or macros, it’s just not as precise. No biggie, but just something to keep in mind!
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.
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!
- Ranch seasoning
- Salt & Pepper
WANT TO MAKE THIS RECIPE?
If you try this Basic Shredded Chicken and love it, please rate this recipe!
You can also tag me on Instagram, @LaurenFitFoodie. It makes my day seeing your yummy recreations!
Basic Shredded Chicken
This Basic Shredded Chicken recipe is one everyone should have! Skip buying expensive pre-grilled or rotisserie chicken at the grocery store and make this extremely simple, minimal ingredient, juiciest, most tender, shredded chicken ever!!!
Ingredients
- 2.5 lbs. boneless, skinless chicken breasts
- 3/4 cup chicken broth (180g)
- 3 garlic cloves, minced
- 1 oz. packet ranch seasoning (28g)
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Crock-Pot Method: (for the juiciest, most tender shredded chicken ever!)
- 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 and remove extra fat. 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 (I usually like to do a mixture of both). Be sure to cover all the chicken. Season with salt.
- Bring to a boil over medium0heat. 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 and place into your KitchenAid or a bowl to shred (don't throw chicken broth away yet!) Add 1 Tbsp of the remaining broth on top of the chicken. Add garlic cloves and just 1 Tbsp ranch seasoning if you are doing this method. Shred with KitchenAid or with two forks. Add 3 more Tbsp chicken broth and toss around to absorb the liquid. Taste and add additional salt and pepper to your liking.
Notes
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.
Recipes that call for Basic Shredded Chicken use the Stovetop method unless otherwise noted.
MFP Entry: LFF Basic Shredded Chicken Crock Pot
Serving size: 87
MFP Entry: LFF Basic Shredded Chicken Boiled
Serving size: 65g
Nutrition Information:
Yield:
12 servingsServing Size:
87gAmount Per Serving: Calories: 125Total Fat: 0.9gSaturated Fat: 0.3gCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 29.3g
How long and what temperature would you use for the instant pot?