Make shredded cooked chicken in the slow cooker, Instant Pot, or on the stovetop so you always have a versatile protein ready for quick meals and meal prep.
Having shredded cooked chicken in the fridge or freezer changes weeknight cooking. A handful tossed into a salad makes a complete lunch, stirred into soup adds protein and body, and it’s perfect for tacos, sandwiches, casseroles, and many other quick dinners. I like to prepare chicken breasts in large batches so there’s always something ready for busy days. It saves time and makes it easier to put wholesome meals on the table.
Below are three simple methods for making shredded cooked chicken—slow cooker, Instant Pot (electric pressure cooker), and stovetop—along with tips, pros and cons, and a straightforward recipe you can scale up or down.
Table of Contents
- Adding flavor to basic cooked chicken
- How to cook chicken in the slow cooker
- How to cook chicken in the Instant Pot
- How to cook chicken on the stovetop
- How to shred cooked chicken
- How to store shredded chicken
- Uses for shredded chicken
- Easy Shredded Chicken recipe
Adding flavor to basic cooked chicken
The bare essentials are boneless skinless chicken breasts, salt, pepper and water, but a few pantry additions lift the flavor with almost no extra work. These are my go-to additions (the full recipe appears below):
- halved onion
- bay leaves
- salt
- pepper
- chicken or vegetable broth
You can also add garlic, fresh or dried herbs, citrus slices, or other aromatics depending on how you plan to use the chicken. Small adjustments create distinct flavor profiles for different dishes.
How to cook chicken in the slow cooker
Place the chicken and aromatics in the slow cooker with the liquid. Cook on high for 2–3 hours or on low for 4–5 hours, until the chicken is fully cooked and reaches 165°F (74°C) internally.
Pros— Set it and forget it; great for hands-off batch cooking.
Cons— This method takes the longest, so it’s not ideal when you need chicken quickly.
How to cook chicken in the Instant Pot
Put the chicken, liquid and seasonings in the electric pressure cooker. Seal the lid and cook at high pressure for 8 minutes, then perform a quick release. Check that the chicken is cooked through; if needed, cook 1–2 minutes more at high pressure.
Pros— Fast: about 10 minutes of actual cooking time plus pressurizing and release.
Cons— It can be harder to judge doneness without opening the lid, and resetting pressure takes a few minutes if you need additional time.
How to cook chicken on the stovetop
Place chicken and seasonings in a saucepan or pot and add enough water or broth to fully cover the chicken. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the chicken is cooked through and no longer pink inside.
Pros— No special appliances required.
Cons— Requires more hands-on attention to maintain a gentle simmer and to check doneness.
How to shred cooked chicken
Shred chicken while it’s still warm for the easiest results. Let it rest about 5–10 minutes so it’s comfortable to handle, then choose one of these methods:
- By hand, pulling into bite-sized pieces.
- With two forks — my preferred method for control and texture.
- With a stand mixer or hand mixer — very fast but creates extra dishes to wash.
How to store shredded chicken
Shredded chicken keeps in the refrigerator for up to one week and in the freezer for several months. For freezer storage, pack portions into quart-sized, heavy-duty zip-top bags and remove excess air before sealing. Freezing in single-use portions makes thawing and reheating easier and avoids waste.
Uses for shredded chicken
Shredded chicken is useful in countless dishes. It works well in enchiladas, grain bowls, soups, pasta bakes, salads, sandwiches and more. Keep portions ready so you can adapt meals quickly to what you have on hand.
Easy Shredded Chicken recipe
Easy Shredded Chicken
Ingredients
- 1 lb boneless skinless chicken breasts , 2–4 breasts depending on size
- ½ cup water or chicken/veggie broth (125 ml)
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 2 bay leaves optional
- 1 onion halved (optional)
Instructions
Slow cooker:
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Place chicken breasts, water or broth, salt, pepper, bay leaves and onion (if using) in a slow cooker and cover.
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Cook on high for 2–3 hours or on low for 4–5 hours, until chicken is completely cooked through.
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Remove chicken and let cool a few minutes, then shred.
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Store in the fridge for up to 1 week or freeze for several months.
Electric pressure cooker (Instant Pot):
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Place chicken breasts, water or broth, salt, pepper, bay leaves and onion (if using) in the pressure cooker, secure the lid and make sure the valve is sealed.
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Cook at high pressure for 8 minutes, then do a quick release. Open the lid and verify the chicken is cooked through; if needed, cook an additional 1–2 minutes at high pressure.
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Remove chicken and let cool a few minutes, then shred.
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Store in the fridge for up to 1 week or freeze for several months.
Stovetop:
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Place chicken breasts, salt, pepper, bay leaves and onion (if using) in a saucepan or pot. Add enough water or broth to barely cover the chicken.
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Bring to a boil, reduce heat and simmer for about 20 minutes, or until chicken is fully cooked.
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Remove chicken, let cool a few minutes, then shred.
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Store in the fridge for up to 1 week or freeze for several months.
Notes
- You’ll need more water or broth if cooking chicken on the stovetop so the pieces remain submerged.
- Chicken is done when its internal temperature reaches 165°F (74°C) and there is no pink in the center.
- This method scales easily—keep the ratio of chicken to liquid (for slow cooker and Instant Pot) at about 1 lb chicken to ½ cup liquid.