How to Make Shredded Chicken: 4 Steps
- Place seasoned chicken breasts or thighs in a large pot.
- Cover with 1 inch of water.
- Bring to a boil, then simmer
for 8-16 minutes, depending on the size and number of chicken pieces. - Check for doneness with a meat thermometer (165°F). Remove and let rest for 5 minutes.
Shredding the Chicken
Hand mixer: Use a hand mixer on low speed to shred the chicken quickly and easily.
Forks or fingers:
Shred by hand with forks or use your fingers once the chicken is cool enough to handle.
Uses for Shredded Chicken
- Mexican dishes: enchiladas, tacos, quesadillas
- Pasta salads
- Chicken salad
- Green salads
- Frittatas
- Chicken wraps
- Casseroles
- Spaghetti squash boats
- Chicken soup
Storage
- Refrigerate: Up to 4 days in an airtight container.
- Freeze: Up to 2 months in heavy-duty freezer bags.
Benefits of Making Shredded Chicken at Home
- Lower in sodium and fat than store-bought chicken.
- Can choose the type of meat (white or dark).
- More cost-effective.
Yield and Serving Sizes
- 1 1/2 pounds of boneless chicken yields about 4 cups of shredded chicken.
- 1 (8-ounce) boneless, skinless chicken breast yields about 1 1/3 cups of shredded chicken.
- Plan on 1/3 to 1/2 pound of uncooked boneless chicken per serving.
