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Easy Shredded Chicken

Servings: 4 cups
Prep Time: 5 mins
Max Cook Time: 5 hrs
Total Time: 5 hrs 5 mins
Make shredded cooked chicken in the slow cooker, instant pot or on the stove top to have on hand for easy meal prep!
Easy cooked shredded chicken to make cooking easier!
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Ingredients

  • 1 lb boneless skinless chicken breasts , 2-4 breasts depending on size
  • 1/2 cup water or chicken/veggie broth (125 ml), see Notes
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 2 bay leaves , optional
  • 1 onion , halved (optional)

Instructions

Slow cooker:

  • Place chicken breasts, water or broth, salt, pepper, bay leaves and onion (if using) in a slow cooker and cover.
  • Cook on high for 2-3 hours or on low for 4-5 hours, or until chicken is completely cooked through.
  • Remove chicken from slow cooker and let cool a few minutes, then shred.
  • Store in the fridge for up to 1 week and in the freezer for several months.

Electric pressure cooker (instant pot):

  • Place chicken breasts, water or broth, salt, pepper, bay leaves and onion (if using) in an electric pressure cooker, secure lid, and make sure valve release is sealed.
  • Cook at high pressure for 8 minutes, then do a quick release. Open lid and make sure chicken is cooked through. If needed, cook on high pressure for an additional 1-2 minutes.
  • Remove chicken from pressure cooker and let cool a few minutes, then shred.
  • Store in the fridge for up to 1 week and in the freezer for several months.

Stovetop:

  • Place chicken breasts, salt, pepper, bay leaves and onion (if using) in a sauce pan or pot. Add enough water or broth to barely cover the chicken.
  • Bring to a boil, then reduce heat and simmer for 20 minutes, or until chicken is completely cooked through.
  • Remove chicken from pot and let cool a few minutes, then shred.
  • Store in the fridge for up to 1 week and in the freezer for several months.
NOTES:
  • You'll need more water or broth if you are cooking chicken on the stovetop.
  • Chicken is cooked through when the internal temperature reaches 165° and chicken is no longer pink in the middle.
  • This method can be scaled up or down easily! Just keep the ratio of chicken to liquid (for slow cooker and instant pot methods) at 1 lb chicken to 1/2 cup liquid.

Nutrition

Calories: 141kcal, Carbohydrates: 3g, Protein: 24g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 73mg, Sodium: 423mg, Potassium: 460mg, Fiber: 1g, Sugar: 1g, Vitamin A: 34IU, Vitamin C: 3mg, Calcium: 12mg, Iron: 1mg
Course: Main Course
Cuisine: American
Author: Annalise

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