Shredded Chicken Recipe

This flavorful, easy shredded Mexican chicken comes together in 30 minutes, start to finish and is perfect for filling tacos, burritos, taquitos, or loading up on nachos or even into a salad.

Tender and flavorful shredded chicken that is perfect for adding to all your favorite Mexican and Tex Mex dishes. This chicken is perfect for loading into tortillas for tacos, burritos and enchiladas. It can also be used on top of nachos or a salad. Some reasons why this chicken is the best shredded chicken out there:

Shredded Chicken Recipe (Super Easy!)

Learn how to make shredded chicken that’s easy, fast and flavorful. This is my favorite method for making shredded chicken. Watch the video above to see how easy it is to make!

Prep: 5min

Total: 20min

Yield: 6

Serving Size: 1 /6 of recipe

Nutrition Facts: servingSize 1 /6 of recipe, calories 158.7 kcal, Protein 24.8 g, Fat 5.9 g, Saturated Fat 1.3 g, Cholesterol 68 mg, Sodium 64 mg

Ingredients:

• 4 boneless skinless chicken breasts (or thighs)
• 2 tbsp olive oil
• salt and pepper (to taste)
• 3/4 cup chicken broth

Instruction:

1. Heat the olive oil in a large skillet on medium heat and place the chicken in the skillet. Season the top of the chicken with salt and pepper. Cook for 5 minutes, then use tongs to flip the chicken.
2. Add the chicken broth, cover the skillet with a lid and cook for 7-10 minutes or until the internal temperature of the chicken is 165 degrees fahrenheit. You can easily measure this with an instant read thermometer.
3. Remove the chicken from the pan and shred the chicken. There are two ways to do this – you can use two forks to shred the chicken or you can place the chicken in the bowl of your stand mixer. Using the paddle attachment on the stand mixer, lock the tilt-head down (if you have one) and increase the speed to 2. The chicken will be instantly shredded in 15 seconds. If you’d like extra moist chicken, you can add any remaining liquid from the pan to the shredded chicken and toss to combine.
4. Use the shredded chicken in your favorite recipes or freeze in storage containers for future use.

Easy Shredded Mexican Chicken

Quick and easy this tender, flavorful shredded Mexican style chicken comes together in 30 minutes! Thanks to using a cooking method that includes searing and poaching this chicken is moist and tender. All seasoned with a blend of spices and herbs that make this chicken perfect for loading into tacos, burritos or using on nachos.

Prep: 5min

Total: 30min

Serving Size: 1

Nutrition Facts: servingSize 1, calories 151 kcal, Sugar 1 g, Sodium 684 mg, Fat 5 g, Saturated Fat 1 g, Trans Fat 1 g, Carbohydrate 1 g, Fiber 1 g, Protein 24 g, Cholesterol 73 mg, unSaturated Fat 3 g

Ingredients:

• 2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1½ teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cumin
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1 tablespoon extra virgin olive oil
• 2 pounds chicken breasts or thighs
• 1 cup chicken broth

Instruction:

1. In a small bowl combine all of the ingredients to make the chicken taco seasoning. Stir to combine.
2. Coat the chicken on both sides with the chicken taco seasoning.
3. Drizzle the olive oil and heat in a large skillet over medium heat.
4. Add the chicken and let it cook for about 2-3 minutes on each side. Pour in the chicken stock. Cover the skillet and let the chicken cook in the broth for about 15-20 minutes, until the chicken registers 165 degrees internally and is cooked through.
5. Remove the chicken from the skillet, shred using a fork, then return to the skillet. Stir to coat the chicken in the remaining sauce in the skillet. Let sit and keep warm on low heat for about 3-5 minutes, to get good flavor throughout the chicken.

How to Cook Shredded Chicken

Use this easy method for how to cook shredded chicken anytime a recipe calls for diced or shredded chicken. Perfect for enchiladas, chicken salad, and more!

Prep: 2min

Total: 20min

Yield: 1

Serving Size: 1 (8 ounce) chicken breast

Nutrition Facts: servingSize 1 (8 ounce) chicken breast, calories 367 kcal, Protein 34 g, Fat 4 g

Ingredients:

• 1 to 4 boneless, skinless chicken breasts (8 to 12 ounces each)
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon Black pepper

Instruction:

1. Place the chicken breasts in the bottom of a large pot, then season them lightly with salt and pepper. The amounts in the recipe are just a suggestion, so don’t feel pressured to measure. Give each breast a nice sprinkle. If you are cooking a lot of chicken breasts, you can overlap them slightly. If you have a lot of overlap, use a larger pot.
2. Cover the chicken with 1 inch of water.
3. Place the pot on the stove and bring the water to a boil. Once the liquid is boiling, reduce the heat and let simmer until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer or is no longer pink in the center, about 8 to 16 minutes, depending upon the size and number of chicken breasts that you are poaching. A 10-ounce chicken breast will need to simmer for about 12 to 14 minutes. Remove the chicken from water and let rest until cool enough to handle. Dice, slice, or shred as desired.

Easy and JUICY Shredded Chicken (stovetop) | The Recipe Rebel

FAQ

What’s the difference between shredded chicken and pulled chicken?

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