Published May 2, 2024. This post may contain affiliate links. Please read my disclosure policy.
This easy-to-make Shredded Chicken Recipe is seared and slow-braised in chicken stock for an extremely flavorful dish that can be eaten as is or added to other recipes. We love how simple it is to prepare and how many different dishes it can go in.
Making the same chicken recipes over and over can be really boring for you and your family. Get out of your routine by making my delicious Chicken Parmigiana or Chicken Biryani.
Shredded Chicken
Shredded chicken is a simple recipe of chicken that is boiled, braised, smoked, slow-cooked, pressure-cooked, or baked until it is fork tender and easily shreds apart. Once prepared, it can be used in many ways, like chicken enchiladas, soup, on a sandwich, or salad.
The chicken can be seasoned with only salt and pepper or with a rub or marinade to add flavor. My process of braising the chicken keeps the flavors neutral while being properly seasoned so that it can be used in any recipe. You can get creative with added ingredients like spices and herbs to customize it to your liking.
Ingredients and Substitutions
- Chicken – I used a whole chicken that I broke down into parts, such as breasts, thighs, drums, and wings. As I did, you can use one specific cut or a combination for this recipe.
- Onion – You can use white, red, yellow, or sweet onions. You’ll also need some whole garlic cloves.
- Celery – A few ribs of celery will help enhance the flavor of the braising liquid.
- Carrots – I like to add carrots to the braising liquid for more flavor.
- Herbs – I used a bay leaf in the stock. You can add fresh thyme, parsley, or rosemary to the liquid.
- Liquid – I believe chicken stock will provide the most flavor to the chicken. You can also use vegetable stock, brodo, or water.
- Oil – Feel free to use your favorite oil for this.
How to Make Shredded Chicken
Season the chicken on both sides with salt and pepper.
Add the oil to a large rondeau, saucepot, or sauté pan over high heat and heat until the oil begins to smoke lightly.
Place in the chicken skin side down, turn the heat down to medium-high, and cook untouched for 3 to 4 minutes or until golden brown.
Flip the chicken over and add in the onions, garlic, bay leaf, celery, and carrots, and cook for 3 to 4 minutes to sear the bottom of the chicken.
Next, pour in the stock. Gently season with salt and pepper.
Place on a lid and cook over low-medium heat for 40 to 45 minutes or until the chicken is fork-tender.
Remove the chicken and let cool at room temperature for 10 minutes.
Strain the chicken stock and store or use it in your recipes.
Remove the skin and bones from the chicken and pull it apart using your hands or two forks.
Store or use the chicken in a recipe.
Make-Ahead and Storage
Make-Ahead: You can make this up to 2 days ahead for freshness.
How to Store: Cover and store it in the refrigerator for 6 days. This will freeze well and be covered for up to 6 months. Thaw it in the refrigerator for 1 day before reheating.
How to Reheat: Add the desired amount of shredded chicken to a medium-sized sauce pot with ½ cup of chicken stock or water, and heat over low heat until hot.
Chef Notes + Tips
- Strain the braising liquid and store or use it in any chicken stock recipe.
- Any frozen vegetables you may be keeping for stock will be fine to add to this.
More Chicken Recipes
Shredded Chicken Recipe
Ingredients
- 1 whole chicken, fabricated into chicken parts, about 3 pounds total
- 1 tablespoons olive oil
- 1 peeled and roughly chopped yellow onion
- 4 garlic cloves
- 1 bay leaf
- 3 roughly chopped ribs of celery
- 3 roughly chopped carrots
- 4 cups chicken stock
- coarse salt and fresh cracked pepper to taste
Instructions
- Season the chicken on both sides with salt and pepper.
- Add the oil to a large rondeau, saucepot, or sauté pan over high heat and heat until the oil begins to smoke lightly.
- Place in the chicken skin side down, turn the heat down to medium-high, and cook untouched for 3 to 4 minutes or until golden brown.
- Flip the chicken over and add in the onions, garlic, bay leaf, celery, and carrots, and cook for 3 to 4 minutes to sear the bottom of the chicken.
- Next, pour in the stock. Gently season with salt and pepper.
- Place on a lid and cook over low-medium heat for 40 to 45 minutes or until the chicken is fork-tender.
- Remove the chicken and let cool at room temperature for 10 minutes.
- Strain the chicken stock and store or use it in any of your recipes.
- Remove the skin and bones from the chicken and pull it apart using your hands or two forks.
- Store or use the chicken in a recipe.
Shredded Chicken Recipe