Easy Shredded Chicken Recipe
Shredded chicken is a crowd-pleaser and a go-to option for taco lovers. This recipe is easy to make and full of flavor. It is the perfect way to spice up your Taco Tuesday! Stovetop, Instant Pot, and Slow Cooker instructions included.
Servings 6
Calories 210kcal
Equipment
Ingredients
- 1 lb boneless skinless chicken breasts or tights
- 1 teaspoons salt
- 1/4 teaspoon black pepper
- 2 tablespoons oil (olive, canola or vegetable)
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoons garlic powder
- 1 teaspoons onion powder
- 1 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 tablespoons tomato paste
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 cup (240 ml) chicken broth
- Chopped cilantro to garnish (optional)
Instructions
STOVETOP:
- Prepare the Chicken: Trim any excess fat from the chicken breasts or thighs. If the chicken breasts or thighs are too thick, you can butterfly them to ensure even cooking. Pat the chicken dry with paper towels and season both sides with salt and pepper.
- Sauté the Onion and Garlic: Heat the oil over medium-high heat in a large skillet or pot. Add the finely chopped onion and sauté for about 2-3 minutes until it becomes translucent. Add the minced garlic and cook for an additional minute, being careful not to burn it.
- Add the Spices: Lower the heat to medium. Add the chili powder, garlic powder, onion powder, paprika, ground cumin, and oregano to the skillet. Stir the spices with the onions and garlic until fragrant, about 1 minute. Add tomato paste; stir and cook for one more minute.
- Brown the Chicken: Push the onion and spice mixture to the sides of the skillet, making space in the center. Place the seasoned chicken breasts or thighs in the center of the skillet. Cook each side for about 2-3 minutes until lightly browned.
- Add Liquid and Simmer: Pour the diced tomatoes and chicken broth into the skillet. Bring it to a simmer. Reduce heat to medium-low, cover the skillet with a lid, and let the chicken cook for about 15-20 minutes until it reaches an internal temperature of 165°F (74°C) and is fully cooked. The cooking time may vary depending on the thickness of the chicken.
- Shred the Chicken: Once the chicken is cooked, remove it from the skillet and place it on a cutting board. Use two forks to shred the chicken. Return the shredded chicken to the skillet and toss it with the sauce, coating the chicken evenly. Let it simmer for 5-10 minutes, or the sauce reduces and thickens slightly.
- Serve: Garnish with chopped cilantro, if desired. Use it to make tacos, quesadillas, empanadas, sandwiches, or arepas. Add it to a baked potato with some sharp cheddar cheese or a salad (cold). It's incredibly versatile and can be stored in the refrigerator for a few days or frozen for future use.
SLOW COOKER:
- Prep the Chicken: Trim any excess fat from the chicken breasts or thighs. Pat the chicken dry with paper towels.
- Season the Chicken: In a small bowl, mix together the salt, black pepper, chili powder, garlic powder, onion powder, paprika, ground cumin, and oregano. Rub the seasoning mixture all over the chicken pieces, ensuring they are well coated.
- Slow Cook: Place the seasoned chicken in the slow cooker. Add onions and garlic. Pour the diced tomatoes and chicken broth over the chicken. Cover the slow cooker with the lid and cook the chicken on low heat for 4-5 hours. The exact cooking time may vary depending on the size and thickness of the chicken pieces. The chicken is done when it reaches an internal temperature of 165°F (74°C) and is easily shredable.
- Shred the Chicken: Once the chicken is fully cooked and tender, use two forks to shred the chicken into bite-sized pieces. The chicken should be tender enough to pull apart easily.
- Optional: Reduce the Sauce: If there is excess liquid in the slow cooker, you can strain it and reduce it in a saucepan on the stovetop to concentrate the flavors. Then, pour the reduced sauce back over the shredded chicken.
- Serve: Garnish with chopped cilantro, if desired. Garnish with chopped cilantro, if desired. Use it to make tacos, quesadillas, sandwiches, or arepas. Add it to a baked potato with some sharp cheddar cheese or a salad (cold). It's incredibly versatile and can be stored in the refrigerator for a few days or frozen for future use.
INSTANT POT:
- Prep the Chicken: Trim any excess fat from the chicken breasts or thighs. Pat the chicken dry with paper towels.
- Season the Chicken: In a small bowl, mix together the salt, black pepper, chili powder, garlic powder, onion powder, paprika, ground cumin, and oregano. Rub the seasoning mixture all over the chicken pieces, ensuring they are well coated.
- Pressure Cook: Place the seasoned chicken in the Instant Pot. Add onions and garlic. Pour the diced tomatoes and chicken broth over the chicken (do not mix). Secure the lid to the pot and select "manual" or "high pressure" and cook for 15 minutes. When the time is over, carefully turn the valve to "Venting" to release the pressure. Then remove the lid.
- Use 2 forks to shred the chicken. Mix well to coat all the chicken with the sauce.
- Optional: Reduce the Sauce: If there is excess liquid in the pot, you can reduce it for a few minutes with the saute mode to concentrate the flavors.
- Serve: Garnish with chopped cilantro, if desired. Use it to make tacos, quesadillas, sandwiches, or arepas. Add it to a baked potato with some sharp cheddar cheese or a salad (cold). It's incredibly versatile and can be stored in the refrigerator for a few days or frozen for future use.
Notes
STORE: Refrigerate leftovers in an airtight container for up to 4 days.
FREEZE: Let the chicken cool completely. Add it to a freezer plastic bag or container. Press the bag flat, and squeeze out excess air to prevent freezer burn. Seal, label, and freeze for up to 3 months.
REHEAT: Thaw it and gently reheat the chicken in a covered saucepan over medium heat until warmed.
DOUBLE-BATCH: This Shredded Chicken is a fabulous recipe to double or triple! Freeze leftovers in portion-size bags for a quick thaw and heat dinner.
RECIPE TIPS:
- If the chicken breasts or thighs are thick, you can butterfly them to ensure even cooking.
- Customize the flavor. You can customize the shredded chicken by adding seasonings or sauces, such as chipotle sauce or hot sauce, to suit your taste preferences. You can also add a splash of lime juice for extra flavor.
- Shredding the Chicken. An easier way to shred chicken is using a stand mixer with a paddle attachment for a quicker shredding process. To do so, place the cooked chicken in the stand mixer bowl, and turn the stand mixer on to a low to medium speed setting. Let the paddle attachment work its magic to shred the chicken. You may need to occasionally scrape down the bowl's sides to ensure all the chicken is evenly shredded. If the chicken pieces are too large to fit into the mixer bowl, cut them into smaller chunks that can easily fit under the paddle attachment.
- Substitute the fired-roasted tomatoes for salsa verde or salsa.
- Rotisserie Chicken. For an even easier version, use a rotisserie chicken from the store. Your local grocery store should have warm, fresh chicken that is easy to shred.
- Spice it Up. Use my Easy Instant Pot Mexican Shredded Chicken recipe for a spicy version.
Nutrition
Calories: 210kcal | Carbohydrates: 7g | Protein: 34g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 1297mg | Potassium: 711mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1249IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 2mg