If you’re looking for a versatile, delicious, and healthy ingredient to keep on hand, look no further than this shredded chicken recipe. With just a few simple ingredients and a whole chicken, you can create tender, flavorful shredded chicken that can be used in a variety of dishes. From tacos to soups, salads, and sandwiches, this shredded chicken will quickly become a staple in your kitchen.

Why You’ll Love This Recipe

This shredded chicken recipe is not only easy to make, but it also allows you to control the flavors and ingredients for a healthier option. Cooking the chicken in its own stock results in moist, flavorful meat that shreds beautifully. Plus, it’s a great way to use a whole chicken, reducing waste and saving money. Whether you’re prepping meals for the week or need a quick dinner solution, this recipe has you covered.

Ingredients at a Glance

1 whole chicken, fabricated into chicken parts (about 3 pounds total)
1 tablespoon olive oil
1 peeled and roughly chopped yellow onion
4 garlic cloves, minced
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

Cook’s Kit

Large pot or Dutch oven: Perfect for simmering the chicken.
Wooden spoon: Ideal for stirring and shredding the chicken.
Meat thermometer: Ensures your chicken is cooked to perfection.
Slotted spoon: Easier to remove chicken parts from the pot.
Storage containers: For meal prep and storing leftovers.

Cooking Shredded Chicken Recipe: The Process

Step 1: Prepare Your Chicken

Begin by fabricating your whole chicken into parts. You should have thighs, breasts, wings, and drumsticks. Rinse the chicken parts under cold water and pat them dry with paper towels.

Step 2: Sauté the Aromatics

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

Step 3: Add the Chicken Parts

Place the chicken parts into the pot, skin-side down. Season with coarse salt and fresh cracked pepper. Let them sear for about 5-7 minutes without moving them, allowing the skin to brown nicely.

Step 4: Add the Vegetables and Stock

Add the chopped celery, carrots, and bay leaf to the pot. Pour in the chicken stock until the chicken is submerged. Bring the mixture to a gentle boil.

Step 5: Simmer the Chicken

Reduce the heat to low and cover the pot. Let the chicken simmer for about 45 minutes to 1 hour, or until the internal temperature reaches 165°F (75°C).

Step 6: Shred the Chicken

Once the chicken is cooked, remove it from the pot using a slotted spoon and let it cool slightly. When cool enough to handle, shred the chicken using two forks or your hands.

Step 7: Store or Serve

You can use the shredded chicken immediately in your favorite recipes or store it in an airtight container in the fridge for up to 4 days. Alternatively, you can freeze it for longer storage.

Substitutions by Category

Chicken: You can use skinless, boneless chicken thighs or breasts for a leaner option.
Vegetables: Feel free to add other vegetables like bell peppers or zucchini for added flavor.
Stock: Vegetable broth can be used instead of chicken stock for a different flavor profile.
Herbs: Fresh herbs like thyme or rosemary can be added for additional flavor.

Missteps & Fixes

If your chicken turns out dry, it may have been overcooked. Always check the temperature with a meat thermometer to avoid this. If you find your chicken lacks flavor, make sure to season adequately with salt and pepper, and consider adding more aromatics or spices to the cooking liquid.

If you don’t have a whole chicken, using pre-cut chicken pieces will work as well, but adjust the cooking time accordingly.
In case of too much liquid after cooking, you can remove the chicken, and let the stock simmer uncovered for a few minutes to reduce it.

Meal Prep & Storage Notes

This shredded chicken recipe is perfect for meal prepping! Store the shredded chicken in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, freeze it in portions for up to 3 months. When ready to use, simply thaw in the refrigerator overnight and reheat as needed.

Your Questions, Answered

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken! Just increase the cooking time until the internal temperature reaches 165°F (75°C). However, make sure to thaw it if you want to save time on cooking.

What dishes can I make with shredded chicken?

You can make a variety of dishes such as tacos, chicken salad, soups, and casseroles. The possibilities are endless!

Can I make this recipe in a slow cooker?

Absolutely! Simply add all the ingredients to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and easy to shred.

How do I season the chicken for different cuisines?

To give your shredded chicken a Mexican twist, add cumin and chili powder. For Asian flavors, include soy sauce, ginger, and sesame oil. Italian flavors can be added with basil and oregano.

Ready to Cook?

Now that you have the ultimate shredded chicken recipe, it’s time to roll up your sleeves and get cooking! This simple yet delicious recipe will not only save you time in the kitchen but also provide you with a wholesome ingredient that can elevate any meal. Enjoy the process, and don’t forget to share your creations!