Easy Shredded Chicken (3 Ways)

Stovetop Method

1. Season the chicken. Pat chicken dry. Mix salt, paprika, garlic powder, onion powder, cumin (if using), and pepper. Sprinkle on all sides.

   Quick thickness note: If your chicken breasts are very thick, slice them in half horizontally or lightly pound to an even thickness so they cook in the time listed.

2. Sear for flavor. Heat olive oil in a deep skillet or Dutch oven over medium-high heat. Add chicken and sear 2 to 3 minutes per side until lightly golden. You are not cooking it through yet.

   

3. Simmer gently. Add broth, scrape up any browned bits, and bring to a simmer. The liquid should come about 1/4 to 1/2 inch up the sides, not fully cover the chicken. Cover, reduce heat to low, and cook 10 to 14 minutes for average thickness, or longer as needed, until the chicken reaches 165°F.

   If the chicken is not at temp, cover and simmer 2 to 3 minutes more, then check again.

4. Rest, then shred. Turn off heat. Let chicken rest in the covered pan for 5 minutes. Resting in the warm liquid helps it stay juicy and finishes any carryover cooking. Transfer to a bowl and shred with two forks.

5. Make it juicy. Ladle a few tablespoons of the cooking liquid into the shredded chicken and toss. Finish with lime juice and herbs if you want that bright pop.

   

Slow Cooker Method

1. Add seasoned chicken to the slow cooker. Pour in broth.

2. Cook on LOW 4 to 5 hours or HIGH 2 to 3 hours, until it shreds easily and reaches 165°F.

3. Shred, then stir in a little of the cooking liquid. Finish with lime and herbs if using.

Instant Pot Method

1. Add seasoned chicken and broth to the Instant Pot in a single layer if you can. Lock lid.

2. Cook on High Pressure for 8 to 12 minutes for fresh chicken breasts (time depends on thickness). Let Natural Release 5 minutes, then Quick Release.

   Check the thickest piece for 165°F. If it is not there yet, put the lid back on and cook 2 more minutes, then quick release again.

3. Shred and toss with a little pot liquid to keep it moist.

Serving ideas: tacos, enchiladas, BBQ sandwiches, buffalo wraps, chicken salad, ramen bowls, rice bowls, soups, or stirred into pasta with a bright lemony sauce.

Easy variations: For a more Mexican vibe, add 1 teaspoon chili powder and a pinch of oregano. For Italian-leaning chicken, swap cumin for dried oregano and finish with lemon and parsley. Want it extra neutral? Skip cumin and smoked paprika and stick with salt, garlic, onion, and pepper.