Meal Prep Shredded Chicken Breast
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I love a rotisserie chicken more than I care to admit. This is my go-to recipe when I want the rotisserie chicken feel without the oil and excess salt. It gives you tender, juicy chicken and can be jazzed up with your favorite seasonings and sauces.
I use the stovetop method because it takes less time and is an easy clean up, but you can make this in a pressure cooker or bake in the oven. Once the chicken cools, use a hand mixer to shred it up. I promise you, this hack is life changing.
There are so many different ways to serve this chicken. Add homemade taco seasoning and serve with corn tortillas, add to buffalo chicken dip or jalapeño wraps. The options are limitless so make a bunch and turn into multiple meals over the week.
Why you’ll love this recipe:
- 25g of protein per serving.
- 2 simple ingredients.
Ingredients and Substitutions:
These are the main ingredients and substitutions for this shredded chicken recipe. See the recipe card below for the full ingredients list and instructions.
- Boneless Skinless Chicken Breasts: chicken tenders or boneless skinless chicken thighs are great. Because chicken breasts are only white meat, it’s not as flavorful and juicy as boneless chicken thighs so keep that in mind when deciding which cuts of chicken you want.
- Chicken Broth: chicken stock or water.
Variations
- For extra flavor, add in your favorite spices: sea salt, black pepper, onion powder, chili powder and garlic powder are my go-to.
Dietary Modifications
- This recipe is gluten-free and dairy-free as written.
How to make this shredded chicken recipe (a visual step-by-step guide):
Step 1: prep the chicken
Trim any undesired fat from the chicken breast and place it in a large pot. Add water to the pot, enough to completely cover the chicken (image 1).
Step 2: boil the chicken
Boil the chicken on medium-high heat until cooked through and no longer pink, approximately 15-25 minutes depending on the amount of chicken you have to boil (image 2). The internal temperature should read 165 degrees Fahrenheit with an instant read thermometer in the thickest part of the chicken.
Step 3: shred the chicken
Remove the chicken from the water and place in a large bowl. Using a hand mixer or forks, shred the chicken until completely shredded (image 3).
To use a hand mixer simply place the mixer in the bowl and mix on low speed (image 4).
Expert Tip!
Make this even easier to shred by adding to the bowl of a stand mixer and using a paddle attachment, allow the machine to do its magic. Turn the mixer off when the chicken is in the size chunks you want.
Recipe FAQs
Store in the fridge in an air-tight container for up to 4 days. You can also batch prep and freeze the chicken. Defrost it in the fridge overnight or microwave on the defrost setting when ready to use. This makes meal prepping so much easier!
If you feel like your stored chicken has dried out in the fridge just simply add a splash of chicken broth to the chicken when you reheat it to allow it to soak back up those juices.
Literally….ANYTHING. I could add everything here but that would be a lengthy list and annoy you. My favorites are: jalapeno popper dip and shredded chicken wraps
Absolutely. To make this in an instant pot, add chicken, chicken broth and desired spices to instant pot. Cover, seal and pressure cook on high for 10 minutes. Release naturally for 5 minutes before releasing any remaining air. Shred with a fork or hand mixer.
Check out these other favorites!
- Chicken and Waffle Casserole
- Mississippi Chicken Casserole Recipe
- Buffalo Ranch Chicken Salad
- Blackened Chicken Tacos with Pineapple Salsa
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Shredded Chicken
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Ingredients
- 1-2 lbs. boneless skinless chicken breast
- water
Instructions
- Trim any undesired fat from the chicken breast and place it in a large pot. Add water to the pot, enough to completely cover the chicken.
- Boil the chicken on medium-high heat until cooked through and no longer pink, approximately 15-25 minutes depending on the amount of chicken you have to boil. The internal temperature should read 165 degrees Fahrenheit with a meat thermometer when the chicken is cooked through.
- Remove the chicken from the water and place in a large bowl. Using a hand mixer or forks, shred the chicken until completely shredded.
Notes
- Use a hand mixer to easily shred the chicken. Place chicken in a large bowl to prevent the chicken from flying everywhere.Â
