Shredded chicken is easy to make, but I’ll make it even easier for you! I’ve made this Shredded Chicken Recipe so that it not only keeps the chicken moist but also allows for effortless shredding and an infusion of flavor. You won’t even need to use boiling or poaching techniques because my favorite method is 100% hassle-free!
I know that you can easily buy a rotisserie chicken from the supermarket or make one at home yourself and shred it using fork. However, once you try this juicy chicken recipe, there’s no going back (because it’s extremely delicious)! Plus, I’ll also share how can you make amazing recipes using this shredded chicken recipe! Let’s dive in!
This recipe is: Low Carb, Keto, Gluten Free, Dairy Free and Paleo
Table of Contents
6 Reasons to Love This Recipe
There are several reasons why I love making shredded chicken. For instance, this recipe:
- Transforms into various dishes – salads, soups, fajitas, pizza toppings, casseroles, and more!
- Helps you streamline your week with meal prep – a versatile foundation for quick, delicious meals
- Ideal for bulk cooking, it freezes perfectly in convenient 4-cup portions.
- Economical choice with boneless skinless chicken thighs.
- Requires simple steps and minimal ingredients –perfect for hassle-free cooking.
- Compatible with gluten-free, paleo, primal, low carb, and wheat belly-friendly diets.
Is This Easy Shredded Chicken Low Carb?
Yes, this shredded chicken recipe is low carb and also keto friendly. For a complete low carb option, I have used the ingredients that don’t add up on carbs. If you are using other seasonings and sauces, ensure that they are all low carb and aligns with your dietary preference.
Shredded Chicken Ingredient List
Here is a list of simple ingredients you will need to make this recipe:
For the Easy Shredded Chicken
- 12 boneless skinless chicken thighs
- 1.5 cups chicken stock
- 1 Spanish onion, cut in half and sliced
- 5-7 cloves raw garlic, cut in half
For the Chicken Seasoning
- 1 tablespoon Kosher Salt
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 1 teaspoon ground cumin
- ½ teaspoon paprika, smoked or not- your choice
- Freshly ground pepper
Ingredient Substitutes
Do you see anything that you want to replace? Here are some alternatives:
- Chicken thighs: Swap with boneless, skinless chicken breasts for a leaner option.
- Chicken stock: Opt for vegetable stock or broth for a vegetarian twist instead of the chicken broth.
- Spanish onion: No Spanish onion? You can try yellow or white onion for a milder flavor.
- Raw garlic: Garlic powder is a nice alternative to raw garlic.
- Ground cumin: Cumin seeds or ground coriander offer flavorful alternatives.
- Paprika: Smoked paprika or chili powder for a different flavor profile.
Additional Ingredients
I love this recipe because it allows me to experiment with several ingredients. Below are some savory options:
- Cilantro lime dressing: Induce deeper flavors with a zesty, keto-friendly dressing.
- Jalapeños: Add a spicy kick to your shredded chicken with some sliced jalapenos.
- Jicama strips: Add a satisfying crunch to complement the shredded chicken.
Note: Additional ingredients are just there to improve the flavor; they are not part of the original recipe.
Cooking Tools Required
To make this easy shredded chicken recipe, you’ll need the following cooking tools:
- Roasting pan
- Baking Dish
- Aluminum Foil
- Bowl for Seasoning
- Tongs
- Rimmed Baking Pan
- Forks (for shredding)
- Paring Knife
- Cutting Board
How to Make Shredded Chicken: Complete Cooking Guide
The following steps will help you recreate this tasty recipe right in your own kitchen. If you have questions, please use the comments section and I will answer!
Cooking Methods
- Braising
Preparation Steps
- Wash the chicken thighs.
- Mix the seasoning.
- Cut Spanish onion and garlic cloves.
- Grind black pepper.
Cooking Instructions
- Preheat the oven to 400 degrees.
- Clean the chicken thighs and layer in a single layer for seasoning.
- Combine the seasoning in a bowl and apply liberally over the chicken thighs.
- Add the onion slices and garlic to the bottom of a baking dish.
- Layer the chicken thighs in the dish on top of the onions and garlic.
- Add the chicken stock, cover tightly with aluminum foil, and put in the oven.
- Cook in the oven for 1 hour to 1 hour 10 minutes. If you test the chicken, it should break apart easily when you press a fork on it.
- Remove the cooked chicken from the baking dish with tongs, leaving the onions, garlic, and stock in the baking dish. Place it in a rimmed baking pan and shred with 2 forks.
- Either serve hot and enjoy or allow to cool and store in the refrigerator for up to a week.
Step 1: Add the cut onions and garlic to the roasting pan.
Step 2: Add the chicken and seasoning on top of the onions and garlic.
Step 3: When the chicken is cooked, it’s time to shred with forks or in a bowl with an electric mixer.
💡 My Pro Tip
Before diving into the braising process, take a moment to sear your seasoned chicken thighs in a hot skillet. This brief step locks in moisture and creates a flavorful caramelized crust on the exterior. The result? A delicious flavor boost that gives tender chicken every time!
Want to master the art of braising? Check out my comprehensive guide on braising tips for beginners.
⏲️ Time-Saving Tips
- Utilize the oven by roasting extra chicken for future meals during the week.
- Marinate and store chicken in the refrigerator overnight for infused flavor.
- Use a stand mixer with the paddle attachment to shred the chicken instead of the fork method.
- Make a large batch and freeze the shredded chicken in portions for busy weeknights.
What to Make with Shredded Chicken?
If I say this is the best shredded chicken recipe I have my reasons! It is quite versatile, as you can use it in various recipes. You can use it in wraps, sliders, sandwiches, casseroles, and whatnot! Some of my favorite recipes are given below. Try these delicious combinations and enjoy a complete meal!
- Chicken enchiladas: Roll shredded chicken in tortillas, top with enchilada sauce and cheese, then bake until bubbly. Saucy chicken enchiladas will make your day bright!
- Casseroles: Chicken casseroles are my go-to healthy meal if I’m craving a comforting food. Just add shredded chicken with your favorite low carb options, then bake until golden and bubbly.
- Pizza toppings: Use shredded chicken as a topping for homemade pizzas along with your favorite sauce, cheese, and vegetables.
- Tacos: Make delicious shredded chicken tacos using cheese shells or low carb tortillas, and add Lemon Herb Sauce to make your snack game strong.
- Stuffed peppers: Make stuffed bell peppers with a mixture of shredded chicken, quinoa, vegetables, and cheese for extra flavor. If you are confused how to make them, just follow my Stuffed Peppers recipe and swap sausages with shredded chicken!
- Wraps and sliders: Make some chicken wraps or slider buns with this recipe and add low carb toppings of your choice like lettuce, tomato, avocado, and your favorite sauces like buffalo chicken sauce, BBQ Sauce, or low carb mayo!
- Soup: Add shredded chicken to your favorite soup recipes for extra protein and flavor. It works well in Chicken Noodle soup, tortilla soup, or just simple Rotisserie Chicken Soup.
- Salads: Shred chicken for a healthy chicken salad. My Rotisserie Chicken Salad is on point and so delicious if you want to give it a try!
Storage and Reheating Instructions
Storage Tips:
- Allow the leftover shredded chicken to cool completely before adding it to an airtight container (along with the juices) and storing it in the fridge for up to a week.
- Shredded chicken is best when frozen in a freezer bag with the juices. If it is put into a container, any of the meat that is not frozen in the juices will get freezer-burned quickly.
- Remember to thaw it in the fridge overnight if you want to use it the next day.
Reheating Tips:
- Shredded chicken is best reheated in a pan over medium heat on the stovetop. Add some of the juices to the pan to allow the it to rehydrate.
Note: Avoid the microwave as it will make the chicken dry and chewy.
Final thoughts on the Shredded Chicken Recipe
Shredded Chicken is always a staple in my kitchen. My kids love it, I love it and it is such a hassle-free recipe to reuse for weeknight dinners! You can incorporate it from tantalizing tacos to savory salads in several dishes or salads. I love the convenience of pulling out a bag of leftover shredded chicken from the freezer.
So, try this recipe. Meal prep it, and use it in any other recipe you want; there are no limits to it. Yum is an understatement!
I can’t wait for your feedback, so leave a comment when you make it and share the picture with me on my Instagram or Facebook.
FAQs
Yes, you can make it in a slow cooker or pressure cooker, ensuring it reaches the proper internal temperature. This versatile method allows for a hands-off approach, making meal preparation a breeze with minimal cooking time.
Yes, it is the same as pulled chicken.
It is made of cooked chicken that is pulled or shredded into small, bite-sized pieces.
The easiest way to shred chicken is to use a hand or stand mixer with a paddle attachment, producing a quick and efficient result.
Easy Shredded Chicken Recipe 🍗
Ingredients
For the Shredded Chicken
- 12 boneless skinless chicken thighs
- 1.5 cups chicken stock
- 1 Spanish onion cut in half and sliced
- 5-7 cloves garlic cut in half
For the Chicken Seasoning
- 1 tablespoon Kosher salt
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 1 teaspoon ground cumin
- ½ teaspoon paprika smoked or not- your choice
- 1 pinch pepper
Instructions
Preparation Steps
- Wash the chicken thighs.
- Mix the seasoning.
- Cut Spanish onion and garlic cloves.
- Grind black pepper.
Cooking Instructions
- Preheat the oven to 400 degrees.
- Clean the chicken thighs and layer in a single layer for seasoning.
- Combine the seasoning in a bowl and apply liberally over the chicken thighs.
- Add the onion slices and garlic to the bottom of a baking dish.
- Layer the chicken thighs in the dish on top of the onions and garlic.
- Add the chicken stock, cover tightly with aluminum foil, and put in the oven.
- Cook in the oven for 1 hour to 1 hour 10 minutes. If you test the chicken, it should break apart easily when you press a fork on it.
- Remove the cooked chicken from the baking dish with tongs, leaving the onions, garlic, and stock in the baking dish. Place it in a rimmed baking pan and shred with 2 forks.
- Either serve hot and enjoy or allow to cool and store in the refrigerator for up to a week.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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9 Responses
My friend made this for us yesterday. She was raving about your site so I just had to come and take a look. This chicken was so tasty. You’ve got a new reader! Thanks so much.
Hey Kelly:
Thank you so much for writing. I appreciate it. It is a delightful recipe, indeed.
Have a fantastic day in the kitchen!
Scott
This shredded chicken recipe is an absolute game-changer! The chicken comes out incredibly tender, juicy, and full of flavor. The results are restaurant-quality every time. What would be a refreshing salad to serve with this?