Easy Shredded Chicken Recipe for Busy Weeknights
This easy shredded chicken recipe is perfect for busy weeknights. Tender, juicy chicken ready for tacos, sandwiches, soups, and meal prep in minutes.
Ingredients
- 2 pounds chicken breasts or chicken thighs
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup chicken broth
Instructions
- Place the chicken breasts or thighs in a pot, slow cooker, or Instant Pot in a single layer.
- Add olive oil, garlic, onion powder, paprika, salt, and black pepper evenly over the chicken.
- Pour in the chicken broth, cover, and cook until the chicken is fully cooked and tender.
- Remove the chicken from the cooking liquid and let it rest for 5 minutes.
- Shred the chicken using two forks or a hand mixer until evenly shredded.
- Toss the shredded chicken with a few tablespoons of the cooking liquid to keep it juicy.
- Use immediately or store for later meals.
Notes
- Store shredded chicken in an airtight container in the refrigerator for up to 4 days.
- Freeze in portioned containers with cooking liquid for up to 3 months.
- Reheat gently with added broth to maintain moisture.