Super Easy Shredded Chicken
Shredded chicken is one of those things that, once you have it on hand, the possibilities are endless. It’s one of my favorite meal-prep staples to make at the beginning of the week and then use however I need. I’ve tossed it into my Chicken Enchilada Bake, added it to soups, and even piled it onto sandwiches.
Over the years, I’ve made shredded chicken just about every way you can think of — Instant Pot, slow cooker, baked in the oven, even boiled in water (which… no). But this method is hands-down my favorite. It locks in flavor, keeps the chicken juicy, and couldn’t be easier.
What You’ll Need
Chicken breast (as much or as little as you want to cook)
Salt, pepper, garlic powder
Avocado oil
Water
Large frying pan
What You’ll Do
Season the chicken on both sides with salt, pepper, and garlic powder. I like to keep the seasoning simple here so the chicken can work in just about any recipe later on.
Heat a drizzle of avocado oil in a large frying pan over medium heat. Add the chicken.
Sear the chicken for about 4 minutes per side, until lightly golden.
Reduce the heat and add enough water to cover the chicken. Cover the pan and let it simmer for about 20 minutes, or until the chicken is fork-tender.
Remove the chicken from the pan and shred using two forks.
Bonus: Strain the remaining liquid and save it as a quick broth to use throughout the week — or freeze it for later. No waste, extra flavor.
And that’s it! Super simple, and now you’ve got perfectly shredded chicken ready to use however you please.
