How to Make Tender Flavorful Shredded Chicken

This shredded chicken recipe is very simple to make and can be used in 100 different ways. This easy recipe makes a batch of tender shredded chicken on the stove in less than 1 hour. Jump to the Shredded Chicken Recipe or watch our quick recipe video showing you how we make it.

Watch Us Make The Recipe

How to Make Juicy, Tender Chicken in Under 1 Hour

This is how we make a batch of tender and flavorful shredded chicken on the stove in less than 1 hour. If you’d prefer to use a slow cooker to make shredded chicken, see our Slow Cooker Shredded Chicken Recipe.

By gently simmering boneless chicken thighs in a flavorful cooking broth, they become tender and very moist. Use this simple recipe for shredded chicken tacos, perfect enchiladas, soups, chicken salad, chicken sandwiches and more!

This Recipe Calls For 4 Simple Steps

  • Gently simmer chicken thighs or chicken breast in a broth made with water or stock, spices, onion, and garlic.
  • Shred the cooked chicken.
  • Simmer the cooking liquid until reduced.
  • Toss the shredded chicken with the concentrated cooking liquid for extra flavor and moisture.
Shredded Chicken Recipe: How to Make Juicy, Tender Chicken in 1 Hour


Our go-to ingredients for making shredded chicken at home are onion, garlic, a bay leaf, cumin, salt, and pepper. We love using chicken thighs since they are more tender than chicken breasts, but there is no reason why chicken breasts or a combination of both breast and thighs would not work.

Keep in mind that our recipe is more of a guide. Play around with the flavors and spices based on what you love. Adding a dried chili pepper, chili powder, some spice from crushed red pepper flakes or fresh herbs are all excellent ideas.

More Tips

For the most tender chicken, we simmer it gently. For the cooking liquid, we use water, which quickly soaks up lots of flavor from the onion, garlic, and chicken. We add just enough water to cover the chicken then bring everything to a low simmer and wait about 30 minutes until the chicken is very tender.

For the most tender shredded chicken, we simmer it gently.

Once the chicken is cooked, remove it from the now incredibly flavorful cooking broth and shred it. Then place the cooking broth back over the heat and simmer down by about one-third, concentrating the flavor. Spoon about a cup of the concentrated broth over the chicken and toss.

Once the chicken is cooked, remove it from the now incredibly flavorful cooking broth and shred it.

It’s this last step that is our real secret to the juiciest shredded chicken! And that’s it, now you have chicken ready for chicken nachos, buffalo dip,  chicken-topped pizza, quesadillas, soupsandwiches and more.

NOTE: Turkey is a great stand-in, here. Shredded turkey is amazing!

By the way, you’ll likely have broth leftover – don’t throw it away. It’s delicious and can be used as a light soup, as broth in other recipes or kept to be added to the leftover chicken.

As the chicken sits in the fridge or freezer, it soaks up any broth you originally added to it. So, spooning a little extra over the chicken before eating it isn’t a bad idea.

And that’s how we make juicy, tender, crave-worthy shredded chicken. I think I’ll go eat one of those sandwiches now.

How to Make Juicy, Tender Chicken in 1 Hour

More Easy Chicken Recipes

Recipe updated, originally posted June 2015. Since posting this in 2015, we have add a recipe video and tweaked the recipe to be more clear. – Adam and Joanne

How to Make Tender Flavorful Shredded Chicken

  • PREP
  • COOK

This is our favortie method for making shredded chicken. Gently simmering boneless chicken thighs in a flavorful cooking broth, helps them become tender and very moist. We go the extra step to make sure the chicken is as juicy and flavorful as possible. Once the chicken is cooked, we simmer the cooking liquid down by one-third, and then spoon the concentrated broth over the chicken.

Makes about 5 cups of shredded chicken

You Will Need

3 pounds boneless chicken thighs (or combination of thighs and breast)

1 medium onion, peeled and sliced

4 cloves garlic, peeled and lightly crushed

1 bay leaf

1 teaspoon salt

1 1/2 teaspoons ground cumin

1/2 teaspoon ground black pepper



  • Cook Chicken
  • Combine chicken, onion, garlic, bay leaf, salt, cumin and pepper in a large heavy-bottomed saucepan. Add just enough water to cover the chicken. Turn heat to high, bring to a boil then remove any foam or scum that floats to the top.

    Adjust the heat so that the water simmers very gently around the chicken. Cook until chicken is very tender, about 30 minutes.

    Transfer chicken to a cutting board. When it is cool enough to handle, use two forks or your fingers to shred the meat.

    • To Finish
    • After removing the chicken, boil the liquid remaining in the saucepan until it has reduced by one-third, or until its flavor has concentrated.

      Spoon about 1 cup of the concentrated cooking liquid over the shredded chicken and toss to coat. Use within 2 to 3 days.

Adam and Joanne's Tips

  • Make-ahead: The chicken and broth will keep refrigerated up to 3 days and can be frozen for 1 month.
  • Skin-On Chicken: We have made this recipe using boneless, skinless chicken thighs and chicken thighs with skin still attached. Both work very well. If you use chicken with skin, simply remove and discard the skin before you shred the chicken. You may also find that you need to skim some of the fat from the cooking broth before spooning it over the chicken.
  • Leftover Cooking Liquid: You will have cooking liquid leftover. It is quite delicious on its own as a light soup. You can also use it as broth for other recipes. Or, if you’re keeping the chicken more than a day, add a spoonful or two to add a little extra moisture.
  • To make this chicken in a slow cooker, simply add all the ingredients to the slow cooker then cook on LOW until the chicken is cooked and tender, 4 to 6 hours. Shred the chicken and transfer the broth to a saucepan. Simmer the broth until reduced by a third then spoon over the chicken.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1/2 cup / Calories 139 / Protein 18 g / Carbohydrate 2 g / Dietary Fiber 0 g / Total Sugars 1 g / Total Fat 6 g / Saturated Fat 2 g / Cholesterol 99 mg / Sodium 356 mg
AUTHOR: Adam and Joanne Gallagher

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63 comments… Leave a Comment
  • Territha Lee August 23, 2019, 5:30 pm

    Using the recipe now

  • Joe July 13, 2019, 6:39 pm

    Would shredding the chicken work if you used the paddle attachment in a stand mixer? I’ve done that would pulled-pork and it works great.. Joe

    • Adam December 15, 2019, 4:39 pm

      Yes, absolutely!

  • Katrina June 13, 2019, 8:23 pm

    Thanks for a fantastic recipe. It tastes sooo good, and the soup is delicious. Will never buy shredded chicken from the supermarket again! Well done!

  • Lauren May 25, 2019, 5:49 am

    Absolutely love this recipe, it’s made my whole house smell wonderful and made everyone feel excited for dinner tonight

  • GINA STEVENS March 15, 2019, 9:05 pm

    Do you cover the chicken at any point during the cooking process?

    • Joanne December 19, 2019, 11:54 am

      No, we allow the poaching liquid to gently simmer around the chicken and leave the lid off of the pot.

  • Lauren February 12, 2019, 12:52 am

    LOVE this recipe!! I use it every time I need to make shredded chicken, and it’s a hit with my boyfriend as well as everyone who visits.

  • Sherwin January 23, 2019, 4:20 pm

    Can one use chicken stock instead of water? Is this overkill?

    • Joanne January 24, 2019, 3:12 pm

      Hi Sherwin, chicken stock would add a bit more flavor, although water really does turn out nicely. If you have extra stock, go for it. Otherwise, I wouldn’t run to the store or make a homemade batch for this recipe specifically.

  • DANI Schlotzhauer November 23, 2018, 4:07 pm

    This is AMAZING! Since coming across this way of making shredded chicken, I’ve made 4 times. Thank you!!!

  • Anthony Mascarenaz June 27, 2018, 10:34 am

    Excellent the chicken had a great flavor

  • Paweł Nowakowski May 3, 2018, 10:18 am

    The most tender and delicious chicken thighs I’ve ever eaten (the left <3 Will definitely make them again (and again and again…) The leftover broth was also yummy 🙂

  • Robin April 29, 2018, 9:44 am

    Cant wait to try this, I love having shredded chicken in the fridge, i’ve recently found it even easier by shredding the chicken in my kitchen aid. It does a great job pretty quickly!

  • Danna Lowe March 15, 2018, 10:02 pm

    Hey Everyone,This recipe is far more than 5 stars it’s “over the moon scrumptious!” I added a touch more sour cream to reduce the heat a touch. But my son’s gobbled it up the way it was. What a restaurant quality meal at home. I loved everything from the chicken recipe to the enchilada recipe that followed. I saved out some of the chicken and soup and am going to try them in another recipe. Thanks for the yummy eats, Danna Lowe, cooking in Austin 😋

  • Karen February 15, 2018, 10:14 am

    How well does this freeze? Looks flavorful, and with the broth spooned on top I am sure it is moist. Just hoping to make a big batch for the freezer to keep shredded chicken on hand

    • Joanne April 16, 2018, 2:17 pm

      Hi Karen, this freezes well. I’d freeze for up to 1 month (maybe more).

  • Maketa February 5, 2018, 9:19 pm

    It was okay. Next time, I will add a tad bit more seasoning. The chicken wasn’t fall apart, oh-my-goodness chicken, however, it wasn’t tough either.

  • Dana November 28, 2017, 11:26 am

    Please add me to your weekly newsletter email. Thank you!


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