This Shredded Chicken is an easy, stovetop method for tender, flavorful shredded chicken that's ready in just 25 minutes! Use it in soup or pasta, on salads, in tacos, or just eat it by the forkful!
In a large skillet, whisk together broth, Italian seasoning, seasoning salt, pepper and garlic powder.
Add chicken breasts to the pan and bring to a simmer over high heat.
Reduce heat to a low simmer (don't boil!) over low or medium-low heat and cover.
Cook for 15-20 minutes, until a meat thermometer inserted in the thickest part of the chicken breasts reads at least 165 degrees F.
Remove chicken from the pan and shred using two forks or an electric mixer. Serve or place back into the liquid to keep warm and moist.
Store in the liquid in the refrigerator, or reserve the liquid for another use (it has great flavor!). Cooked chicken can be stored up to 4 days in the fridge or 3 months in the freezer.
Video
Notes
Notes:
Shred right away. Chicken shreds best while it's warm so shred it as soon as possible after it's done cooking.
Get creative. Feel free to play around with your seasonings to suit any recipe. Try it with cajun seasoning, taco seasoning, ranch dressing seasoning mix, jerk seasoning, you name it! You could also mix in something else to add flavor such as homemade BBQ sauce, teriyaki sauce, or your favorite salsa.
Meal prep. Make a batch of shredded chicken at the beginning of the week and store it in the fridge for up to four days to be easily added to lunches throughout the week.
Keep the liquid. Reserve the cooking liquid and store it in the fridge. It can be used as a base for soup or gravy, as a way to add flavor to brown rice or mashed potatoes, or to moisten the leftover shredded chicken when you reheat it.
Storage:Leftover shredded chicken will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.To reheat, thaw in the fridge if frozen then microwave or warm on the stove with a splash of chicken broth to moisten if necessary.