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Learn how to make the easiest pulled chicken recipe! You can shred chicken from fresh or frozen with just a few simple steps in under 30 minutes. This pulled chicken recipe is perfect for sandwiches, pizzas, salads, chilis, soups, and more!
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Pulled Chicken
My family is obsessed with my easy pulled pork loin recipe. Since they love it so much, I knew I had to develop a chicken version. I love these super easy recipes! All you have to do is set your seasoned chicken in your Instant Pot, on the stove, or in the slow cooker, let it cook in liquid, and shred it!
Shredded chicken is great for adding to recipes of all kinds. It’s delicious with BBQ sauce, in chicken soups and chicken chilis, on empanadas with chicken, chicken salads, and even Air Fryer Chicken Pizza!. Make a big batch, then freeze it in small portions, and you’ll have the perfect protein for easy meals any night of the week!
For a large family like mine, this is the perfect vacation meal on the go! The possibilities are endless!
Wow. This was so easy and so tasty. I love using it for meal prep for the week!
Marya on Pinterest
Pulled Chicken Recipes Ingredients
- Chicken: To make pulled chicken, you can use boneless, skinless chicken breasts or boneless, skinless chicken thighs. Both fresh and frozen work.
- Seasoning: I season my pulled chicken with kosher salt, black pepper, onion powder, and garlic powder. You can use any chicken seasoning you prefer, but I find this to be the perfect seasoning for a wide variety of recipes. In my opinion, simple is always best!
- Chicken Broth: I use my homemade chicken broth when I have it on hand. But any chicken broth will do!
Isabel’s Top Tip
You can also use a whole Oven Roasted Chicken or Slow Cooker Whole Chicken to make pulled chicken.
How to Make Pulled Chicken
Instant Pot Pulled Chicken
Add to Instant Pot
Place chicken breasts inside the Instant Pot. Season with salt, pepper, onion powder, and garlic powder. Add chicken broth to Instant Pot.
Cook on High Pressure
Cover and set to pressure cook on high for 14 minutes. If using frozen chicken breasts, cook on high for 18 minutes. Allow the pressure to release naturally once finished cooking.
Shred the Chicken
After the pressure is released, shred the chicken using two forks, or an electric mixer. This procedure also works well when you add the chicken to the bowl of your stand mixer on low speed.
Note from Isabel
Liquid will remain at the bottom of the Instant Pot. You can use this as a soup base or as the chicken broth.
Stovetop Recipe for Pulled Chicken
- Add chicken breasts to a pot on the stove over medium-high heat.
- Completely cover the chicken with water or chicken broth. The chicken must be fully submerged.
- Bring the mixture to a boil.
- Once boiling, reduce the heat and simmer for 20 minutes until the chicken is cooked through thoroughly.
- Shred using two forks or a mixer.
Slow Cooker Pulled Chicken
- Add seasoned chicken breasts to the slow cooker submerged in chicken broth.
- Cook on low for 4-5 hours or high for 2-3 hours until the chicken is tender.
- Shred using two forks or a mixer.
Pulled Chicken Recipes Tips
- Chicken internal temperature should reach 165°F when completely cooked through and ready to shred. Use a meat thermometer to measure the internal temperature.
- If you want to make more chicken, use ¾ cup of chicken broth for every chicken breast. 2 chicken breasts are enough for about 2-4 people, depending on the appetite and the chicken used. Don’t go over the fill line of your Instant Pot or Slow Cooker, and remember that the chicken should be completely submerged if cooking on the stove.
- You can make a large batch of crockpot shredded chicken! If you want to cook a whole chicken, see our Slow Cooker Whole Chicken Recipe.
- Pair my pulled chicken with your favorite Chicken Seasoning Rub!
Recipes Using Pulled Chicken
- Easy Freezable Chicken Taquitos – My freezer is never without some homemade taquitos!
- Easy Chicken Tinga Tacos – So easy and so delicious!
- Red Chicken Chili – A reader favorite!
- Chicken and Cheese Quesadillas
- Delicious Chicken Empanadas – A serious must-try!
- Chicken Noodle Casserole – Seriously so easy, and a huge kid favorite.
Storing Shredded Chicken for Meal Prep
- Cooling: Allow the shredded chicken to cool to room temperature before storing it. This prevents condensation inside the storage container, which can make the chicken soggy.
- Portioning: Divide the shredded chicken into smaller portions if you don’t plan to use it all at once. This makes it easier to reheat only what you need.
- Storage Container: Store in airtight containers or resealable plastic bags. Remove as much air as possible to prevent freezer burn or moisture buildup.
- Refrigeration: If you plan to use the chicken within a few days, store it in the refrigerator at or below 40°F (4°C). It can typically stay fresh for up to 3-4 days.
- Freezing: If you want to store the shredded chicken for a longer period, freeze it. It can be kept in the freezer for 2-3 months. Make sure to use a freezer-safe container or bag.
Reheating Shredded Chicken
- Thawing (if frozen): If the chicken is frozen, you can thaw it in the refrigerator overnight or use the defrost function on your microwave. Never thaw chicken at room temperature, as it can promote bacterial growth.
- Microwave: For a quick reheating, place the shredded chicken in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap with a vent for steam, and reheat in 30-second intervals until it’s heated through. Stir between intervals to ensure even heating. Be careful not to overheat, as it can make the chicken dry.
- Stovetop: Place the chicken in a non-stick skillet or saucepan over medium-low heat to reheat on the stovetop. Add a small amount of chicken broth or water to prevent drying out, and stir occasionally until it’s warmed through.
- Oven: Preheat your oven to 350°F (175°C). Place the shredded chicken in an oven-safe dish, cover it with foil to prevent drying, and heat for about 15-20 minutes or until it’s heated through.
- Instant Pot: If you have an Instant Pot, you can use the “saute” function to reheat the chicken. Add a little liquid (such as broth or water) to prevent sticking, and stir until warmed.
Recipe for Pulled Chicken FAQs
The fastest way to shred chicken is to cook it in the Instant Pot. The pressure cooker takes 14 minutes to cook from fresh or 18 minutes from frozen, so if you want it ready quickly, this is the way to go.
You can use a few tools to shred chicken – it’s easy. Either shred the chicken by hand once it’s cooled enough to handle, use an electric hand mixer, or use two forks to pull the chicken apart. The chicken will shred easily using a mixer.
This recipe works well when pork or beef is used. Mix it up and have fun! I love to make big batches and store them in the freezer. Of course, you can also try one of my pulled pork recipes like BBQ Pulled Pork or Smoked Pork Butt!
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Recipe
The Easiest Pulled Chicken Recipe
Equipment
- 1 6 qt. Instant Pot OR slow cooker OR pot on the stove
Ingredients
- 1.5 cups chicken broth
- 2 chicken breasts
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Instructions
- Place chicken breasts inside Instant Pot. Season with salt, pepper, onion powder, and garlic powder.2 chicken breasts, ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon onion powder, ½ teaspoon garlic powder
- Add chicken broth to Instant Pot.1.5 cups chicken broth
- Cover and set to pressure cook on high for 14 minutes. If using frozen chicken breasts, cook on high for 18 minutes.
- Allow the pressure to release naturally once finished cooking. After the pressure releases, shred the chicken using an electric mixer or two forks.
Video
Notes
- Add chicken breasts to a pot on the stove over medium-high heat.
- Completely cover the chicken with water or chicken broth. It is important the chicken is fully submerged.
- Bring the mixture to a boil.
- Once boiling, reduce the heat and simmer for 20 minutes, until the chicken is cooked through completely.
- Shred using two forks.
- Add seasoned chicken breasts to the slow cooker submerged in chicken broth.
- Cook on low 4-5 hours, or on high 2-3 hours, until the chicken is cooked through and tender.
- Shred using two forks.
- You can season the chicken however you like. If you plan on using it for BBQ, use your favorite BBQ seasonings. If you’re making it for tacos, burritos, a southwestern soup, or chili, you may want to use taco seasoning.
- Chicken should reach an internal temperature of 165°F when completely cooked through and ready to shred. Use a meat thermometer to measure the internal temperature.
- If you want to make more shredded chicken, use ¾ cup of chicken broth for every 1 chicken breast. 2 chicken breasts is enough for about 2-4 people depending on appetite and what the chicken is used for. Just don’t go over the fill line of your Instant Pot or Slow Cooker and keep in mind, chicken should be completely submerged if cooking on the stove.
Max says
I absolutely love the simplicity of the stove top recipe. The shredded chicken came out very well too.
Isabel Laessig says
Thank you so much, Max! I’m so happy to hear you enjoyed it!