Knowing How to Make Shredded Chicken that’s tender and juicy is a practical necessity for a low-carb eating plan!
This simple technique shows how to roast chicken breasts to tender perfection (in oven) then shred them so there’s meal prep all week long. Shredded chicken can be used to make simple lunches like these Easy Chicken Lettuce Wraps, or it can be used for a tasty BLT Chicken Salad. It can be eaten as is, but there are also a million easy low-carb recipes that make shredded chicken into a whole new entrée.
How to Make Shredded Chicken
© Easy Low Carb.com
PIN IT to your MAIN DISH Board for later!
Follow Easy Low Carb on Pinterest for More Great Low Carb Ideas!
Why We Love Shredded Chicken!
- Healthy and easily seasoned for a variety of recipes, shredded chicken is a great way to add protein to all kinds of dishes!
- Affordable and easy to find, chicken breasts, thighs, or even a whole chicken can be baked and shredded.
- Add to dips, soups, salads, sandwiches, stir-fries, even omelets, and casseroles. With this easy how to guide, chicken is always at the ready!
Best Way to Make Shredded Chicken
It’s so simple to throw together in the oven:
- Massage chicken with oil and preferred seasonings. (Try Keto Taco Seasoning or Southwest Seasoning for a little variety!)
- Bake chicken (as per the recipe below) with water or broth in a covered baking dish.
How Do You Shred Chicken?
There are many ways to shred chicken depending on how fine you would like the shreds to be, and what tools or equipment are available. Below we’ll cover the basic ways to shred chicken to different consistencies, so read on to find out how. Important: Always allow the chicken to rest for the prescribed amount of time after cooking, before beginning to shred it.
How To Shred Chicken With Forks?
For one or two chicken breasts, it’s easy (and keeps cleanup to a minimum) to use two regular dinner forks. With one in each hand, pierce the meat with the forks and simply pull it apart. Keep pulling the pieces until chicken is the desired shred.
Shred Chicken with Mixer
This method is perfect for more than two pieces. Cut chicken into smaller chunks and then place them in a steep-sided mixing bowl with the juices. With the mixer speed on low, shred the chicken until it is the desired consistency.
Shred Chicken with a Blender
Another easy method is for shredding larger quantities of chicken. Cut the chicken into smaller chunks and then place them in a blender. Blend on low, occasionally stopping to shake the meat around in the blender. Be careful not to turn the chicken into a paste with this method, though, especially if using a high-speed blender.
Quick Tips to Make Shredded Chicken
- Make sure chicken always reaches an internal temperature of 165°F, but for tender juicy chicken, remove from the oven promptly.
- Allow the chicken to rest for at least 10 minutes before shredding so the juices get sealed in. Skipping this step will result in rubbery chicken.
- Don’t store or freeze until the chicken is fully cooled.
- To freeze, scoop portions into quart-sized bags and write the date on the outside.
- This is the perfect amount for quick recipes. Frozen shredded chicken will taste great for up to 6 weeks.
Things to Make with Shredded Chicken
- Crock Pot Salsa Chicken – a spicy variation!
- Cordon Bleu Casserole – ready in under an hour.
- Chicken and Spaghetti Squash – tasty keto casserole.
- Keto Buffalo Chicken Dip (low carb) – cheesy appetizer!
How To Make Shredded Chicken
- 1 lb chicken breast
- 1 teaspoon olive oil
- ⅛ teaspoon onion powder
- ⅛ teaspoon garlic powder
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- Preheat oven to 350°F.
- Massage chicken with oil & seasonings.
- Place chicken in a baking dish. Pour ¼ cup water (or broth) into dish and cover with a lid or foil.
- Bake for 30-35 minutes or until chicken reaches an internal temperature of 165°F.
- Remove from oven, allow to rest for at least 10 minutes.
- Shred chicken using desired method. *
- Chicken can be shredded to desired consistency using two forks, an electric hand mixer, or a blender.
Recipe slightly adapted from The Shortcut Kitchen.0