Shredded chicken is like a superhero ingredient in cooking because it can be used in so many yummy dishes, like tacos, sandwiches, and salads. It's loved by both regular home cooks and fancy chefs because it's tender and makes food taste amazing!
Trim any excess fat from the chicken thighs. Season both sides of the chicken thighs with salt and pepper.
Heat a flat-bottomed pan or iron skillet over medium-high heat and add olive oil. Once the oil is hot, place the seasoned chicken thighs in the pan. Cook the chicken for about 4-5 minutes on each side, or until they are cooked through. If chicken begins to stick add a bit more oil or a splash of water.
If desired, add chicken broth to the pan, reduce the heat to low, cover, and simmer for an additional 20-25 minutes, or until the chicken is tender and easily shreds.
Once the chicken is cooked, remove it from the heat source and let it cool for a few minutes in a large bowl. You want it to be cool enough to handle comfortably but still warm.
Reserve some of the pan juice to add back to the shredded chicken if it becomes dry.
There are a few different methods you can use to shred:
Use Two Forks to shred.
Hold one fork in each hand, like you’re holding drumsticks. Make sure the tines (the pointy parts) of the forks are facing away from each other.
Begin shredding the chicken by using a gentle pulling and tearing motion with the forks. Insert the tines into the chicken meat, and then pull them apart in opposite directions.
Keep pulling it apart with the forks. You’ll notice that the chicken starts to break into small, shredded pieces. Repeat the process for the remaining chicken thighs, one at a time, until all of them are shredded.
Using a Hand-Held Mixer:
Place the cooked chicken in a deep bowl or container.
Use a hand-held mixer on low speed to shred the chicken. Be careful not to overmix; stop as soon as it’s shredded to your liking.
Estimated time: 2-3 minutes.
Using a Stand Mixer:
Place the cooked chicken in the bowl of a stand mixer fitted with the paddle attachment.On low speed, mix the chicken for approximately 2-3 minutes until it’s shredded to your desired consistency. If the chicken looks too dry add in the reserved chicken juice Avoid overmixing.
The shredded chicken can be seasoned with several different seasonings, salt and pepper, taco seasoning, BBQ
Notes
This method also works with boneless skinless chicken breast though then tend to dry out a little easier. I prefer the chicken thighs but feel free to use the cut of meat that you like or have on hand.
If your chicken thighs are very large or very thick, they'll take longer to cook than instructed. The chicken is cooked through when the center reaches 165 degrees F. on an instant read thermometer.