Gossip Grill: Chicken Out

Gossip Grill is back with another summer installment – and this time we’re talking all things CHICKEN! (To be specific, we’re focusing on SHREDDED chicken!) While our main focus is typically grilled food, we are branching out to discuss the many methods of cooking shredded chicken.  While it may not be the most thrilling culinary choice, you have to admit – it’s versatile, easy, and crowd-pleasing!  Which method is the best for you?  What can you do with all this chicken you’ve prepared?  We have all the answers to your questions below!

Method One: Grill It

Since we’re Gossip Grill, we have to start out with our favorite method – grilling the chicken.

Grilled shredded chicken combines the smoky flavor of the grill with the convenience of shredded meat. In our opinion, it’s the most flavorful option (maybe not the most hands-off, though).

Ingredients

• 2-3 pounds boneless, skinless chicken breasts or thighs
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika (smoked paprika adds extra flavor)
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• Optional: ½ teaspoon chili powder or Italian seasoning

Instructions

1. Prepare the chicken

Pat the chicken dry, then coat with olive oil. Mix the seasonings together and rub them evenly over both sides.

2. Preheat the grill

Heat a gas or charcoal grill to medium heat (375–425°F). Clean and oil the grates to prevent sticking.

3. Grill

• Chicken breasts: Grill 5-7 minutes per side.
• Chicken thighs: Grill 6-8 minutes per side.

Cook until the thickest part reaches 165°F.

4. Let it rest

Transfer the chicken to a plate and let it rest for 5-10 minutes. This keeps the juices inside.

5. Shred

Use two forks, meat claws, or the paddle attachment of a stand mixer on low speed to quickly shred the chicken.

Method Two: Slow Cooker

Slow cooker shredded chicken is one of the easiest ways to prepare tender, juicy chicken for meal prep or weeknight dinners. The low, moist heat makes the chicken easy to shred and helps keep it from drying out.

Basic Slow Cooker Shredded Chicken

Ingredients

• 2-3 pounds boneless, skinless chicken breasts or thighs (or a combination)
• 1 cup low-sodium chicken broth
• 2 tablespoons olive oil or 2 tablespoons butter (optional, for extra richness)
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon black pepper

Instructions

1. Layer the ingredients

Place the chicken in the slow cooker in a single layer. Sprinkle with the seasonings and pour the chicken broth around the chicken. If using butter, place it on top.

2. Cook

• Low: 4-6 hours (recommended for the juiciest chicken)
• High: 2½-3½ hours

The chicken is done when it reaches an internal temperature of 165°F and shreds easily with a fork.

3. Shred

Remove the chicken to a cutting board or large bowl and shred it using:

• Two forks
• Meat claws
• A hand mixer on low speed for quick shredding

4. Return to the slow cooker

Place the shredded chicken back into the cooking juices and stir well. Let it sit on the Warm setting for 10-15 minutes so it absorbs the flavorful broth.

Method Three: Instant Pot

This one is a great method when you don’t have the time to wait all day for the crock pot to cook the chicken, but you still want the same effect.  We think this version actually results in even juicier chicken than the crock pot!

Ingredients

• 2-3 pounds boneless, skinless chicken breasts or thighs
• 1 cup low-sodium chicken broth (required for pressure cooking)
• 2 tablespoons olive oil (optional)
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon black pepper

Instructions

1. Season the chicken

Pat the chicken dry and season both sides with the salt, pepper, garlic powder, onion powder, and paprika.

2. Optional: Sear for extra flavor

Using the Sauté function, heat the olive oil and brown the chicken for about 2 minutes per side. This step isn’t necessary, but it adds extra flavor.

3. Add the broth

Pour 1 cup of chicken broth into the Instant Pot and scrape up any browned bits from the bottom to help prevent the Burn notice.

4. Pressure cook

Arrange the chicken in a single layer.

Cook on High Pressure for:

• Fresh chicken breasts: 10-12 minutes
• Fresh chicken thighs: 10-12 minutes
• Frozen chicken breasts: 14-16 minutes
• Frozen chicken thighs: 15-18 minutes

5. Natural release

Allow the pressure to release naturally for 5-10 minutes, then carefully perform a quick release for any remaining pressure.

6. Shred

Transfer the chicken to a bowl and shred using:

• Two forks
• Meat claws
• A hand mixer on low speed
• A stand mixer with the paddle attachment

7. Keep it juicy

Return the shredded chicken to the Instant Pot and stir it into some of the cooking liquid. Let it sit on the Keep Warm setting for 5-10 minutes so it absorbs the flavorful juices.

Method Four: Poach It

Poaching is one of the best ways to make tender, juicy shredded chicken. Because the chicken cooks gently in liquid rather than at a boil, it stays moist and is easy to shred.

Ingredients

• 2–3 pounds boneless, skinless chicken breasts or thighs
• 4–6 cups low-sodium chicken broth or water (enough to cover the chicken by about 1 inch)
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 cloves garlic, smashed (optional)
• ½ onion, quartered (optional)
• 1–2 bay leaves (optional)
• Fresh herbs such as thyme, parsley, or rosemary (optional)
• 1 lemon, sliced (optional)

Instructions

1. Add everything to a pot

Place the chicken in a large pot or Dutch oven and add the broth or water. Add the salt, pepper, and any optional aromatics.

2. Bring to a gentle simmer

Heat over medium until the liquid just begins to simmer. Look for a few small bubbles around the edges of the pot.

Avoid a rolling boil, which can make the chicken tougher.

3. Cook gently

Reduce the heat to low, cover, and simmer until the chicken reaches 165°F.

Approximate cooking times:

• Chicken breasts: 12–18 minutes
• Chicken thighs: 15–20 minutes

The exact time depends on the thickness of the chicken.

4. Rest the chicken

Transfer the chicken to a cutting board and let it rest for 5–10 minutes before shredding. Resting helps the juices redistribute throughout the meat.

5. Shred

Use:

• Two forks
• Meat claws
• A hand mixer on low speed
• A stand mixer with the paddle attachment for larger batches

6. Keep it moist

Mix the shredded chicken with ¼–½ cup of the warm poaching liquid. This helps keep it juicy and adds subtle flavor.

How to Use Shredded Chicken

Shredded chicken is one of the most versatile proteins you can have on hand. It can be used in everything from quick lunches to comforting casseroles and is easy to customize with different sauces and seasonings.

• Tacos, Burritos, and Mexican Favorites
• Sandwiches and Wraps
• Salads
• Pasta Dishes
• Soups and Stews
• Casseroles and Comfort Food
• Rice and Grain Bowls
• Pizza and Flatbreads

How to Add More Flavor to Shredded Chicken

You can completely change the taste of shredded chicken by tossing it with:

• BBQ sauce for sandwiches and pizzas
• Buffalo sauce for wraps, dips, and sliders
• Taco seasoning for tacos, nachos, and burrito bowls
• Teriyaki sauce for rice bowls and stir-fries
• Pesto for pasta and flatbreads
• Lemon, garlic, and herbs for salads and grain bowls
• Curry sauce for wraps or rice
• Honey mustard for sandwiches and salads

How to Store the Extras

Refrigerating shredded chicken

Allow the chicken to cool slightly, but don’t leave it at room temperature for more than 2 hours (or 1 hour if it’s above 90°F outside).

Store it in an airtight container with a few tablespoons of:

• Cooking juices
• Chicken broth
• Pan drippings

The added moisture helps prevent the chicken from drying out.

Refrigerator storage:

• Keeps for 3–4 days.
• Store on a refrigerator shelf rather than in the door, where temperatures fluctuate more.

Freezing shredded chicken

For longer storage, freeze the chicken in meal-sized portions.

Best ways to freeze

• Use freezer-safe zip-top bags or airtight freezer containers.
• Portion into 1- or 2-cup amounts so you only thaw what you need.
• Add 2–4 tablespoons of broth or cooking juices to each portion.
• Press out as much air as possible before sealing to reduce freezer burn.
• Label each package with the date and quantity.

Freezer storage:

• Best quality for up to 3 months.
• Safe for longer if kept continuously frozen, though texture and flavor gradually decline.

Thawing safely

The best methods are:

• Overnight in the refrigerator (recommended)
• Cold water method: Place the sealed bag in cold water, changing the water every 30 minutes until thawed.
• Microwave: Use the defrost setting if you’ll be cooking or serving it immediately afterward.

Avoid thawing shredded chicken on the countertop.

Reheating without drying it out

For the juiciest results, add a splash of chicken broth or water before reheating.

Microwave

• Cover the chicken.
• Heat in 30-second intervals, stirring between each, until warmed through.

Stovetop

• Place the chicken in a skillet with a few tablespoons of broth.
• Cover and warm over medium-low heat for 3–5 minutes.

Oven

• Place in a covered baking dish with a little broth.
• Bake at 325°F for about 15–20 minutes, or until heated through.

 

Hopefully, this blog helps answer everything you’ve wanted to know about shredded chicken!  Which method will you be trying?

XOXO,

Gossip Grill