Learn how to make Sous Vide Shredded Chicken for a moist, flavorful, and tender protein you can use in lunches, dinners, and more. It’s the best meal prep secret you can make with fresh or frozen chicken!
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We’ve all had those days where we’ve forgotten to take the chicken out of the freezer for dinner. Thankfully, one of the best features of making shredded chicken sous vide is that it can be made with frozen chicken!
The result is so flavorful and moist, plus the tender meat will soak up any seasonings you throw at it.
I love using my shredded chicken in a pot of Chicken Noodle Soup, Marry Me Chicken Soup, or as the main protein in these Poblano Chicken Enchiladas, Chicken Larb Lettuce Wraps, Tzatziki Chicken Salad or Air Fryer Quesadillas.
Serve it in the summer months dressed in a hefty pour of Homemade BBQ Sauce or feel free to add it to salads, tacos, or even to replace the beef in this hearty Enchilada Dip. The possibilities are truly endless!
Check out these 30+ recipes that use leftover chicken.
What is sous vide?
Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique is amazing because it makes it virtually impossible to overcook your food. Making it perfect for cooking a delicate cut of meat, like chicken.
Items needed
- Chicken Breasts – I used three boneless, skinless chicken breasts.
- Spices – Garlic powder, paprika, salt & pepper (these are optional).
- Sous Vide Immersion Circulator
How to make sous vide shredded chicken
Step 1
Preparing the chicken
- In a small bowl, combine salt, pepper, paprika and garlic powder and sprinkle it over the chicken breasts.
- Seal the seasoned chicken breasts in a bag using a vacuum sealer or the water displacement method.
Step 2
Cooking the chicken
- Set the sous vide to 150-degrees.
- Add the packaged chicken to the water bath and cook for 1 hour, up to four hours. (If you’re starting with frozen cooking, add 30 minutes to the cook time.)
Step 3
Shredding and serving
- Transfer the cooked chicken breasts to a bowl and shred the meat with 2 forks. Alternatively, you can use a stand mixer with the paddle attachment (see below for how to).
- Serve the chicken hot or store it away for later.
Tip: How to shred chicken with a stand mixer
The easy method of adding the cooked chicken to the bowl of a stand mixer will give you perfectly shredded chicken without lifting a finger. Use the paddle attachment and start off slow. Gradually increase the speed until you end up with a bowl of finely shredded chicken.
If you don’t have a standing mixer, a handheld electric mixer will work just as well. Just work with 1 or 2 chicken breasts at a time.
Variations
- Make this recipe with chicken thighs instead. The thighs contain more fat, meaning you’ll end up with more flavorful and tender meat. Just make sure you use boneless, skinless thighs.
- Using frozen chicken? Just add an extra 30 minutes to the cook time.
- A simple seasoning mix of salt, pepper, garlic powder, and paprika will mildly flavor the chicken so you can use it in a variety of recipes. If you plan on using the chicken for a specific dish, replace these with a complementary seasonings mix like cajun seasoning, Italian seasoning, or taco seasoning.
How to use shredded chicken
The options are truly endless when it comes to using your homemade shredded chicken. Whether you drown it in barbecue sauce for a BBQ chicken sandwich, add it to nachos with Homemade Baked Tortilla Chips, or include it in your main entree with a drizzle of Lemon Butter Sauce, the chicken will transform your meal into a hearty treat.
Here are some more ideas on how to use up the chicken:
- Toss some into this Roasted Fennel Pasta with Ricotta for an Italian feast.
- Use it in these Salsa Chicken lettuce cups.
- Wrap it up in these Poblano Enchiladas.
- Use it in my chicken soup recipe.
- Add it to my White Chicken Chili.
- Make this Tzatziki Chicken Salad.
- Add some to my Chicken Gyro Bowls to make them extra filling.
- It pairs well with Mexican Street Corn Tacos with Artichoke Queso Blanco on the side.
- Add it to these Air Fryer Quesadillas.
- Try any of these 30+ recipes that use leftover chicken.
How to make ahead + store
- Storing: Cooled shredded chicken can be stored in a tightly sealed airtight container in the fridge for up to 5 days.
- Freezing: Shredded chicken is best frozen in small portions of about 1-2 cups. Each portion can be frozen in an airtight container or a sealed freezer-safe bag with as much air removed as possible for 3 to 4 months. Let it thaw in the refrigerator overnight before using.
- Reheating: Heat the chicken in the microwave or by placing it in a skillet over medium heat with some of the reserved chicken broth and stirring until it’s warmed through.
More how-to chicken guides
More sous vide recipes
Did you try this sous vide pulled chicken?
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Full Recipe
Sous Vide Shredded Chicken
Equipment
Ingredients
- 3 chicken breasts (fresh or frozen, boneless & skinless)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
Instructions
- Set the sous vide to 150-degrees.
- In a small bowl, combine the spices and then sprinkle them over your chicken breasts.
- Vacuum seal the seasoned chicken breasts using your preferred method.
- Cook for 1 hour, up to four hours. (If you’re starting with frozen cooking, add 30 minutes to the cook time.)
- Remove chicken breasts and shred using two forks, or a stand mixer.
- Use immediately or store, tightly sealed, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Notes
- Make this recipe with chicken thighs instead. The thighs contain more fat, meaning you’ll end up with more flavorful and tender meat. Just make sure you use boneless, skinless thighs.
- Using frozen chicken? Just add an extra 30 minutes to the cook time.
- A simple seasoning mix of salt, pepper, garlic powder, and paprika will mildly flavor the chicken so you can use it in a variety of recipes. If you plan on using the chicken for a specific dish, replace these with a complementary seasonings mix like cajun seasoning, Italian seasoning, or taco seasoning.
- Storing: Cooled shredded chicken can be stored in a tightly sealed airtight container in the fridge for up to 5 days.
- Freezing: Shredded chicken is best frozen in small portions of about 1-2 cups. Each portion can be frozen in an airtight container or a sealed freezer-safe bag with as much air removed as possible for 3 to 4 months. Let it thaw in the refrigerator overnight before using.
- Reheating: Heat the chicken in the microwave or by placing it in a skillet over medium heat with some of the reserved chicken broth and stirring until it’s warmed through.
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