Sous Vide Shredded Chicken

Course: Chicken

Cuisine: American

Keyword: sous vide

Prep Time: 5

Cook Time: 1

Total Time: 1 5

Servings: people

Calories: 131kcal

Author: Platings and Pairings

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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Equipment

Sous Vide Machine

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

Tips and 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 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.

Nutrition