Shredded Cooked Chicken

Shredded Cooked Chicken

Tender, moist shredded chicken ready for tacos, soups, salads, and quick weeknight meals.

Total 30 min Makes 6 servings Calories 165/serving

Dietary

Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Poaching chicken breasts gently in seasoned broth keeps the meat juicy and easy to pull apart with two forks. This versatile base freezes well and works in countless recipes, from enchiladas to chicken salad, making it a practical staple to keep on hand.

Ingredients

  • 2 pounds boneless skinless chicken breasts
  • 4 cups chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cloves garlic, smashed
  • 1/2 small onion, halved
  • 1 bay leaf

Method

  1. Place the chicken breasts in a 6-quart saucepan and add the chicken broth, salt, pepper, garlic, onion, and bay leaf. Add water if needed so the chicken is fully submerged.

  2. Bring the liquid to a boil over medium-high heat, then reduce the heat to low and cover.

  3. Simmer gently until the chicken reaches an internal temperature of 165°F and is no longer pink in the center, 15 to 20 minutes depending on thickness.

  4. Transfer the chicken to a cutting board or large bowl and let it rest for 10 minutes to cool slightly and retain its juices.

  5. Using two forks or your fingers, shred the chicken into bite-sized strands, discarding any fat or gristle.

  6. Moisten the shredded chicken with a few tablespoons of the reserved cooking broth to keep it juicy, then use immediately or store.

Rate this recipe

★ 4.8 (1)

Shredded Cooked Chicken

Poaching chicken breasts gently in seasoned broth keeps the meat juicy and easy to pull apart with two forks. This versatile base freezes well and works in countless recipes, from enchiladas to chicken salad, making it a practical staple to keep on hand.

30 min 6 servings 165 cal

Ingredients

  • 2 pounds boneless skinless chicken breasts
  • 4 cups chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cloves garlic, smashed
  • 1/2 small onion, halved
  • 1 bay leaf

Method

  1. 1

    Place the chicken breasts in a 6-quart saucepan and add the chicken broth, salt, pepper, garlic, onion, and bay leaf. Add water if needed so the chicken is fully submerged.

  2. 2

    Bring the liquid to a boil over medium-high heat, then reduce the heat to low and cover.

  3. 3

    Simmer gently until the chicken reaches an internal temperature of 165°F and is no longer pink in the center, 15 to 20 minutes depending on thickness.

  4. 4

    Transfer the chicken to a cutting board or large bowl and let it rest for 10 minutes to cool slightly and retain its juices.

  5. 5

    Using two forks or your fingers, shred the chicken into bite-sized strands, discarding any fat or gristle.

  6. 6

    Moisten the shredded chicken with a few tablespoons of the reserved cooking broth to keep it juicy, then use immediately or store.