Shredded Chicken
A simple and reliable method for making juicy, flavorful shredded chicken that can be used in various meals like tacos, salads, and sandwiches.
Ingredients
Main Ingredients
- 1.5 to 2 pounds boneless skinless chicken breasts or thighs Chicken thighs are juicier for bold flavors, while breasts are milder for lighter meals.
- 4 cups chicken broth or water Enough to mostly cover the chicken.
- 1 teaspoon salt Adjust if your broth is salty.
- 1/2 teaspoon black pepper
- 2 cloves garlic (optional) Adds flavor.
- 1/2 onion onion (optional) Enhances the broth.
- 1 leaf bay leaf (optional) Adds additional flavor.
Instructions
Cooking Instructions
- Put the chicken in a pot and add broth or water. Sprinkle in salt and pepper. If using garlic, onion, or bay leaf, toss them in.
- Bring it to a gentle boil, then reduce heat to a calm simmer with small bubbles.
- Simmer until the chicken is cooked through, approximately 12 to 18 minutes for breasts and slightly longer for thighs.
- Turn off heat and let the chicken rest in the hot liquid for about 5 minutes.
- Move chicken to a bowl and shred it with two forks or a hand mixer on low for 10 to 15 seconds.
- Add a splash of the cooking broth back into the shredded chicken before storing for freshness.
Notes
Store shredded chicken in an airtight container with a little cooking liquid in the fridge for up to 4 days or freeze in 1-2 cup bags for up to 2-3 months. To reheat, add liquid to prevent drying out.