How to Make Shredded Chicken Recipe
To make shredded chicken, start by boiling chicken breasts until cooked through, and then grab two forks and start shredding. Super easy!
Servings: 4 servings
Ingredients
- 1 pound boneless skinless chicken breast
- 2 garlic cloves peeled smashed
- 1 teaspoon salt
- 1 teaspoon whole black peppercorns
- parsley sprigs
- 1-2 bay leaves
- 6 cups water
Instructions
Cook the Chicken Breast
- Place the chicken in a large pot or dutch oven with a lid. Add the garlic, salt, pepper, parsley and bay leaves. Pour the water on top of the chicken, making sure it is covered.
- Bring the liquid to a boil, then reduce the heat and let simmer until the chicken reaches an internal temperature of 165°F or is no longer pink in the center, about 8-15 minutes, depending on the thickness of the chicken breast.
- Remove the chicken from the liquid and allow it to rest. Drain the liquid and store for another use.
- Allow the chicken to rest for 5 minutes.
Shred the Chicken with Two Forks
- Place the cooled chicken on a cutting board.
- Hold one fork in each hand. Use one fork to hold the chicken steady and the other fork to gently pull and tear the meat into small, thin pieces.
- Continue shredding until all the chicken is pulled apart to your desired texture.
Video
Notes
Storage: Store shredded chicken in a ziplock bag or a tightly lidded airtight container. Reheat shredded chicken in the microwave or in a skillet. For any reheating method, you can prevent dryness by adding water or chicken stock and covering will warming. Heat to 165°F.
Nutrition
Calories: 134kcal | Carbohydrates: 1g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 731mg | Potassium: 440mg | Fiber: 1g | Sugar: 1g | Vitamin A: 42IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg
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