Chicken, Shredded - Easiest way
While you can cook shredded chicken in the oven or slow cooker, this method (cooking the chicken in a pot on the stove) is by far the fastest and easiest way to make it. The chicken comes out perfectly moist and juicy every time.
This shredded chicken recipe is meant to be more of a blank canvas to add to a wide range of recipes.
The best part of the recipe is I learned the Easiest way to shred chicken. See the Secret Tip at bottom of the recipe.
Ingredients
Chicken - I use boneless, skinless breasts. You can use this method for thighs as well.Salt, Pepper
Any seasonings you like
Instructions
STEP ONE: Place boneless, skinless chicken breasts (or thighs) in the bottom of a large pot, then season them.For seasoning, I opt for a generous pinch of salt and pepper. If you like, you can add other seasonings, such as a bayleaf, poultry seasoning, or a few springs of fresh herbs.
STEP TWO: Cover the chicken with 1 inch of water (not broth).
If you like you can use chicken broth, though I find that with this cooking method, you don’t need it. Unless you have some that you need to use up, save yourself an ingredient and make this shredded chicken without broth.
STEP THREE: Place the pot on the stove and bring the water to a gentle boil.
Once the liquid is boiling, reduce the heat and let simmer for 8 to 16 minutes, depending upon the size and number of chicken breasts that you are poaching.
If the idea of boiling chicken sounds unappealing, I promise this gentle simmer method will turn out for you. As long as you check the chicken and remove it once it reaches the magic temperature, your chicken will be perfect every single time.
STEP FOUR: Check for doneness.
The chicken is done when the center reaches 165 degrees F (use an instant-read meat thermometer for guaranteed safety and accuracy).
Check your chicken OFTEN towards the end. If your chicken is dry or tough, it is because it is overcooked. You can even remove the chicken as soon as it reaches 160 degrees F. Place it on a plate, cover it, and let rest for five more minutes. Check for doneness once more. The carry over should cooking finish the job.
*SECRET TIP to Easily Shred Chicken
The easiest way to shred chicken is with a hand or stand mixer! Break up the chicken into chunks (I use my fingers). Place the chicken in a large mixing bowl, then use the mixer on low speed to break the chicken into shreds. It’s a complete timesaver, especially if you are making a larger amount.
No mixer? No problem. You can shred the chicken the old fashioned way with two forks, or my other favorite method: your fingers. Just be sure to let the chicken rest until it is cool enough to handle safely first.
Instead of shredding the chicken, you can also slice or dice it, which is even faster and perfect for green salads, pasta salads, and wraps.