Shredded Chicken Recipes
A versatile and simple recipe for shredded chicken, designed as a foundational component for busy weeknight meals. This recipe focuses on creating moist, flavorful chicken through a simple poaching method, making it an ideal choice for meal prep. It can be used in a wide variety of dishes, from tacos and salads to pastas and casseroles, offering a convenient and healthy protein source for any family.
Ingredients
- 2-3 pounds Boneless, Skinless Chicken Breasts or Thighs
- 4 cups Chicken Broth or Water
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- 1 Bay Leaf (Optional)
Instructions
- 1. Prepare the Chicken: Pat your boneless, skinless chicken breasts or thighs dry with paper towels.
- 2. Season the Chicken: Generously sprinkle the chicken with salt, black pepper, garlic powder, and onion powder on all sides.
- 3. Combine in Pot: Place the seasoned chicken pieces in a large pot or Dutch oven. Pour in the chicken broth (or water) until the chicken is mostly submerged. Add the optional bay leaf.
- 4. Bring to a Simmer: Bring the liquid to a gentle simmer over medium-high heat. Once simmering, reduce the heat to low, cover the pot, and let it cook.
- 5. Cook Until Tender: Allow the chicken to poach gently for 15-20 minutes for breasts, or 20-25 minutes for thighs, or until the internal temperature reaches 165°F (74°C).
- 6. Remove and Rest: Carefully remove the cooked chicken from the pot and transfer it to a large shallow bowl or a cutting board. Let it rest for 5-10 minutes to retain its juices.
- 7. Shred the Chicken: Use two forks, a stand mixer with a paddle attachment on low, or a hand mixer to shred the chicken.
- 8. Moisten (Optional but Recommended): Add a few spoonfuls of the cooking liquid back into the shredded chicken to keep it moist and flavorful.
- 9. Ready to Use: Your shredded chicken is now ready for your favorite recipes.
Notes
**Substitutions & Variations:**
* Chicken Cut: Bone-in chicken can be used; increase cooking time and remove bones before shredding. Rotisserie chicken is a great shortcut.
* Broth Flavor: Try vegetable broth or a mix of broth and dry white wine.
* Herbs & Spices: Add Mexican-inspired spices (cumin, chili powder), Italian herbs (basil, oregano), or Asian flavors (ginger, soy sauce).
* Vegetables: Add a quartered onion, celery stalks, or a carrot to the broth for more flavor.
* Other Cooking Methods: This can also be made in an Instant Pot (8-12 mins on high pressure) or a Slow Cooker (4-6 hours on low).
**Pro Tips for Success:**
* Don't overcrowd the pot; cook in batches if necessary for even cooking.
* Reserve the cooking liquid to moisten the chicken and for use in other recipes like soups.
* Allow the chicken to cool completely before storing to prevent condensation.
**Storage & Reheating:**
* Refrigeration: Store in an airtight container with a little cooking liquid for 3-4 days.
* Freezing: Freeze in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator.
* Reheating: Reheat in the microwave, on the stovetop with a splash of broth, or in a covered dish in the oven.
Tried this recipe?Let us know how it was!