Juicy Shredded Chicken
A simple way to cook tender chicken that works perfectly for tacos, salads, or sandwiches.
recipesbynani.comHaving a batch of shredded chicken ready to go makes mealtime so much easier. This recipe ensures the meat stays moist and flavorful, which is much better than the dry versions you often find at the store.
I usually make a big batch on Sundays to use throughout the week. If you are in a rush, you can shred the warm chicken with a hand mixer to save your wrists some work.
🧺 Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 1 cup chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
👩🍳Instructions
- 1
Place your chicken breasts in a single layer at the bottom of a large pot.
- 2
Season the meat with the salt, pepper, garlic powder, and onion powder.
- 3
Pour the chicken broth into the pot so the meat is mostly submerged.
- 4
Turn the heat to medium high and bring the liquid to a light boil.
- 5
Lower the heat to a simmer and put a lid on the pot.
- 6
Cook for 12 to 15 minutes until the chicken is fully cooked through and no longer pink.
- 7
Take the meat out of the liquid and let it rest for five minutes.
- 8
Use two forks to pull the meat apart into small shreds.
💡 Tips
You can store the cooked chicken in the fridge for up to four days or freeze it for later use. Keep a little bit of the cooking liquid with the meat to help it stay moist when you reheat it in the microwave or on the stove.
Made this recipe? Let us know how it went.
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