Shredded Chicken
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
8 servings
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Calories
169 kcal
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Course
Main Course
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Cuisine
American
Shredded Chicken
Description
This recipe begins by seasoning chicken breasts with kosher salt, garlic powder, and black pepper. The chicken is seared briefly to lock in flavor, then poached gently in chicken broth with optional aromatics such as diced onion and bay leaf. The low and slow cooking cooks the meat evenly, keeping it moist and tender. Once cooked to 165°F internal temperature, the breasts are shredded using forks or a stand mixer paddle attachment for ease.
The finished shredded chicken has a mild savory seasoning and a moist texture due to the retained cooking liquid. It can be kept as is or incorporated into various dishes like tacos, salads, sandwiches, or casseroles. The poaching liquid can be tossed back in to keep the shreds juicy.
The recipe is versatile with alternative cooking methods including boiling, slow cooker, or Instant Pot, adjusting times as needed. Adding onion and bay leaf is optional but adds depth of flavor.
Use fresh or cooked chicken within safe storage times, and ensure it reaches safe doneness temperature. The shredded chicken can be served immediately or kept refrigerated for later use.
Ingredients
- 2 pounds chicken breast (sliced or pounded to ½ inch thickness)
- 2 ½ teaspoons kosher salt
- 1 ½ teaspoons garlic powder
- ½ teaspoon black pepper freshly ground
- 2 tablespoons olive oil
- ¼ onion diced (optional, white
- 1 bay leaf optional
- 1 cup chicken broth or water
Instructions
- Season both sides of the chicken breasts evenly with the kosher salt, garlic powder, and black pepper.
- Heat the olive oil in a large sauté pan over medium-high heat. Sear the chicken breasts for 3-4 minutes on both sides. (See Notes for different cooking methods.)
- Add the onion, bay leaf, and chicken broth. Cover and reduce heat to medium-low. Poach the chicken for 8-10 minutes, until the chicken reaches an internal temperature of 165℉.
- Transfer the cooked chicken to a bowl and shred with two forks, or place it in the bowl of a stand mixer and shred on low speed using the paddle attachment.
- Add any of the cooking liquid from the skillet back into the bowl with shredded chicken and toss to combine.
- Serve immediately or store until ready to use.
Notes
- Onion and bay leaf are optional but add extra flavor during poaching.
- For boiling: cover chicken with water plus 1 inch, boil and simmer 10-15 minutes until internal temperature reaches 165°F.
- Slow cooker method: cook on low 6-8 hours or high 3-4 hours with seasonings and broth.
- Instant Pot method: pressure cook on high for 10 minutes, then allow natural pressure release before shredding.
- Use the cooking liquid to keep shredded chicken moist when serving or storing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Serving | 1serinv | |
| Calories | 169kcal | 8% |
| Carbohydrates | 1g | 0% |
| Protein | 25g | 50% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 868mg | 36% |
| Potassium | 459mg | 10% |
| Fiber | 0.1g | 0% |
| Sugar | 0.2g | 0% |
| Vitamin A | 36IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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