How to Cook Shredded Chicken

How to Cook Shredded Chicken

Prep Time Prep: 2m Cook Time Cook: 15m Total Time Total: 20m

Yield: 1 –4 chicken breasts

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Main Course

Use this easy method for how to cook shredded chicken anytime a recipe calls for diced or shredded chicken. Perfect for enchiladas, chicken salad, and more!

  • Skinless boneless chicken breasts ((8 to 12 ounces each))
  • Kosher salt
  • Black pepper
  1. Place the chicken breasts in the bottom of a large pot, then season them lightly with salt and pepper. If you are cooking a lot of chicken breasts, you can overlap them slightly. If you have a lot of overlap, use a larger pot.
  2. Cover the chicken with 1 inch of water.
  3. Place the pot on the stove and bring the water to a boil. Once the liquid is boiling, reduce the heat and let simmer until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer or is no longer pink in the center, about 8 to 16 minutes, depending upon the size and number of chicken breasts that you are poaching. A 10-ounce chicken breast will need to simmer for about 12 to 14 minutes. Remove the chicken from water and let rest until cool enough to handle. Dice, slice, or shred as desired.

Ingredients

  • Skinless boneless chicken breasts ((8 to 12 ounces each))
  • Kosher salt
  • Black pepper

Instructions

  1. Place the chicken breasts in the bottom of a large pot, then season them lightly with salt and pepper. If you are cooking a lot of chicken breasts, you can overlap them slightly. If you have a lot of overlap, use a larger pot.
  2. Cover the chicken with 1 inch of water.
  3. Place the pot on the stove and bring the water to a boil. Once the liquid is boiling, reduce the heat and let simmer until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer or is no longer pink in the center, about 8 to 16 minutes, depending upon the size and number of chicken breasts that you are poaching. A 10-ounce chicken breast will need to simmer for about 12 to 14 minutes. Remove the chicken from water and let rest until cool enough to handle. Dice, slice, or shred as desired.