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Easy Shredded Chicken finished recipe

Easy Shredded Chicken

5 from 63 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 5 cups shredded chicken servings
Ingredients Method

Ingredients
  

Ingredients
  • For the Shredded Chicken
  • 2 pounds boneless skinless chicken breasts
  • 4 cups low-sodium chicken broth or enough to mostly cover the chicken
  • 1 small yellow onion about 5 ounces (140 g), quartered
  • 3 garlic cloves peeled and lightly crushed
  • 1 teaspoon fine salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 bay leaf

Method
 

Method
  1. Arrange the Chicken: Place the chicken breasts in a single layer in a 4- to 5-quart saucepan or Dutch oven. If the breasts are unusually thick, cut them horizontally into thinner pieces so they cook more evenly.
  2. Add the Aromatics: Add the quartered onion, crushed garlic, salt, black pepper, oregano, and bay leaf. These aromatics will infuse the chicken with flavor as it cooks.
  3. Add the Broth: Pour in the chicken broth: The liquid should mostly cover the chicken. If necessary, add a small amount of water to bring the liquid level just over the thickest pieces.
  4. Bring to a Gentle Simmer: Place the pan over medium-high heat and bring the broth just to a simmer. Small bubbles should rise steadily around the edges, but the liquid should not boil aggressively to avoid toughening the chicken.
  5. Cook Gently: Reduce the heat to low or medium-low and partially cover the pan. Simmer gently for 12 to 18 minutes, depending on the thickness of the chicken. This gentle cooking ensures the chicken remains tender.
  6. Check for Doneness: Insert an instant-read thermometer into the thickest part of the largest chicken breast. The chicken is done when it reaches 165°F (74°C). The center should be opaque with no translucent areas.
  7. Remove the Chicken: Transfer the cooked chicken to a clean cutting board or shallow bowl using tongs. This helps prevent any cross-contamination from the raw chicken.
  8. Rest the Meat: Let the chicken rest for 5 minutes before shredding. This short rest allows the juices to settle inside the meat, keeping it moist.
  9. Reserve Some Cooking Liquid: Strain about 1 cup (240 ml) of the cooking broth through a fine-mesh strainer. Discard the onion, garlic, and bay leaf. This reserved liquid will help keep the shredded chicken moist.
  10. Shred the Chicken: Use two forks to pull the warm chicken into thin strands. For chunkier shredded chicken, stop once the meat separates into bite-size pieces.
  11. Moisten the Chicken: Add 1/4 cup (60 ml) of the reserved cooking liquid to the shredded chicken and toss gently. Add another tablespoon or two if the chicken still looks dry. This step is crucial for maintaining moisture.
  12. Taste and Serve

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