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Shredded Chicken

Shredded chicken that’s tender, juicy, and perfect for meal prep, tacos, salads, sandwiches, and more.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 to 3 pounds boneless skinless chicken breasts or thighs
  • 4 cups chicken broth or water
  • 1 medium onion quartered
  • 3 garlic cloves minced
  • 2 bay leaves
  • 1 teaspoon salt
  • ½ teaspoon black pepper
Optional Seasoning
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • ½ teaspoon dried oregano
Optional for Moisture
  • 1 tablespoon butter or olive oil

Method
 

Add ingredients to pot
  1. Place chicken, broth, onion, garlic, bay leaves, salt, and pepper in a large pot.
Cook the chicken
  1. Bring to a boil, then reduce heat and simmer for 15–20 minutes until chicken reaches 165°F and is tender.
Rest the chicken
  1. Remove chicken from pot and let it rest for 5 minutes.
Shred the chicken
  1. Use two forks, a hand mixer, or your hands to shred the chicken while still warm.
Add moisture back
  1. Mix a little of the cooking broth back into the shredded chicken to keep it juicy.
Season and serve
  1. Add optional butter or olive oil and extra seasoning if needed. Serve warm or store for later.

Notes

  • Don’t overcook the chicken to keep it juicy
  • Shred while still warm for easier texture
  • Add some cooking broth back for extra moisture
  • Season after shredding for better flavor
  • Store in an airtight container (4 days fridge / 3 months freezer)