How To Make Tender Flavorful Shredded Chicken Recipes

HOW TO COOK SHREDDED CHICKEN

Steps:

• Place the chicken breasts in the bottom of a large pot, then season them lightly with salt and pepper. The amounts in the recipe are just a suggestion, so don't feel pressured to measure. Give each breast a nice sprinkle. 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.
• Cover the chicken with 1 inch of water.
• 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.

MY "FAMOUS" SHREDDED CHICKEN

Steps:

• Place chicken breasts in pan with broth (I have used frozen, as well as fresh- frozen adds to your cooking time).
• Bring to a boil.
• Turn heat to medium, and let simmer covered for 15-20 minutes (around 10 minutes if yours are defrosted), turning occasionally.
• Then turn to medium low and let cook covered for another 60 min (or until shreds with a fork). You may need to add more broth during that hour if yours cooks down.
• I have let it cook for even longer with great results.
• Let rest in pan for at least 10 minutes, or until you can shred the meat without burning yourself.
• If you are saving the chicken for later, place it in a ziplock with the excess broth from the pan.
• Enjoy in any recipe that calls for shredded chicken.
• You can also add spices/onion/garlic to the meat while cooking, but I like to make mine plain so it will go with any recipe.