How to Boil Chicken Breast for Shredding
Perfectly shredded chicken in 20 minutes! Learn how to boil chicken for shredding with my simple stovetop method - perfect meal prep for busy weeknights.
Servings 6 servings
Calories 129kcal
Equipment
- 1 Stand mixer or two forks
- 1 Saucepan
Ingredients
- 1 ½ lbs boneless skinless chicken breast
- 4 cups water or broth Add enough water to cover the chicken by 1 ½ - 2 inches.
Instructions
- Lay the chicken breasts on the bottom of a small pot or larger saucepan.
- Pour water in, being sure to cover the chicken with 1 ½ - 2 inches of water.
- Bring the water to a boil using medium-high heat.
- Once the water begins to boil, turn the heat down so that a slow boil is maintained (also known as simmering).
- Cook chicken until the internal temperature reaches 165° Fahrenheit.
- Remove the chicken from the water and place it in the bowl you will be shredding it in.
- Set your mixer to medium-low speed to break the chicken breasts apart. Then gradually increase the speed and mix until all of the chicken is shredded.
Notes
- Don't overcook the chicken.
- Always use a meat thermometer. An instant-read digital thermometer is ideal.
- Simmering the chicken instead of cooking it in a rapid boil will help the chicken retain moisture.
- Start checking the temperature after 12 minutes. Cooking time will vary between 15-17 minutes depending on the thickness of the chicken breast as well as altitude.
- Shred the chicken while it's still warm (this is key).
- Mix shredded chicken with a little bit of broth before refrigerating to keep it from drying out.
- Refrigerate in an airtight container for up to 4 days.
- Freeze for up to 4 months.
- Watch me make it!
Nutrition
Calories: 129kcal | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 139mg | Potassium: 420mg | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.4mg
