Ingredients
- 2 large boneless, skinless chicken breasts (about 1½ pounds)
- 1 tablespoon kosher salt
- Enough cold water to fully cover the chicken
- Optional flavor additions:
- 2 garlic cloves
- 1 bay leaf
- 1 teaspoon whole black peppercorns
- 2 sprigs fresh thyme or rosemary
- 2 cups chicken broth instead of water for richer flavor
Instructions
- Place the chicken breasts in a large pot in a single layer.
- Add enough cold water to cover the chicken by about 1 inch and stir in the kosher salt.
- Add optional garlic, herbs, or peppercorns if desired.
- Bring the water to a gentle simmer over medium-high heat.
- Reduce the heat to low once simmering and cover the pot with a lid.
- Cook for 10 to 15 minutes until the chicken reaches an internal temperature of 165°F.
- Remove the pot from the heat and let the chicken rest in the warm liquid for 3 to 5 minutes.
- Transfer the chicken to a cutting board or plate.
- Allow it to cool slightly, then shred using two forks.
- Serve immediately or store for future meals.
Notes
- A gentle simmer keeps the chicken tender and juicy.
- Chicken thighs can be substituted for extra flavor and moisture.
- Using broth instead of water creates richer shredded chicken.
- Store leftovers with a little cooking liquid to maintain moisture.
- Freeze shredded chicken for up to 3 months.
- Shred the chicken while still slightly warm for the best texture.
- This recipe works well for tacos, soups, casseroles, salads, and sandwiches.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 0 g
- Sodium: 340 mg
- Fat: 2 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 24 g
- Cholesterol: 70 mg
