Shredded Chicken Recipe
Make Shredded Chicken Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken & Cooking Liquid
Aromatics & Seasoning (optional, for flavor variations)
Method
Chicken & Cooking Liquid
- 1
Combine and simmer
Place the chicken breasts (or thighs) in a medium saucepan or pot in a single layer. Pour in the chicken broth and add water only if the broth does not at least come halfway up the sides of the chicken; you want enough liquid to mostly cover the meat. Add the bay leaf, smashed garlic clove, 1 tsp salt, and 1/2 tsp black pepper.
- 2
Bring to a gentle simmer
Set the pot over medium-high heat and bring the liquid to a gentle simmer. As soon as it reaches a simmer (small bubbles around the edges), reduce the heat to low so the liquid maintains a bare simmer; avoid a rolling boil which can toughen the meat.
- 3
Poach until cooked
Cover the pot and simmer gently for 12–18 minutes for thin breasts or 18–25 minutes for thicker breasts or thighs. The internal temperature should read 165°F (74°C) with an instant-read thermometer. If you don’t have a thermometer, cut into the thickest part to ensure there is no pink and juices run clear.
- 4
Rest in warm broth
Turn off the heat and leave the chicken in the hot liquid, covered, for 10 minutes. This resting period helps the meat finish cooking and stay moist.
- 5
Remove and reserve broth
Using tongs, transfer the chicken to a cutting board. Reserve 1/4 to 1/2 cup of the cooking liquid to moisten the shredded chicken later if needed. Discard the bay leaf and garlic clove (and onion if used).
Shredding & Seasoning
- 6
- 7
Adjust seasoning and finish
Transfer shredded chicken to a bowl. Add 1 tbsp fresh lime juice, 1 tsp olive oil, 1/4–1/2 cup reserved cooking liquid (as needed) to moisten, 1/2 tsp dried oregano, 1/4 tsp ground cumin, and 2 tbsp chopped cilantro if using. Taste and add more salt or pepper to taste. Toss gently to combine.
- 8
Serve or store
Use shredded chicken immediately in tacos, salads, sandwiches, enchiladas, soups, or grain bowls. To store, cool to room temperature (within 2 hours), place in an airtight container with a little reserved cooking liquid to keep moist, and refrigerate for up to 4 days or freeze for up to 3 months.