Shredded Chicken Recipe

Rinse and trim

Rinse the chicken pieces under cold water and pat dry with paper towels. Trim excess fat or skin if desired.

Combine in pot

Place the chicken thighs in a medium pot in a single layer. Add the halved onion, smashed garlic, bay leaf, and whole peppercorns. Pour in the chicken broth (or water) until the chicken is mostly submerged (about 4 cups).

Bring to simmer

Set the pot over medium-high heat and bring liquid to a gentle boil. Immediately reduce heat to low to maintain a bare simmer (small bubbles breaking the surface). Skim any foam that rises to the top with a spoon.

Poach gently

Cover the pot partially (lid slightly ajar) and simmer gently for 18–22 minutes for thighs (or 12–15 minutes for boneless breasts) until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and juices run clear. Avoid a rolling boil to keep meat tender.

Rest in broth

Turn off the heat and let the chicken sit in the hot broth for 5–10 minutes to finish cooking and stay moist.

Remove and reserve broth

Using tongs, transfer the chicken to a cutting board or bowl. Reserve 1/2 to 1 cup of the poaching liquid (strain if needed) — this can be used to moisten the shredded chicken or for other recipes.

Shred chicken

Remove and discard bones and skin if used. Use two forks to pull the meat apart into shreds, or shred with your hands once cool enough. Alternatively, place warm chicken in a large bowl and use an electric mixer on low speed for 20–30 seconds for very consistent shreds.

Season and moisten

Return the shredded chicken to the reserved warm broth (start with 2–3 tablespoons, add more as needed) and stir in salt, ground pepper, and dried oregano. Taste and adjust seasoning. Add fresh lime juice and olive oil, stirring to combine. If using, mix in chili powder or smoked paprika for a smoky note and chopped cilantro for freshness.

Keep warm or cool

Use the shredded chicken immediately in tacos, salads, enchiladas, soups, or sandwiches. To store, cool quickly and refrigerate in an airtight container with a little reserved broth for up to 4 days or freeze up to 3 months.