Shredded Chicken Recipe

Trim and measure

Trim any excess fat from the chicken breasts and thighs (if using). Pat the pieces dry with paper towels. Measure out the broth or water and the seasoning ingredients.

Combine and heat

Place the chicken in a single layer in a medium saucepan or deep skillet. Add 3 cups water or low-sodium chicken broth, kosher salt, smashed garlic cloves, bay leaf, peppercorns, and parsley stems. The liquid should just cover the chicken; add a little more if needed.

Bring to simmer

Place the pan over medium-high heat and bring just to a gentle simmer (small bubbles around the edges). Do not boil vigorously — maintain a gentle simmer to keep the chicken tender.

Cook through

Reduce heat to low, cover, and simmer gently for 10–15 minutes for thin breasts or 18–20 minutes for thicker breasts and thighs. The internal temperature should reach 165°F (74°C).

Rest in poaching liquid

Turn off the heat and let the chicken sit, covered, in the hot liquid for 5–10 minutes to finish cooking and remain moist.

Remove and reserve

Use tongs to transfer the chicken to a cutting board. Reserve 1/4–1/2 cup of the poaching liquid and discard the bay leaf, peppercorns and parsley stems.

Shred the chicken

Use two forks to pull the chicken apart into shreds, or place chicken in a large bowl and use hand mixers on low speed in 10–15 second bursts until shredded to your preferred texture. If the chicken is still warm it will shred more easily.

Moisten and season

Return the shredded chicken to the bowl, add the reserved poaching liquid (start with 1–2 tablespoons and add more if needed), add butter, lime or lemon juice, salt, and black pepper. Toss gently to combine so the chicken is moist and evenly seasoned.

Optional fresh finish

Stir in chopped cilantro if using. Taste and adjust seasoning with more salt, pepper, or citrus as desired.

Use the shredded chicken immediately in tacos, salads, sandwiches, soups, or casseroles. Cool completely before refrigerating in an airtight container for up to 4 days or freeze in portions for up to 3 months.