Cooking Shredded Chicken Without Broth

How to Make Shredded Chicken – WellPlated.com

WebApr 21, 2024 · STEP 3: Bring the Water to a Gentle Boil on the Stove, then Simmer. Once the liquid is boiling, reduce the heat and let the chicken …

1. Place the chicken breasts in the bottom of a large pot, then season them lightly with salt and pepper. The amounts in the recipe are just a suggestion, so don't feel pressured to measure. Give each breast a nice sprinkle. If you are cooking a lot of chicken breasts, you can overlap them slightly. If you have a lot of overlap, use a larger pot.
2. Cover the chicken with 1 inch of water.
3. Place the pot on the stove and bring the water to a boil. Once the liquid is boiling, reduce the heat and let simmer until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer or is no longer pink in the center, about 8 to 16 minutes, depending upon the size and number of chicken breasts that you are poaching. A 10-ounce chicken breast will need to simmer for about 12 to 14 minutes. Remove the chicken from water and let rest until cool enough to handle. Dice, slice, or shred as desired.

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Crockpot Shredded Chicken (Slow Cooker) The …

WebJan 26, 2024 · Instructions. Place chicken breasts in 2.5-4 quart crockpot. Pour in chicken broth and sprinkle with seasonings. Cover and cook on …

Rating: 5/5(131)
1. Place chicken breasts in 2.5-4 quart crockpot. Pour in chicken broth and sprinkle with seasonings.
2. Cover and cook on low for 6-7 hours or high for 3 hours, until chicken is cooked through (165 degrees F minimum) and fall apart tender.
3. Using two forks, gently pull and shred the chicken in the liquid (if your chicken has released a lot of liquid, you may want to remove some liquid before shredding, but save it in case you want to add more back in).
4. Serve as desired or let cool slightly before refrigerating. Cooked chicken can be stored in the refrigerator, tightly sealed, for 3-4 days, or packaged and frozen for 3-4 months.

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