Poached Shredded Chicken
Boneless chicken simmered gently in water or broth until tender, then shredded for tacos, soups, salads, and casseroles.
Equipment
- Large saucepan with lid
- Two forks or hand mixer
- Cutting board
- Instant read thermometer
Ingredients
Main Ingredients
- 2 lb boneless skinless chicken breasts or thighs, similar sizes
- 4 cup water or low sodium chicken broth enough to cover the chicken
- ½ tsp salt omit if using regular broth
Instructions
Cooking
- Simmer. Place the chicken in a saucepan, cover with liquid, and bring to a gentle simmer.
- Cook. Cover and cook twelve to fifteen minutes for breasts or fourteen to seventeen for thighs, until 165 F.
- Shred. Pull the meat apart with two forks or a hand mixer on low.
- Store. Toss with a little cooking liquid and cool within two hours.
Notes
Substitutions: Use broth for more flavor or thighs for richer meat.
Tips: Keep the heat low and save the cooking liquid for soup.
Storage: Refrigerate for three to four days or freeze for up to three months.
Nutrition is calculated for breasts and water.