Shredded Chicken

Not sure where I found this recipe originally but it makes a great, very trouble-free shredded chicken that’s moist and delicious.


  • 2 large chicken breasts (we get those huge packages of paired breasts from Costco, freeze them, and defrost a pack at a time)
  • Optional: Salt-free Spike seasoning.
  1. Put a pair of skinless/boneless chicken breasts in a saucepan, cover with water or broth to a 1/2 inch at least over the breasts, & uncovered, bring to a boil. This takes about 10 minutes if you want to set a timer and walk away. Optional: add some salt-free Spike seasoning before boiling. Spike adds a negligible bit of flavor to the chicken, but it does wonders for the broth.¬† (I save the broth in the fridge after making shredded chicken and re-use it over and over – after a few times it’s super concentrated and delicious on its own or in another recipe.)
  2. Once you reach a boil, turn the burner down to its lowest setting and cover. Leave for 25-35 minutes (depending on the size of the breasts and if you have other stuff you want to do while this stage is happening).¬† ¬†Overcooking isn’t really an issue here, so unless you’re in a hurry, err on the longer side.
  3. When you’re ready, take the chicken out of the broth (keep the broth!) and shred with a couple of forks. If it shreds, it’s done; congrats! If you can’t shred it and it looks pink in the middle, you might need to keep simmering for a bit.


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