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.
- 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.)
- 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.
- 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.