Begin by placing the boneless skinless chicken breasts into a large stock pot, ensuring they are arranged in a single layer. This allows the chicken to cook evenly, so make sure they are all the same size and thickness. If you have some thicker pieces, feel free to cut them in half to promote even cooking.
Once your chicken is in the pot, pour in the chicken broth until it completely covers the chicken. If you find that you don’t have enough broth, you can top it off with water, but remember that you'll miss out on the added flavor.
Next, place the pot over medium-high heat and bring the mixture to a boil. Keep an eye on it during this process to prevent it from boiling over. You’ll notice the chicken starting to change color—this is a good sign!
As soon as it reaches a rolling boil, reduce the heat to a low boil and cover the pot with a lid. This will allow the chicken to simmer gently, keeping it moist and tender.
Cook the chicken for approximately 15 to 20 minutes, depending on the size and thickness of your chicken breasts. You can use a meat thermometer to check that the internal temperature has reached 165°F. This is crucial, as undercooked chicken can be unsafe to eat.
Be cautious not to overcook the chicken. If cooked for too long, it can become rubbery and dry, which we definitely want to avoid. To check if it’s done, pull one of the breasts out and use a thermometer or simply cut it open to see if it’s no longer pink inside.
Once your chicken is perfectly cooked, remove it from the broth and let it rest for a few minutes. This will help keep it juicy when you shred it.
To shred the chicken, I recommend using two forks. You can also use a stand mixer with a paddle attachment or an electric hand mixer. This method is super quick and easy, leaving you with perfectly shredded chicken in no time.
And there you have it! Use your shredded boiled chicken in tacos, salads, or any dish you desire. Enjoy the deliciousness!
