Simple method for making shredded chicken

Rotisserie chickens are awesome and I’m all for them, but I want to show you how you can make your own shredded chicken at home (without a pressure cooker or instant pot) in just a couple of simple steps to have shredded chicken on hand for the entire week! You can use thighs or breasts, depending on your preference to dark meat (thighs) or white meat (breasts). You can also mix them and just remove the breasts from the water earlier than the thighs, which take a bit longer to cook through.

Procedure:

Season chicken with salt and pepper. Place in large pot and cover chicken with 1 inch of cold water. Bring to a boil over high heat, then reduce to a simmer and cook for:

~10-15 minutes for boneless skinless breasts

~30 minutes for boneless skinless thighs

Time will vary a bit based upon the thickness & size of your chicken pieces. Time will be longer if you use bone-in chicken pieces, as well. The chicken should reach an internal temperature of 160°F with an instant read thermometer (note there is carry-over cooking when you first take the chicken out of the pot, so it will reach total doneness of 165°F without being dried out).

I find it is easiest to shred the chicken while it is still warm. Let is cool down a bit so it is easier to handle, then shred with two forks, or your handy fingers!

2 breasts will yield ~3 cups of shredded chicken.