Method
- Place chicken breasts in a single layer in a large pot or Dutch oven. Pour in enough chicken broth to fully cover the chicken.
- Add the salt, black pepper, and garlic powder. Bring the liquid to a boil over medium-high heat, then immediately reduce to a low simmer. Cover the pot.
- Let the chicken simmer gently for 15-20 minutes. The chicken is cooked through when it is no longer pink inside and a meat thermometer reads 165°F (74°C).
- Remove the chicken from the pot and transfer it to a cutting board or bowl. Let it rest for 5-10 minutes to allow the juices to redistribute.
- Using two forks, pull the chicken meat apart into shreds. Alternatively, use a stand mixer with the paddle attachment on low speed for about 20 seconds for effortless shredding.
- Use the shredded chicken immediately in your favorite recipes or store it for later. For extra moisture, toss the shredded chicken with a few tablespoons of the reserved cooking broth.
Nutrition
Notes
Chicken Thighs: You can substitute boneless, skinless chicken thighs. They may require a slightly longer cooking time but result in very moist meat.
Flavor Variations: Feel free to add other seasonings to the pot, such as onion powder, paprika, a bay leaf, or fresh herbs like thyme.
Storage: Store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Flavor Variations: Feel free to add other seasonings to the pot, such as onion powder, paprika, a bay leaf, or fresh herbs like thyme.
Storage: Store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.