Learn how to cook chicken breast to make shredded chicken & broth to use in a wide variety of recipes – this is an easy tutorial with step-by-step photos!
Shredded chicken + broth
How to boil chicken without ending up with dry, stringy, bland meat comes down to one simple thing: don’t actually boil it. You bring the pot up to a boil, then drop it to the gentlest simmer and let the chicken take its time. One pot gives you two kitchen staples, tender shredded chicken for the week and a big batch of homemade broth that tastes so much better than the carton.
This is the most basic of kitchen basics, and it’s the starting point for so many meals. Tacos, salads, soups, rice bowls, wraps, creamy sauces, etc. One cup of shredded chicken has about 40 grams of protein, so a container of it in the fridge makes hitting your protein goals way easier on busy days.
All you need is chicken, a few veggies, some herbs, a pot of water and two forks. The broth is a bonus that comes free with the chicken, so don’t you dare pour it down the drain.
xo, Ana 🩷
Ingredient Notes
- Chicken breasts: This recipes uses boneless skinless. But bone-in breasts is actually better as the bones give more flavor. The cooking time is a little longer but the wait is worth it.
- Veggies & Herbs: Even though you’re making plain shredded chicken, using herbs during the cooking process is very important. The herbs infuse the plain chicken with so much flavor! For this recipe, you’ll need onion, celery, garlic, dried oregano, bay leaves and fresh parsley (optional but highly recommended).
- Seasonings: Salt & black peppercorns.
How To Make Shredded Chicken
- Start with cold water. Put the chicken in your biggest pot and cover it with cold water. Starting cold lets the chicken heat up slowly and evenly, so the outside doesn’t overcook before the middle is done.
- Skim the foam. As soon as the water boils, a gray foam floats to the top. That’s just protein from the chicken. Turn the heat down to low and scoop it off with a big spoon. Your broth will be clearer and cleaner tasting.
- Add the flavor. Now toss in the veggies, herbs and spices. No need to chop anything nicely. Big chunks are perfect, they’re getting strained out anyway.
- Simmer: Cover the pot and let it barely simmer. You want a few small bubbles here and there, not a rolling boil. A hard boil tightens up the chicken and makes it rubbery. Use a thermometer and pull the chicken at 165°F (74°C)
- Let it rest in the broth. Turn off the heat and leave the chicken in the pot for 10 to 15 minutes. It soaks up some of that broth and stays juicy.
Shredded chicken
- Shred it. Move the chicken to a bowl or cutting board and pull it apart with two forks. Shred it while it’s still warm, cold chicken fights you. Making a big batch? A stand mixer with the paddle on low does it in about 20 seconds.
- Give it a splash. Pour a cup of the broth over the shredded chicken and toss. This one step is the difference between dry meal prep chicken and juicy meal prep chicken.
The Broth
Strain the broth. Pour the rest of the broth through a fine-mesh strainer and let it cool before you portion it into jars or containers.
Ana’s Recipe Tips
- Bone-in makes better broth. The bones add body and a richer chicken flavor. It takes 15 minutes longer, and it’s worth it when the broth matters as much as the chicken.
- A thermometer is your best friend. Breasts vary a lot in size, so cooking times are a guide. Pull the chicken at 165°F (74°C) and it won’t overcook.
- Salt the broth, then taste. The recipe uses 1 teaspoon of salt for a lightly seasoned broth you can use anywhere. Taste it at the end and add more for sipping or soup.
- Skimming the fat is optional. Skinless breasts don’t give off much fat. Chill the broth overnight and scrape off the thin layer on top only for a super clean broth.
- Don’t toss the veggies. Taste them first. When they still have good flavor, mash or blend them into mashed potatoes, scrambled eggs or a filling for taquitos.
- Season the shreds for the recipe. Plain shredded chicken goes with anything. Add salt, lime, chili powder or salsa right before using it, depending on the meal.
Instant Pot Method
Add the chicken, veggies, herbs, spices and 6 cups (1.4 L) of water to a 6-quart Instant Pot. Cook on high pressure for 10 minutes for boneless breasts or 15 minutes for bone-in, then let the pressure release naturally for 10 minutes. Check for 165°F (74°C), then shred and strain like the stovetop method.
Slow Cooker Method
Add the chicken, veggies, herbs, spices and 6 cups (1.4 L) of water to the slow cooker. Cook on low for 3 to 4 hours or on high for 2 to 3 hours, until the chicken hits 165°F (74°C). Boneless breasts go from done to dry fast in a slow cooker, so start checking early.
How to Store
| Fridge | Freezer | |
|---|---|---|
| Shredded chicken | 3 to 4 days in an airtight container | Up to 4 months |
| Broth | 3 to 4 days in an airtight container | Up to 3 months |
Print recipe:
How to Boil Chicken for Broth and Shreds
Equipment
- 6-quart Dutch oven or large stock pot, fine-mesh strainer, instant-read thermometer
Ingredients
- 1 ½ pounds (680 g) skinless chicken breasts, boneless or bone-in (about 2 large)
- 8 cups (1.9 L) cold water
- ¼ white or yellow onion
- 1-2 carrots - cut into big chunks
- 1 celery stalk
- 1 large garlic clove, peeled
- 1 teaspoon kosher salt, plus more to taste
- 15 black peppercorns
- A few fresh parsley leaves optional
- ¼ teaspoon dried oregano
- 2 bay leaves
- A small handful of fresh parsley (optional)
Instructions
- Place the chicken in a large pot and cover with the cold water. Bring to a boil over medium-high heat.
- Reduce the heat to low and skim the foam off the top with a large spoon. Discard the foam.
- Add the onion, carrots, celery, garlic, salt, peppercorns, oregano, bay leaves and parsley.
- Cover and simmer gently, with just a few small bubbles breaking the surface, until the chicken reaches 165°F (74°C) in the thickest part. Boneless breasts take 25 to 30 minutes and bone-in breasts take 40 to 45 minutes.
- Turn off the heat and let the chicken rest in the broth for 10 to 15 minutes.
- Transfer the chicken to a bowl and shred it with two forks while it's still warm. Discard the bones for bone-in chicken.
- Pour 1 cup of the broth over the shredded chicken and toss.
- Strain the remaining broth through a fine-mesh strainer and discard the solids. Taste and add more salt as needed. Cool before storing.
Notes
- Instant Pot: Use 6 cups (1.4 L) of water. High pressure 10 minutes for boneless or 15 minutes for bone-in, then 10 minutes natural release.
- Slow cooker: Use 6 cups (1.4 L) of water. Low 3 to 4 hours or high 2 to 3 hours.
- Stand mixer shredding: Paddle attachment on low for about 20 seconds.
How to Store It
| Fridge | Freezer | |
|---|---|---|
| Shredded chicken | 3 to 4 days in an airtight container | Up to 4 months |
| Broth | 3 to 4 days in an airtight container | Up to 3 months |
Private Notes
Nutrition
Boneless chicken breasts take 25 to 30 minutes at a gentle simmer. Bone-in breasts take 40 to 45 minutes. The chicken is done at 165°F (74°C) in the thickest part.
Yes. Add it straight from the freezer and plan on about 50% more cooking time. Go by the thermometer, not the clock.
It boiled too hard or cooked too long. A rolling boil squeezes the moisture out of the meat. Keep it at a lazy simmer, pull it at 165°F (74°C), and let it rest in the broth before shredding.
I hope you like this recipe as much as I do! Please leave me a comment or question and I’ll get back to you asap. Stay well! 🩷 xo, Ana