Recipe: Stovetop Shredded Chicken

Directions

1. Cut chicken breast into smaller fillets and pound to about 1/2-inch thin.
2. Spray a large pot with nonstick cooking spray. Lay the chicken on the bottom of the pot, trying not to overlap the chicken.
3. Season the chicken with favorite seasonings to taste. (I like a bit of garlic salt and seasoning salt.)
4. Gently pour water over chicken until just covering all the chicken. It’s important to fully cover the chicken with water.
5. Cook on medium-low to medium heat for about 15-20 minutes. Chicken will no longer feel squishy, but slightly rubbery. If you’re unsure, use a meat thermometer to verify core temperature has reached 165 degrees F.
6. Remove chicken from water and allow to cool for a few minutes. Then pull chicken apart by hand or with a fork into roughly 1/2 to 1 inch pieces.
7. Serve as a stand alone dish or refrigerate or freeze to use in future dishes.
8. If refrigerating or freezing, put in 1 quart freezer bag with about 1/4 cup of the chicken stock. Refrigerate for up to a week or freeze for up to a month.