Stovetop Shredded Chicken
- 2lb boneless, skinless chicken breast (Market Pantry)
- 3-5 cups water
- seasonings to taste
- Cut chicken breast into smaller fillets and pound to about 1/2-inch thin.
- Spray a large pot with nonstick cooking spray. Lay the chicken on the bottom of the pot, trying not to overlap the chicken.
- Season the chicken with favorite seasonings to taste. (I like a bit of garlic salt and seasoning salt.)
- Gently pour water over chicken until just covering all the chicken. It’s important to fully cover the chicken with water.
- 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.
- 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.
- Serve as a stand alone dish or refrigerate or freeze to use in future dishes.
- 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.
About 130 calories per serving. Great for making bbq pulled chicken, chicken taco meat, or as is for salads or casseroles.