How to boil chicken breasts for shredded chicken recipes is easy and quick. All you need is chicken, spices, water and a heavy bottomed pot and in half an hour. This is the best boiled chicken.
I often boil or poach my chicken for things like chicken salad or chicken pie, when shredded chicken is what the recipe calls for. Boiling makes it easy and quick. Two things I love when it comes to cooking.
Let's get to the recipe.
Jump to:
How do you boil chicken breasts for shredding
The important part is to make sure you have a heavy bottomed pan that holds the chicken breasts nicely, as in not stacked on top of each other but also quite tightly fit in.
Make sure to use good quality chicken. Open the packet and sprinkle on your spices.
Then place the chicken spices side down in a heavy-bottomed saucepan. Sprinkle the same spices on the now bare side of chicken.
Then add water to the pot to cover the chicken about ½ an inch above the chicken.
Set on stove over high heat, once the water comes to a boil lower heat to medium to keep a nice simmer. Cook for approx. 15 more minutes. Depending on how thick your chicken breasts are. Mine were quite thick so it took 20 minutes. Always ALWAYS use a thermometer when cooking chicken, you want it to reach an internal temperature of at least 165F this ensure it is cooked throughout. I poke my thermometer in numerous places including the thickest part of the chicken.
To ensure success I highly recommend using an instant-read thermometer. I get SOOO much use out of my Thermapen Mk4 (affiliate link). From cooking filet mignon, tempering chocolate, roast turkey, making caramel, and more!
It's important to lower the temperature and not boil the chicken for the whole cooking process, it will affect the texture of the chicken and moisture. Just because you are cooking the chicken in water does not mean that the chicken will stay moist regardless of how or how long you cook it.
When chicken is done cooking transfer to the bowl of an electric mixer. Let cool in the bowl for 20 minutes then using a paddle attachment mix the chicken for 2 minutes this gives you shredded chicken.
Store in the fridge up until using.
Recipes to use this shredded chicken in:
★ Please let me know if you make this recipe by leaving a star rating and comment below!
Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter.
PrintRecipe Card
How to Boil Chicken Breasts
- Prep Time: 5
- Cook Time: 25
- Total Time: 30 minutes
- Yield: 1lb 1x
- Category: Dinner
- Method: cook
- Cuisine: American
Description
How to boil chicken for shredded chicken recipes is easy and quick. All you need is chicken, spices, water and a heavy bottomed pot and in half an hour.
Ingredients
- 1lb Boneless and Skinless Chicken Breasts
- Ground Pepper
- Onion Salt
Instructions
- Make sure to use good quality chicken. Open your packet of chicken and sprinkle on your spices. Then place the chicken spices side down in a heavy-bottomed saucepan. Sprinkle the same spices on the now bare side of chicken. Then add water to the pot to cover the chicken about ½ an inch above the chicken.
- Set on the stove over high heat, once the water comes to a boil lower heat to medium to keep a nice simmer. Cook for approx. 15-20 more minutes. Depending on how thick your chicken breasts are. The breasts I used were quite thick so it took 20 minutes. Always ALWAYS use an instant thermometer when cooking chicken, you want it to reach an internal temperature of at least 165F this ensure it is cooked throughout. I poke my thermometer in numerous places including the thickest part of the chicken.
- When chicken is done cooking transfer to the bowl of an electric mixer. Let cool in the bowl for 20 minutes then using a paddle attachment mix the chicken for 2 minutes this gives you shredded chicken.
- Store in the fridge up until using.
Keywords: how to boil chicken, how to make shredded chicken
Kat says
Soo simple, this worked perfect for my chicken tacos!!!
★★★★★
Regina says
I use this recipe at least once a week, NEVER fails me!
★★★★★
Paul says
Wow this chicken recipe for my enchiladas is so good!!! Thank You!
★★★★★
Stacie Gordon says
I had never cooked chicken this way until I saw my daughter-in-law do it when she made Caldo. It is far easier boiled than chopping and using a saute pan. Old dogs can learn new tricks!
Elizabeth Waterson says
Stacie this is awesome to hear! It really does make it much quicker and easier!! Thanks for letting me know 🙂 Next time would you be so kind as to leave a star rating with your comment, please? It helps other readers quickly see the review. Thanks again!! XX Liz
Jackie Logan says
Please advise what might've gone wrong if the chicken is slimy inside or has very dry odd texture both only in places ?
Elizabeth Waterson says
Hi Jackie, first of all, I am so sorry the chicken did not work out for you. Chicken should never be slimy or sticky, if it is then it has probably gone off and should not be eaten. As chicken has so much potential bacteria it is crucial you cook it to a minimum internal temperature of 165F/74C Please let me know if you have any further questions and if I can help in any way!! XX Liz
Victoria says
Loved how quickly this process went for shredded chicken. Thank you!
★★★★★
Elizabeth Waterson says
Thank you so much for commenting and letting me know Victoria! It's the best way for shredded chicken! XX Liz
Tiffany says
So easy, good and versatile! My 3 boys and I can each fix ours the way we like it after it's done and everyone's happy!
★★★★★
Elizabeth Waterson says
Thank you so much for the lovely review Tiffany, I appreciate it so much!! XX Liz
Sujey Doctoroff says
Do you put the lid on the pot?
Elizabeth Waterson says
Hi Sujey, I don't bother with the lid. Let me know if you have any other questions or if you try the recipe! Thanks XX Liz