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Rated: E · Non-fiction · Food/Cooking · #2061250
Packed with flavor! Tender & moist! Great for any meal that calls for shredded chicken!

8 Small to medium boneless, skinless Chicken Breasts. (Can be frozen in bulk like you might buy at Wally World, just thaw prior to making this.)
2 cups of chicken broth. (I use "Better Than Broth" and make my own.) But any chicken broth is fine.
3 TBSP pressed garlic or 1 TBSP garlic powder.
1 TBSP Onion powder Or 3 TBSP super finely diced onion.
2 Tsp Italian parsley flakes
1 to 2 tsp dried cilantro, or 3 TBSP fresh finely chopped cilantro.
1/2 Tsp fresh ground pepper. (or 1/4 tsp pre-ground black pepper if you don't have a grinder.)


Bring broth to a boil, then add the rest of the ingredients except the chicken. Stir well. Once all ingredients are well stirred in, add the chicken breasts. Allow to boil for 10 to 15 minutes. Turn heat to low (just enough to keep it at a slow gentle boil). Allow it to continue to slowly cook for 1.5 to 2 hours. Stir and turn chicken now and then.

Now you have a choice. If you have a Kitchen Aide mixer, you can use the paddle attachment to perfectly shred your chicken on low speed. If you do not, you can use two forks and it will still shred easily, providing you cooked it long enough. Just do NOT overcook, or it will become grainy and dryish, even though it is cooking in liquid.

You may also cook your chicken in a crockpot all day long for a no fuss method. Just remember to cook it on low if cooking for more than 5 to 6 hours. It may need more or less time, depending on your slow cooker, altitude and other variables.

Reserve the broth after removing the chicken from it. You will definitely want to use it for a soup base, or to cook rice in for really good flavor! Also, if you will be freezing some of this chicken, you want to be sure to include some broth when you package it for the freezer.
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