Description
A foolproof, tender, and juicy shredded chicken base perfect for a variety of healthy and fast weeknight meals.
Ingredients
2 lbs boneless skinless chicken breasts or thighs
4 cups low-sodium chicken broth
1 yellow onion, halved
3 cloves garlic, smashed
1 tablespoon apple cider vinegar
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 bay leaves
Instructions
Step 1: Place the chicken breasts and thighs in a single layer at the bottom of a large pot or Dutch oven.
Step 2: Add the halved onion, smashed garlic cloves, bay leaves, salt, and pepper over the chicken.
Step 3: Pour the chicken broth and apple cider vinegar over the ingredients until the chicken is fully submerged by at least one inch of liquid.
Step 4: Place the pot over medium-high heat and bring the liquid to a very gentle simmer. Do not let it reach a full, rolling boil.
Step 5: Once simmering, reduce the heat to low, cover the pot, and cook for 12-15 minutes or until the internal temperature of the chicken reaches 165°F.
Step 6: Remove the chicken from the pot and place it on a clean cutting board or in a large bowl. Let it rest for 5 minutes.
Step 7: Shred the chicken using two forks or a stand mixer with a paddle attachment. Add a splash of the cooking liquid back into the shredded meat to keep it extra moist.
Notes
Save the poaching liquid! Strain it and store it in the freezer to use as a rich chicken stock for future soups or rice dishes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Chicken
- Cuisine: American
Nutrition
- Serving Size: 4 oz
- Calories: 165 kcal
- Sugar: 0g
- Sodium: 75mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 31g
- Cholesterol: 85mg
