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The best Boiled Chicken Recipe Ever – delicious tender, juicy shredded chicken with just a few basic ingredients. Great for tacos, burritos, wraps, salads, and sandwiches!
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At Sweet C’s, I add lots of tips in all of my recipes – so you can make this dish, understand why it works, and what each ingredient means to the flavor of a recipe – so even the most beginner home cook can become an expert and feel empowered in the kitchen. I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help home cooks of any skill level better understand the processes we use and why!
Boiling Chicken makes for easy meal prep
You’ll want to make this recipe again and again – it is perfect in sandwiches, salads, wraps, tacos, burritos, and enchiladas!
I like to whip up a big batch of boiled chicken once a week and shred it so we have it ready for meals anytime we need something quick – my kids love making bean and cheese burritos with this chicken.
Check out my web story about this boiled shredded chicken recipe!
The Trick to Easily Shredding Boiled Chicken
If you’ve ever shredded chicken with two forks, frustrated, you’ve probably sighed that there just HAS to be a better way!
Don’t worry – because there totally is!
And it is SO simple.
If you have a stand mixer and a paddle attachment, you can have perfectly shredded chicken in just a minute – without tons of work.
Simply add your chicken, and the stock from the pan, to a stand mixer with the paddle attachment.
Turn the mixer on and let it toss the chicken around for about 30 seconds – it will start to pull and shred for you.
Don’t overwork the chicken or let it mix too long – or it will become super soft.
Mix just to shredded and then you’re ready to go!
This recipe for boiled chicken is super easy and flexible – you can customize it in a lot of different ways to get exactly the flavor you want.
The only way this recipe isn’t flexible, however, is the type of chicken you use.
For this shredded chicken to have the best flavor and texture, I recommend making it with chicken breasts that are boneless and skinless.
If you were to use chicken breasts with bones or skin, it will still taste great – but you need to remove skin and bones before shredding.
Same goes for using chicken thighs – you will need to pay attention to remove any bones, skin, or excess fat before shredding chicken or you will get flabby, slimy bits.
Boneless, skinless chicken breasts that normally would dry out are perfect for this application – especially since we will leave a little excess stock in the pan to keep with the chicken to prevent it from drying out too much.
Storing leftover Boiled Chicken Breast
This chicken is perfect to use throughout the week when you need a meal quick – so storing it safely is a top priority.
When storing cooked shredded chicken, always use the smallest container possible that it will fit in.
Place chicken in refrigerator and keep cold until ready to use.
When eating, chicken can be served cold, or heated to piping hot. Make sure to return unused chicken to refrigerator and keep for up to four days.
Frozen shredded chicken can be stored for up to three months.
Other Delicious Chicken Recipes You’ll Love
If you love this easy shredded boiled chicken recipe, you’ll love my other favorite dishes.
Try chicken favorites like Air Fried Nandos Chicken Wings, The Best Easy Lemon Chicken Recipe, Garlic Butter Chicken Thighs with Mushrooms, Baked Ranch Chicken Thighs , The Best Slow Cooker Shredded Chicken Recipe
The Best Boiled Chicken Recipe Ever
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Boiled Chicken Breast
Equipment
Ingredients
- 4 chicken breasts
- 3 cups chicken bone broth
- 1 tsp Italian herbs seasoning mix
- 2 tsp celtic sea salt
- 2 tsp fresh cracked pepper
- 1 tbsp garlic powder
- 1 tsp turmeric
- 1 tsp sweet paprika
Instructions
- Add all ingredients to a large pot with a tight-fitting lid.
- Arrange chicken so it is submerged in stock.
- Place lid on pot and cook on low, gently boiling for 30-45 minutes – until chicken is fork tender and the internal temperature is 165 degrees.
- Watch to make sure too much stock doesnt evaporate – if it does before chicken is soft, add a little water to the pot.
- Place chicken breasts in stand mixer with paddle attachment, and bet on low for 30-40 seconds, until chicken is shredded.
- Toss in any extra liquid from pot, up to 1 cup (toss anything over 1 cups worth so you don't have soggy chicken – but do save some liquid to prevent dry chicken.)
- Serve immediately or portion for the week and refrigerate.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I did this but used chicken broth and water to cover chicken. Added Chicken Better Than Bouillon, a couple of bay leaves and a stick of butter in addition to all the seasonings in recipe. Delicious for any meal preps! Finally a way to make boiled, boneless , skinless chicken breasts tasty for dishes!