How to Make the Easiest Protein Base (Shredded Chicken)

Making shredded chicken is super easy, so let’s make this a short post, shall we?

Shredded chicken is a quick and easy way to cook chicken. And it, uses no oil, so it’s extremely healthy and one of the most protein-rich foods (40g per cup!)

But there is a small problem with shredded chicken. It’s a little, well…

It’s boring and bland. Chicken breasts are super lean (and fat is flavor), and cooking chicken in water doesn’t add much to it. 

If you want to eat plain shredded chicken, that’s fine. I totally get it for its functionality, as it’s very high in protein and low in fat. 

But eating is about balance, and I don’t believe eating boring chicken breast 24/7 is the right way to live a long and healthy life. In the words of Dan Buettner (a blue zone researcher), “The most important ingredient [for longevity] is taste.”

So I use this recipe more as a base for other recipes, and I would like you to think of it that way. A simple technique that creates a protein-heavy blank canvas ready to be painted with sauces, seasonings, and condiments.

Right now, I have a recipe for chicken tinga tacos up on my site, and I’ll be making more recipes using shredded chicken in the future.

Ingredients For Shredded Chicken

Chicken Breasts – Regular chicken breasts are super easy to shred, but any cut will work, but the cooking times will change. 

Water – Just plain old water.

Salt – Salting the water will help the chicken to retain flavor and juiciness. I salt it like I salt pasta water – heavily.

Aromatics – I usually add veggie scraps like cilantro stems and onion ends for a little added flavor.

Ingredients

900 grams (2 lbs.) of Chicken breasts

• Water
• 1 tbsp. of salt
• Aromatic vegetable scraps (cilantro, onion, garlic, etc)

Directions

1. Bring a large pot of salted water to a boil, then add the cilantro, onions, and chicken breasts.

2. Simmer for 10-15 minutes, until the chicken is 155 degrees internally.

3. Let the chicken rest for about 10 minutes, then cut each breast in 3-4 pieces. Since you’re going to be tearing the chicken along the grain, cutting it beforehand will prevent any large lengths of tough meat.

4. Use two forks (or well-washed hands) to rip the chicken apart, until all the chicken is in small pieces.

5. Use in any recipe that calls for shredded chicken!