My Secret to Perfectly Tender Shredded Chicken

Let the chicken breasts sit for about 10 minutes to come to room temperature.

Bring water to a boil in a pot.

Add a little salt and pepper to the boiling water (optional).

Reduce heat to low once bubbles start to form at the bottom of the pan.

Add the chicken breasts to the liquid.

Cook the chicken until it registers between 155 and 160°F on a meat thermometer.

Cook the chicken for about 15 to 20 minutes, depending on size.

Let the chicken sit to cool a little, allowing the juices to redistribute.

Shred the chicken using a stand mixer with the paddle blade on low.

Equipment Needed

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