Shredded Chicken

Make a range of recipes

We’ve all been there: you’re in need of shredded chicken but can’t make it to the store for a rotisserie chicken. No worries! Our fail-proof guide to boiling chicken will be your saving grace. It’s a simple and efficient way to get tender, juicy chicken that’s perfect for shredding in a wide variety of recipes. Don’t be fooled by its simplicity, as this versatile boiled chicken can be used as a base for dressing up in all your favourite dishes, from chicken salad sandwiches to classic chicken pot pie.

The best part? Boiling chicken is faster and easier than cooking it in a skillet. All you need to do is bring a pot of water to a boil, and with the right technique, you can achieve perfectly tender chicken for any recipe. It’s great for making chicken noodle soup or any dish that requires shredded chicken. Here are four simple steps to boil chicken to perfection every time, regardless of the recipe.

Shredded Chicken

6 Serving

25 Minutes

348 Calories


  • 4 free-range skinless chicken breasts (boneless)
  • 4 cups of low-sodium chicken broth
  • Kosher salt
  • Freshly ground black pepper


  • Step 1: On a medium-heat, add chicken to a large pot. Pour the chicken broth over the chicken and cover. Season generously with kosher salt and pepper.
  • Step 2: Bring it to a boil, cover and reduce the heat to medium. For 10 mins, let it simmer until the chicken is cooked through. Remove the chicken and let them rest for further 10 mins. This will help to cool the chicken down enough to be able to shred, keeping some of the moisture in so that they don't dry out.
  • Step 3: Use a fork to shred your chicken.