Boiled Chicken | The Recipe Critic

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Boiled chicken makes meal prep a breeze and is the perfect way to get tender juicy chicken. This method of cooking chicken is fast and easy to shred and use in so many recipes like salads, soups, and casseroles.

I love how convenient it is to boil chicken for weeknight meals. It cooks and shreds perfectly every time, and my meals come together so quickly when I have them cooked, shredded, and ready to go! My favorite recipes to use boiled chicken are chicken salad, chicken noodle soup, and this yummy broccoli chicken casserole.

Boiled Chicken

Boiling chicken at home is the best way to cook chicken for recipes that require it. Learn how to cook tender and moist chicken breasts over the stove in chicken broth. With just two ingredients, boiled chicken is simple and easy!

There are endless ways to use boiled chicken in recipes, and I can’t wait for you to see how versatile it is! Other ways I love to use boiled and shredded chicken is in dips like this chicken alfredo dip. I also love to use the shredded chicken in chimichangas and enchiladas because it makes assembly of the recipes so easy!

Ingredients Needed for Boiled Chicken

Boiling chicken is so easy and only requires two ingredients… chicken breasts and chicken broth! I also love to use the leftover broth in soups or to cook rice because it adds so much flavor. So make sure to keep the broth for other recipes!

• Boneless Skinless Chicken Breasts: Choose breasts that are the same size and thickness so the chicken cooks evenly.
• Chicken Broth: I LOVE to use chicken broth because it adds so much flavor! Water also works, but you may need to add a little salt.

How to Boil Chicken

You no longer need to buy a rotisserie chicken to shred for recipes because cooking and shredding your own chicken is so easy! The chicken breast cooks gently in the chicken broth and retains so much moisture. You are going to love how simple this method is to shred your chicken.

1. Add Boneless Skinless Chicken Into a Pot: Place the chicken in a large stock pot. Make sure all the chicken breasts are the same size and thickness. If the chicken is too thick, feel free to cut it thinner so the chicken cooks evenly.
2. Add the Chicken Broth: Pour the chicken broth over the chicken making sure to completely cover the chicken. The broth should be 1 inch above the chicken. Add more broth if needed. You can use water instead of chicken broth, but the chicken broth adds great flavor!
3. Bring to a Boil: Bring the chicken and broth to a boil over medium-high heat.
4. Reduce Heat to Low: Once the mixture is boiling, reduce the heat to a low boil and cover it with a lid.
5. Cook the Chicken: Cook until the chicken is cooked through and the internal temperature reaches 165° Fahrenheit. This takes approximately 15-20 minutes depending on the size and thickness of the chicken breasts. You can remove one of the chicken breasts and use a thermometer to check the temperature. Be careful not to overcook the chicken because the texture will become rubbery.
6. Remove the Chicken and Shred: Remove the chicken from the broth and shred using two forks. My favorite way to shred chicken is in my stand mixer or with an electric hand mixer. It works wonders and is so fast! You can also slice the chicken if you prefer.