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Export 2 ingredients for grocery delivery
Step 1
Generously season 16 oz of boneless skinless chicken (thighs or breasts) with salt and pepper.
Step 2
Add chicken to a deep pot and cover with water. Bring to a gentle boil.
Step 3
Once boiling, reduce heat and simmer 10-15 minutes, depending on the number and size of your chicken cuts.
Step 4
Use tongs to remove chicken when it reaches an internal temperature of 165°F (75°C). (Check the temperature with a meat thermometer often and don’t let it overcook!) Allow chicken to rest for a few minutes.
Step 5
Add cooked chicken to a large bowl and shred—either using a hand mixer or using 2 forks.
Step 6
16oz of cooked chicken breast/thighs yields about 2½ cups of shredded chicken.
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