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.