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.
Whole Garlic ClovesSliced OnionsPeppercornsFresh HerbsDried HerbsSliced Lemons
In the Refrigerator: Shred or slice the cooled chicken before placing it in the refrigerator. Place in a sealable container and store in the fridge for up to 5 days.In the Freezer: Cool and drain the boiled chicken, then shred or slice before freezing. Place in a ziplock bag, seal tightly and freeze for up to three months.
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