Boiled Chicken | The recipe critic

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Cooked chicken makes meal prep a cinch and is the perfect way to get tender, juicy chicken. This method of cooking chicken is quick and easy to shred and use in so many recipes such as salads, soups, and stews.

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

Top view of boiled and boiled chicken in a large blue and cream pot.

Boiled chicken

Cooking chicken at home is the best way to cook chicken for recipes that need it. Learn how to cook tender and moist chicken breasts over the stove in chicken stock. With just two ingredients, cooked chicken is simple and easy!

There are endless ways to use cooked chicken in recipes, and I can’t wait to see how versatile it is! Other ways I like to use cooked and shredded chicken is in dips like this chicken alfredo dip. I also like to use the shredded chicken in chimichangas and enchiladas because putting the recipes together is so easy!

First process photo is the chicken stock and chicken breasts added to a pot.  Second process photo is the chicken cooking.  Third process photo is the chicken being shredded with a hand mixer.

Ingredients needed for cooked chicken

Cooking chicken is so easy and you only need two ingredients: chicken breast and chicken stock! I also like to use the leftover stock in soups or to cook rice because it adds so much flavor. So save the stock for other recipes!

  • Boneless chicken breasts: Choose breasts of the same size and thickness so that the chicken cooks evenly.
  • Chicken bouillon: I like to use chicken stock because it adds so much flavor! Water also works, but you may need to add a little salt.

How to cook chicken?

No more buying rotisserie chicken to shred for recipes because cooking and shredding your own chicken is so easy! The chicken breast cooks gently in the chicken stock and retains so much moisture. You’ll love how easy this method is for shredding your chicken.

  1. Add boneless chicken to a pot: Place the chicken in a large soup pot. Make sure all chicken breasts are the same size and thickness. If the chicken is too thick, you can cut it thinner so that the chicken cooks evenly.
  2. Add the chicken stock: Pour the chicken stock over the chicken, making sure the chicken is completely covered. The stock should be 1 inch above the chicken. Add more broth if necessary. You can use water instead of chicken stock, but the chicken stock gives a great flavor!
  3. Bring to a boil: Bring the chicken and stock to a boil over medium heat.
  4. Turn the heat down: Once the mixture boils, turn the heat to low and cover with a lid.
  5. Cook the chicken: Cook until chicken is cooked through and internal temperature reaches 165° Fahrenheit. This will take about 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 as the texture will become rubbery.
  6. Remove the chicken and grater: Remove the chicken from the stock and pull apart with two forks. My favorite way to shred chicken is in my kitchen mixer or with an electric hand mixer. It works wonders and is so fast! You can also slice the chicken if you prefer.

Add more flavor

Feel free to put any of the following items in your pot of boiling chicken! As the chicken cooks, it will take on the flavors that have been poured into the stock. Here are some delicious ideas to try.

  • Whole garlic cloves
  • Sliced ​​Onions
  • peppercorns
  • Fresh herbs
  • Dried herbs
  • Sliced ​​Lemons

Close top view of shredded cooked chicken in a rustic green and brown bowl.

Store and freeze leftovers

I love to cook extra chicken to use throughout the week! Shredded or sliced ​​cooked chicken is great to make ahead of time. Here are some tips for storing and freezing cooked chicken.

  • In the fridge: Shred or slice the cooled chicken before placing it in the refrigerator. Place in a sealable container and store in the refrigerator for up to 5 days.
  • In the freezer: Let the cooked chicken cool and drain and shred or slice before freezing. Place in a ziplock bag, seal tightly, and refrigerate for up to three months.


  • Place the chicken in a large soup pot. Make sure all chicken breasts are the same size and thickness. If the chicken is too thick, you can cut it thinner so that the chicken cooks evenly.

  • Pour the chicken stock over the chicken, making sure the whole chicken is completely covered. Add more broth if necessary. You can use water instead of chicken stock, but the chicken stock gives a great flavor!

  • Bring the chicken and stock to a boil over medium heat.

  • Once the mixture boils, turn the heat to low and cover with a lid.

  • Cook until chicken is cooked through and internal temperature reaches 165° Fahrenheit. This will take about 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 as the texture will become rubbery.

  • Remove the chicken from the stock and pull apart with two forks. My favorite way to shred chicken is in my kitchen aid or with an electric hand mixer. It works wonders and is so fast!



Serves: 8

Portion4U.Scalories136kcal (7%)Carbohydrates1gEgg white25g (50%)Fat3g (5%)Saturated fat1g (5%)Polyunsaturated Fat0.5gmonounsaturated fat1gtrans fat0.01gcholesterol75mg (25%)Sodium567mg (24%)potassium441mg (13%)Sugar1g (1%)Vitamin A36IU (1%)Vitamin C1mg (1%)Calcium10mg (1%)Iron1mg (6%)

All nutritional information is based on third party calculations and is an estimate only. Every recipe and nutritional value will depend on the brands you use, measurement methods and portion sizes per household.

Class Dinner

keyword how to cook chicken

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