Super easy shredded chicken is great to have on hand for hectic, last-minute dinners! Really versatile -- and did I mention easy???
4 Pounds boneless, skinless chicken breast (You can use thighs if you prefer)
water (enough to cover chicken)
1 Tablespoon chili powder (I use chipotle chili powder)
1 Teaspoon each: kosher salt, black pepper, garlic powder, onion powder, oregano and cumin
This recipe is thanks to one I found on David's Free Recipes. He wrote, "Just like the taco shops in San Diego." I was hooked! You will be too! I make extra and freeze to use when I just don't feel like cooking. Also, the broth created as you're simmering the chicken is delicious -- I use it as a base for chicken tortilla soup.
Enjoy! - The Recipe Wench
Place chicken in large pot.
Add just enough water to cover chicken.
Bring all to a boil.
Continue boiling for 10 minutes then reduce to a simmer.
Continue simmering until chicken is tender and falling apart (about 30-45 minutes).
Remove chicken and allow to cool before shredding.