Chicken
$1.17per plate
Prep
5 min
Chicken · Shredded Chicken
Shredded Chicken Batch Base
This is not a dinner, it is a head start on five of them. Two pounds of chicken breasts poach gently in seasoned broth, then shred into about six cups of tender meat. Keep it in the fridge and you have the base for tacos, rice bowls, soup, quesadillas, or a casserole all week, with no cooking left to do on a busy night. Cooked this way the meat stays moist, and the poaching liquid becomes a light broth you can save.
$0.91per plate
Estimated recipe total
$5.48 · serves 6
Cook
25 min
Total
30 min
Serves
6
1 How to make it
1
Season and cover
Put the chicken breasts in a wide pot, add the broth, seasonings, and bay leaf, and bring to a gentle simmer. The liquid should just cover the chicken. Poaching in broth instead of boiling in water keeps the meat tender and adds flavor.
2
Poach gently
Lower the heat so the liquid barely bubbles and cook 15 to 18 minutes, until the chicken reaches 165 F. A hard boil toughens the meat, so keep it at a lazy simmer. Thicker breasts take a couple minutes longer.
3
Rest, then shred
Move the chicken to a bowl and let it rest 5 minutes so the juices settle. Shred with two forks, or for the fastest way, drop the warm pieces in a mixing bowl and beat for a few seconds with a hand mixer on low.
4
Store the meat and the broth
Splash a few spoonfuls of the poaching liquid over the shredded chicken to keep it moist. Strain and save the rest of the broth for soup. Portion the meat into containers for the week.
2 Cheaper ingredient swaps
- Boneless thighs for breasts. Thighs are usually cheaper and even more forgiving. They stay juicy and shred just as easily.
- Slow cooker instead of the stove. Add the chicken, broth, and seasoning to a crock pot and cook on low 4 hours or high 2 hours, then shred. Hands off all afternoon.
- Skip the bay leaf. It adds a background note but is not essential. Any dried herb you have works, or leave it plain.
- A rotisserie chicken. Short on time, pull the meat off a store rotisserie bird instead. See our rotisserie chicken plan for three dinners from one.
3 Budget tips
- Buy chicken breasts or thighs in the family pack and cook the whole thing at once. The bigger pack is cheaper per pound and this freezes well.
- Freeze the shredded meat in meal-size portions. Thaw a bag in the morning and dinner is half done.
- Do not pour out the poaching broth. Strained, it is a free base for soup that beats a boxed carton.
- One batch spread across the week is far cheaper than buying convenience proteins or takeout on busy nights.
4 Storage, freezing & reheating
Fridge
Refrigerate shredded chicken in an airtight container for up to 4 days. A little of the broth over the top keeps it from drying out.
Freezer
Freeze in meal-size portions for up to 3 months. The broth freezes up to 6 months.
Reheating
Reheat gently in the microwave or a covered pan with a splash of broth or water so it stays moist. It also warms right through when stirred into a hot soup or sauce.
5 Nutrition (per serving)
Calories
180
Protein
33g
Fat
4g
Carbs
1g
Estimates per serving, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
What is the fastest way to shred chicken?
Put the warm cooked chicken in a bowl and beat it for a few seconds with a hand mixer on low. It shreds in about ten seconds. Two forks work too, just a little slower.
How long does cooked shredded chicken last?
About 4 days in the fridge in an airtight container, or up to 3 months frozen. Keep a little broth with it so it does not dry out.
What can I make with a batch of shredded chicken?
Tacos, burrito bowls, quesadillas, chicken and rice, soup, casseroles, sandwiches, and salads. It is the most flexible thing you can prep for a cheap week of dinners.
How is $0.91 a serving calculated?
Two pounds of chicken, about $5, cooked and shredded into roughly six cups. Portioned across the week, each serving of meat runs under a dollar.
Helpful Tools for This Recipe
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- Chef's knife. One sharp chef's knife handles almost all the chopping, from onions to chicken, and replaces a drawer of gadgets. Best for all-purpose prep in essentially every recipe on the site.
- Cutting board. A large, stable cutting board makes prep faster and safer, which matters when you cook most nights. Best for everyday chopping of onion, garlic, and vegetables across nearly every recipe.
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- Measuring cups and spoons set. A basic set of measuring cups and spoons keeps amounts consistent, which keeps budget recipes reliable. Best for rice, liquids, and any recipe where the ratio matters.
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