This shredded chicken is the best so moist and quick to make ! no need pressure cooker or instant pot.
2 boneless skinless chicken breasts or 4 boneless chicken thighs
2 tbsp olive oil
salt and pepper to taste or your favorite poultry seasoning
2 bay leaves
1/4 cup water
Lay the chicken on the cutting board. This is just an optional cut the chicken into a butterfly or leave it, so it's fine. Season the chicken with salt and pepper
Heat the olive oil in a large skillet on medium heat and once hot place the chicken in the skillet. Cook for 5 minutes and flip them or until golden brown cook.
Add the water and bay leafs, cover the skillet with a lid. Once the liquid is boiling, reduce the heat and let simmer for 10 minutes, depending upon the size of the chicken. Check the chicken and remove it once it reaches the temperature. The chicken is done when the center reaches 165 degrees F.
Remove the chicken from the skillet and place the chicken on the cutting board let it cool before shredding. You may want to remove some liquid before shredding the chicken. Using two forks or hands, gently pull and shred the chicken.
You can serve it directly or use this shredded chicken in your favorite recipe or you can also freeze it for use in future other dishes.
Cooked chicken can be stored in the refrigerator for 3-4 days, or packaged and frozen for 3-4 months.
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