Shredded Chicken Breast

Photo by Kyle Johnson

Shredded Chicken Breast
Prep time
Cook time
Total time
Serves: 6 servings
  • 2 lbs pastured chicken breast, skin on
  • ¼ teaspoon sea salt
  • 2 tablespoons solid cooking fat
  • 1 cup bone broth or water
  1. Rinse the chicken breasts with cold water and pat dry. Bring to room temperature and sprinkle them with the salt.
  2. Heat the cooking fat in a skillet over medium heat.
  3. When the fat is melted and the pan is hot, place the chicken top-side down and cook for 5-7 minutes, or until browned. Flip the chicken, add the broth, cover, and lower the heat to a simmer. Cook for about 20 minutes, or until the internal temperature reaches 165 degrees F.
  4. Let cool and shred the meat (you'll have about 4 cups of shredded chicken breast meat for all sorts of wonderful uses!).


About Mickey Trescott

Mickey Trescott is a cook and one of the bloggers behind Autoimmune Wellness. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of The Autoimmune Paleo Cookbook, a guide and recipe book for the autoimmune protocol, and AIP Batch Cook, a video-based batch cooking program. You also can find her on Instagram.


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