Pulled (shredded) Chicken


  • 2 cups chicken broth
  • 2 cloves garlic, sliced
  • 1-3 lbs boneless, skinless chicken
  • 2 tbs olive oil
  • Optional herbs such as bay leaf, rosemary, or thyme (place in cheese cloth if you want to take them out of the chicken after cooking)


Step 1

Heat oven to 250-275.

Step 2

Rinse and trim chicken. cut into 1-2 inch pieces (against the grain if possible).

Step 3

Pour 1 cup of broth into a glass or ceramic lined casserole dish. Add sliced garlic and optional herbs.

Step 4

Place chicken pieces in casserole. Add more broth so that chicken is over half covered. Pour olive oil over the top.

Step 5

Do NOT Salt

Step 6

Place uncovered casserole in oven.

Step 7

Check after 2 hours. If chicken shreds easily with a fork it is finished. If not cook up to one more hour. When the chicken is finished cooking take a piece of chicken and rub it around the inside of the casserole to wipe all of the brown fond off and mix it into the broth.

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