Stove Top Shredded Chicken

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  • 1 tablespoon Coconut Oil
  • 2 pinch Asafoetida - gluten free
  • 2 teaspoon Smoked Paprika
  • 0.5 teaspoon Sea Salt
  • 0.5 teaspoon Black Pepper
  • 8 Chicken Breast - organic, free range chicken breast or thigh
  • 1 cup Bone Broth
  • In a large skillet, heat coconut oil over medium high. Stir in the asafetida and sauté until you smell a garlic/onion smell. Then stir in remaining spices and top with 4-5 chicken breasts or thighs.
  • Add 1 cup of bone broth and bring to a boil. Reduce heat to medium and let simmer covered for 15-20 minutes (you may need to add more broth).Then turn to medium low and cook for 40 more minutes, until internal temperature reaches 165 degrees and the meat can be shredded easily with two forks.
We recommend Herb Stop gluten free asafoetida. You may replace bone broth with equal water.To freeze, place meat in individual freezer bags or containers and freeze until needed for recipes. Defrost and add to any recipes that call for cooked shredded chicken.
Feel free to replace bone broth with equal amounts of water or low FODMAP broth.


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