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Pre-Cooked Chicken

Created January 12, 2017
It’s not much effort to pre-cook chicken breasts to have on hand when the need arises.

Pre-Cooked Chicken

Cook 4 boneless skinless breasts (about 5 ox each) until the juice is clear when center of the thickest part is cut (170 F).  You’ll get approximately 2½ cups chopped, cubed or shredded chicken.  Refrigerate cooked chicken up to 2 days or freeze up to one month.

To Microwave: Place chicken in microwavable dish large enough to hold the pieces in a single layer.  Cover with plastic wrap, folding back one corner to vent, or waxed paper.  Microwave on Medium for 14 to 16 minutes.  Let stand 5 minutes, then chop, cube or shred.

To Poach: Place chicken in a pan of simmering water or chicken broth (season with salt and pepper if you like).  Cover and simmer over medium-low heat about 20 minutes.  Refrigerate chicken in poaching liquid until cool enough to handle, then chop, cube or shred.