Simple Shredded Chicken: A Quick How-To
Check out this post for a simple how-to on cooking and shredding chicken to use in any meal that calls for cooked chicken!
Keeping cooked, shredded chicken on hand is crucial to making dinner night a pleasure and not a pain.
There are tons and tons of recipes out there that call for cooked chicken and I’m going to share with you my latest favorite method for getting tender, delicious cooked chicken without a) buying a rotisserie chicken and b) having to plan ahead.
Also, below the how-to/recipe, I’ve given a one-stop guide to my favorite recipes that call for cooked chicken.
Frequently, if I have happened to plan ahead, I’ll throw chicken breasts in the slow cooker with low-sodium chicken broth and some simple seasonings and let it cook on low for 4-5 hours until the chicken breasts are just cooked through (too long in the crockpot and they’ll be dry).
After the chicken has been shredded and cooled, I will freeze the chicken to use for later.
However, I don’t always think to plan ahead and so when I came across this latest method from America’s Test Kitchen, I knew it would be a lifechanger. And it has been.
I’ve used this method at least 5-6 times in the last two weeks and I love the result.
The chicken is moist and flavorful and I can have cooked, shredded chicken for a recipe in less than 15-20 minutes (plus, you can increase the proportions and freeze to use later).
To be perfectly honest, I like the finished product of this chicken much more than the crockpot method. It has more flavor and is juicy and delicious. It’s my new go-to.
Simple Shredded Chicken
- 1 tablespoon olive oil
- 4 about 2 pounds boneless, skinless chicken breasts
- Salt and pepper
- ¾ cup water or low-sodium chicken broth
- In a large 12-inch nonstick skillet with a lid, heat the olive oil over medium heat until hot and rippling.
- Pat the chicken dry and season with salt and pepper on both sides. Place the chicken top-side down in the hot skillet and let the chicken cook for 5 minutes until golden brown on top.
- Flip the chicken, add the water or chicken broth, cover the skillet and let the chicken simmer gently over medium heat for 7-10 minutes until the chicken is cooked through (it will register 160 degrees on a thermometer). Don’t overcook or it might be dry.
- While the chicken is simmering, add additional water 1/4 cup at a time if the liquid evaporates too quickly.
- Remove the chicken from the skillet. Let it cool slightly before shredding.
Recipe Source: inspired by a method from America’s Test Kitchen
131 Comments on “Simple Shredded Chicken: A Quick How-To”
Am I the first to ask if I can throw frozen chicken breasts into the skillet?
Using frozen chicken may mean it will cook unevenly over overcook so it’s best to use fresh chicken breasts (or frozen ones that have been thawed)
Excellent!!! We added about 3 ounces of mozzarella cheese along with the pesto, chicken, etc and let it get all melty. So yummy… Thank you!
This is the best way I’ve seen yet for cooking chicken to shred! My new go to recipe, I just made it to use for chicken enchiladas and it was perfect!
Hi Mel! I just have to say- thank you for sharing your amazing recipes and tips with us! I have made so many of your recipes and they are always met with rave reviews and full tummies!
Just a couple of questions:
How would I change the cooking time of the chicken if they were one inch, bite size pieces? (Often times -because of being short on time- I will buy the refrigerated tenderloin pieces and cut them into one inch, bite size pieces.)
Also- I have a convection oven and I always tend to overcook anything that goes in there. Is there some sort of rule of thumb you use to convert cooking times from a regular oven to a convection oven? Specifically for your sweet and sour chicken. I am dying to try it, but I don’t want to ruin it by overcooking it!
You are the best!!!
Hey Natalie – for really small pieces, I think you would only need to cook for a few minutes (probably 4-5 minutes total). They’ll cook super fast! For my convection oven, I always use 25 degrees less than the recipe (if written for a standard bake oven) and often I’ll check several minutes early since things usually cook a bit faster.
I keep reading that chicken thighs are more flavorful than breasts. Would I need to make changes to this recipe for dark meat?
Yes, you would need to cook it longer as thighs take longer to cook than chicken breasts.
I made this to use for chicken in your Mexican Chicken Sweet Potato Skillet recipe and was impressed with the speed, ease and result of preparing the chicken this way. Will use this recipe now on for fast chicken! I cubed it after cooking and it was great.
If I only make 2 chicken breasts should I half the other ingredients?
I would keep it the same.
I realize this is a super old recipe BUT, it needs to be updated with instant pot directions because it is SOOOO easy in the instant pot. An absolute life saver!!
I followed your instructions and this came out PERFECT! Tender, juicy and full of flavor. This is a keeper for chicken tacos
Do you ever use your instant pot to make large batches of shredded chicken? If so could you maybe post your recipe? I’ve been using this recipe for years but would love to just dump everything in my instant pot and let it go 🙂
Yes, I do that a lot! Not quite as much flavor as this stovetop method, but usually I add 2 cups chicken broth to my instant pot and sprinkle in some seasonings (depending on what I”m using the chicken for, sometimes just salt and pepper and other times more like an Italian blend), add up to 8 or so chicken breasts and cook on high pressure for 12 minutes (this is thin cut chicken). Works great!
I made the shredded chicken on 8 21 18 for my boss and coworker birthay at work. I used kroger skinless boneless chicken for six dollars and ninety nine cents. ($6.99) it was on sale. I got six. Chicken breast in one bag. I saw your recipe online. I decised to gave it try. The chicken was juicy tender annd favorful. I useld morton regular salt . i used McCormick black pepper . i did add walmart onion power and garlic power it is in spice alise at walmart or in barrow by meats. The cost of both are ninety – eight cents each ($0.98).I cut seven splits with knift to get spices thought the chicken. I let it cook for time. The chicken came out good. I also cooked 2 Ib ground beef white rice black beans and cut up one lettecue so people could make on hard taco shells or soft tacos. It was declious. Thanks for recipe..
You may want to edit the post, chicken is not safe to eat unless it hits 165 internally, 5 degrees off what you listed. Not everyone knows the temps, but if they’re going to use them they should be correct! We dont want anyone getting sick. Not every home allows for residual cooking once heat is removed also in case thats why it was said that way.
Finally! So tired of having to buy a precooked whole chicken for a recipe. Been looking for different ways for at least 15 years, thank you so, so much.
Amazing. I’ve been looking for such a way to prepare chicken for YEARS! Many thanks, Pangus
Simple, straightforward, this is wonderful! Didn’t mess with any of the proportions or timing, just perfect. What a great way to prep chicken. Thank you.
I make this recipe several times a month! So glad I stumbled on this. The chicken is so delicious and juicy every time!!
This was so fast and perfect! Thanks for sharing
Thanks for this great tutorial. I made it and used it for your white chicken chili. This is how I will precook chicken from now on.
Your blog has been life changing!! Thank you!
This worked so perfectly! Hated doing this job, but now it’s so fun! Thanks so much!
This was incredible! So much flavor, and the chicken was really moist. Thank you!
Hi! I skimmed the comments and didn’t see that anyone asked this–I made this (yay!! Thanks!!), and froze it and now that I’m about to defrost it, do you ever have a problem with the chicken being too dry? I didn’t freeze it with any extra liquid with it and am worried that this won’t be juicy enough when I defrost it. Thanks!!
A lot will depend on the type of chicken but hopefully it will be fine! 🙂
I don’t like shredded meat. In your recipes, could I cube the chicken?
Hi Mel!! I sing your praises weekly and I just want to take a minute to thank you for your amazing blog!! You have saved me countless times with your delicious meals that I can actually feel confident about preparing. You truly have a gift and talent. Thank you for sharing!
Thank you, Jenni!
Mel, sorry if this has been addressed, I didn’t read all 100 comments. 🙂 You said the recipe could be doubled and frozen for later, which is one of my favorite things to do. However, my 12 inch skillet will only fit 3, maybe 4, breasts across the bottom to sear the one side. How do you double this recipe without having to do it in batches?
I use my large electric skillet when I make more than three or so chicken breasts (the large rectangular type of skillets that plug in like a griddle).
A little tip if you overcook (as I did – one breast was thicker than the other, so the thinner one dried out a little): after shredding the chicken, I boiled the broth again, let it cool slightly, and then poured it over the chicken and let it sit for maybe 20 minutes. The shredded chicken absorbed the broth beautifully and wasn’t dry anymore!
Thank you for sharing this tip!!
Could you use this method for chicken breasts that have the skin and bone? then remove the skin and bone after cooking?
Could certainly try – I always use boneless, skinless chicken for this method. Chicken on the bone usually takes a bit longer to cook.
Thank you so much for sharing! I use this recipe all the time but with chicken thighs instead of breasts! I also add some of the liquid back in when I shred it to keep it extra juicy. It’s so tasty it’s hard to save it for whatever recipe I need it for! I just linked to this post in my recipe for Greek Lemon Chicken Soup with Orzo and Kale.
What kind of balsamic vinegar do you use? There are so many kinds and the first one I bought was horrible..please help!!! Email me at firstname.lastname@example.org
Hi Shana – I use the balsamic vinegar from Costco mostly.
I normally don’t leave reviews but this chicken was so easy to make and amazingly delicious that I couldn’t resist. I made it last night and packed some to go on top of my salad for lunch today. I have never been able to achieve juicy, tender boneless skinless breasts but these are even juicy the next day!!! I’m in awe of this recipe. Thank you so much. This is a lifesaver for my weeknight dinners. I’m going to prepare a batch every Sunday night! I, my husband and our 2 little ones thank you. I’m also trying every recipe you suggested to use the chicken in. You rock!!
Not enough wonderful can be said about this way of cooking chicken. Thank you, thank you, thank you. I learn so much from you and your readers’ comments.
Thank you for this quick and easy recipe! I added rotel and like for chicken tacos. It was delicious!
I love this recipe that is just so versatile and quick! After playing around with it a bit I’ve actually added a mango salsa instead of the chicken broth and then added the shredded chicken to a chili for a spicy and sweet combo!
Thanks for the easy tutorial. I hate that I never have cooked chicken on hand when I need it.
Delicious! Thank you. I already used this in a chicken noodle soup and plan on using it again in a chicken salad sandwich recipe I like.
Fantastic, except I don’t understand why I would need to salt and pepper the chicken… Does it do anything for the cooking process, or just add more salt and pepper into my recipe that already calls for salt and pepper with shredded chicken? Those flavors should come from the recipe I am putting it into.
It adds flavor to the chicken – without it, the chicken will be more bland and sometimes the cooked chicken won’t take on the flavor of a recipe like raw chicken would so seasoning it at the beginning helps.
Thank you for this! I love your website it has such a warm feeling to it! It seems so fast. I was a a little skeptical that my thick chicken breasts were actually done. Question: how do you use a meat thermometer? I’ve had mine for a while and I don’t trust it. Do you insert in meant while off the pan because the pan residual heat with affect reading?
Hi Cheryl – I use my meat thermometer while the chicken is still in the pan; I just make sure the probe is only touching the thickest part of the chicken (or other meat). You might need to add a little time to the cooking time in the recipe if your meat is overly thick.
I came across your recipe website while looking for a decent recipe for Shredded Chicken. I tried your way of cooking it and it was the most wonderfully flavored chicken . While it was hot I shredded the chicken to make taquitos with. The taquitos turned out the best I have ever tasted.
Thanks so much for sharing the recipe! Happy Thankgiving to you and yours!
Best way to make shredded chicken EVER! Thanks, we will never make it any other way again. Used season salt instead of straight salt.
This was a little more work than my usual oven method, but turned out some really great chicken! Mine took about 15 min on the 2nd side at a pretty good simmer. The juices left in the pan were heavenly, and I tossed the chicken in them after chopping. Juicy and delicious! Kids loved it.
Hi Mel, I found your website on YUMMLY. I just made your shredded chicken recipe. It was delicious. I also shredded the chicken in my kitchen aid. Marvelous! Can’t wait to try more of your recipes.
I was looking for a “know-how” for making shredded chicken – looks like I just hit a jackpot! I have almost spent over an hour just drolling over the other lovely recipies on your blog – especially the yummy soups- and looks like you got another ardent fan today – thank you so much for your blog!!
Perhaps a silly question but is there a best way to thaw the cooked chicken after you freeze it?
Is freezing in a bag or Tupperware best?
Kristen – I usually freeze in a bag because I can press out all the extra air and it lasts longer without getting freezer burned. I usually toss the frozen bag of chicken into the fridge and thaw overnight.
Thanks for this! I’ve used this a few times since I found it in May and it has worked perfectly 🙂
Mel, I think you should point out in your kitchen tips that you can shred poultry/meat with kitchen mixer (paddle on Kitchen aid, and wire whisks on Bosch) in less than a minute. Such a time saver when making meat in bulk to freeze for later. https://www.youtube.com/watch?v=tInCwjWbmsk
Hi Abi – thanks for the recommendation! I see that tip all over the place and think I must be the only one on the planet that would rather wash two forks/knives than my entire Bosch for just shredding chicken, although I suppose if you were making it in a huge batch to freezer or use for a large crowd that would be a different matter. Thanks for the tip!
I was thinking that exact same thing 😉
Question about freezing: Do you put a bit of broth with the meat or freeze it dry?
Nancy – I have frozen it both ways with great results.
How have I never seen this post before now?? I made this chicken last night for our white chicken chili and it was phenomenal! So much better than just boiling it!
Wow! This turned out great and was so easy! I will continue to do this weekly as we eat so many dishes for lunch or dinner that seem to use shredded chicken. I really feel good that I can make, use right away or freeze and know exactly what went into it…no funny unneeded preservatives etc. I also used my Kitchenaid to shred it and it worked perfectly. Thanks so very much, Mel, for sharing your expertise.
Wanted to make up some shredded BBQ chicken for DH to take to work tonight so I figured I try this method instead of my usual boiling to cook. It was very easy but like the other poster I found I had to cook about 20 minutes on the flip side to get it up to a safe eating temp. Not a big deal since the work is already done, just let it sit there doing it’s thing a little longer. Then I popped it in my kitchenaid and shredded it up. The taste is fantastic, more flavorful than boiled even though I didn’t add any salt or pepper, just used olive oil.
The only downside is with boiling I can do my whole pack at once. I buy the boneless skinless breast packs from Sams and they usually have 8 large breast pieces in them. Only doing 4 at a time means I have do 2 batches to get them all cooked. I think I will keep this method for using in my chicken enchiladas and a few other recipes where one batch is enough or when I just want some yummy shredded chicken to munch on and then use boiling when I need big batches like with BBQ chicken. Best of both worlds.
I tried this for a Buffalo Chicken Soup recipe (not mine – borrowed from http://blueberriesandblessings.com/2014/01/23/buffalo-chicken-soup-skinny-superbowl-snacks/ – I’m not affiliated with that site, but thought it would give context) and it worked perfectly! This is a great solution for when you forget to throw your chicken in a slow cooker.
This recipe is great! I’m a ridiculously bad cook on a very small budget and a poorly stocked kitchen. I just tried this recipe and the chicken tasted really good for just having some salt and pepper for seasoning in addition to being easy enough not to be intimidating. I liked it enough I’ll probably save some of the unshredded chicken breasts in the future to serve with some rice and vegetables. Thanks so much for making cooking a lot less intimidating!
I feel like you and I are the same person! Almost all of your introductory paragraphs for recipes and especially this one, I 100% relate to! haha THANK YOU! Can’t wait to give this method a try and put to rest my crock pot method and my new favorite (which was buying rotisseries!)
Hi, I made this tonight, for maybe the 2nd or 3rd time. I like the technique, and I like how the chicken turns out, it just takes me waaaaay longer than 7-10 minutes on the 2nd side. I don’t know what I’m doing wrong. Mine aren’t 160º until at least 20 minutes, some even longer. Any thoughts?
Michelle -it could be that your chicken pieces are much thicker than the ones I use although it does seem strange that it takes upwards of 20 minutes. Does your stove heat cooler do you think? You might try cranking up the heat a bit. Either way, as long as it is moist and cooked through, it should be ok. Let me know if you have any other questions.
I just made the best burrito using your instructions for shredded chicken and the idea of using my kitchen aid to shred the chicken. In all my years of cooking I never knew how to make shredded chicken. I can’t believe how easy that was. Thank you for posting this.
I can’t ever print your recipes!! Help!!!
Thank you so much for this! I hate dragging out the crock pot for just chicken and the boiled-and-shredded chicken just doesn’t give me the flavor I crave! This is perfect and my husband loves it!
You saved me once again! This was delicious and worked with my partially thawed chicken (I was out of time). For questions about shredding it I chopped it into big chunks with a large knife and then once it cooled a little bit I hand shredded it. You rock Mel!
This recipe cooks fast, and looks great on the photos, and the chicken does shred easily, but the meat texture turns out like rubber. I tossed this recipe in the circular file.
Just tried this and the chicken is delicious! Thanks for sharing this awesome method! 🙂
I’d also love to know any tricks to shredding chicken that don’t involve a stand mixer (which I don’t have and won’t be able to afford any time soon). That said, I plan to use your recipe tonight.
But HOW do you shred the chicken properly?! I clicked on this recipe specifically for that reason, oh to find you completely skip that part.
Thanks for this tip! I refuse to boil chicken for the purpose of shredding it, but aside from using a crock pot or without making a sauce with the chicken, I haven’t found a good way to do this (until now!).
I can’t seem to get the collage to work. When I hover over an individual picture I can’t just click on that picture. I worked for me a few weeks ago. Maybe something changed when you did the site redesign?
Excellent! Beautiful shredded chicken and sooo quick.
Thank you this was a huge time saver!
A fast and simple way to shread the chicken is to place the cooked chicken into the bowl of a Kichen Aid mixer and use the regular beater then process on high for about a min or until the chicken is shreaded. I also use this method to shread pork which has been left over from a pork roast. Add BBQ sauce and you have a wonderful pulled pork sandwich.
Sweet hubby told me, “This is the way I want you to ALWAYS cook chicken from now on.”
Goes to show . . . you can teach this “old mama of many children” new tricks.
mama of 12
Love this simple, handy prep recipe. I know I will always use this. Thank you!
Terrific! I used more liquid and added some white wine. My chicken breasts were larger than normal. Made chicken quesadillas and chicken tortilla soup.
Yummy recipe for shredded chicken, thanks Mel. But really, the tip about shredding in a stand up mixer is BRILLIANCE. 🙂
Just made this for use in your delicious tostada recipe and the chicken by itself is amazing, without all the other stuff added yet! This is such a quick and easy way to prepare shredded chicken, I will use it all the time. You are the best EVER!
This post was so timely for me! I needed to make a LARGE quantity of shredded chicken for a charity function. This turned out so flavorful and not-at-all dry. Now I’ve got to make some for myself. As always, you’re the best!
Just did this for the first time today – it turned out great! The chicken is tender and flavorful. Much better than my usual method of baking it. It will be perfect in white chicken chili on this cold, rainy fall day. Thanks!
I too keep cooked chicken breasts on hand to make many dishes. The method I prefer is to take bone in, skin on chicken breasts, drizzle olive oil, kosher salt and pepper on both sides and bake at 350 degrees for 45 -60 minutes. Internal temp should read 160. Cover and let rest for 10 minutes. This type of chicken breast is cheaper and more favorable.
Used this method tonight and it worked great! Thanks so much for the great tip – the chicken was moist and shredded easily 🙂 So thankful for your site! I’ve never made a bad recipe!
I tried this method today and it is as life changing as everyone claims. I especially loved the suggestions to use the KitchenAid for shredding the cooked chicken. Unbelievable! It worked perfectly. I used the shredded chicken to make the Chicken Corn Chowder that Mel posted in her collage. Yum!
Brilliant!!! Thank you so much. I have been thinking about this a lot lately and I knew there had to be a better way than what I was doing. I tried this today and it was so quick, the chicken was moist and had a great flavor! This is definatley my new way!!!
Well this post and the comments are sure to be life changing for me. I am going to try this method today. And shred chicken in my Bosch? Are you serious? I don’t think I would dare with the whisks, but I am going to try it with the paddles. I just wonder if it shreds it to strings or if it leaves it a little chunkier.
Thanks for this, I’m going to try it!! Here’s a tip I saw on Pinterest on how to shred cooked chicken easily, I tried it and it worked! Put the cooked chicken in your stand mixer with the paddle attachment. This method shredded the chicken perfectly and was so much easier!
Hi Mel! Just wanted to tell you how much I love this blog. I found it a few months go through Pinterest and after browsing through it and pinning a dozen different recipes, I was hooked! Thanks so much for the blog!
I’ve been buying the two-pack of whole birds from Sams and roast them off in my huge LeCreuset. Lilly absolutely loves chicken that way. I always freeze the meat of one bird. It’s very handy, but we eat a lot of chicken and I seem to cook about 4 every ten days! I also refuse to buy chicken stock, so this way I always have some on hand too!
I developed a yummy recipe for chicken and rice soup and David has me make 9 quarts at a time so he always has something for lunch. I also make your green chili enchiladas every few weeks!
Lilly and David like dark meat so I’ll probably continue roasting the whole birds (who can beat 77 cents a pound?) I prefer the white meat so perhaps I’ll double up this weekend. Thanks for the new way to cook the chicken!
Mel, I just wanted to thank you for having this blog. I’ve never commented but wanted to let you know that I love coming to your blog to find recipes to make the upcoming week for my husband and me. Your pictures are lovely, the directions are easy to understand, and the recipes wonderful. Thanks for all the work you put in so I can have a trusted recipe blog to go to! 🙂
Thank You Mel~ I thought it would have to be thawed…..that just will require me to think about doing this a little earlier in the day! =) I really appreciate you taking the time to answer my question. I am a faithful Kitchen Cafe reader and use your recipies on a daily basis. Thank You for taking the time to run this great website!
Misty – this method works best with thawed chicken, not frozen. The frozen chicken can turn out dry because of the longer cooking time and it also adds a lot more liquid to the pan while cooking.
Thanks for the great idea! I can’t wait to try it. I too am always realizing I need shredded chicken for a recipe and realize its too late to do the crock pot method.
Mel, you are my inspiration! I hope Minnesota is treating you well, it is beautiful there.
RuthAnn, I would love to know how you do your pressure canned chicken breasts.
Yea recipe collages! My family and I have enjoyed meals exclusively from your site for the past week. Thanks for sharing! (And your chicken corn chowder is a HUGE hit with my entire family right down to my obnoxiously picky 6 yo son!)
Many many hugs from rainy Georgia–
Mel, have you ever pressure canned chicken breasts? It’s super easy and even MORE life changing than this wonderful method because it’s already cooked and you put it on your shelf rather than in your freezer. I can do 10 minute meals for my family with my very own flavorful, ready to go chicken in a quart jar! Email me if you would like to discuss further. I have taught many friends to do this and several classes. It’s is the most meal changing thing I’ve ever learned to do. And, you can do beef, ground meats, pork, or fish–or venison if your hubby is a hunter type.
RuthAnn, Please share your pressure canning of meats. I have a freezer full of venison, beef, chicken and pork that I would love to can. That way it’ll free up my freezer for the vegetable garden. I do can a lot of the produce from the garden and make ketchup, spaghetti sauce and pickled veggies and a lot of picante sauce. But corn seems to do better frozen. You are welcome to email me at email@example.com
Can you send me the info on canning chicken? Thanks!
Could you please share the pressure canning of meats.You can email me at firstname.lastname@example.org
This might be a dumb question~ can you do this with frozen chicken? Or, does it have to be thawed before you put it in the hot pan with the hot oil?
This collage makes a lot of sense to me. I like to think and work in groupings, planning ahead. I appreciate you saving me a step of looking for all the recipes this could work for!
Thanks! I have been looking for a great way to make shredded chicken to have on hand!
I love your site.=)
I have shredded chicken in my Bosch with the whisks and it has also changed my life. Just make sure your chicken is piping hot when you do it. It can break your machine if it isn’t. I love you blog Mel and refer to it often! Have you ever tried pressure cooking chicken? It is a great way to cook fast and keep in nutrients.
Thanks for the tip! I always boiled chicken and while sometimes it came out great, other times it came out too dry. Thanks again!
We had a class at church for the women that included recipes to make with a rotisserie chicken, but when I put that thing in the cart and then into my car, I almost can’t stand the smell. (Does anyone else know what I’m talking about?!) I love these ideas of how to cook the chicken, then shred it, and then you even went so far as to plan out what to make with it. You are amazing and provide all I ever need to make good food in my home. Thanks!
Oh how I love you Mel!!! That might sound a bit over the top, but I was a HORRIBLE cook until my sister-in-law told me about your blog!! My husband thinks you are amazing as well. I actually now have a nice list of great recipes that have made me successful in the kitchen.
Thanks for posting a recipe as simple as this because I always seem to overcook my crockpot chicken. I love that your blog makes everything simple and you don’t take for granted that people just know how to do certain things (like how to use yeast, grate ginger, or make plain ‘ol chicken to add to other recipes).
You are AMAZING!
You are the best. Been wondering about your crockpot method, but now have a new and improved version. My kitchen just gets more and more efficient. Thanks!
Life changing, indeed.
Wow, this is so helpful. I always end up boiling my chicken which gives me not so wonderful results. I will use this so often! Thanks!
Yes. Definitely try the KitchenAid shredding method. 20 or less seconds and the chicken is shredded perfectly.
I just tried that kitchenaid trick a few weeks ago.
One word: LIFECHANGING!
I didn’t think it would work and the breasts thunked around in the beginning. I thought it was a bad thing and then it shredded it so good! My jaw dropped. Good thing I did not bet on it cuz I would lost.
Have you heard of the KitchenAid trick to shred your cooked chicken? It is AMAZING. Just turn the mixer on low with the paddle attachement on and it shreds chicken in like 10 seconds. I posted about it here: http://stickafork.net/2011/12/how-to-shred-chicken/
Thanks for that tip, I am going to try it at the week end have a big function on Monday morning!
Anything from America’s Test Kitchen is great! Now my slow cooker will be free for something else on my cook ahead days. Thanks for finding and sharing this method.
I was using your crockpot method for shredding chicken, but I’m def. going to give this one a try, thanks!
Fantastic post! I’m always looking for quick dinners to make during the week.
I love this, Mel! I always need cooked chicken, and I often buy rotisserie chickens just for the white meat. This is so easy and fast! I love your collages!
This is the fastest, tastiest recipe I have encountered for chicken. I wish I had found it sooner. I love the freezing idea and the tip about freezing the fresh ginger that always goes bad was a wonderful tip as well! Mary B