5 Shredding Methods For Best Shredded Chicken

This is the greatest shredded chicken I’ve ever had! It’s easy to cook and ideal for a variety of recipes, including casseroles, chicken salad, Mexican dishes, and more.

It’s moist, soft and full of flavor (never dry or tasteless!).

What Gives Shredded Chicken Its Flavor?

• Anyone who cooks chicken should be familiar with this technique. Many chicken recipes call for shredded (or pulled) chicken, and many others may be substituted with shredded chicken to save time!
• This procedure is quite simple and ensures that the chicken remains moist and juicy. After shredding the chicken, add a little of the cooking liquid back into it.
• It’s ideal for dinner preparation! Make a large quantity and store it in the fridge; when you need protein for a salad or a quesadilla, you’ll already have chicken on hand! It will keep for 4 to 5 days if kept in an airtight container.
• Freezer food? Don’t say anything else. Portion the pulled chicken into whichever serving sizes you choose, then freeze the portions for up to 2 months in zippered freezer bags or airtight containers.

What is the Best Method for Shredding Chicken?

It’s entirely up to you and your tastes which approach you use! In a rush? Remove the mixer. Don’t want to deal with additional equipment?

Alternatively, use your hands or the tried-and-true two-fork approach. Do you require shredded chicken in short, tiny pieces? You’ll definitely want to use the food processor.

Hand Shredded: This approach is simple and requires no tools or gadgets. It’s straightforward, but it can quickly get tedious. Simply tear the chicken apart with your hands/fingers until it’s completely shredded.

You can make the parts as big or as small as you want! This method may not be the most practical if you’re working with a lot of chicken.

Two Forks is a timeless masterpiece! Use one fork to keep the chicken stable, then a second fork to do the bulk of the work. Move the functioning fork away from the other one in short strokes.

Hand Mixer: First, break the chicken into chunks and place it in a big mixing basin. Mix the chicken with the usual beater attachments on medium speed until it’s totally shredded.

Stand Mixer: This is similar to using a hand mixer, but it is much easier. You don’t even have to keep the bowl in your hand! Mix the chicken bits on medium-low speed with the normal paddle attachment until they’re totally shredded.

Food processor: This method, in my opinion, produces the best texture. Work in many batches, emptying the food processor bowl between each batch, to break up the cooked chicken breasts into chunks.

To keep your chicken from turning to mush, use the plastic dough blade attachment and process for 30 seconds, or until everything is uniformly shredded. Continue until all of the chicken has been cooked.

Chef’s Advice

• If you have time, you can entirely cook your chicken in the Crockpot instead of using the stovetop method shown below. Cook on low for 6 to 8 hours or high for 3 to 4 hours in the slow cooker with the chicken, stock, and seasonings. Then shred the chicken in your preferred manner!
• Because they’re so simple, boneless, skinless chicken breasts or thighs work best, but you can use bone-in if you want! You’ll only need to cook the chicken and then shred it after removing the meat from the bones. Save the bones and make your own chicken stock with them!

Shredded Chicken

This is the greatest shredded chicken I’ve ever had! It’s easy to cook and ideal for a variety of recipes, including casseroles, chicken salad, Mexican dishes, and more. It’s moist, soft and full of flavor (never dry or tasteless!).

Ingredients

• 2-4 chicken breasts
• 1-quart chicken broth or water
• salt to taste
• pepper to taste

Equipment

• Large skillet with lid
• Two forks, hand mixer, stand mixer, OR food processor

Instructions For Shredded Chicken

1. In a large skillet, place the chicken breasts and enough chicken broth to completely cover them. About 1 inch of the broth should cover the chicken.
2. Bring the liquid to a boil, then reduce to low heat. Cook for 20 to 25 minutes, or until chicken reaches an internal temperature of 160 degrees Fahrenheit.
3. Remove the chicken from the pan. Save the broth.
4. Shred chicken using your preferred way. Various shredding processes are described in the Notes.
5. Season with salt and pepper after shredding the chicken. For extra moist chicken, add a spoonful or two of the remaining chicken broth.

Notes

If you’re following the Whole30 diet, be sure the chicken broth you use is Whole30-approved.

Methods of Shredding

• Pull the chicken apart with your hands/fingers until it is totally shredded. You can make your pieces as big or as small as you want.
• Two forks: Use one fork to keep the chicken steady while shredding it with the other. Move forks away from each other in modest, quick strokes.
• Hand Mixer: In a large mixing basin, break the chicken into manageable parts. Set your mixer at medium speed and use the usual attachments. Mix until all of the chicken is shredded.
• Stand Mixer: Mix on medium-low speed with the normal paddle attachment until the chicken bits are totally crushed.
• Break up the cooked chicken breasts into chunks first in the food processor, then work in batches. To avoid your chicken turning to mush, put it in the food processor with the plastic dough blade attachment. Process for 30 seconds, or until shredded uniformly. Continue until all of the chicken has been shredded.

Depending on how many chicken breasts are used, the number of servings will vary. The nutritional numbers on this recipe card reflect information for 1 serving out of 4 total servings when using 2 chicken breasts.

The macros may differ slightly based on the ingredient brands utilized.

Prepare the recipe as directed, then weigh the completed product to calculate the size of one serving. 4 times the total weight (not including the bowl, pot, or plate in which the food is served). The weight of one serving will be the result.

Nutrition Information

Serving: 1serving, Calories: 76kcal, Carbohydrates: 1g, Protein: 13g, Fat: 2g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 36mg, Sodium: 931mg, Potassium: 398mg, Vitamin A: 22IU, Vitamin C: 17mg, Calcium: 17mg, Iron: 1mg, Net Carbs: 1g