How to Make Shredded Chicken
Want a time saving tip?...cook your chicken ahead of time. I make a big batch of chicken on the weekend, and keep it in the fridge so that its super convenient to toss in recipes, sandwiches, salads and more throughout the week. My method is quick and easy and leaves you with perfect, juicy shredded chicken every time.
Equipment
- 1 pot
- 1 stand or hand mixer
Ingredients
- 1 lb chicken breast boneless, skinless
Instructions
- Take boneless, skinless chicken breasts and place them in a pot. You can cut them in half and they will cook though a bit faster.
- Add enough water to cove them completely and then bring to a boil. Let it simmer about 10 minutes or until the chicken is cooked through (not sure if its done...use a knife to cut into it and take a peak. If its still slightly pink, it needs a few more minutes).
- Remove chicken from water and shred. You can either use two forks or I prefer to use my stand mixer with the paddle attachment. A hand mixer will work as well. Start on a lower setting since the chicken is hot and wet and sometimes has a tendency to pop right out of the bowl! Once it starts to shred a bit, you can can increase the speed to medium.
- Store in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 172kcalProtein: 32gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 97mgSodium: 175mgPotassium: 559mgVitamin A: 45IUVitamin C: 2mgCalcium: 8mgIron: 1mg
Tried this recipe?Let us know how it was!