This master method shows you how to make juicy chicken that falls to beautifully textured shreds. We’ll give you our favorite way of how to shred chicken, an alternative (with caveats), and a few great ways to use the finished product.
Boneless skinless chicken breasts (about 1 pound, organic if possible), butterflied or cutlets Water Salt Peppercorns Celery ribs (optional) Garlic cloves (optional) Fresh parsley or cilantro (optional)
Want to use chicken broth instead? You can do that too. Substitute chicken broth for the water, cut the salt in half and omit the other seasonings (see the recipe below for quantities). The stand mixer method can work if you’re making large amounts of chicken and prefer a hands-off method. Personally we find hand-shredding is quick and simple for 1 to 2 pounds of chicken. If you’d like to use a stand mixer, do the following:
Fit the mixer with the paddle attachment. Place the chicken in the bowl and mix on low speed until shredded, about 20 seconds. Do not over-mix!
Per the USDA, organic chicken must be raised in living conditions that accommodate their natural behaviors (like grazing on pasture), fed 100% organic feed and forage, and not given antibiotics or hormones.
Enchiladas. Add shredded chicken to Chicken Enchiladas! Soup. Throw some into Spinach Tortellini Soup, Chickpea Rice Soup, or Easy Cabbage Soup. Or of course, go for a classic Chicken Noodle. Chowder. Make it for Chicken Corn Chowder. Chili. Swap it out for the protein in this Quick Chili Recipe. Nachos. Sprinkle it onto Sheet Pan Nachos. Casseroles. Add it to Cheesy Broccoli Casserole.
Make Baked Chicken Thighs or Grilled Chicken Thighs with the best chicken seasoning Go for Pesto Chicken or a Chicken Pesto Sandwich Make quick and classic Chicken Piccata Fire up the grill for Grilled Chicken or Grilled Chicken Thighs with a zingy marinade Try Creamy Garlic Chicken, Lemon Garlic Chicken, or a whole Rotisserie Chicken Make a pot of Chicken Corn Chowder
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