I have hesitated writing this post because maybe everyone knows this or already does it this way. Not sure. But, I do know that when I was first married, which is when cooking & baking became something I was really interested in, I had no clue about anything. I still remember some pretty awful dinners that I made. One of the things that I remember being so confused about was ‘shredded chicken’. How do I get it shredded? How should I cook the chicken? Hopefully, this post can do the same for someone, like it did for me all those years ago. I cook my chicken this way and I think it is the best & easiest way.
I have seen a lot on Pinterest about using a KitchenAid stand mixer to shred the chicken (once it’s cooked). I tried it and I did not like it because it basically beat the poor chicken to a pulp. Instead of having nice thick, long shreds I ended up with baby food looking chopped mush. Now that we have that nice visual 😉 let’s move on to the shredded chicken.
– I prefer to use fresh chicken when I cook it to be shredded. I think it turns out more moist and shreds better.
– When you pour in the entire can of chicken broth you may think it’s too much. Like the chicken is swimming in the broth. This is how the chicken will be so moist. A lot of the other ‘recipes’ for shredded chicken say just to put it in the crockpot with nothing else; it dries out and becomes tough if you do not put lots of liquid in with it.
– I always (always!) use boneless, skinless chicken breasts.
– Once shredded, it can either be stored in the fridge for 2-3 days (I sometimes even do 4) or put into a freezer safe Ziploc bag and stored in the freezer. Nice thing is, it thaws fast when you take it out. Not like beef where you have to remember to take it out like 2 days before.
– Whenever chicken is on sale, I always buy a couple extra, bring it home and cook it, shred it, and then portion it out and put some in the freezer and keep some in the fridge for that weeks menu plan.
- Boneless, Skinless Chicken Breasts (4-6 pieces)
- 1 can (14.5 oz) chicken broth (or bouillon + water)
- salt & pepper
- Spray Crockpot with cooking spray. Place chicken breasts in the bottom.
- Sprinkle with salt & pepper.
- Pour can of chicken broth into the sides of the Crockpot. Do not pour directly on top of the chicken because then the salt and pepper you just sprinkled on will wash off into the broth. We want the chicken seasoned well so it has taste.
- Cook on low for 3-4 hours.
- Take chicken out, one at a time, put onto plate and with a fork in each hand, shred the chicken.
- Voila! Perfectly moist, chunks of shredded chicken.
I do not recommend cooking on high. It is usually to high a temperature for the fresh, delicate chicken and can turn it tough and chewy (that is what I have found anyway)
Every Crockpot is different. Mine seems to be really hot, so I only need to cook the chicken for 3 hours. If yours runs at a lower temperature, you may need to cook for 4 hours or longer.
I also do not recommend using the reduced sodium chicken broth. We want our chicken to taste good, not bland.
This will roughly make 6 cups of shredded chicken. Since most recipes call for 2 cups shredded chicken, I make 3 portions of 2 cups each.
Do you shred your chicken a different way? Let me know how you do it. I love getting new ideas & sharing tips. See you again soon!