I use shredded chicken in a lot of recipes and like to have it on hand as a staple in the freezer. I usually make it in mass quantities because I’m not a huge fan of the shredding part…two forks, big mess. Not a fan.
A few months ago, a friend of mine turned me on to the simplest, cleanest, fastest way to shred chicken. Are you ready?
A stand mixer.
No lie. I roast my chicken breasts, let them cool a bit and then throw then into the trusty old KitchenAid with the paddle mixer attachment. A few seconds later? Perfectly shredded chicken, ready to use.
So now I don’t make my shredded chicken in ginormous amounts. But if you like to have a protein ready to throw into casserole and pasta – even tacos – you can totally make a double or triple batch and freeze it. It’s great to have on hand in a pinch!