Keeping a supply of shredded chicken in your freezer is a great way to simplify your weeknight meals. The recipes you can make with shredded chicken are endless. I’ve always hated shredding chicken until I recently learned a new way using my Kitchen Aid Mixer!
1 tablespoon olive oil
2 pounds) boneless, skinless chicken breasts
Salt and pepper
3/4 cup water or low-sodium chicken broth
DIRECTIONS: In a large 12-inch nonstick skillet with a lid, heat the olive oil over medium heat until hot. Pat the chicken dry and season with salt and pepper on both sides. Place the chicken top-side down in the hot skillet and let the chicken cook for 5 minutes until golden brown on top.
Flip the chicken, add the water or chicken broth, cover the skillet and let the chicken simmer gently over medium heat for 7-10 minutes until the chicken is cooked through (it will register 160 degrees on a thermometer). Don’t overcook or it might be dry.
While the chicken is simmering, add additional water 1/4 cup at a time if the liquid evaporates too quickly.
Remove the chicken from the skillet. Let it cool slightly before shredding. The cooked chicken will keep well-covered in the refrigerator for up to 3 days or can be frozen for up to 2 months.
Now the magic!
Place your cooked chicken (make sure it is warm, cold chicken won’t shred well) in the bowl of your Mixer and using the paddle attachment, beat on low speed and gradually increase the speed until chicken is shredded.