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I love using shredded chicken in recipes.  I use it for quesadillas, chicken soup, chicken salad , buffalo chicken dip… and that’s just for starters.   On the other hand, I hate the actual shredding of the chicken.  I used to get my son to do it.  I would tell him I would make the chicken and the chicken dip, but he had to shred the chicken.  This worked for a short period of time. Those were the days… he got wise to my wicked ways and the requests for food that required shredded chicken slowly became a thing of the past.

I don’t have the kind of upper body strength (aka energy) to shred a ton of chicken.  It hurts my arms and seems to take forever.  I don’t have the time to shred chicken ahead so I have to shred for each individual meal that requires it.  The last thing I want to do is spend a ton of time on making meals when I get home from work so shredded chicken recipes fall to the end of my personal list of things to make for dinner.  Then I discovered that there was another way to shred chicken.  Yes, two forks be damned!  I don’t have to do it that way! Let me tell you all about it so you too can enjoy the shredded chicken recipes you had been avoiding all this time.  Or was that only me?

I use my Kitchen-aid mixer.  YES.  It’s so darn easy and it takes no time at all.  I am a chicken shredding queen!  Now don’t think I am telling you that you have to go out and buy a Kitchen-aid mixer, because they can be pricey.  I love mine and wouldn’t trade it for the world… with that said, it is an investment and I had to save up a bit to get one.  If you don’t have a mixer and it’s not really close to your birthday, you can try using a hand mixer. I never have but it seems as though it would serve close to the same purpose, but with a smaller amount of chicken.  (If you decide to try it with a hand mixer, pop a comment in below so that we know how it went).

Now on to the good stuff…

I usually get a “family pack” of boneless breast of chicken.  I salt and pepper a large sheet pan, drop the chicken breast on the pan and salt and pepper the top of the chicken.  I cook the chicken for about 30 minutes at 375 degrees.  If the chicken breasts are thick it may take longer.  I usually sacrifice the biggest breast of chicken and cut it down the middle after 30 minutes to be sure there is no pink remaining.  If there isn’t, out comes the chicken.

The fun part starts now.  I have a medium sized mixer.  I put about three chicken breasts in the bowl and start the mixer.  It takes around a minute or so for all the chicken to be shredded.  It is amazing!  I have a large platter of some kind and dump the shredded chicken on it so that it can cool.  I put three more pieces of chicken into the bowl and repeat the process until all the chicken has been shredded and put onto the platter to cool.

I label large freezer bags and measure out 2 cups of shredded chicken for each bag.  Most recipes call for about two cups so this is my go to measurement.  Once all the shredded chicken is in the bags I roll them up and seal the tops.  I then put all of them lengthwise into another bag , to prevent freezer burn.  Done.  It’s that simple.

In under an hour you have cooked your chicken, shredded it all and packed it in the freezer so that you can use it for recipes and save huge amounts of time.  I grab a bag out of the freezer in the morning, when I know I want to make chicken soup for example,  and leave it in the refrigerator to defrost and it’s ready to go when I get home from work.  Having the chicken prepped ahead saves so much time and is so easy to do.  Using my mixer to help with the shredding has made this process so quick and simple.  I hope it does the same for you!

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