How to Shred Chicken (6 Ways!)

Prep: 5

Cook: 0

Total Time: 5

Yield: 8 servings

Course: Entree

Cuisine: American

Calories: 189kcal

Author: Jessica Gavin

Learn how to shred chicken using your hands, two forks, a stand mixer, blender, or food processor to break the meat into bite-sized pieces.

Ingredients

▢ 2 pounds cooked chicken, boneless breasts or thighs, about 4 pieces
▢ kosher salt, for seasoning
▢ black pepper, for seasoning

Instructions

Hand Shredding - Let cooked chicken rest until it is cool enough to handle. Use your fingers to pull apart the meat. Follow the natural lines of the muscle fibers into shreds of the desired size.
Using Forks - Place the cooked chicken on the cutting board. Use two forks to pull the meat in opposite directions to make smaller shreds.
Stand Mixer - Place one or two pieces of breasts, or three to four thighs, in the bowl of a stand mixer. Using the paddle attachment on low speed, mix the chicken until it shreds to the desired size. Increase the speed gradually for finer shreds. Repeat with the remaining pieces.
Hand Mixer - In a large bowl, add one piece of chicken breast or two thighs. Use the flat beater attachment of the hand mixer to press down on the meat. Use the lowest speed, turning it on and off to shred. Move the mixer around to the unshredded pieces, breaking them down to the desired size. Repeat with the remaining chicken.
Blender - Add one piece of chicken at a time. Use your fingers to break them into large chunks, then place them in the blender cup. Cover and blend on the lowest speed, turning the blender on and off every second until desired shred size is achieved. Repeat with the remaining pieces.
Food Processor - Work one to two pieces at a time, depending on the size of the food processor. Break the pieces into chunks, adding just enough to cover the bottom of the processor cup. Cover and pulse, stopping to check the shred size after each pulse. Repeat with the remaining pieces.
Season - After shredding, season the meat with salt and pepper if desired.

Notes

Recipe Yield: About 4 cups shredded chicken
Serving Size: ½ cup
Storing: Store shredded chicken in an airtight container in the refrigerator for up to four days.
Reheating: Cover and microwave in 15 to 30-second increments until hot. Alternatively, reheat on the stovetop in a skillet over medium-low heat. If desired, sprinkle on chicken stock or water to prevent dryness.
Freezing: Place in a resealable plastic bag for up to 4 months. If desired, make smaller 1-cup portions for 8-ounce servings. Defrost when ready to use.

Nutrition

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