EASY SHREDDED CHICKEN BREAST HACK | PARTNERS.ALLRECIPES.COM
To plan for busy weeknights, prepping ahead is a lifesaver, and this little trick is one everyone should know. Batch-cook chicken breasts and then shred them using a stand mixer. The 3 pounds of chicken will yield about 7 cups shredded, enough for 2 recipes that each use 3 cups, with a bit leftover. And it keeps frozen up to 3 months. The recipe is a Yummly original created by [Ashley Strickland Freeman](https://www.yummly.com/dish/author/Ashley-Strickland-Freeman).
Provided by Yummly
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 12
Number Of Ingredients 3
Steps:
- Preheat the oven to 350u00b0. Line a sheet pan with parchment paper.
- Arrange chicken breasts on the parchment paper and sprinkle with salt and pepper. Bake until the juices run clear in the center (cut to test), 25-30 minutes.
- While chicken is still hot, cut or tear it in half or thirds. Transfer half of the chicken to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to low and u201cmixu201d until the chicken begins to shred into bite-size pieces. Remove the shredded chicken and repeat the process until all is shredded.
- Use chicken immediately, or store in 3 (3-cup) portions: Place the shredded chicken in zip-top plastic bags and refrigerate for up to 2 days. Or freeze for up to 3 months.
Nutrition Facts : Calories 130 calories, CholesterolContent 75 milligrams, FatContent 3.5 grams, ProteinContent 24 grams, SaturatedFatContent 1 grams, SodiumContent 330 milligrams
MY FAMOUS SHREDDED CHICKEN RECIPE - FOOD.COM
Now, to me this really isn't a recipe, but I was telling a friend how I make shredded chicken for recipes and she said I should post it. It always comes out tender, and has frozen well for me. I usually make double at once for oamc since it is so easy.
Total Time 1 hours 30 minutes
Prep Time 10 minutes
Cook Time 1 hours 20 minutes
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Place chicken breasts in pan with broth (I have used frozen, as well as fresh- frozen adds to your cooking time).
- Bring to a boil.
- Turn heat to medium, and let simmer covered for 15-20 minutes (around 10 minutes if yours are defrosted), turning occasionally.
- Then turn to medium low and let cook covered for another 60 min (or until shreds with a fork). You may need to add more broth during that hour if yours cooks down.
- I have let it cook for even longer with great results.
- Let rest in pan for at least 10 minutes, or until you can shred the meat without burning yourself.
- If you are saving the chicken for later, place it in a ziplock with the excess broth from the pan.
- Enjoy in any recipe that calls for shredded chicken.
- You can also add spices/onion/garlic to the meat while cooking, but I like to make mine plain so it will go with any recipe.
Nutrition Facts : Calories 321.5, FatContent 17.1, SaturatedFatContent 4.9, CholesterolContent 116, SodiumContent 300.9, CarbohydrateContent 0.2, FiberContent 0, SugarContent 0.2, ProteinContent 39
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To plan for busy weeknights, prepping ahead is a lifesaver, and this little trick is one everyone should know. Batch-cook chicken breasts and then shred them using a stand mixer. The 3 pounds of chicken will yield about 7 cups shredded, enough for 2 recipes that each use 3 cups, with a bit leftover. And it keeps frozen up to 3 months. The recipe is a Yummly original created by [Ashley Strickland Freeman](https://www.yummly.com/dish/author/Ashley-Strickland-Freeman).
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