How To Make Shredded Chicken Food

SHREDDED CHICKEN QUESADILLAS

Steps:

• In a skillet, combine the first 6 ingredients.
• Over medium heat, cook uncovered, for 10 minutes or until heated through, stirring occasionally.
• Brush one side of tortillas with butter.
• Spoon 1/3 cup chicken mixture over half of unbuttered side of each tortilla.
• Sprinkle with 1/3 cup of cheese; fold in half.
• Place on a lightly greased baking sheet.
• Bake at 475 degrees for 10 minutes or until crisp and golden brown.
• Cut into wedges; serve with sour cream and guacamole.

MY "FAMOUS" SHREDDED CHICKEN

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.

HOW TO COOK SHREDDED CHICKEN

Steps:

• Place the chicken breasts in the bottom of a large pot, then season them lightly with salt and pepper. The amounts in the recipe are just a suggestion, so don't feel pressured to measure. Give each breast a nice sprinkle. If you are cooking a lot of chicken breasts, you can overlap them slightly. If you have a lot of overlap, use a larger pot.
• Cover the chicken with 1 inch of water.
• Place the pot on the stove and bring the water to a boil. Once the liquid is boiling, reduce the heat and let simmer until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer or is no longer pink in the center, about 8 to 16 minutes, depending upon the size and number of chicken breasts that you are poaching. A 10-ounce chicken breast will need to simmer for about 12 to 14 minutes. Remove the chicken from water and let rest until cool enough to handle. Dice, slice, or shred as desired.

MEXICAN SHREDDED CHICKEN

Steps:

• Place chicken breasts into the bottom of a slow cooker. Add enough water to just cover. Add onion, salsa, garlic, cumin, chili powder, cayenne, salt, and black pepper; stir.
• Cook until chicken breasts are no longer pink in the centers, on High for 6 hours or Low for 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken to a plate and shred with 2 forks.

SLOW-COOKER SHREDDED CHICKEN

Steps:

• Lay the chicken breasts in an even layer in a 4- to 6-quart slow cooker. Add the broth, olive oil, garlic powder, onion powder, lemon peel and bay leaf if using. Season with 1 teaspoon salt and several grinds of pepper. Cook on high for 3 hours or low for 6 hours.
• Transfer the cooked chicken to a large bowl. Use 2 forks to pull it into shreds. Strain the cooking broth and drizzle about 1/2 cup over the chicken. Season with salt and pepper and toss to combine. If not using the chicken immediately, refrigerate it in an airtight container. Refrigerate the remaining cooking broth separately and use it to moisten the chicken when serving. Or add it to soups and sauces.
• Buffalo: Melt 2 tablespoons unsalted butter and whisk in 3 tablespoons Buffalo-style hot sauce. Drizzle over 2 cups shredded chicken and toss well.
• Lemon Herb: Drizzle 2 cups shredded chicken with 1/4 cup of the cooking broth and 1 tablespoon lemon juice. Sprinkle with 1/4 cup chopped fresh parsley, 1 teaspoon lemon zest and 1 teaspoon dried dill. Season with salt and pepper and toss well.
• Barbecue: Warm 1/4 cup of the cooking broth in a small saucepan and whisk in 1/4 cup barbecue sauce. Pour over 2 cups shredded chicken and toss well.

HOW TO BOIL CHICKEN TO SHRED (BOILED SHREDDED CHICKEN)

Steps:

• Add the chicken breast to a large saucepan, season with salt, pepper, smoked paprika, dried thyme, chopped onions, and enough water to cover the chicken by 1-2 inches.
• Cover the pot and let it simmer for about 15-20 minutes on medium heat or until the chicken is fully cooked and the internal temperature registers 74℃/165℉. The amount of time it takes to cook chicken breast is determined by its size, however be careful not to overcook it, or the meat will become rubbery.
• Remove the chicken from the broth and let it rest for 5 to 10 minutes before shredding.
• Add chicken breast and the rest of the ingredients to the slow cooker and add water just enough to cover the chicken and stir to combine.
• Cover and cook until the chicken is fully cooked and tender, cooking on low heat for about 4 hours or on high setting for 2 to 3 hours or until fully cooked.
• Add fresh or frozen chicken breast in the instant pot with the rest of the ingredients and 2 cups of water. Close the lid securely and make sure it's in the sealing position.
• Cook for 10 minutes (15 minutes for frozen chicken) on high pressure, after the cooking cycle is complete, leave it for 5 minutes to come to natural pressure, then carefully do a quick release.
• Remove the chicken breast from the instant pot (pressure cooker), rest for another 5 minutes before shredding or dicing into cubes.
• Transfer the cooked chicken to a large plate and, while it's still warm, use one fork to hold it in place while using the other fork to pull the chicken apart into shreds.
• Place the cooked chicken in the stand mixer, no need to let it cool (one of the beauty of this hack)
• using the paddle attachment, turn on the stand mixer to low and watch the chicken shred to pieces in 15 seconds or so.please bear in mind that the time will depend on how powerful your stand mixer is
• Place the chicken in a bowl and press the hand mixer into the chicken, turn it on to low and carefully shred the chicken to pieces. This is my least favourite method as it can be messy.