In our family, chicken is a staple. My favorite way to have it is shredded or pulled because it’s just so fantastically versatile. Tacos. Stir-fry. Salads. Wraps. Pizza. By itself cold out of the fridge at midnight…
But if there’s one thing I HATE doing, it’s shredding the chicken by hand. I’ve been known to get blisters from wielding the forks. I thought maybe wearing mittens would help, but the forks just slip. So I wrote off the blisters as a necessary evil.
I was talking with a friend about meal prepping, (and probably complaining about the blisters) and she said I should use my KitchenAid mixer to shred the chicken.
Hang on. What?!
Yep, the KitchenAid mixer. You read that right.
I’d perfected my cooking recipe, but this, this was a GAME CHANGER. 30 minutes (as opposed to 45 using forks) to perfectly shredded chicken? Without the blisters? Using minimal dish-ware? Yep. You’re welcome.
One-Dish KitchenAid Mixer Chicken
– Chicken breasts (I do 4-6lbs at a time, which is about 4 breasts)
- Preheat oven to 450°F
- Clean chicken breasts (no need to pound the chicken) and put into a glass baking dish (preferably one you have a lid for)
- Cover chicken with salt and garlic (I used pre-minced garlic)
- Cover chicken with water, enough so they’re just barely covered
- Bake in oven for 25-30min (depends on oven, check at 25min by cutting open the thickest breast)
- Chicken should be barely pink.
- DO NOT OVERCOOK THE CHICKEN
- Remove from water and place in KitchenAid mixer bowl
- “Mix” breasts on low until shredded
- Drain water from baking dish and place shredded chicken back in baking dish, cover and use/refrigerate extras