Shredded Chicken Recipe (Super Easy!)

Was easy to understand and follow

Breasts work fine, just pull them off at 155, they'll reach the finish temperature once removed and still be plenty moist! Best way to make flavorful shredded chicken I've yet to find

Use chicken thighs because chicken breasts will be really dry

So juicy and saves really well!!

Best way I've found to make moist delicious shredded chicken.

This will be my new way to shred chicken or turkey! So easy and flavorful!

Best way to make shredded chicken, flavorful but not stringy or overcooked.

The best way to make shredded chicken. The chicken was moist & delicious, and the stand mixer tip works wonderfully. I used bone-in, skin-on chicken thighs. Place the thighs in the pan skin side down to start. Once they're done being seared and poached, as per the recipe (make sure to add extra time), let them cool down a bit, then remove and discard the skin and bones before shredding. For the stock, I didn't have any ready to go, so I used a bouillon cube. Normally it makes 2 cups, however I made a concentrated 3/4 cups for the recipe I was using the chicken for. It made for intensely flavoured meat that worked in the casserole type recipe. This will be my go-to recipe for shredded chicken from now on!