cooking chicken to shred

I always see all these recipes (like chicken tacos or chicken quesadillas) that required shredded chicken but, how is the best way to cook chicken so is easy to shred?

Re: cooking chicken to shred

When I cook chicken in the crockpot it just falls apart.

Re: cooking chicken to shred

I would typically roast a whole chicken. Often DH and I will eat the breasts the night I roast it. I then just pull of and shred the rest for those type of recipes. You could even cheat and buy a rotisserie chicken already done but I find I get a lot more meat when I make my own.

You could also use the crockpot as mentioned above or just poach on the stove top.

Re: cooking chicken to shred

You could make your own roasted chicken and shred it, or buy a rotisserie chicken.

You could also do boneless chicken in the crock pot.

Re: cooking chicken to shred

In the crock pot. I cook it on high for 4 hours or low 6 hours and it's perfect, basically shreds on it's own.

Re: cooking chicken to shred

dumb question but how should I cook it in the slow cooker? like what type of season should I put?

Re: cooking chicken to shred

definitely in the slow cooker. If you're making it for a mexican-type recipe you can put salsa in with it. Just put a couple of chicken breasts in and leave it on low the whole day.

Re: cooking chicken to shred

You can just add seasoning and a tiny bit of water, as it cooks it will release it's own juices. I like the idea of adding salsa though! If you are making BBQ chicken, add some BBQ sauce, if you are making buffalo chicken add buffalo sauce.

One word of caution though, don't add too much sauce because the chicken juices will thin it out and make it all runny. Save most of it for after you pull the chicken out.

Message edited 6/7/2012 5:57:42 PM.

Re: cooking chicken to shred

thanks ladies! I want to make some chicken tacos or chicken taquitos cant wait

Re: cooking chicken to shred

This is an awesome chicken taco dish

Serves 6
1 teaspoon canola oil
4 garlic cloves
2 teaspoons minced canned chipotle chilies in adobo sauce
3/4 cup chopped fresh cilantro
1/2 orange juice
1 tablespoon Worcestershire sauce
1 1/2 pounds, skinless chicken breasts, trimmed
1 teaspoon yellow mustard
salt and pepper
12 - 6 inch flour tortillas, warmed

Heat oil in a 12 inch skillet over medium heat until shimmering. Stir in garlic and chipoltes and cook until fragrant about 30 seconds. Stir in 1/2 cup of the cilantro, orange juice and Worcestershire.

Nestle the chicken into the skillet and bring the liquid to a simmer. Cover and reduce the heat to meduim-low and cook until the thickest part of the chicken register 10-165 degrees on an instant thermometer, 12-18 minutes flipping them half way through

Transfer the chicken to a plate. Shred the chicken into bite sizd pieces using 2 forks. Meanwhile, continue to simmer the sauce over medium heat until thickened slightly and reduced to 1/4 cup, about 5 mins.

Off the heat, whisk the mustard into the sauce. Stir in the remaining 1/4 cup cilantro and shredded chicken. Season with salt and pepper to taste. Serve with tortillas and any desired accompaniments..

This is a light and healthy recipes so it doesn't add any extras but we always ass sour cream, cheese, guacamole

It's from Cooks Illustrated

Re: cooking chicken to shred

In the slow cooker I like to do 2 breasts, a jar of salsa, a can of black beans and a small bag of frozen corn, cooked on low for like 7 hours. I sometimes do jalepenos or green chilies in it also. You can use that for pretty much any mexican dish.

Re: cooking chicken to shred

This is how!

Re: cooking chicken to shred

I find the crockpot to be best.

Re: cooking chicken to shred

Crock pot is good but boiling is quicker. It shreds easily, just use 2 forks.

Re: cooking chicken to shred

i poach chicken thighs/drumsticks in chicken broth for about 40 minutes.

Re: cooking chicken to shred

put chicken cutlets in pot filled with water, when water comes to boil i start timer for 20 minutes (just make sure it doesn't boil over)...after 20 minutes remove chicken let cool a little and shred with fork/fingers. Always make sure chicken is cooked because the 20 minutes just depends on the thickness of the chicken so make sure you don't under/overcook but usually 20 minutes is good. I use this recipe to make shredded chicken for soaps and enchiladas or tacos...so yummy!