Today I’m making my Mexican Shredded Chicken – both for dinner and to restock my freezer stash. I’ve shared the recipe before:
I have always done the shredding by hand which is a time consuming process. However, I have read several recommendations to use a Kitchen-Aid mixer to shred the chicken. There are numerous pins on Pinterest about how to do this. I was skeptical, but decided to give it a try today. The method was super simple (I didn’t actually read any of the articles linked with the pins, I just looked at the pin pictures to see which blade they used).
First, I used a slotted spoon to transfer my chicken breasts from the crockpot to my Kitchen-Aid bowl with minimal liquid and other ingredients (I didn’t worry about some tomatoes, onions, or peppers). I used the standard mixer blade
I did use my bowl cover to contain any mess. If you don’t have a cover, you may want to use wax paper, foil, napkin, etc to help contain any chicken splatter.
The only downside to this method is that I had to hand-wash the mixer bowl, attachment, and cover. However, even including the cleaning time, the shredding still went faster than when I did it manually.
YES, I Definitely recommend this method!