Tutorial: Easy Shredded Chicken

My sister Natalie told me of this easy way to shred chicken and it's one of my favorite cooking secrets now! It's so much easier than shredding with 2 forks and it creates perfect chicken for Mexican recipes, salads or casseroles. I almost always use frozen chicken breasts, but the magic number is 165 degrees F for an internal temperature.

Uncooked, skinless, boneless chicken breasts
For flavor: Dried minced onion, chicken broth or lemon slices (optional)

• POACH ON STOVE: Place chicken in a large skillet and add 1-2 cups of water or chicken broth and add onion or lemon slices for flavor, if desired. Bring to a boil, reduce heat, cover, and cook for 10-15 minutes until chicken reaches 165 degrees F. 
• POACH IN OVEN: Place chicken in a single layer in a roasting pan. Add lemon slices or dried onion for flavor. Bring 4 cups of water or chicken broth a boil and immediately pour over chicken. Cover and bake at 400 degrees F for 20-35 minutes, checking for an internal temperature of 165 degrees F.
• BOIL: Place uncooked chicken breasts in a pot and barely cover with water. Season with a few shakes of onion for flavor, if desired. Bring to boil, then turn heat down to a gentle simmer. Simmer for about 20 minutes, or until chicken reaches an internal temperature of 165 degrees F. 

When chicken breasts are cooked, add them to a stand mixer and mix with the paddle attachment until finely shredded. Cover and refrigerate until ready to serve or immediately add to recipe.