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Usually I will just cook it and then tear it to pieces using two forks, but this is still pretty time consuming. Are there any secret ways to easily do this?

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Once it's cooled down some, I switch to using my hands ... expecially as it helps to find any bones, globs of fat, etc. I find it goes much faster, particularly if you're dealing with anything other than boneless breast meat.

... but it shreds easiest while it's still warm, so if I'm doing a fair bit, I'll break a bit apart using forks, let that cool, break some more apart with a fork, then shread the first bit before it cools too much, repeat. (so basically, I have one set broken down somewhat to cool faster while I'm shreding an already-cooled off bit).

update as justkt mentioned, the cooking method matters -- roasting and other high heat methods are going to cook the outside faster than the inside. I typically poach my chicken if I'm going to be shreding it -- bring water to a boil, add chicken, bring back to a boil, turn to low, then leave for an hour or two ... the low temp gets it all nice and tender, while the boiling kills surface bacteria.

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  • Sometimes getting your hands dirty is the best way!
    – Chris
    Sep 14, 2010 at 14:46
5

Boiling the chicken is the easiest cooking method to prep for shredding. Searing and baking make it a lot more difficult.

I too go with a combination of the two forks and hands (depending on what seems easier at the moment) method.

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  • Good point on the cooking method -- I poach mine.
    – Joe
    Sep 14, 2010 at 21:16
  • @Joe - noticed a related question says to simmer in a crock pot on low, which sounds similar to your method.
    – justkt
    Sep 14, 2010 at 22:09
  • Similar, but I like to start it boiling, to kill surface bacteria. The low heat, however, gives you a wider range to keep from overcooking the chicken, so it comes out soft & easy to shred.
    – Joe
    Sep 14, 2010 at 22:36
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I just use my hand mixer while it's still hot takes me about 30 seconds!

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  • That sounds like a novel approach. Would you mind sharing specifics Kristi?
    – hobodave
    Oct 11, 2012 at 5:27
  • Presumably fairly similar to Bri's suggestion of using a stand mixer.
    – Cascabel ♦
    Oct 12, 2012 at 18:07
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One method is to use a stand mixer. Put the meat in with the paddle attachment and pulse for a few seconds at a time until shredded.

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2

I recently picked up a pair of Bear Paw Meat Handlers and they actually work quite well for this if you can't wait for the meat to cool down. Hope this helps someone!

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Update:

I ended up purchasing some insulated latex cooking gloves which allows me to use my hands even when it's right out of the oven. This is the best method I have found by far!

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0

If I'm shredding it for soup (mmm, tortilla soup), I just use a stick blender.

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-2

Boil the chicken and then shred it with two forks.

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  • 2
    There are already two answers which say this.
    – Cascabel ♦
    Oct 12, 2012 at 18:06
  • The original question even says this....
    – Brh
    Mar 1, 2014 at 7:46

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