Shredding Cooked Chicken with a Stand Mixer

A stand mixer’s flat beater can shred cooked, boneless chicken quickly. Low speed gives better control than the previous medium-speed instruction.

Use the flat beater at low speed

1. Cook chicken to a safe internal temperature of 165°F. Remove bones, cartilage, and any skin you do not want.
2. Put manageable pieces in a clean mixer bowl without overloading it. Attach the flat beater, not the whisk.
3. Start at the lowest suitable speed. Check after a few seconds and continue only until the texture suits the dish; about 30–60 seconds is an estimate, not a requirement.
4. Stop and unplug or otherwise secure the mixer as its manual directs before scraping the bowl or removing the beater.

Control texture and storage

Warm, tender chicken often shreds easily, but it need not be piping hot. Overmixing turns shreds into fine crumbs. Follow your mixer’s capacity guidance. Use promptly or refrigerate in shallow containers within 2 hours—within 1 hour above 90°F.