Do you, like me, feel like you’ve got a meal well under control if you’ve just got an idea of what the meat should be? I find it easy to throw together a quick salad or side dish if I have the decision made about the main dish.
One trick that I use to make my meal prep EASY it to cook up a large amount of chicken, shred it, divide it up into freezer bags, and then pull them out as needed. And today I’m going to tell you about how I shred it, and you’re going to think its a little odd! 😉
But first, let’s get back to cooking that chicken. My favorite way it to poach the chicken on the stovetop. I place the chicken in a large skillet, add some seasonings, bouillon, and some lemons or lemon juice, and in about a half an hour, I’ve got a lot of juicy, tender meat.
Then, I place it all in my…wait for it… Kitchen-Aid stand up mixer, fitted with the paddle. In about 30 seconds, I’ve got an abundance of perfectly shredded chicken! Hooray!
Then throughout the week, I simply pull out some prepared chicken and quickly add this chicken to such delicious recipes as:
Comforting Chicken and Dumplings
- 2-4 pounds of boneless, skinless chicken breast
- 1 T bouillon
- 1 lemon, sliced (or 2 T lemon juice)
- salt and pepper to taste
- ½ t garlic powder
- ½ t onion powder
- Enough water to just cover the chicken
- Spray large skillet with cooking spray.
- Place chicken in skillet, making sure it doesn't overlap.
- Cover chicken with the rest of the ingredients.
- Cover the skillet with lid.
- Bring the water to a boil over high heat, then reduce the heat to medium high.
- Simmer for 20-30 minutes or until internal temperature of the chicken reaches at least 175 degrees.
- To shred chicken, place in a stand mixer fitted with a paddle attachment and turn on to low speed.
