Making Shredded Chicken

It is amazing what new information and tips you can learn on the internet.

I would love to have this Crockpot. 

Since moving to Virginia I have been using our Crock-pot more often than I did in Seattle.  Part of this is due to the fact that I was away from home far too long for the slow cooker, it cooks slowly, but not slow enough.  Although I guess this wouldn't be a problem with a programmable Crock-pot.  I also have been using the slow cooker more due to our schedules.  We attend a few cycling classes that get done at 7:30 pm and then Big B goes to bed early since he has to get up around 4:30 am.  With the Crock-pot we get home from class and the food is ready versus the minimum 30 minutes it would take for me to cook a recipe on the stove or in the oven.

You can check out my Pinterest if you are interested in some slow cooker recipes, I have tried most of them and will delete the pin if the recipe isn't up to snuff.

A lot of my recipes involve shredding the chicken after it is done cooking.  In the past I had always used two forks and shredded it with a scraping motion.  But with the lovely internet I have found a much easier way.  While searching for the fastest way to cook chicken, more about this below, I came upon this article!  Who knew you could use a mixer to shred your chicken?!?  Plus, you don't need an expensive or powerful mixer to shred the chicken, I use a mixer similar to the one pictured.  Seriously, it takes about 1/4 the time to shred that chicken up, awesome!

In case you were curious I was originally looking up the fastest way to make shredded chicken, obviously the slow cooker was not the winner, for a recipe that we had decided to make last minute.  I found that the fastest way to cook chicken is on the grill, a George Foreman will work.  However, the resulting chicken isn't always the best to shred.  The second fastest way to cook chicken is to bake it in the oven.

 Here is an example of how well it turned out.  Pineapple Chicken Verde with brown rice.