Shredded Chicken for a Crowd

Baking chicken breasts in the oven with simple seasonings is the easiest way that we've found to make Shredded Chicken for a Crowd.

Course Main Course

Cuisine American

Keyword Shredded Chicken for a Crowd

Servings 1/2 cup servings of shredded chicken

Calories 115kcal

Author Jennifer Osterholt

Trim 11 pounds boneless skinless chicken breasts and pound the thickest end of the biggest pieces until all are an even thickness.
Arrange with a little space between each piece for air to flow on a 13" x 18" baking pan. 11 pounds of meat will likely take two batches in the oven.
Sprinkle 1 tablespoon Kosher salt, 1 teaspoon black pepper, and 2 tablespoons garlic powder evenly over the chicken and rub in.
Bake in an oven preheated to 350℉ for 25 to 35 minutes. Use a digital meat thermometer. When the biggest piece of chicken reaches an internal temperature of 160℉ remove from the heat and let rest until the chicken finishes cooking at 165℉.
Cut chicken breasts into thirds. Put 3 to 5 pieces in the mixer at a time. With the arm locked down turn on low and slowly increase speed as chicken begins to shred. The chicken should be finely shredded within a few minutes.