Place cooked, cooled chicken on a cutting board or in a shallow bowl
Use two forks to pull the chicken in opposite directions until shredded to desired size
For faster shredding, use a hand mixer on low speed for 10–30 seconds, then check and repeat as needed
For larger batches, shred in a stand mixer on low speed with the paddle for 30–60 seconds, then adjust as needed
Remove and discard bones, skin, and excess fat
If the chicken seems dry, toss with a spoonful of broth, cooking liquid, or sauce and mix to combine
Use immediately, or store in an airtight container in the refrigerator up to 3–4 days
Freeze in portion-sized containers or bags up to 2–3 months