Remove the skin from the chicken and then remove the chicken from the bones. Place the meat into a stand mixer bowl.
Start the mixer on the slowest setting for about 30 seconds to break down the larger pieces. Turn the speed up slightly to finish breaking down the chicken. This will take a total of 45-60 seconds.
Divide up and serve as you would like for chicken sandwiches, nachos, taquitos, chicken chili or macaroni and cheese.
Notes
Reheat: If you are going to make a salad and you want warm chicken to top it with, simply heat up the chicken with a little bit of water in the microwave for 1-2 minutes. Defrost: Allow the bag of frozen/shredded chicken to defrost overnight in the refrigerator. Freezer Instructions: Scoop one cup servings into each freezer safe Ziploc bag and press out all the air and seal. Do this until all of the meat is bagged up. Take all of these bags and put them into a large gallon sized freezer safe bag. Press out the air and zip it closed. Freezer Tips: Double bagging when freezing will secure the meat to stay so fresh that it will taste like the day you smoked it. Doing it this way will allow the meat to stay in the freezer for six months. Don't freeze all of the meat in one big lump in the freezer. It is too hard to get it apart and it makes you commit to using all of the chicken at once. Hand Mixer Option: You can try this but we don't like this option as the beaters didn't seem strong enough for us to shred the chicken. People do it but I haven't had success with it.