These are the easiest shredded chicken recipes you can ever come across. Infact, they are perfect for your meal prep. You can either have these shredded chicken recipes for your main dish or perhaps as an accompaniment for your main dish. This is so because shredded chicken goes well with any dish you plan on accompanying it with. You can decide to add more or less seasonings and chillies, as this depends on the kind of result you want. Infact, they can as well be incorporated in your diet plan.

Basically, shredded chicken are prepared ahead of time. This is because they are very versatile and delicious. However, is necessary to note that shredded chicken are very healthy and nutritional. They are a great source of protein as well as other important minerals which the body needs to function properly.

In order to make this unique tasting shredded chicken recipes, I have provided two different ways –the instant pot and the Crock-Pot. These are my favorite ways of preparing shredded chicken. Infact, I can assure you that they are the easiest methods of preparation.

Shredded chicken recipes:

Below are some of the easiest shredded chicken recipes you might want to try. I can assure you that even if you are making these recipes for the first time, the result will come out just perfect! But I can’t guarantee you that you wouldn’t want to always come back for more.�

1. Instant pot chicken tacos (otherwise know as shredded chicken tacos)

2. Slow cooker creamy chicken noodle soup

3. Instant pot white chicken chili recipe

4. Chicken rice soup

5. Cheesy crockpot chicken spaghetti recipe

…….

Instant pot chicken tacos (otherwise know as shredded chicken tacos)

This is a unique tasting instant pot recipe that can be prepared from either frozen or fresh chicken thighs, breasts or perhaps both. The most interesting thing about this recipe is that it is the perfect side dish for your salads, tacos or taco bowls.

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Yields: 8 servings

Skill level: Easy

Cuisine: Mexican

Course: Main, side course

Ingredients:

1. 4 boneless, skinless chicken breasts (or thigh)

2. 3 teaspoons chili powder

3. 1 cup pineapple juice

4. 1 teaspoon onion powder

5. ½ teaspoon cumin

6. ½ teaspoon salt

7. 1 teaspoon garlic powder.

Tip:

You can serve with avocado, salsa, lettuce, tomatoes, tortillas, and cheese, if you desire.

Step by step instructions

1. Place the chicken breasts (or thigh) in the instant pot or pressure cooker.

2. Once you have done that, combine the cumin, garlic, onion, as well as the chili powder, and salt to taste and sprinkle over chicken.

3. Pour pineapple juice into the instant pot.

4. Carefully put the lid on, then turn the valve to sealing and pressure cook for  just 10 minutes. Allow pressure release naturally for nothing less than 8 to 10 minutes. After that, open the valve and remove the lid.

5. Now drain all but ½ to ¼ cup of the juices. Shred the chicken in the juices and stir so as to allow the chicken soak up the flavors.

6. Taste and adjust seasonings as desired. This simply means that at this stage, you are free to adding a bit more spice if you desire.

Enjoy!

Slow cooker creamy chicken noodle soup

This is a healthy Crock-Pot meal that will definitely make you feel good. It is highly nutritional and very easy to prepare. All you need for this delicious recipe is a handful of ingredients and I can assure you that the end result will be just what you desire.

 The slow cooker creamy chicken noodle soup is usually creamy and thick. I recommend it for a chilly day.

Prep time: 15 Minutes

Cook time: 7 Hours

Total Time: 7 Hours 15 Minutes

Yields: 8 Servings

Cuisine: American

Course: Soup

Skill level: Easy.

Ingredients

1. 4 cups low sodium chicken broth

2. 1 lb chicken breasts raw, chopped (or perhaps 3 boneless, skinless thighs)

3. 2 teaspoon dried thyme

4. ½ medium onion diced

5. 2 ribs celery diced

6. 5 medium carrots peeled and diced

7. 3 cups wide egg noodles or other short pasta

8. 2 tablespoons corn starch

9. ¼ teaspoon black pepper

10. 1 cup cream (I recommend 18% or higher)

11. 1 teaspoon salt

12. 2 teaspoon dried parsley

Step by step instructions

Preliminary Activities

 I recommend you prepare the carrots through parsley the night before and then place them in a large freezer bag in the fridge. This is done so as to lessen the work so all you have to do the next morning is to dump them in and add the broth.

1. Add broth, as well as the celery, onion, thyme, chicken, carrots, parsley, salt and pepper to the slow cooker.

2. Cook this for approximately 7 ton8 hours on low or perhaps 3 hours on high, until you notice that the vegetables have become tender.

3. Turn slow cooker to high.

4. Now whisk together the cream as well as the corn starch and add to the slow cooker with the egg noodles.

5. Carefully cover and allow it cook for approximately 10 to  20 minutes, or perhaps until the noodles are cooked and soup has thickened slightly.

6. Whisk together more corn starch and cream if you desire. This is done so as to thicken it further. However, it is necessary to note that the soup will continue to thicken as it sits.

3. Instant pot white chicken chili recipe

The instant pot white chicken chili recipe is creamy and healthy so far you get the right ingredients to be used. The recipe is richly endowed with lean chicken as well as green chilies, corn, and corn.

Prep time: 5 Minutes

Cook time: 10 minutes

Total time: 15 Minutes

Yields: 6 servings

Cuisine: American

Course: Main Course

Skill level: Easy.

Ingredients:

1. 4 boneless, skinless chicken breasts

2. 2 cups low sodium chicken broth

3. 127 ml canned green chiles

4. 341 ml canned corn (drained)

5. 4 oz cream cheese room temperature

6. 540 ml canned white kidney (beansdrained and rinsed

7. 2 teaspoons chili powder

8. ½ teaspoon salt

9. 1 medium onion finely chopped

Step by step instructions

There are no recommended preliminary activity to be done before starting this recipe, so we’ll just head straight to the point.

1. Add chicken breasts to instant pot (I recommend you use a 6 quart smart wifi instant pot).

2. Pour in chicken broth, as well as the onion, green chiles, beans, corn, chili powder and salt to taste and stir.

3. Now carefully put the lid on, then turn the valve to sealing, and select Manual or Pressure Cook for just 10 minutes. It is necessary to note that it will only take 10 to 15 minutes to start counting down the cook time.

4. Once the cook time is over, allow the pressure release naturally for roughly about 10 minutes. After 10 minutes, carefully open the valve and remove the lid.

5. Using two forks, shred the chicken right in the Instant Pot or perhaps you can also chose to remove it then place on a cutting board to shred. Once that is done, add chicken back into the chili.

After you have successfully completed the first five procedures,

6. Cut cream cheese into very tiny pieces and add them into the chili. Stir at intervals until it becomes completely melted and smooth.

7. Now serve with cheese, salsa, chips, avocado or perhaps your favourite toppings.

4. Chicken rice soup

The chicken rice soup recipe is very healthy and highly nutritional. It is loaded with vegetables which are richly endowed with essential proteins and vitamins that the body needs. Brown rice, and lean chicken are the basic ingredients for preparing this hearty dish. The chicken rice soup dish can either be prepared on slow cooler or stovetop.

Prep time: 20 Minutes

Cook time: 30 Minutes

Total time: 50 Minutes

Cuisine: American

Course: Soup

Yields: 6 servings

Skill level: Easy

Ingredients:

1. 1 rib celery diced

2. 1 onion minced

3. 3 large carrots peeled and diced

4. 1 tablespoon oil

5. 1 cup evaporated milk

6. 1 teaspoon dried parsley

7. 1 cup long grain brown rice

8. 5 cups low sodium chicken broth

9. 2 chicken breasts raw

10. ½ dried thyme

11. 1 teaspoon salt

12. ⅛ teaspoon black pepper

13. 1 teaspoon minced garlic

Step by step instructions on how to prepare the best chicken rice soup

1. Using a large soup pot, heat oil over medium-high heat.

2. Add carrots as well as onion, and celery and cook and stir at intervals for approximately 3 to 4 minutes, or perhaps until onion begins to turn golden.

3. Now add parsley as well as garlic and thyme and cook for just 1 minute.

4. Add broth, together with the chicken, rice, salt to taste and pepper.

5. Stir and bring to a boil over medium-high heat.

6. Carefully reduce heat to medium-low, and cover. Cook for just 30 minutes. Be sure to stir at every 10 minutes interval or perhaps until you notice that the vegetables and rice have become tender.

7. Now carefully remove chicken from pot and shred using two forks.

8. Add back to the pot with evaporated milk.

 Serve.

Note:

It is necessary to note that the carrots tend to be very tender by the time the rice is fully cooked. Therefore, if you prefer your carrots with more bite to them, I recommend that you add them after the first 10 minutes when stirring the soup.

5. Cheesy crockpot chicken spaghetti recipe

The cheesy crockpot chicken spaghetti is a delicious tasting recipe that is made with a handful of recipes which includes vegetables, and lean chicken breast or thighs. It does not consume time and is very easy to prepare.

Prep time: 15 Minutes

Cook time: 2 Hours 20 Minutes

Total time: 2 Hours 35 Minutes

Cuisine: American

Course: Main Course

Skill level: Easy

Yields: 6 servings

Ingredients:

1. 1 large carrot peeled and shredded

2.  2 boneless skinless chicken breasts

3. ½ green pepper chopped

4. ½ red pepper chopped

5. 2 cups shredded cheddar cheese

6. 1 teaspoon minced garlic

7. ½ teaspoon paprika

8. ⅛ teaspoon black pepper

9. 2 ½ cups low sodium chicken broth

10. ½ onion finely chopped

11. 375 grams whole wheat spaghetti

12. ½ cup 1% milk

13. 2 tablespoons corn starch

14. 1 teaspoon salt

Step by step instructions

There are no recommended preliminary activity to be done before starting this recipe, so we’ll just head straight to the point.

1. Add carrot, together with the pepper, paprika, garlic, onion, salt and chicken broth to a 4-6 quart slow cooker and stir at intervals until combined.

2. After that is done, add the chicken breasts and press down into the liquid.

3. Now cover and cook on high for nothing less than 2 hours or low for approximately 4 hours.

4. Once the time is over, carefully uncover and shred chicken in the crockpot. Turn it to high.

After you have successfully carried out the first four steps,

5. Break spaghetti noodles into halves or perhaps quarters (depending on how you want it) then stir into the crockpot. (It is advisable to use a bigger slow cooker as it is a lot easier).

6. Carefully put the lid on and continue cooking for approximately 10 minutes. Stair at intervals then cover, and continue cooking for an additional 5 to 10 minutes or until it is ready.

7. Now whisk together the milk and corn starch and add to the crockpot together with the cheese.

8. Stir to combine, then cover and allow it cook on high for just 5 minutes.

9. Remove lid and stir so as to distribute the sauce evenly.

Serve.

Shredded chicken sandwiches

This is my favorite easy and tasty shredded chicken sandwich recipe. The crackers adds a lot of butter flavor to the recipe to make it more appealing to the taste buds and also very pleasing to the eyes.

This shredded chicken sandwich recipe is very easy. Therefore, even if this is the very first time you’d be trying it out, you need not worry at all! All you need to do is to follow the procedures as outlined below and you’ve have the desired taste of freshness you crave. So what are you waiting for? Let’s hurriedly begin our journey to my world of shredded chicken sandwich recipes. Oh I love it!�

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

Yield:12 servings

Cuisine: American

Course: Main Course

Skill level: Easy

Ingredients:

1. 1 (3 pound) chicken  (cooked, deboned and shredded)

2. 12 hamburger buns

3. ½ teaspoon poultry seasoning

4. ¼ (16 ounce) package buttery round crackers (crushed)

5. 2 (10.75 ounce) cans condensed cream of mushroom soup

Step by step instructions

Note:

The only preliminary activity that can be carried out before starting this recipe is to cook, debone and shred the chicken.

1. Using a large saucepan over medium heat, combine your shredded chicken, as well as the poultry seasoning, condensed soup and crushed crackers.

2. Cook, stirring at intervals, until the mixture becomes hot. Note that this will only take 15 to 20 minutes.

Serve on buns.

Mexican shredded chicken recipes

This is a three ingredient Mexican shredded chicken recipe. It is very easy to prepare in the Crock-Pot or instant pot. It is a unique tasting recipe that is is just the perfect accomplishment for your salads, burritos, tacos and many more.

The most interesting thing to note about this recipe is that not only does it require a handful of ingredients (that is three precisely), it only requires about three minutes of preparation time. It also gives you the free will to choose either to use a Crock-Pot or an instant pot to do the rest of the work.

Let’s take a look at how this recipe can be prepared

Prep time: 3 Minutes

Cook time: 45 Minutes

 Total time: 48 Minutes

Yields: approximately 8 -10 servings

Skill level: Easy

Ingredients:

1. 2.5 to 3 pounds boneless skinless chicken breasts (or thighs if desired)

2. 1 packet McCormick original Taco seasoning

3.  2 cups (16 ounces) salsa ( could be either homemade or store-bought)

Step by step instructions on how to prepare the best Mexican shredded chicken recipes

I will be giving you both the instant pot method of preparation as well as the Crock-Pot method of preparation so you can choose whichever one you prefer.

The instant pot method of preparation procedures

1. Add the chicken, together with the salsa and taco seasoning to the bowl of your Instant Pot, and toss them briefly to combine.

2. After you have done that, close lid securely and set vent to “Sealing”.  Press the “Manual” button then press “Pressure” button until you notice that the light on “High Pressure” lights up. After that, adjust the +/- buttons until the time reads 30 minutes.  

3. Allow it to cook.  After the time is up, carefully, turn the vent to “Venting” for quick release, and then wait until all of the steam has released and the valve has dropped.

4. Now remove the lid.

5. You can either serve immediately or perhaps store in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months!

The Crock-Pot method of preparation procedures

1. Add the chicken, together with the salsa and taco seasoning to the bowl of your slow cooker, and toss briefly so as to properly combine.  

2. Cover and cook on high for approximately 3-4 hours or on low approximately for 6-8 hours until the chicken shreds easily with a fork.

3. Now shred the chicken with two forks, then toss the chicken with the remaining juices.

4. You can either serve immediately or perhaps store in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months!

Note:

Some people have chosen to ignore the instant pot method of preparation because of fear of burn. Let me assure you that there is very little or no chance of this occuring as I myself have never experienced this but just so as to be on a safer side, if you are using a chunky or thick salsa for this recipe, stir in an additional ½ cup of water together with the salsa.

Shredded chicken pasta recipe

I don’t know how to tell you this, but this shredded chicken pasta recipe has gradually risen to become one of my favorite recipes. �

Infact, just the mere thought of it is starting to make my mouth water! I’ve never come across a recipe so easy and straightforward in almost my entire life.

This shredded chicken pasta recipe is a recipe for all! This is to say that even if this is your first time of trying it out, you’ll be getting the best of the best result!

Ingredients:

1. Shredded chicken

2. Pasta

3. Salt to taste

4. Onion

5. Tomatoes

6. Pepper

7. Vegetable oil

8. Seasoning cubes.

Step by step instructions

1. Season and boil the shredded chicken.

2. Parboil the pasta for few minutes and rinse properly.

3. Now fry the tomatoes, as well as the onion and pepper in a vegetable oil.

4. Carefully pour in the boiled shredded chicken with stock.

5. Add the pasta stir together with the seasoning cubes, salt to taste and curry.

Enjoy!

Leftover shredded chicken recipes

It is normal to have a lot of leftovers. Even if you have just little leftovers, there are always a variety of options and ideas that will help you transform your leftovers into a brand new meal.

Let’s look at some of the options I provided below:

1. Roasted red pepper, chicken and  Mozzarella sandwich

Yields: 1 serving

Ingredients:

1. 2 tablespoons mayonnaise

2. 1 tablespoon prepared pesto

3. Baguette, or foccacia bread (halved horizontally)

4. Sliced low-moisture mozzarella

5. Spinach, or basil leaves

6. Kosher salt

7. Freshly ground black pepper

8. Sliced cooked chicken

9. Sliced proscuitto

10. Roasted red peppers, jarred or homemade

Step by step instructions

1. Stir together the mayonnaise and pesto.

2. Spread the bottom half of the loaf with the pesto and mayonnaise mixture.

3. Add a layer of chicken, together with the prosciutto, spinach, mozzarella, red peppers, and then season with salt and pepper to taste.

4. Carefully wrap the sandwich in aluminum foil and then toast in a toaster oven or perhaps you can warm oven until cheese is melted.

5. Now slice in half crosswise.

6. Serve.

2. Yogurt and grilled chicken salad

Chicken salad is one of the best spring and summer food. It is also one of my favorite dishes. It is usually creamy and cool in nature. It is also very easy to prepare. With just a simple touch of mayonnaise and some scoops of tangy yogurt, OMG the outcome is gonna be so amazing!

The best way to enjoy your Yogurt and grilled chicken salad is by refrigerating it for just a night in the refrigerator.

Yields: approximately six ½ cup servings

Skill level: Easy.

Ingredients:

Chicken ingredients:

1. 1 tablespoon unsalted butter

2. 1 cup white wine, optional

3. 18 ounces boneless skinless chicken breasts

4. 1 small onion, diced

5. 2 garlic cloves, minced

Salad ingredients:

1. ⅔ cup whole milk yogurt

2. 1 teaspoon salt, or to taste

3. Freshly ground black pepper

4. ¼ cup mayonnaise

5. 2 large shallots, minced

6. ⅓ cup finely chopped fresh dill

Step by step instructions

1. In order to successfully carry out this recipe, the first thing you need to do is to poach the chicken. This can be done by  melting the butter over medium heat in a wide, yet shallow Dutch oven or perhaps a sauté pan (if you prefer).

2. Now slice the garlic and onion in the melted butter, and then add the white wine, (that is if you are using that), as well as the chicken breasts.

3. Add enough water so as to cover the chicken breasts by just one inch. Bring to a boil.

4. Cover and reduce the heat to a bare simmer. Cook for approximately 8-10 minutes or perhaps until the chicken is cooked through. Be sure that it is thoroughly cooked.

Once you have successfully carried out the first four steps;

5. Shred with two forks then chop the resulting shreds finely. Note that by doing this, you should have roughly about 2 ½ cups of shredded chicken.

How to make the salad

The procedures for making the salad is alot more eadoer than you think. All you need to do is to:

1. Whisk together the yogurt as well as the mayonnaise.

2. Once that is done, toss with the chicken.

3. Now mix in the shallots and dill.

4. Taste and season with salt and pepper.

5. Refrigerate for at least an hour. This is done so as to allow the flavors combine properly.

The chicken salad can stay up to 3 days in the refrigerator.

Note:

This recipe can be prepared with your already cooked or leftover chicken as makes the job alot more easier and faster to prepare. Do not worry about the outcome. I can assure you that it’s going to be just the same!

3. Buffalo chicken stuffed sweet potatoes

This is the best weekend dinner you can ever think of. All you need for this amazing recipe is a handful of ingredients to give you a hot sauce spiked with boneless chicken breast or thighs stuffed into a finely baked sweet potato. You can as well add a delicious creamy topping to this recipe to make it even more delicious and tasty. Hurry! Let’s take a quick look on how to prepare this amazing recipe!

Yields: 4 servings

Prep time: 10 minutes

Cook time: 1 hour

Ingredients:

1. 4 medium sweet potatoes

2. ¼ cup Whole30-compliant ranch dressing

3. 1 pound boneless, skinless chicken breasts (or thighs)

4. ½ cup hot sauce

5. 2 tablespoons ghee

Step by step instructions

1. Arrange a rack in the middle of the oven and heat the oven to 400 degree Fahrenheit.

2. Now line a baking sheet with aluminum foil.

3. Place 4 sweet potatoes on the baking sheet and pierce with a knife.

4. Roast until a thin knife slides easily into the center. This should only take about 1 hour.

Note: You are to make the chicken about 30 minutes before the potatoes are done.

How to make the chicken

1. Place 1 pound boneless, skinless chicken breasts (or thighs), together with ½  cup hot sauce, and 2 tablespoons ghee in a large skillet.

2. Now cover and bring to a boil over medium-high heat.

3. Reduce the heat to medium-low to maintain a simmer. Simmer until the chicken is cooked through and registers 165 degree Fahrenheit in the center. This should take just 10 to 12 minutes.

4. Now transfer the chicken to a plate and shred with two forks.

5. Return the shredded chicken to the skillet and toss with the sauce.

The finishing:

1. When the sweet potatoes are ready, cut them in half lengthwise.

2. Fluff the flesh with a fork.

3. Divide the chicken evenly among the potatoes.

4. Drizzle ¼ cup ranch dressing evenly over the potatoes.

Note:

You can make the chicken and potatoes up to 3 days in advance. Just make sure to reheat in a low oven until warm.

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