Best Shredded Chicken Recipes

Shredded chicken can be used in a variety of ways. Making a burger is one option. Throw the meat in a pan and season with salt and pepper. Place it on low heat and cover it with aluminum foil or an oven-safe lid. Remove the chicken from the pan and set it aside to cool before shredding it. It can be served on hamburger buns, in salads, or as a salad topping.

You may serve the shredded chicken with seasonings as a salad after being prepared. Many recipes ask to marinate the chicken before cooking and season it just before serving. Shred the meat with a fork and tossed it into your favorite meals. As a side dish, shredded rotisserie or leftover chicken can be used.

Shredded Chicken Recipes (1)

Tacos are another way to use shredded chicken. Tacos, wraps, sandwiches, and burgers can all benefit from it. It can also produce a shredded chicken salad with a Mexican flair. It can also be served as an appetizer, depending on the type of sauce. While it isn’t the ideal crockpot food, it is a terrific way to cook a quick and healthful supper.

Here Are Some Best Shredded Chicken Recipes

Slow-Cooker Orange Chicken

Combine the first ten ingredients in a large mixing bowl and stir thoroughly. Place the chicken and stock mixture in a 4- or 5-quart slow cooker. Cook on low for 3-4 hours, covered until the meat is soft. Remove the chicken from the pan and coarsely shred the flesh with two forks after it has cooled enough to handle. Remove from the equation. Mix cornstarch and water in a small bowl until smooth; stir into cooking liquids. Return the chicken to the slow cooker and stir in the noodles. Cook for 15 minutes on low, covered. Cook, stirring occasionally.

Buffalo Chicken Sliders

In a 3-quart slow cooker, place the chicken. Cook, covered, on low for 3-4 hours or until tender, tossing with two tablespoons of spicy sauce and pepper. Remove the chicken and discard the cooking liquids. Combine butter, honey, and the remaining hot sauce in a small saucepan; simmer and whisk over medium heat until smooth. 2 forks to shred chicken; stir into sauce and cook through. Serve on buns with additional toppings as desired.

Cajun Chicken & Spaghetti

In the same pan, saute and stir the sausage, onion, green pepper, and celery for 3 minutes over medium heat—Cook for a further minute after adding the garlic. Toss in the tomatoes. Bring the chicken back to a boil in the pan. Reduce heat to low and cook, covered, for 1 hour or until chicken juices flow clear. Cook the spaghetti as directed on the packet. Take the chicken out of the pan. Remove meat from bones when cool enough to handle; discard skin and bones. Return the meat to the pan after shredding it with two forks. Bring the water to a boil. Reduce heat to low and cook uncovered for 8-10 minutes, or until slightly thickened.

Buffalo Chicken Egg Rolls

Place three tablespoons of the chicken mixture below the center of an egg roll wrapper with a corner facing you; top with one teaspoon of each feta and mozzarella cheese. (Keep the rest of the wrappers covered with a damp paper towel until ready to use.) Moisten the remaining wrapper edges with water and fold the bottom corner overfilling. Roll up tightly, pressing at the tip to seal. Fold side corners toward center over filling; roll up tightly, pressing at the tip to seal. Place seam side down on a parchment-lined baking sheet. Repeat, as necessary, with additional baking sheets. Bake for 15-20 minutes, or until golden brown.

Slow-Cooker Chicken Taco Salad

Freeze the chicken mixture in freezer containers once it has cooled. Refrigerate until slightly thawed before using. In a saucepan, heat through, stirring occasionally; if necessary, add a little broth or water.

Chicken Tamales

Drain and pat dry corn husks; tear four husks into 20 strips for tying tamales. (Cover husks with a damp towel until ready to use to keep them from drying out.) Spread three tablespoons of dough to within 1/2 inch of side edges on each remaining husk; top with two tablespoons of chicken filling and two teaspoons of olives. Fold the long sides of the husk over the filling, gently overlapping. Fold the narrow end of the husk over and bind with a husk strip. Place tamales upright in a large steamer basket in the stockpot over boiling water. Bring to a boil, then cover and steam for 45 minutes, or until the dough peels away from the husk.

Slow-Cooked Chicken Enchilada Soup

Freeze the soup in freezer containers once it has cooled. Refrigerate until slightly thawed before using. In a saucepan, heat thoroughly, stirring occasionally; add a little water if necessary.

Ultimate Chicken Noodle Soup

Place the chicken on a plate. Take the soup off the heat. Cover and set aside for 20-22 minutes, or until noodles are cooked. Meanwhile, remove the meat from the bones when the chicken is cool enough to handle; discard the bones. Meat should be shredded into bite-sized pieces. Put the meat back in the stockpot. Combine parsley and lemon juice in a mixing bowl—season to taste with more salt and pepper if required. Bay leaves should be discarded.

BBQ Chicken Sliders

Remove the chicken from the brine and place it in a 3-quart slow cooker; discard the brine. Toss the chicken with the reserved 1 cup brine and 1/3 cup liquid smoke. Cook on low for 4-5 hours, covered, or until chicken is cooked. Remove the chicken and set it aside to cool somewhat. Cooking liquids should be discarded. Return the chicken to the slow cooker after shredding it with two forks. Heat through the addition of the barbecue sauce. If desired, serve with coleslaw on buns.

Lime Chicken Tacos

In a 3-quart slow cooker, place the chicken. Mix the lime juice and chili powder and pour over the chicken. Cook on low for 5-6 hours, covered until chicken is cooked. Remove the chicken from the equation. When the meat has cooled enough to handle, shred it with two forks and return it to the slow cooker. Combine the corn and salsa in a mixing bowl. Cook on low for 30 minutes, covered, until well heated. If desired, fill tortillas with filling; top with sour cream, pickled onions, lettuce, and cheese.

What Kind Of Chicken Should You Use For Shredding?

Boneless skinless chicken breasts or boneless skinless chicken thighs can be used. Although the thighs are inherently moister, either method works. Given how we’ll shred the chicken, you don’t want any skin or bones for this procedure. Whatever you create, make sure to use cooked chicken entirely because uncooked chicken doesn’t shred nicely. Any cooking method will work, but I prefer boneless chicken breasts or thighs that have been pan-simmered. While the chicken is still warm, shred it. Warm chicken is considerably easier to shred than cold chicken. When it comes to slicing chicken breasts for sandwiches and salads, cold is best.

Boiling chicken is a great way to get soft, juicy chicken that’s easy to shred when you don’t have time (or energy) to go to the supermarket. This is ideal. It does not have to be bland or uninteresting, as the name implies. Furthermore, boiling takes less time and effort than cooking in a skillet. Simmering a 10-ounce chicken breast for 12 to 14 minutes is required. Remove the chicken from the water and set it aside to cool until you can handle it. As desired, dice, slice, or shred the vegetables. Place the chicken in a single layer in the slow cooker’s bottom. Around the chicken, pour 1/2 cup of chicken broth. Cook for 3-4 hours on low, or until the chicken is readily shreddable

What Is The Simplest Method For Shredding Chicken?

A hand mixer is the most convenient way to shred chicken. To shred the chicken, place it in a large mixing bowl and use a hand mixer on low speed to break it up. It’ll save you time, especially if you create a large batch. In a large mixing bowl, place your cooked chicken breasts or thighs. Step 2: Shred the chicken into small pieces using a hand mixer on low speed. Step 3: Repeat steps 2 and 3 until the chicken is equally shredded. To produce fine, even shreds of chicken, you may need to shred more significant portions apart as you go. Using two forks to shred chicken is a simple method. Hold one fork in each hand and pull the meat apart with them. Depending on your demands, shred the chicken into larger or smaller pieces.

Meal prep can also be done with shredded chicken, and you may make more chicken by doubling, tripling, or even quadrupling the amount. Shredded chicken can be used in various recipes or served as a side dish, and it can be frozen in small amounts or used as a pre-measured protein in various meals. Shredded chicken’s adaptability is the key to producing excellent meals.

If you don’t want to mess with a crockpot, you can prepare shredded chicken in the Instant Pot. This strategy is excellent for folks who are always on the go. Shredded chicken can, however, be used in recipes that do not need the use of a crockpot. This method of cooking shredded roasted chicken saves time and effort. You can also try putting Mexican spices into this process.


Burgers can be replaced with shredded chicken. The shredded version of the same dish is more gratifying. It can enhance the flavor of a sandwich or soup. Use a rotisserie as a tortilla basis and top with salsa if you have one. You can also use shredded buffalo chicken instead. It’s beautiful for a healthy and flavorful supper, whether making it for sandwiches or a casserole.

You may use leftover shredded chicken in your favorite recipes in addition to making a quick salad. While the meat is cooking, you can save time using a crockpot recipe. You can also include it in other dishes, and it will also save you a lot of time. Please return it to its juices after shredding it to allow it to absorb more flavor and moisture.