Best 3 How To Cook Shredded Chicken Recipes
Scrumptious, versatile, and incredibly easy to make, shredded chicken is a kitchen staple that can transform any ordinary meal into a culinary delight. Its tender, juicy texture and subtle flavor make it a perfect addition to tacos, burritos, enchiladas, salads, sandwiches, and more. Whether you're craving a classic comfort food dish or a healthy, protein-packed meal, shredded chicken is the ultimate crowd-pleaser. This article provides three delectable shredded chicken recipes that cater to different tastes and preferences. Dive into the goodness of BBQ Shredded Chicken, where succulent chicken is slow-cooked to perfection in a tangy and smoky BBQ sauce. Embark on a culinary journey with Salsa Verde Shredded Chicken, featuring tender chicken infused with the vibrant flavors of fresh herbs and tangy tomatillo salsa. And for those who prefer a low-carb, high-protein option, the Keto Buffalo Shredded Chicken is a game-changer, combining the spicy kick of buffalo sauce with the convenience of a keto-friendly recipe. Each recipe promises a flavorful and satisfying experience, making shredded chicken the star of any meal.
Check out the recipes below so you can choose the best recipe for yourself!
EASY SHREDDED CHICKEN
The easiest way to make a batch of slow cooker chicken. Works well for any recipe that requires cooked shredded chicken. We love to eat it on sandwiches with BBQ sauce. Use the chicken right away in your favorite recipes. Or, allow chicken to cool and portion into zip-top bags and freeze for up to 2 months.
Provided by Mindy Vogl
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h5m
Yield 12
Number Of Ingredients 3
Steps:
- Place chicken breasts in the bottom of a slow cooker. Pour in chicken broth and seasoned salt. Cover and cook on High until no longer pink in the center and the juices run clear, 3 to 4 hours, or on Low for 6 to 8 hours. An instant-read thermometer inserted into the center of the chicken breasts should read at least 165 degrees F (74 degrees C).
- Remove chicken and shred with 2 forks.
Nutrition Facts : Calories 127.2 calories, Carbohydrate 0.1 g, Cholesterol 65.2 mg, Fat 2.8 g, Protein 23.7 g, SaturatedFat 0.8 g, Sodium 191.5 mg, Sugar 0.1 g
MY "FAMOUS" SHREDDED CHICKEN
Now, to me this really isn't a recipe, but I was telling a friend how I make shredded chicken for recipes and she said I should post it. It always comes out tender, and has frozen well for me. I usually make double at once for oamc since it is so easy.
Provided by Loves2Teach
Categories Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Place chicken breasts in pan with broth (I have used frozen, as well as fresh- frozen adds to your cooking time).
- Bring to a boil.
- Turn heat to medium, and let simmer covered for 15-20 minutes (around 10 minutes if yours are defrosted), turning occasionally.
- Then turn to medium low and let cook covered for another 60 min (or until shreds with a fork). You may need to add more broth during that hour if yours cooks down.
- I have let it cook for even longer with great results.
- Let rest in pan for at least 10 minutes, or until you can shred the meat without burning yourself.
- If you are saving the chicken for later, place it in a ziplock with the excess broth from the pan.
- Enjoy in any recipe that calls for shredded chicken.
- You can also add spices/onion/garlic to the meat while cooking, but I like to make mine plain so it will go with any recipe.
Nutrition Facts : Calories 321.5, Fat 17.1, SaturatedFat 4.9, Cholesterol 116, Sodium 300.9, Carbohydrate 0.2, Sugar 0.2, Protein 39
THE ULTIMATE CHICKEN NOODLE SOUP
My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado
Provided by Taste of Home
Time 1h
Yield 10 servings (about 3-1/2 quarts).
Number Of Ingredients 15
Steps:
- Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.
Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
Tips:
- Choose boneless, skinless chicken breasts or thighs for easy shredding.
- To prevent the chicken from drying out, cook it on low heat or in a slow cooker.
- Add moisture to the chicken by using a flavorful cooking liquid, such as broth, water, or salsa.
- Shred the chicken with two forks or a handheld mixer for even pieces.
- Use shredded chicken in a variety of dishes, such as tacos, burritos, salads, sandwiches, and pasta.
Conclusion:
Shredded chicken is a versatile and delicious ingredient that can be used in a variety of dishes. By following these tips and using a flavorful cooking liquid, you can easily create tender and juicy shredded chicken that will be a hit with your family and friends.
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