Best 3 Moist Homemade Shredded Chicken Breast Recipes
Indulge in the delightful world of succulent shredded chicken breast, a versatile dish that promises a symphony of flavors and textures. From classic comfort food to international culinary delights, these recipes take you on a gastronomic journey.
Whether you prefer the comforting aroma of a slow-cooked shredded chicken breast in a creamy sauce, the tangy zest of a Mexican-inspired shredded chicken taco filling, or the bold flavors of an Asian-style stir-fry, this collection of recipes has something to satisfy every palate.
Each recipe is meticulously crafted to ensure that the chicken remains moist and tender, while the accompanying sauces and seasonings elevate the dish to new heights. Whether you're a seasoned home cook or just starting your culinary adventure, these recipes provide clear instructions and helpful tips to guide you through the process.
So, prepare to tantalize your taste buds and embark on a culinary expedition with our curated selection of shredded chicken breast recipes. From weeknight dinners to special occasion feasts, these dishes are sure to become favorites in your kitchen.
HOW TO MAKE TENDER FLAVORFUL SHREDDED CHICKEN
This is our favortie method for making shredded chicken. Gently simmering boneless chicken thighs in a flavorful cooking broth, helps them become tender and very moist. We go the extra step to make sure the chicken is as juicy and flavorful as possible. Once the chicken is cooked, we simmer the cooking liquid down by one-third, and then spoon the concentrated broth over the chicken.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 1h
Yield Makes about 5 cups of shredded chicken
Number Of Ingredients 8
Steps:
- Combine chicken, onion, garlic, bay leaf, salt, cumin and pepper in a large heavy-bottomed saucepan. Add just enough water to cover the chicken. Turn heat to high, bring to a boil then remove any foam or scum that floats to the top.
- Adjust the heat so that the water simmers very gently around the chicken. Cook until chicken is very tender, about 30 minutes.
- Transfer chicken to a cutting board. When it is cool enough to handle, use two forks or your fingers to shred the meat.
- After removing the chicken, boil the liquid remaining in the saucepan until it has reduced by one-third, or until its flavor has concentrated.
- Spoon about 1 cup of the concentrated cooking liquid over the shredded chicken and toss to coat. Use within 2 to 3 days.
Nutrition Facts : ServingSize 1/2 cup, Calories 139, Protein 18 g, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 99 mg, Sodium 356 mg
HOW TO COOK SHREDDED CHICKEN
Use this easy method for how to cook shredded chicken anytime a recipe calls for diced or shredded chicken. Perfect for enchiladas, chicken salad, and more!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 20m
Number Of Ingredients 3
Steps:
- Place the chicken breasts in the bottom of a large pot, then season them lightly with salt and pepper. The amounts in the recipe are just a suggestion, so don't feel pressured to measure. Give each breast a nice sprinkle. If you are cooking a lot of chicken breasts, you can overlap them slightly. If you have a lot of overlap, use a larger pot.
- Cover the chicken with 1 inch of water.
- Place the pot on the stove and bring the water to a boil. Once the liquid is boiling, reduce the heat and let simmer until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer or is no longer pink in the center, about 8 to 16 minutes, depending upon the size and number of chicken breasts that you are poaching. A 10-ounce chicken breast will need to simmer for about 12 to 14 minutes. Remove the chicken from water and let rest until cool enough to handle. Dice, slice, or shred as desired.
Nutrition Facts : ServingSize 1 (8 ounce) chicken breast, Calories 367 kcal, Protein 34 g, Fat 4 g
SLOW-COOKER SHREDDED CHICKEN
This simple recipe takes only a few minutes to get into the pot, cooks while you go about your day and will reward you with meals all week. Use the shredded chicken as is or in one of the flavorful variations below. Either way, it's great for salads, sandwiches, pastas, quesadillas, tacos, soups or as a pizza or flatbread topping.
Provided by Food Network Kitchen
Categories main-dish
Time 6h10m
Yield about 6 cups shredded chicken
Number Of Ingredients 8
Steps:
- Lay the chicken breasts in an even layer in a 4- to 6-quart slow cooker. Add the broth, olive oil, garlic powder, onion powder, lemon peel and bay leaf if using. Season with 1 teaspoon salt and several grinds of pepper. Cook on high for 3 hours or low for 6 hours.
- Transfer the cooked chicken to a large bowl. Use 2 forks to pull it into shreds. Strain the cooking broth and drizzle about 1/2 cup over the chicken. Season with salt and pepper and toss to combine. If not using the chicken immediately, refrigerate it in an airtight container. Refrigerate the remaining cooking broth separately and use it to moisten the chicken when serving. Or add it to soups and sauces.
- Buffalo: Melt 2 tablespoons unsalted butter and whisk in 3 tablespoons Buffalo-style hot sauce. Drizzle over 2 cups shredded chicken and toss well.
- Lemon Herb: Drizzle 2 cups shredded chicken with 1/4 cup of the cooking broth and 1 tablespoon lemon juice. Sprinkle with 1/4 cup chopped fresh parsley, 1 teaspoon lemon zest and 1 teaspoon dried dill. Season with salt and pepper and toss well.
- Barbecue: Warm 1/4 cup of the cooking broth in a small saucepan and whisk in 1/4 cup barbecue sauce. Pour over 2 cups shredded chicken and toss well.
Tips:
- Use boneless, skinless chicken breasts. This will make shredding the chicken much easier.
- Pound the chicken breasts to an even thickness. This will help them cook evenly.
- Season the chicken breasts with salt, pepper, and your favorite herbs and spices. This will add flavor to the chicken.
- Cook the chicken breasts in a slow cooker on low for 6-8 hours or on high for 3-4 hours. This will allow the chicken to cook slowly and evenly.
- Shred the chicken breasts with two forks. This is the easiest way to shred the chicken.
- Use the shredded chicken in your favorite recipes. You can add it to tacos, burritos, sandwiches, salads, and more.
Conclusion:
Shredded chicken is a versatile ingredient that can be used in a variety of dishes. It is easy to make and can be stored in the refrigerator for up to 4 days or in the freezer for up to 3 months. So next time you are looking for a quick and easy meal, try making shredded chicken. You won't be disappointed!
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