Shredded Chicken Recipes
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.
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- 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.
- 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.
30 SHREDDED CHICKEN RECIPES
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- Chicken Enchiladas. View Recipe. "A great way to use leftover chicken," recipe creator Steph says. "Even kids love these!" There's no tomato-based enchilada sauce in this chicken enchiladas recipe, just a satisfying cheese, and shredded chicken filling, all topped with a creamy sauce.
- Sarah's Easy Shredded Chicken Taco Filling. View Recipe. "I came up with this recipe when I was craving tacos but didn't want ground beef," says Holiday Baker, who submitted the recipe.
- Pollo Mechado (Shredded Chicken) View Recipe. A traditional Venezuelan recipe with shredded chicken, capers, garlic, tomato, and a snap of sherry. "This was great," reviewer roz says.
- Mango-Lime Shredded Chicken Tacos. View Recipe. "If you like sweet and spicy together, this is a great dinner idea!" recipe submitter stephynewhouse says. "Fill shells with chicken, lettuce, tomato, fresh cilantro, and your choice of hot sauce.
- Spicy Rice Noodle Salad. View Recipe. Here's a simple and spicy Asian salad with rice noodles and chicken, plus carrots, green onions, and fresh herbs—basil, cilantro, and mint—tossed with a super-easy dressing.
- Restaurant Style Chicken Nachos. View Recipe. "This is one of our favorite quick snacks/meals," reviewer Sarah Jo says. "If I have it on hand, I'll use leftover chicken taco filling or even leftover chicken fajita filling from the night before.
- Quinoa Pilaf with Shredded Chicken. View Recipe. For a super-easy weeknight meal, simply combine shredded chicken with quinoa, coconut oil, and sage. "This was the BEST quinoa recipe I've tried so far!"
- Salsa Chicken Burrito Filling. View Recipe. "Quick, easy burrito/taco filling that is delicious and freezes great," recipe creator JUBEEFISH says. "I serve this with tortillas, shredded Cheddar cheese, and a little sour cream.
- Vietnamese Chicken Salad. View Recipe. "My Vietnamese mother-in-law makes it just like this and it's delicious," writes reviewer rumtum05. "She always adds mint and I would definitely not go without it. ...
- Lime Chicken Tacos. View Recipe. Another great way to use up cooked chicken. We served ours with fresh tomatoes, radishes, and cilantro for an extra pop of color and flavor.
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#course #preparation #5-ingredients-or-less #very-low-carbs #main-dish #easy #dietary #low-calorie #low-carb #low-in-something
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