shredded chicken recipes

This amazing Brown Sugar BBQ Chicken from Delish.com is the only way you'll want to eat chicken.

Brown Sugar Bbq Chicken

chicken breasts

c. barbecue sauce,

c. brown sugar

bourbon

c. Italian dressing

garlic powder

paprika

Kosher salt

black pepper

Potato buns

Coleslaw,

What do you top pulled chicken sandwiches with?

Brown Sugar BBQ Chicken

Turned out great! I didn’t have Italian dressing so I left that out but it was still delicious.

I omitted the bourbon and dressing; it was still a hit! I used what I had: thighs (dark meat is better anyway), turbinado sugar, Himalayan pink salt, and gluten free bread. I served with pickles and butter lettuce besides coleslaw. When the bread ran out, I used tortillas to make tacos. 

Bonus: I used a chicken shredding hack! If you have a stand mixer, use that while the chicken is still warm. Beats forks.

DELICIOUS!  Super easy to make and had all the ingredients already!

5 star, home run right out of the park!  But heavy on the garlic powder for me, so I cut to 1 tsp., and I'll go a little scant on the bourbon next time.  I was worried about cooking breasts that long on high, but they fell apart & got "burnt/baked/crunchy" ends like if you had smoked it outside.

https://streaming.hearstdigitalstudios.com/manual_upload/5882862ebbddbd0a09d3bb9b/mp4/Brown_Sugar_BBQ_Chicken_Sandwiches_FRONT_1484949056_4000_hd_v3.mp4

Bourbon adds a smoky depth to this easy slow-cooker chicken.

These Brown Sugar BBQ Chicken Sandwiches Let Your Slow Cooker Do All The Work!

Vaca frita de pollo is an easy-to-make shredded chicken recipe made with Cuban mojo marinade then pan-fried with sautéed onions. Great use for leftover chicken!

Cuban Vaca Frita de Pollo (Shredded Chicken Recipe)

boneless, skinless chicken breasts

mojo marinade

extra virgin olive oil

onions

Lime wedges

In a bowl, add the cooked shredded chicken and toss with the mojo marinade. Marinate for at least 20 minutes. The longer the better.

In a skillet, add olive oil and sauté onions at medium heat until translucent. Add the marinated shredded chicken. Pan fry for about 10 minutes until brown and crispy. Careful not to burn it!

Transfer the crispy shredded chicken to a plate. Serve with rice, salad, or black beans and rice. Don&#039;t forget the squeeze of lime! Enjoy!

https://content.jwplatform.com/videos/EXS0ZUuA.mp4

This creamy dijon chicken casserole is an easy and delicious Whole30, Paleo, gluten-free recipe that's great for a weeknight dinner or a simple and healthy meal prep recipe. There's lots of vegetables, bacon and a flavorful dairy-free cream sauce loaded into one casserole dish, and baked to perfection.

Creamy Dijon Chicken Casserole: Whole30, Paleo, Gluten-Free, Dairy-Free

chicken breast

bacon (about 1/2 package)

hash browns (or shredded potatoes)

broccoli

white onion (1.5 cups)

mushrooms

(13.5 coconut cream

chicken broth

almond milk

tbsp ghee

tbsp minced garlic

Primal Kitchen Organic Dijon Mustard

thyme

tsp parsley flakes

rosemary

salt

tsp black pepper

flour

Add shredded chicken, chopped bacon, and all vegetables into a large casserole dish

Heat a large sauce pan over medium-high heat and add ghee and minced garlic. Stir a bit as ghee melts and garlic sautés. Once the garlic becomes fragrant (about 1-2 minutes), begin adding in all of the remaining sauce ingredients, with the exception of the arrowroot water mixture

The canned coconut cream will begin liquifying and then allow the sauce to come to a slow simmer. Once it&#8217;s simmering, add in the arrowroot and flour mixture and begin immediately stirring into the sauce

The sauce will begin to thicken almost immediately and the simmer will turn to a thick bubbling. Once that happens, pour the sauce into the casserole dish. Stir the sauce into the casserole dish and equally distribute to coat the meat and vegetables and leave in an even layer in the dish

Place in the oven and bake for 1 hour, or until the top is golden brown

Yum!!! I did 1/2 the coconut cream as it just so high in calories. Also, subbed more broth for the almond milk. It added extra flavor and less calories. Plus, my husband can’t have almonds. Also, I had to omitted the garlic and rosemary due to an sevsarivity. So, I halved the ghee/oil as I didn’t need to cook garlic with it. I wonder if I could just omit all of the ghee/oil honestly.  It was so yummy!  I am always nervous with coconut/arrowroot sauces. This was so tasty. Perfectly seasoned. Can’t imagine how great it tastes with the garlic and rosemary.

Could I substitute the coconut cream for something else?

This recipe is maybe not for everyone. If I made it again, I would definitely sauté the onions before adding them to the casserole, and add more sauce. It was not very flavorful, at least the way mine turned out.

This is so yummy!!! Loved it. Easy to follow and delicious. Thank you!!

All of these great Shredded Chicken Recipes are a great use for any leftover chicken you might have in your fridge, and make easy weeknight dinner options. We love this pot pie casserole:

The 35 BEST Ways to Use Shredded Chicken

rotisserie chicken, shredded or diced

onion, chopped

carrots, chopped

celery, chopped

corn,

peas,

garlic

Tbsp flour

heavy cream

noodles (bow ties)

panko

parmesan

Tbsp butter

Salt

Pepper

Thaw frozen peas and corn. Shred or cube...

Thaw frozen peas and corn. Shred or cube the rotisserie chicken. Pre heat the oven to 375° F

Cook the noodles according to the instructions on...

Cook the noodles according to the instructions on the packet. You want them al dente.

Heat butter in cast iron skillet (see note...

Heat butter in cast iron skillet (see note 1) over medium heat. Add onion, carrots, celery and garlic and sauté for 3-4 minutes. Season with salt and pepper.

Add in flour and cook for a minute...

Add in flour and cook for a minute stirring continuously.

Stir in chicken broth and cream and cook...

Stir in chicken broth and cream and cook stirring for 3 minutes, till the sauce thickens up a bit.

Add chicken, peas and corn, and noodles. Mix...

Add chicken, peas and corn, and noodles. Mix well.

Mix parmesan and panko in a bowl and...

Mix parmesan and panko in a bowl and sprinkle it evenly over the top of the casserole.

Pop this casserole in the oven to bake...

Pop this casserole in the oven to bake uncovered for 25-30 minutes.

Remove from oven and allow to cool for...

Remove from oven and allow to cool for a few minutes before serving.

The easiest salsa verde chicken recipe made in the pressure cooker! Whip up this amazing shredded chicken for tacos, burrito bowls, enchiladas, lettuce wraps, and more!

Chile Verde Shredded Chicken

chicken thighs*

onion

green enchilada sauce

green salsa**

green chilies

tsp sea salt (to taste)

Add all of the ingredients for the shredded chicken to your Instant Pot.

Give everything a big stir so that all of the ingredients are evenly dispersed.

Press “Manual” or “Pressure Cook” and adjust the time for 20 minutes, making sure your Instant Pot is set to high pressure. Keep the steam valve closed (in the “sealing” position) for the cooking process. The Instant Pot will take about 10 to 15 minutes to come to full pressure before it goes into its 20 minute cycle.

Once the 20 minutes is up, you can use the quick release valve to release any remaining pressure, or allow the Instant Pot to naturally release for 10 to 30 minutes. I always take the longer approach as it results in even more tender chicken. For frozen chicken, pressure cook on high pressure for 24 minutes.

Use tongs to transfer the cooked chicken thighs to a cutting board and use two forks to shred it to your desired consistency.

Transfer the shredded chicken back to the pressure cooker and allow it to sit in the juices until you’re ready to use it. Taste the chicken for flavor and add additional salt to your personal taste. Use a slotted spoon to scoop out the chicken.

Use chile verde chicken for tacos, burrito bowls, burritos, and more. I like making burrito bowls with homemade Mexican Rice (or steamed brown rice), black beans, salsa, and guacamole. For low-carb, make burritos with cauliflower rice or tacos using low-carb tortillas.

Perfect for last-minute dinners or weekly meal prep, this shredded chicken recipe is versatile, delicious, and a must-have staple for protein-packed meals.

Shredded Chicken Recipe

Fill a large pot with water (the pot should be large enough to completely submerge the chicken in water (or broth) by 1-2 inches). Bring just to a simmer. 

Add the chicken, salt, and black pepper (plus any optional additions such as herbs or spices) to the pot. Return the liquid to a gentle simmer and cook, uncovered, for 1-2 minutes, then remove the pot from the heat and cover immediately with a lid. Allow the chicken to rest for 15-20 minutes or until internal temperature registers 160°F as measured with a digital meat thermometer.

Use kitchen tongs to remove the chicken from the pot carefully. Set aside in a large mixing bowl or on a clean plate and allow it to rest for about 10 minutes.

Top 6 shredded chicken recipes recipes from across the web

The most viewed shredded chicken recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Brown Sugar Bbq Chicken

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Shredded Chicken Recipe

Top 6 shredded chicken recipes recipes from across the web

The most viewed shredded chicken recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Brown Sugar Bbq Chicken

Cuban Vaca Frita de Pollo (Shredded...

Creamy Dijon Chicken Casserole: Who...

The 35 BEST Ways to Use Shredded Ch...

Chile Verde Shredded Chicken

Shredded Chicken Recipe

The most viewed shredded chicken recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine