You can make these easy shredded chicken recipes night after night because they’re so delicious and simple to make. Once you have shredded chicken prepared, everything else comes together so easily. Just keep the other ingredients on hand and you’ll always have a quick dinner to make.
Chicken breast is one of the most frugal meats you can buy. I typically buy it in bulk when it’s about $1.50 per lb. Then I can cook up a whole value-pack of about 6 pounds in my Instant Pot and use it for the base of all these shredded chicken recipes.
Making Shredded Chicken Breast as part of your weekly meal prep means a lot less to do on busy weeknights when you’re tired after working all day or especially if you’ve got to run the kids to activities.
Get These 10 Easy Shredded Chicken Recipes in a Printable ebook over Here.
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Related Reading:
- How to Batch-Cook Chicken Breasts
- Instant Pot Green Chicken Chili
- Cook Once Eat Twice – Chicken Breasts
- Weekly Meal Prep for Families – Chicken Edition
- Tender Instant Pot Rotisserie Chicken
Make Shredding Your Chicken Easy with One Of These:
BBQ Chicken Pizza
1 Pizza Crust – store-bought or made from scratch
1 Cup Shredded Chicken
1 Cup Bottled BBQ Sauce (our favorite)
2 Cups Shredded Mozzarella Cheese
1⁄2 Cup crumbled, cooked bacon
1⁄2 Cup sliced red onion
Instructions:
- Spread 1⁄2 cup of BBQ sauce on pizza crust.
- Stir together shredded chicken and other 1⁄2 cup BBQ sauce.
- Spread Mozzarella Cheese over pizza crust
- Sprinkle shredded chicken, crumbled bacon and sliced red onion over the top of the cheese.
- Bake at 450 degrees until cheese is bubbly and crust is browned. Or, follow cook-time directions on pizza crust recipe.
Chicken Enchilada Casserole
1 Large 20 oz. Can Enchilada Sauce (red or green*)
18 Corn Tortillas
2 Cups Shredded Chicken
1⁄2 Cup Onion, finely diced
4 Cups Shredded Mexican-Style Cheese
*1 Cup Sour Cream if using Green Sauce
Instructions:
- Stack and cut corn tortillas into bite-size squares and place in a mixing bowl.
- Pour Enchilada sauce, chicken, onion and 2 cups of the shredded cheese in the same bowl and stir until completely mixed. If using green enchilada sauce, stir the sour cream in as well.
- Pour into a greased casserole dish and bake at 350 degrees for 30 minutes.
- Top with other 2 cups of cheese and bake 10 more minutes.
Buffalo Chicken Soup
1 T.Oil
1 Onion, diced
3 Ribs of celery, diced
4 Cloves garlic, minced
1 Qt. Chicken Broth
1⁄2 Cup Buffalo Wing Sauce
2 Cups Shredded Chicken
1 block of cream cheese, cubed
1⁄4 Cup blue cheese (can substitute a ranch packet if preferred)
Salt and Pepper
Instructions:
1. Heat oil in a dutch oven and saute onion and celery for 5minutes.
2. Add garlic and saute for 1 more minute.
3. Add chicken broth to the pot and bring to a boil.
4. Add Buffalo wing sauce and simmer for 15 minutes.
5. Add cream cheese and stir until completely melted.
6. Turn off heat, add shredded chicken and blue cheese.
7. Add salt and pepper to taste.
Salsa Chicken Filling
4 Cups Shredded Chicken
16 oz. Salsa
Instructions:
1. Stir together the shredded chicken and the salsa until completely mixed. 2. Heat in microwave or on the stove in a saute pan.
2 Uses for Chicken Filling:
Tacos – place a scoop into taco shells and top with cheese, lettuce, and diced tomatoes or any of your other favorite taco fixings.
Quesadillas – spread filling on 1⁄2 of a flour tortilla and top with shredded cheese, fold in half. Cook in a buttered saute pan until brown on one side, then flip and cook the other side.
Simple Pot Pie Skillet
1⁄4 Cup Butter
1⁄4 Cup Flour
2 Cups Milk
2 t. Chicken bouillon (this has the best flavor)
1 cup frozen peas and carrots
2 cups shredded chicken
Salt and Pepper
1 Can of large refrigerator biscuits
Instructions:
- In a Cast iron skillet melt butter and cook flour until it just starts to brown.
- Add milk and chicken bouillon, stir until bouillon is melted and sauce is thickened.
- Stir in frozen peas and carrots and shredded chicken.
- Add salt and pepper to taste.
- Spread biscuits on top and bake in a 400-degree oven for 15-20 minutes, or until biscuits are finished.
Creamy Pesto Chicken Soup
1 Qt. Chicken Broth
1⁄2 Cup Pesto
2 Cups shredded chicken
2 Cans white beans, rinsed and drained
1 cup Heavy Cream
1⁄4 Cup Parmesan Cheese for garnish
Salt and pepper
Instructions:
1. In a soup pot bring chicken broth to a boil.
2. Turn down to simmer and add pesto, chicken, and beans.
3. Cook until just heated through, then turn off the heat.
4. Add cream, then salt, and pepper to taste.
5. Serve with a sprinkle of parmesan cheese.
Simple Alfredo Chicken Pasta Casserole
1 Jar of Alfredo Sauce
3 Cups Chicken broth
1 t. Garlic Powder
1 T. Italian Seasoning
1 t. Salt
1 pkg. Bowtie pasta
2 Cups Shredded Chicken
1 Can black olives, sliced
2 cups mozzarella cheese
Instructions:
- In a large casserole dish stir together alfredo sauce, chicken broth, garlic powder, Italian seasoning, and salt.
- Add dry bowtie pasta, shredded chicken and sliced olives. Stir.
- Cover tightly with foil and bake in a 425-degree oven for 35 minutes.
- Check to see if pasta is done. Once it’s done, remove foil, sprinkle with cheese, and bake until cheese is melted.
Vietnamese Chicken Salad
1 t. Chili paste
1T. Soy Sauce
3 T. Fish Sauce
2 T. Sugar
1 t. Sesame oil
1 T. Rice Vinegar
1 Lime, juiced
3T.Oil
1 Garlic clove, minced
4 Cups Napa cabbage, shredded
2 Carrots, shredded
1 English cucumber, thinly sliced
1 Bunch of green onions, sliced
1⁄2 Cup cilantro leaves
2 Cups shredded chicken
1⁄2 Cup chopped peanuts
Instructions:
Make dressing: Put the first 9 ingredients in a jar and shake, shake, shake until the sugar is dissolved.
Salad: Toss together the rest of the ingredients, then mix in the salad dressing.
Quick Chicken Sloppy Joes
1T.Oil
1 Onion, finely chopped
1 Green Pepper, finely chopped 1 6 oz. Can tomato paste
1 Cup Water
1⁄2 Cup Ketchup
1⁄2 Cup Chili sauce
2 T. Brown sugar
1 T. Worcestershire sauce
1⁄2 t. Onion powder
1⁄2 t. Garlic powder
3 Cups Shredded chicken
8 Hamburger buns
Instructions:
- Heat oil in a skillet and saute onion and green pepper for 5 minutes.
- Add the tomato paste, water, ketchup, chili sauce, brown sugar, Worcestershire, onion powder, and garlic powder.
- Simmer for 5 minutes. If too thick, add more water.
- Stir in shredded chicken.
- Serve on hamburger buns.
Peanutty Noodles with Chicken
- 1⁄2 Cup peanut butter
- 2 T. Soy Sauce
- 2 T. Rice Vinegar
- 1⁄2 Cup hot water
- 1 T. Sugar
- 1 garlic clove, minced
- Hot Pepper sauce
- 12 Oz. Spaghetti Noodles or Rice Noodles
- 1 T. Sesame oil
- 2 Cups shredded chicken
- 4 Green Onions, sliced
Instructions:
- Cook noodles according to package instructions, then drain and rinse under cold water until noodles are completely cooled.
- Pour into a large bowl and toss with sesame oil.
- Mix together the first 6 ingredients until smooth and creamy.
- Add hot pepper sauce to taste.
- Pour over noodles, add chicken and green onions.
- Toss until completely mixed.
Get These 10 Easy Shredded Chicken Recipes in a Printable ebook over Here.
Make these easy shredded chicken recipes part of your weekly meal planning. They’ll make your weekly prep so easy and your family will love them.
The next time you find chicken breast on sale at a great price, buy some up and cook the whole value pack. Freeze some and use the rest to make these delicious recipes.
