I love using these shredded chicken recipes during the week when things get busy and chaotic. And your kids are hungry or coming back from school, and you need dinner ready quickly.
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With shredded chicken, you can quickly make tacos, sandwiches, or even salads. I always do something similar with leftover rice; egg fried rice is my go-to when I need something quick and stress-free.
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A great way to prep for these chicken recipes is to batch-cook your chicken on a Sunday for the week ahead. You can roast a chicken, slow cook it, or even use rotisserie. Sunday cooking is a big time saver, and I'm a big believer in it. I do like to make my own; on a Sunday, I find it quite therapeutic, but using rotisserie chicken as a shortcut still works.
1) 15-Minute BBQ Shredded Chicken Tacos
Ingredients
Method
- Heat oil in a skillet over medium-high heat.
- Add shredded chicken and stir 1 minute.
- Pour in BBQ sauce and cook 2-3 minutes until heated through.
- Warm tortillas in a dry pan or microwave 20 seconds.
- Assemble tacos: chicken, lettuce, onion, cheese, lime, cilantro.
Barbecue shredded chicken tacos in 15 minutes sound great to me. Everybody loves taco night in my house. We try to have tacos once a week. Barbecue sauce on a taco might sound a little bit strange, but it works.
I love trying new combinations; that's what food is all about. I like to use any precooked meat I have in the fridge to make quesadillas when I want something quick. I love soft and hard shell tacos; they are both delicious, but my kids prefer the soft ones.
2) Slow-Cooker Buffalo Shredded Chicken Sandwiches
Ingredients
Method
- Put chicken in slow cooker and pour in buffalo sauce and broth.
- Add butter, garlic powder, and salt on top.
- Cook on low for 4-6 hours or high for 2-3 hours until chicken shreds easily.
- Shred chicken with two forks right in the cooker and stir to coat with sauce.
- Toast buns and pile on the shredded chicken.
- Add ranch or blue cheese and toppings as you like.
Shredded chicken sandwiches are super convenient but even better when you incorporate buffalo sauce and use your slow cooker. The meat stays soft, flavorful, and juicy. All we need to do is add a big pile onto your favorite bun. I always tend to go for brioche buns and give them a really good toast so they don't turn soggy.
This will also work in wraps, however, or even pita bread. Don't underestimate your slow cooker. I use mine regularly to make beef stew, and the result is so good I never use my Instant Pot for it.
3) Honey-Garlic Shredded Chicken Rice Bowls
Ingredients
Method
- Whisk honey, soy sauce, vinegar, garlic, and ginger in a skillet over medium heat.
- Add shredded chicken and stir to coat and warm through.
- Stir in cornstarch slurry and cook until sauce thickens, about 1-2 minutes.
- Serve chicken over rice with steamed veggies on the side.
- Top with sesame seeds and green onions.
These honey garlic shredded chicken rice bowls will satisfy even the pickiest of eaters. I sometimes like to add some chili so you can get that sweet and spicy combination going on.
My family and I are big on rice bowls; they are convenient and almost make it feel like you are eating takeout. If you're trying to get cooked rice onto the table quickly, I'd recommend using a rice cooker, you won't once you know what to do you get perfect rice every time.
4) Creamy Shredded Chicken and Spinach Pasta
Ingredients
Method
- Cook pasta according to package directions and reserve 1/2 cup pasta water before draining.
- Warm oil in a skillet and sauté garlic 30 seconds.
- Add shredded chicken and heat through.
- Stir in cream and Parmesan until saucy.
- Toss in spinach and stir until wilted.
- Add drained pasta and splash in pasta water if the sauce needs loosening.
- Season with salt and pepper and serve.
I love creamy pastas, and this creamy shredded chicken and spinach pasta is delicious. Being able to incorporate green veg, spinach, into a creamy pasta dish is a great trick I have up my sleeve for getting my kids to eat more vegetables.
I like to puree it into my pasta sauces so that my kids don't know it's there. Using pre-cooked chicken is a fantastic shortcut, which I use regularly. Amazing what you can do with pasta. The first time I made pasta at home, my family was amazed. And it really did save the day. It's amazing what you can do with a few ingredients and a bit of imagination.
5) Sheet-Pan Shredded Chicken Fajita Bowls
Ingredients
Method
- Preheat oven to 425°F and line a sheet pan with foil.
- Toss chicken, peppers, and onion with oil and spices directly on the pan.
- Roast 20-25 minutes until chicken reaches 165°F.
- Remove pan and shred chicken with two forks right there on the pan.
- Return to oven 3-5 minutes to warm shredded chicken through.
- Serve over rice and add whatever toppings you have on hand.
Everybody loves fajitas, especially if you choose these sheet-pan shredded chicken fajita bowls. Don't get me wrong, fajitas using tortillas are fantastic, but let's be honest, it can be a bit of a faff if you want something easy and quick to make.
There's definitely no shaming in eating these out of the bowl; that's where sheet-pan cooking really can shine. My kids work for heaters but prefer with their tia wrapped version. I think it's because they can't see the peppers and onions. Give it to them in a bowl, and they start to pick out all the vegetables.
6) Instant Pot Shredded Chicken Chili
Ingredients
Method
- Add chicken, tomatoes, beans, onion, broth, and spices to the Instant Pot.
- Seal and cook on high pressure for 12 minutes.
- Quick release the pressure and remove the chicken.
- Shred the chicken with two forks and return it to the pot.
- Stir in corn and simmer on sauté mode for 3 minutes.
- Serve with your preferred toppings.
Shredded chicken chili using the Instant Pot. I highly recommend getting one of these for your kitchen. It's a bit like when you get a slow cooker and realize how efficient they are. This is just like that but much quicker.
One-pot dinners like these are perfect for feeding our family, especially during the week, and I could do this regularly. During the week, my family and I like to keep it simple by serving this chili stew over rice.
7) Mediterranean Shredded Chicken Pita Pockets
Ingredients
Method
- Mix yogurt, mayo, lemon juice, oregano, salt, and pepper in a bowl.
- Stir shredded chicken into the sauce until well coated.
- Fold in cucumber, tomatoes, olives, and feta.
- Spoon mixture into warmed pita pockets and serve.
I use pita bread and pita pockets for lunches, and this Mediterranean shredded chicken version is ideal. I don't know many people who don't like Mediterranean flavors, and I try to incorporate these into my cooking regularly.
We love handheld dinners in our house. I always try to be careful with how much sauce I make; otherwise, it can start to get messy. I do prefer to make my own sauces from scratch, but sauces like tzatziki are handy to keep in your pantry.
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8) Cilantro-Lime Shredded Chicken Burrito Bowls
Ingredients
Method
- Mix chicken, cilantro, lime juice, zest, cumin, and salt in a bowl.
- Warm rice, beans, and corn in the microwave or on the stove.
- Layer rice in bowls, then add beans and corn.
- Top with cilantro-lime chicken, avocado, salsa, and any optional toppings.
I've never understood people who hate or don't like cilantro. It's packed with so much flavor and great for curries. The great thing about burrito bowls is it's like your own home version of takeout.
A lot of people tend to skip things like finishing with fresh lime juice, but that's a big no-no in my house. Build-your-own bowl dinners are a great idea if you're on a tight budget to feed picky eaters; they can pick what they want.
9) Pesto Shredded Chicken Grilled Cheese
Ingredients
Method
- Mix shredded chicken and pesto in a bowl until coated.
- Heat a skillet over medium heat.
- Butter one side of each bread slice.
- Place two slices butter-side down in the skillet.
- Divide chicken mixture and mozzarella on the bread in the skillet.
- Top with remaining bread, butter-side up.
- Cook 3-4 minutes per side until golden and cheese melts.
- Slice and serve while slightly warm.
Grilled cheese is a classic, and I love upgrading mine regularly. It's a blank canvas. Sometimes all you need is a classic version, but dressing it up can be fun. Things like adding pesto to your sandwich can make a huge difference and add a punchy flavor.
It may be strange to think of chicken added to your grilled cheese, but in terms of protein, I might add crispy bacon to mine. It has become a bit of an institution in my house.
10) Shredded Chicken and Black Bean Quesadillas
Ingredients
Method
- Mix chicken, beans, cheese, salsa, cilantro, salt, and pepper in a bowl.
- Heat a skillet over medium and add oil or butter.
- Place one tortilla in the skillet, spoon filling on half, and fold over.
- Cook 2-3 minutes per side until golden and cheese melts.
- Repeat with remaining tortillas and serve warm.
Quesadillas are a regular quick dinner for me and my family. I love cooking with black beans and always have them on hand in the pantry. It's amazing what you can do with them: burgers, chili, beans, and rice. They are very versatile. Just make sure there is plenty of cheese; that's an unwritten rule in my house.
As long as you have tortillas and cheese, you can throw just about any other ingredients that you have lying around to make your own homemade quesadilla. I've used leftover roasted veggies and even fried eggs in quesadillas before. They are the ultimate quick dinner.
11) Thai Peanut Shredded Chicken Noodle Salad
Ingredients
Method
- Whisk peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic, and warm water until smooth.
- Toss shredded chicken with the dressing in a large bowl.
- Add cooked noodles, carrots, cucumber, and cilantro; toss gently.
- Sprinkle chopped peanuts on top before serving.
Noodle salads can be so delicious, and I eat them regularly in my house, especially as dinner, but you can also use them as a side dish. For me, the peanut sauce is the star of this dish. The first time I heard of it, I thought it was the strangest thing ever, but I love peanut butter, and this reminds me of that. It's amazing the flavor you can incorporate into a good peanut sauce.
Sometimes dinners like these are great; instead of having a piping hot meal, it can be a nice, refreshing change to have something cold or at room temperature. In my house, we love a good shrimp Caesar salad. Simple to make but so good.
12) Shredded Chicken Enchilada Bake
Ingredients
Method
- Preheat oven to 375°F.
- Mix chicken, enchilada sauce, sour cream, beans, corn, cumin, salt, and pepper.
- Stir in half the cheese.
- Layer tortillas and filling in a baking dish, finishing with remaining cheese on top.
- Bake 20-25 minutes until bubbly and browned.
- Let rest 5 minutes, then slice and serve.
Enchiladas are super popular, but let's be honest, the road version can be a bit awkward. And you're making this shredded chicken enchilada bake; it's great if you're short on time and using those casserole-style shortcuts. You get all the flavor you expect from the dish without the extra work of rolling enchiladas.
For example, enjoy others; we love spicy and our house, but not too spicy. If I make this for myself, I add extra spice.
13) Lemon-Herb Shredded Chicken and Roasted Veg
Ingredients
Method
- Preheat oven to 425°F and toss chopped veg with 1 tbsp olive oil, salt, and pepper on a sheet pan.
- Roast veg 20-25 minutes until tender and slightly browned at the edges.
- Put chicken, lemon zest, lemon juice, 2 tbsp olive oil, oregano, thyme, garlic, salt, and pepper in a slow cooker.
- Cook on low for 3-4 hours or high for 1.5-2 hours until chicken shreds easily.
- Shred chicken with two forks and stir in roasted veg and parsley.
- Serve over rice, pasta, or tucked into wraps.
This lemon-herb shredded chicken and roasted veg is a great way to not only get vegetables into your diet but also herbs- a winning combination.
Recently, we have been going through an avocado-on-toast phase. I always have a lot of carrots at home because I like to make my own stocks and broths, so we eat all the roasted carrots.
If you have picky eaters in your house, try roasting your vegetables. I can make such a difference in how they taste.
14) BBQ Shredded Chicken Stuffed Sweet Potatoes
Ingredients
Method
- Preheat oven to 400°F and poke potatoes all over with a fork.
- Roast sweet potatoes 45-60 minutes until completely tender.
- Mix shredded chicken and BBQ sauce in a bowl.
- Slice open each potato and fluff the center with a fork.
- Spoon BBQ chicken into the potatoes.
- Sprinkle cheddar and return to oven 5 minutes to melt.
- Top with yogurt or sour cream, green onions, salt, and pepper.
I always have some sort of potato in the house, and sweet potatoes are so good as the base for a good dinner. If you need something filling, barbecue-shredded chicken-stuffed sweet potatoes will work for you.
Barbecue chicken on a potato is so much more appealing to me than a bun. I know it will fill me up. A great combo I recommend is maple and bacon, perfect for a sweet potato.
15) Shredded Chicken Caesar Salad Wraps
Ingredients
Method
- Toss shredded chicken with Caesar dressing in a bowl.
- Add chopped Romaine and Parmesan, then mix gently.
- Season with salt and pepper.
- Lay out tortillas and divide filling among them.
- Sprinkle crushed croutons on each, then roll up tightly.
- Slice in half and serve warm or chilled.
Caesar salad is a classic, and incorporating shredded chicken into Caesar salad wraps can be an ideal way to make a quick and tasty meal. Caesar salad is a favorite in my house, and my kids always ask for it. Some people think of wraps as only a lunch option, but we eat them for dinner all the time.
As long as they are rolled up well and you use your favorite dressing, you are onto a winner. I make Southwest-style wraps regularly for dinner using black beans, avocado, corn, and some good taco seasoning. Wraps are definitely underrated.
