10+ Shredded Chicken Recipes for Easy and Delicious Meals

Shredded chicken is one of those ingredients you can toss into almost anything. It saves time and adds protein to salads, tacos, soups—honestly, whatever you’re in the mood for.

You can make shredded chicken at home pretty easily, and it actually turns out moist and flavorful if you do it right. This guide will show you a bunch of ways to cook and use shredded chicken in your meals.

Ingredients

• Chicken breasts or thighs
• Salt
• Pepper
• Optional spices or herbs

Cooking Instructions

1. Cook the chicken by boiling, baking, or slow cooking until fully done.
2. Let the chicken cool a bit.
3. Use two forks or your hands to shred the chicken.
4. Season it or add it to your favorite dish.

1) Easy Slow Cooker Shredded Chicken with Cream of Chicken Soup

This one’s about as easy as it gets, perfect for when you just can’t be bothered. Toss chicken breasts into the slow cooker, then pour a can of cream of chicken soup right over them.

Cook on low for about 3 to 4 hours and your chicken turns out super tender. Once it’s done, shred it right in the pot with two forks.

The creamy soup gives it flavor and keeps it from drying out. I like serving this over rice, but sandwiches work too.

Ingredients

• 2-3 boneless skinless chicken breasts
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup chicken broth

Cooking Instructions

1. Put chicken breasts in the slow cooker.
2. Pour in the cream of chicken soup and chicken broth.
3. Cover and cook on low for 3-4 hours.
4. Shred the chicken with two forks.
5. Mix the chicken with the sauce and serve.

Learn more about this method at Crockpot Chicken & Gravy.

2) Instant Pot Shredded Chicken with Garlic and Herbs

If you’re in a hurry, the Instant Pot makes shredded chicken in no time. Season chicken with garlic, dried herbs, salt, and pepper for a simple, tasty result.

Just put boneless chicken in the pot, toss in garlic cloves and herbs, and add a splash of broth or water.

Cook under high pressure for about 10 minutes. Let the pressure release naturally for a bit, then finish with a quick release.

Shred the chicken with two forks. It’s great in sandwiches, tacos, or salads—really, you can’t go wrong.

Ingredients

• 2 pounds boneless chicken breasts or thighs
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup chicken broth or water

Cooking Instructions

1. Season chicken with garlic, oregano, thyme, salt, and pepper.
2. Place chicken in the Instant Pot and pour in the broth.
3. Seal the lid and cook on high pressure for 10 minutes.
4. Let the pressure release naturally for 5 minutes, then quick release.
5. Take out the chicken and shred it.

3) Mexican Chicken Tinga with Chipotle and Tomato Sauce

Chicken Tinga is one of those dishes that just hits the spot when you want smoky, spicy flavor. It’s shredded chicken simmered in a tomato-chipotle sauce that packs some heat but also a little sweetness.

This is awesome for tacos, tostadas, or burritos. Everything comes together in one pot, so it’s not much fuss. You can adjust the spice by changing how many chipotle peppers you toss in.

The sauce uses onions, garlic, tomatoes, chipotle chiles in adobo, and broth. Cook it until it thickens up, then add your shredded chicken so it soaks up all that flavor.

Ingredients

• 2 lbs cooked chicken breasts, shredded
• 1 can (14 oz) diced tomatoes
• 2-3 chipotle peppers in adobo sauce
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 tbsp vegetable oil
• Salt and pepper to taste

Cooking Instructions

1. Heat oil in a pan over medium.
2. Sauté onions and garlic until soft.
3. Add tomatoes, chipotle peppers, and broth.
4. Simmer for 15 minutes to thicken the sauce.
5. Stir in shredded chicken.
6. Let it cook 5 minutes more.
7. Add salt and pepper to taste.
8. Serve in tacos, tostadas, or burritos.

For more, check out this chicken tinga recipe.

4) Spiced Oven-Baked Shredded Chicken

Start by rubbing your chicken with a mix of spices. This gives the chicken lots of flavor as it bakes.

Bake until it’s cooked through and easy to shred. Use two forks or even a mixer if you’re feeling lazy.

The shredded chicken soaks up any sauce or seasoning you add after. This is a good one for meal prep or just tossing into whatever you’re making that week.

Use it in tacos, salads, or sandwiches—honestly, it’s hard to mess this up.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Mix spices and olive oil in a bowl.
3. Coat the chicken with the spice mix.
4. Place chicken on a baking sheet and bake 25-30 minutes.
5. Let it cool a bit, then shred.
6. Use however you want.

For a detailed recipe, see this spiced shredded chicken.

5) Quick Stovetop Shredded Chicken with Onion and Garlic

If you want shredded chicken fast, the stovetop is your friend. Heat some oil in a skillet, then add chicken breasts—sprinkle with salt and pepper.

Cook for about 3-4 minutes per side until done. Take the chicken out, then toss chopped onion and garlic into the same pan.

Sauté until soft and fragrant. Shred the chicken, then stir it back in with the onion and garlic for extra flavor.

It’s quick, and you end up with tender, flavorful chicken you can use in salads, tacos, or sandwiches.

Ingredients

• 2 chicken breasts
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• Salt and pepper to taste

Cooking Instructions

1. Heat oil in a skillet over medium.
2. Add chicken, season with salt and pepper.
3. Cook 3-4 minutes per side until cooked through.
4. Remove and shred chicken.
5. In the same skillet, cook onion and garlic until soft.
6. Stir shredded chicken into the pan.
7. Serve however you like.

6) Shredded Chicken Tacos with Fresh Salsa

Shredded chicken tacos are super easy and always a hit. Cook chicken breasts in a slow cooker or Instant Pot with salsa and spices.

When it’s done, shred the chicken with two forks. You’ll get juicy, flavorful pieces perfect for stuffing into tortillas.

Mix up a quick salsa with tomatoes, onions, cilantro, and lime juice for a fresh topping. Spoon it over the chicken in warm tortillas.

You can add cheese, avocado, or sour cream—whatever you’re craving.

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts
• 1 cup salsa
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp salt
• 8 small tortillas
• Fresh salsa (chopped tomatoes, onion, cilantro, lime juice)

Cooking Instructions

1. Place chicken in slow cooker or Instant Pot.
2. Add salsa, chili powder, cumin, and salt.
3. Cook on low for 6 hours or high for 3 hours (slow cooker), or 15 minutes (Instant Pot poultry setting).
4. Shred chicken.
5. Warm tortillas at 350°F / 175°C for 5 minutes.
6. Fill tortillas with chicken and salsa.

More details: slow cooker salsa chicken tacos recipe.

7) Creamy Crockpot Shredded Chicken and Gravy

This one’s a comfort food classic, and it’s almost too easy. Add chicken breasts, cream of chicken soup, and a packet of chicken gravy mix to your slow cooker.

Season lightly with salt and pepper. Let it cook on low for 6 to 8 hours.

When the chicken is falling apart, shred it right in the crockpot. The creamy gravy keeps everything moist and flavorful.

Serve it over mashed potatoes, rice, or noodles—whatever sounds good.

Ingredients

• 2 lbs chicken breasts
• 1 can cream of chicken soup
• 1 packet chicken gravy mix
• Salt and pepper to taste

Cooking Instructions

1. Put chicken in the crockpot.
2. Add cream of chicken soup and gravy mix.
3. Sprinkle with salt and pepper.
4. Cook on low for 6-8 hours (about 135-160°C).
5. Shred chicken in the crockpot.
6. Stir to mix with gravy.
7. Serve warm over your favorite side.

8) Shredded Chicken Enchiladas with Cheese

Shredded chicken enchiladas make for a comforting, classic Mexican meal that’s honestly hard to resist. You just fill soft corn or flour tortillas with a mix of shredded chicken and cheese.

Cover them with red enchilada sauce and pile on even more cheese. Bake everything until it’s bubbly and golden on top.

Try serving these with a dollop of sour cream or a sprinkle of fresh cilantro. They’re awesome for family dinners or meal prepping ahead.

Ingredients:

• 2 cups shredded cooked chicken
• 8 corn or flour tortillas
• 2 cups shredded cheddar cheese
• 1 cup shredded jack cheese
• 2 cups red enchilada sauce

Cooking Instructions:

1. Preheat oven to 375°F (190°C).
2. Mix shredded chicken with 1 cup of cheese.
3. Spoon chicken mixture into tortillas and roll them up.
4. Place rolled tortillas in a baking dish.
5. Pour enchilada sauce over tortillas, then sprinkle with remaining cheese.
6. Bake for 20-25 minutes until cheese is melted and bubbly.

9) BBQ Shredded Chicken Sandwiches

BBQ shredded chicken sandwiches really hit the spot when you want something easy and satisfying. Cook chicken until it’s tender, then shred it and toss with your favorite BBQ sauce.

Pile the mix onto soft sandwich buns. Throw on some coleslaw or pickles if you’re feeling it.

You can make the chicken in a slow cooker or just on the stove. Slow cooking lets the chicken soak up more of that smoky BBQ goodness.

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 1 cup BBQ sauce
• 1 small onion, chopped (optional)
• 1 tablespoon honey (optional)
• Sandwich buns

Cooking Instructions

1. Cook chicken in a slow cooker on low for 4-5 hours or until tender.
2. Shred chicken with two forks.
3. Mix shredded chicken with BBQ sauce and honey.
4. Heat mixture for 10 minutes on medium heat.
5. Serve on buns with your choice of toppings.

10) Shredded Chicken and Rice Bowls

Shredded chicken and rice bowls come together fast and are easy to make your own. Toss in beans, corn, avocado, or whatever fresh veggies you’ve got.

They’re great for busy weeknights or prepping meals ahead. The chicken cooks up quickly in a slow cooker or Instant Pot, which is honestly a lifesaver.

Spoon the chicken over warm rice and top with salsa, cilantro, or anything else you like. I usually squeeze some lime on top for a bit of zing.

Try adding black beans or peas for extra protein. This dish is super flexible, so use what you have.

Ingredients

• 2 cups cooked rice
• 2 cups shredded cooked chicken
• 1 cup black beans (rinsed)
• 1 cup corn (fresh or frozen)
• 1 avocado, sliced
• ½ cup chopped tomatoes
• ¼ cup chopped cilantro
• 1 lime, cut into wedges
• Salt and pepper to taste

Cooking Instructions

1. Cook the chicken in your slow cooker or pressure cooker.

2. Shred the chicken once it’s done.

3. Warm up the rice, beans, and corn in a pan over medium heat.

4. Stir occasionally until everything’s heated through.

5. Start assembling your bowls: layer the rice first, then add chicken, beans, and corn.

6. Toss on some tomatoes and slices of avocado.

7. Sprinkle with chopped cilantro.

8. Add salt and pepper to taste.

9. Serve with lime wedges on the side.

10. Squeeze fresh lime juice over the top just before digging in.

If you want more ideas, check out this Pulled Chicken Rice Bowls recipe from HelloFresh.