Most weeks, I will cook up either a whole chicken, or several large chicken breasts for shredded chicken. This makes it so much easier for meal prep and dinners are quicker when the chicken is ready to go. I generally cook the chicken in my Crock Pot with a little bit of salt and pepper. You can cook 5-6 breasts on high, and they will be finished in 4 hours. Of course you can bake the chicken breasts too, or make a whole Rotisserie style chicken. If you don’t think you will finish all of the chicken that week, it also freezes really well.
After cooking, the easiest way I’ve found to shred a large amount of chicken in no time is to use my Kitchen Aid Stand Mixer. Simply place the 2 or 3 chicken breasts in the bowl, turn the mixer on low and let it go for about 30 seconds. You have perfectly shredded chicken, ready to be used in any recipe!
Our favorite ways to use up shredded chicken is to make quesadillas and salads. I love tossing some of the chicken in some buffalo sauce to make sandwiches, or a quick salad with a little zing. Burrito bowls are also quickly becoming a favorite of my husband’s.
I’m constantly on the lookout for new and exciting shredded chicken recipes to try too. This roundup combines 12 of the most interesting and the tried and true shredded chicken recipes you can whip up quickly on those busy weeknights, or enjoy on a lazy Sunday evening.
12 Shredded Chicken Recipes
Creamy Chicken & Wild Rice Soup | Macaroni & Cheesecake
Chicken Alfredo Baked Ziti | Gimme Some Oven
Buffalo Chicken Cheesy Penne | Whitney Bond
Chicken Enchilada Rice Casserole | Jo Cooks
One Pot Cheesy Chicken Broccoli Pasta | The Kolb Corner
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