5 Delicious Shredded Chicken Recipes

0

Sherry Shredded Chicken Pie

Craving a rich and comforting dinner? Look no more because this chicken potpie will reward your taste buds in the most incredible way. Creamy, flavorful, and absolutely delicious, this chicken pie with peas, carrots, and celery, is the ultimate satisfaction. The sherry in this recipe gives this pie sharper tone that brings everything together beautifully.

Sherry Shredded Chicken Pie 1000x516 - 5 Delicious Shredded Chicken Recipes

Cuisine: Western

Prep Time: 15 minutes

Calories/Serving: 480

Course: main course

Cook Time: 45 minutes

Level: 2/3

Servings: 12

Total Time: 60 minutes

Healthiness: 2/5

Cuisine: Western

Course: main course

Prep Time: 15 minutes

Cook Time: 45 minutes

Calories/Serving: 480

Level: 2/3

Cuisine: Western

Servings: 12

Prep Time: 15 minutes

Total Time: 60 minutes

Calories/Serving: 480

Healthiness: 2/5

Cuisine: Western

Course: side dish

Prep Time: 2 hours and 5 minutes

Cook Time: 25 minutes

Calories/Serving: 249.9

Level: 2/3

Cuisine: Western

Servings: 12

Prep Time: 2 hours and 5 minutes

Total Time: 2 h and 30 minutes

Calories/Serving: 249.9

Healthiness: 4/5

Ingredients

INGREDIENTS
  • pagelines
    6 cups cooked and shredded Chicken
  • pagelines
    2 Onions, chopped
  • pagelines
    15 ounces (425 grams) refrigerated Pie Crust
  • pagelines
    3 small Celery Stalks, chopped
  • pagelines
    16 ounces (450 grams) frozen Peas and Carrots mix
  • pagelines
    ¼ cup chopped Parsley
  • pagelines
    2 tbsp Olive Oil
Sauce
  • pagelines
    9 tbsp Flour
  • pagelines
    1/3 cup Butter
  • pagelines
    2 cups Chicken Broth
  • pagelines
    ¼ cup Sherry
  • pagelines
    ¾ tsp dried Thyme
  • pagelines
    1 can (12 ounces or 340 grams) Evaporated Milk
  • pagelines
    Salt and Pepper, to taste

INSTRUCTIONS

1. Preheat your oven to 400 F or 200 C degrees. Remove the pie crust from the box, and leave it on the kitchen counter to warm up. Grease two pie pans (preferably 9-inch or 22.8-cm ones).

2. In a pan over medium heat, heat the olive oil. Add celery and onions, and cook for about 5 minutes, or until tender. Transfer to a bowl. Add the shredded chicken to the bowl, and stir to combine the mixture.

3. Combine the milk and chicken broth in a microwave-safe bowl. Microwave for about 3-4 minutes, or until the mixture becomes steamy.

4. Meanwhile, melt the butter in the same pan you cooked the onions in. Whisk in the thyme and flour. Cook until the flour becomes golden, about 1 minute. Make sure to whisk constantly. Pour the milk/broth mixture, into the pan, and whisk to combine.

5. Bring to a simmer, and then cook for 1 more minute, or enough for the sauce to thicken. Stir in the sherry and season with some salt and pepper. Stir the chicken/onion mixture, peas and carrots mix, and parsley into the sauce.

6. Divide the mixture between the two prepared pie pans. Divide the pie crust in half, top each of the pie fillings with pie crust, and pinch to flute.

7. Place in the oven and bake for about 30 minutes, or until the top is golden and the pie is bubbly around the edges. Let the pie rest for about 10 minutes before serving. Enjoy!

Nutrition per Serving

  • check
    Calories – 480
  • check
    Total Fat – 29.6 g
  • check
    Saturated Fat – 10.2 g
  • check
    Total Carbohydrate – 29.4 g
  • check
    Fiber – 3.1 g
  • check
    Sugars – 4.1 g
  • check
    Protein – 23.6 g
Sherry Shredded Chicken Pie 2 - 5 Delicious Shredded Chicken Recipes

Recipe Notes

If you don’t have sherry, you can use the same amount of dry white wine instead. The pie will be just as delicious.

Spicy Lime & Mango Shredded Chicken Tacos

If you are a fan of the sweet and spicy, then this is the perfect dinner choice for you. Corn tortillas are filled with a rich and amazingly delightful filling which is made of shredded chicken, onion, mango, lime, tomatoes, and a bunch of spices. These tacos will satisfy you with its incredible explosion of flavors after the very first bite.

Spicy Lime Mango Shredded Chicken Tacos - 5 Delicious Shredded Chicken Recipes

Cuisine: Mexican

Prep Time: 10 minutes

Calories/Serving: 222

Course: main course

Cook Time: 1 hour an 30 minutes

Level: 2/3

Servings: 8

Total Time: 1 hour and 40 minutes

Healthiness: 3/5

Cuisine: Mexican

Course: main course

Prep Time: 10 minutes

Cook Time: 1 hour an 30 minutes

Calories/Serving: 222

Level: 2/3

Cuisine: Mexican

Servings: 8

Prep Time: 10 minutes

Total Time: 1 hour and 40 minutes

Calories/Serving: 222

Healthiness: 3/5

Cuisine: Western

Course: side dish

Prep Time: 2 hours and 5 minutes

Cook Time: 25 minutes

Calories/Serving: 249.9

Level: 2/3

Cuisine: Western

Servings: 12

Prep Time: 2 hours and 5 minutes

Total Time: 2 h and 30 minutes

Calories/Serving: 249.9

Healthiness: 4/5

Ingredients

INGREDIENTS
  • pagelines
    1 pound (450 grams) boneless and skinless Chicken Breasts
  • pagelines
    16 Corn Tortillas
  • pagelines
    1/4 cup diced Mango
  • pagelines
    1 Jalapeno Pepper, diced
  • pagelines
    1 Anaheim Pepper, chopped
  • pagelines
    2 tsp Canola Oil
  • pagelines
    2 tbsp minced Garlic
  • pagelines
    Juice and Zest of 1 Lime
  • pagelines
    1 cup Chicken Stock
  • pagelines
    8 ounces (225 grams) canned Plum Tomatoes
  • pagelines
    2 tbsp chopped Cilantro
  • pagelines
    1 Onion, chopped
  • pagelines
    5 ounces (140 grams) Tomato Sauce
Spices
  • pagelines
    1 tbsp Cumin
  • pagelines
    1 tsp White Sugar
  • pagelines
    1 tbsp Chili Powder
  • pagelines
    ½ tsp Cinnamon
  • pagelines
    2 tsp Salt

INSTRUCTIONS

1. Place the chicken in a pot filled with water. Place over medium heat and bring to a boil. Reduce the heat, and cook the chicken for about 30 minutes, or until it is no longer pink. Transfer to your cutting board and shred with two forks.

2. In a saucepan, heat the canola oil. Add onion and Jalapeno & Anaheim peppers, and cook for about 7 minutes. Stir in the garlic and cook for one more minute. Stir in the shredded chicken, plum tomatoes, lime juice and zest, mango, chicken stock, tomato sauce, cilantro, and all spices.

3. Bring the mixture to a boil. Reduce the heat and simmer on low for about 45 minutes.

4. Divide the filling between the corn tortillas. Serve and enjoy!

Nutrition per Serving

  • check
    Calories – 222
  • check
    Total Fat – 4.4 g
  • check
    Saturated Fat – 0.7 g
  • check
    Total Carbohydrate – 32.7 g
  • check
    Fiber – 4.8 g
  • check
    Sugars – 5.4 g
  • check
    Protein – 15.4 g
Spicy Lime Mango Shredded Chicken Tacos 2 - 5 Delicious Shredded Chicken Recipes

Shredded Barbecue Chicken from the Crockpot

This shredded chicken in a homemade barbecue sauce is a real keeper. If you are afraid that the sauce it will be too sweet or ketchupy, trust me, it won’t be. The vinegar, soy sauce, and Worcestershire sauce are there to keep things balanced, and once cooked, this chicken will be smothered in the most satisfying finger-licking and sticky barbecue sauce.

Shredded Barbecue Chicken from the Crockpot - 5 Delicious Shredded Chicken Recipes

VIa thecountrycook.net

Cuisine: Western

Prep Time: 5 minutes

Calories/Serving: 334

Course: main course

Cook Time: 3 hours and 20 minutes

Level: 2/3

Servings: 6

Total Time: 3 hours and 25 minutes

Healthiness: 2/5

Cuisine: Western

Course: main course

Prep Time: 5 minutes

Cook Time: 3 hours and 20 minutes

Calories/Serving: 334

Level: 2/3

Cuisine: Western

Servings: 6

Prep Time: 5 minutes

Total Time: 3 hours and 25 minutes

Calories/Serving: 334

Healthiness: 2/5

Cuisine: Western

Course: side dish

Prep Time: 2 hours and 5 minutes

Cook Time: 25 minutes

Calories/Serving: 249.9

Level: 2/3

Cuisine: Western

Servings: 12

Prep Time: 2 hours and 5 minutes

Total Time: 2 h and 30 minutes

Calories/Serving: 249.9

Healthiness: 4/5

Ingredients

4 large Chicken Breasts (about 6-ounce 170 grams each)

8 Buns

2 tbsp Brown Sugar

1 ½ cup Ketchup

1 tbsp Worcestershire Sauce

1 tbsp Soy Sauce

1 tsp Apple Cider Vinegar

1 tsp Red Pepper Flakes

½ tsp Garlic Powder

INSTRUCTIONS

1. Place the chicken breasts in your crockpot, and cook on High for about 3 hours. Grab two forks and shred the chicken inside the crockpot.

2. In a small bowl, whisk together all of the remaining ingredients. Pour the mixture over the chicken, and stir to combine well. Close the lid and cook for about 20 minutes on High.

3. Cut the buns in half, and divide the shredded barbecue chicken between them. Serve and enjoy!

Nutrition per Serving

  • check
    Calories – 334
  • check
    Total Fat – 4.7 g
  • check
    Saturated Fat – 1.1 g
  • check
    Total Carbohydrate – 49.2 g
  • check
    Fiber – 1.5 g
  • check
    Sugars – 22.8 g
  • check
    Protein – 23.6 g
Shredded Barbecue Chicken from the Crockpot 2 - 5 Delicious Shredded Chicken Recipes

VIa thecountrycook.net

Mexican Shredded Chicken Tinga

Let this recipe be the base for all of your favorite Mexican dishes. Perfect when served on crunchy tostadas, on chips, or wrapped in tortillas… Really, the possibilities with this yummy and super versatile recipe are pretty endless. The salsa gives this chicken that deep hot & spicy Mexican flavor that you will not be able to forget anytime soon.

Mexican Shredded Chicken Tinga 2 - 5 Delicious Shredded Chicken Recipes

Cuisine: Western

Prep Time: 10 minutes

Calories/Serving: 184

Course: Mexican

Cook Time: 40 minutes

Level: 2/3

Servings: 2

Total Time: 50 minutes

Healthiness: 3/5

Cuisine: Western

Course: Mexican

Prep Time: 10 minutes

Cook Time: 40 minutes

Calories/Serving: 184

Level: 2/3

Cuisine: Western

Servings: 2

Prep Time: 10 minutes

Total Time: 50 minutes

Calories/Serving: 184

Healthiness: 3/5

Cuisine: Western

Course: side dish

Prep Time: 2 hours and 5 minutes

Cook Time: 25 minutes

Calories/Serving: 249.9

Level: 2/3

Cuisine: Western

Servings: 12

Prep Time: 2 hours and 5 minutes

Total Time: 2 h and 30 minutes

Calories/Serving: 249.9

Healthiness: 4/5

Ingredients

2 Chicken Breast Halves (skinless and boneless)

¾ cup Chipotle Salsa

1 tbsp Apple Cider Vinegar

8 ounces (225 grams) canned Stewed Tomatoes

1 small Onion, thinly sliced

Salt and Pepper, to taste

INSTRUCTIONS

1. Place the chicken in a pot filled with water. Bring to a boil over medium heat. Lower the temperature, and cook the chicken for about 30 minutes on medium-low, until the center is no longer pink. Transfer to a cutting board and shred with two forks.

2. Add the stewed tomatoes, vinegar, and salsa, in your blender. Blend until smooth.

3. Place the blended sauce, onions, and chicken, in a saucepan. Stir to combine. Place the saucepan over medium heat and cook for 10 minutes. Season with some salt and pepper, to taste.

4. Serve the chicken tinga as desired and enjoy! 🙂

Nutrition per Serving

  • check
    Calories – 184
  • check
    Total Fat – 2.6 g
  • check
    Saturated Fat – 0.8 g
  • check
    Total Carbohydrate – 16 g
  • check
    Fiber – 3.2 g
  • check
    Sugars – 8.2 g
  • check
    Protein – 22.4 g
Mexican Shredded Chicken Tinga - 5 Delicious Shredded Chicken Recipes

Buffalo Shredded Chicken Dip

Perfect for a party! If you are a fan of the infamous Buffalo chicken wings (and who isn’t) then you will definitely appreciate this lovely dipping version of the classic. This buffalo dip with shredded chicken, ranch dressing, cheddar, and cream cheese, is best when served with crackers and celery. Give this recipe a shot and see what I am talking about.

Buffalo Shredded Chicken Dip - 5 Delicious Shredded Chicken Recipes

Cuisine: Western

Prep Time: 10 minutes

Calories/Serving: 307.4

Course: appetizer

Cook Time: 45 minutes

Level: 2/3

Servings: 20

Total Time: 55 minutes

Healthiness: 2/5

Cuisine: Western

Course: appetizer

Prep Time: 10 minutes

Cook Time: 45 minutes

Calories/Serving: 307.4

Level: 2/3

Cuisine: Western

Servings: 20

Prep Time: 10 minutes

Total Time: 55 minutes

Calories/Serving: 307.4

Healthiness: 2/5

Cuisine: Western

Course: side dish

Prep Time: 2 hours and 5 minutes

Cook Time: 25 minutes

Calories/Serving: 249.9

Level: 2/3

Cuisine: Western

Servings: 12

Prep Time: 2 hours and 5 minutes

Total Time: 2 h and 30 minutes

Calories/Serving: 249.9

Healthiness: 4/5

Ingredients

Dip
  • pagelines
    20 ounces (560 grams) skinless and boneless Chicken Breasts
  • pagelines
    16 ounces (450 grams) Cream Cheese
  • pagelines
    ¾ cup Hot Pepper Sauce (this recipe uses Barilla Spicy Pepper Pasta Sauce)
  • pagelines
    1 cup Ranch Dressing (this recipe uses Kraft Ranch Salad Dressing)
  • pagelines
    1 ½ cups shredded Cheddar Cheese
For Serving
  • pagelines
    16 ounces (450 grams) Saltine Crackers
  • pagelines
    4 large Celery Stalks, cut into strips

INSTRUCTIONS

1. Place the chicken in a pot filled with water. Bring to a boil over medium heat, reduce to medium-low, and then cook for about 30 minutes. The center should no longer be pink. Transfer to a cutting board and shred with two forks.

2. Combine the shredded chicken and pepper sauce in a saucepan over medium heat. Stir in the ranch dressing and cream cheese, and cook until heated. Stir in half of the cheddar cheese, and let the mixture cook for about 15 minutes, or until bubbly and hot. Stir in the remaining cheddar cheese.

3. Transfer the dip to a bowl, and serve with celery and crackers. Enjoy!

Nutrition per Serving

  • check
    Calories – 307.4
  • check
    Total Fat – 20 g
  • check
    Saturated Fat – 8 g
  • check
    Total Carbohydrate – 19.4 g
  • check
    Fiber – 1.1 g
  • check
    Sugars – 2.2 g
  • check
    Protein – 12.3 g
Buffalo Shredded Chicken Dip 2 - 5 Delicious Shredded Chicken Recipes

Now if you want to enrich your cooking experience of chicken dishes, you shouldn't miss these collections of mouth-watering crockpot chicken recipes or the yummiest baked chicken recipes. Trust me, you will not regret it! 🙂

Share.

About Author

Hi, I’m Jennie who loves cooking and fascinated by healthy lifestyle. I set up this website to share with you all I know about cooking and making our kitchen a better place :)

Leave A Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.