Wondering what to do with that leftover shredded chicken? You’re in luck! This collection of 31 delicious crockpot recipes turns simple shredded chicken into everything from cozy comfort food to quick weeknight dinners. Get ready to find your new favorite meal—each recipe is packed with flavor and designed for busy home cooks. Let’s dive in and discover how versatile your slow cooker can be!
Mexican Shredded Chicken Tacos
Unbelievably easy and packed with flavor, these Mexican shredded chicken tacos have become my go-to weeknight dinner—they’re the kind of meal that makes everyone at the table happy without keeping me in the kitchen for hours. I love how the chicken simmers in a simple blend of spices and broth, turning tender enough to shred with just a fork, and it’s a recipe I’ve tweaked over countless family taco nights to get just right.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– For the chicken: 1.5 lbs boneless, skinless chicken breasts, 1 cup chicken broth, 1 tbsp olive oil
– For the seasoning: 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp salt
– For assembly: 8 small corn tortillas, 1 cup shredded lettuce, 1/2 cup diced tomatoes, 1/4 cup chopped cilantro, 1/4 cup crumbled cotija cheese, 1 lime cut into wedges
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes. 2. Add 1.5 lbs boneless, skinless chicken breasts to the skillet and sear for 3-4 minutes per side until golden brown—this locks in juices for more flavorful shredded chicken. 3. In a small bowl, combine 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, and 1/2 tsp salt. 4. Sprinkle the seasoning mixture evenly over the chicken in the skillet. 5. Pour 1 cup chicken broth into the skillet, scraping up any browned bits from the bottom with a wooden spoon to incorporate flavor. 6. Reduce heat to low, cover the skillet with a lid, and simmer for 20 minutes until the chicken reaches an internal temperature of 165°F. 7. Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes to retain moisture before shredding. 8. Use two forks to shred the chicken into bite-sized pieces, then return it to the skillet to soak up the remaining broth for extra tenderness. 9. Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable—this prevents them from cracking when folded. 10. Assemble tacos by dividing the shredded chicken among the tortillas. 11. Top each taco with shredded lettuce, diced tomatoes, chopped cilantro, and crumbled cotija cheese. 12. Serve immediately with lime wedges on the side for a bright, acidic squeeze.
The chicken turns out incredibly juicy with a smoky depth from the paprika, and the cotija cheese adds a salty crunch that contrasts beautifully with the fresh toppings. For a fun twist, try serving these in crispy taco shells or over a bed of rice for a hearty bowl—they’re versatile enough to make any meal feel special.
Creamy Shredded Chicken and Rice Soup
Unbelievably comforting and perfect for a chilly evening, this creamy shredded chicken and rice soup has become my go-to recipe after a long day. I love how the simple ingredients come together to create something so rich and satisfying—it’s the kind of meal that feels like a warm hug in a bowl. Trust me, once you try it, you’ll be making it all winter long!
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
For the base:
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 2 medium carrots, peeled and diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
For the soup:
– 1 pound boneless, skinless chicken breasts
– 6 cups low-sodium chicken broth
– 1 cup long-grain white rice
– 1 teaspoon dried thyme
– 1 bay leaf
– 1 teaspoon kosher salt
– ½ teaspoon black pepper
For the creamy finish:
– 1 cup heavy cream
– ¼ cup chopped fresh parsley
Instructions
1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks to the pot. Sauté, stirring occasionally, until the vegetables soften and the onion turns translucent, about 8 minutes.
3. Stir in 3 minced garlic cloves and cook until fragrant, about 1 minute, being careful not to let it burn.
4. Place 1 pound chicken breasts into the pot, then pour in 6 cups chicken broth, ensuring the chicken is submerged.
5. Add 1 cup long-grain white rice, 1 teaspoon dried thyme, 1 bay leaf, 1 teaspoon kosher salt, and ½ teaspoon black pepper to the pot. Stir gently to combine.
6. Bring the mixture to a boil over high heat, then immediately reduce the heat to low, cover the pot, and simmer for 25 minutes.
7. Remove the pot from the heat. Take out the chicken breasts using tongs and place them on a cutting board to cool slightly for 5 minutes.
8. While the chicken cools, stir 1 cup heavy cream into the soup until fully incorporated and the soup is creamy.
9. Use two forks to shred the chicken into bite-sized pieces, then return all the shredded chicken to the pot.
10. Stir in ¼ cup chopped fresh parsley until evenly distributed, then remove and discard the bay leaf.
11. Ladle the soup into bowls and serve immediately while hot.
Zesty and velvety, this soup boasts tender shreds of chicken and perfectly cooked rice in every spoonful. The cream adds a luxurious richness without overpowering the savory broth, making it ideal for pairing with a crusty baguette or topping with extra parsley for a fresh finish.
Buffalo Shredded Chicken Sandwiches
Very few things hit the spot like a saucy, messy sandwich, and these Buffalo Shredded Chicken Sandwiches are my go-to when I need a flavor-packed dinner that feels like a treat. I love making a big batch on a Sunday—the smell of simmering buffalo sauce fills my kitchen, and it reminds me of game days with friends, even if I’m just cooking for myself.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Chicken:
– 2 lbs boneless, skinless chicken breasts
– 1 cup low-sodium chicken broth
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
For the Buffalo Sauce:
– 1/2 cup hot sauce (like Frank’s RedHot)
– 1/4 cup unsalted butter
– 1 tbsp white vinegar
– 1/2 tsp Worcestershire sauce
For Assembly:
– 6 brioche buns
– 1/2 cup blue cheese crumbles
– 1/2 cup ranch dressing
Instructions
1. Place the chicken breasts in a large pot or Dutch oven.
2. Pour the chicken broth over the chicken, ensuring it’s mostly covered.
3. Sprinkle the garlic powder and onion powder evenly over the chicken.
4. Bring the broth to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 20 minutes. Tip: Check the chicken’s internal temperature with a meat thermometer—it should reach 165°F for safe doneness.
5. While the chicken cooks, melt the unsalted butter in a small saucepan over medium heat.
6. Stir in the hot sauce, white vinegar, and Worcestershire sauce until fully combined and heated through, about 3 minutes. Tip: For a milder sauce, reduce the hot sauce to 1/3 cup and add an extra tablespoon of butter.
7. Remove the cooked chicken from the pot and transfer it to a large bowl.
8. Use two forks to shred the chicken into fine pieces. Tip: Let the chicken cool slightly for 5 minutes before shredding to avoid burning your hands and to get cleaner shreds.
9. Pour the prepared buffalo sauce over the shredded chicken and mix thoroughly until all pieces are coated.
10. Toast the brioche buns in a toaster or under a broiler set to high for 1-2 minutes, watching closely until golden brown.
11. Spread 1 tablespoon of ranch dressing on the bottom half of each toasted bun.
12. Divide the buffalo shredded chicken evenly among the buns, about 1/2 cup per sandwich.
13. Sprinkle 1 tablespoon of blue cheese crumbles over the chicken on each sandwich.
14. Place the top bun over the filling to complete the sandwiches.
Hearty and tangy, these sandwiches boast tender, juicy chicken that soaks up the spicy buffalo sauce perfectly, with the cool ranch and sharp blue cheese adding a creamy contrast. Serve them with extra napkins and crispy celery sticks on the side for a classic touch that balances the heat.
Asian Shredded Chicken Lettuce Wraps
Sometimes the best meals are the ones that feel like a fun, interactive activity rather than just dinner. I first fell in love with these wraps at a bustling food market, and after countless attempts to recreate that perfect balance of savory, sweet, and fresh at home, I’ve finally nailed a version that’s become a weeknight staple in my kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the Chicken & Marinade:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp low-sodium soy sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil
For the Cooking & Aromatics:
– 1 tbsp vegetable oil
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1/2 cup onion, finely diced
For the Sauce:
– 1/4 cup hoisin sauce
– 2 tbsp water
– 1 tsp sriracha (optional for heat)
For Serving:
– 1 head butter lettuce, leaves separated
– 1/2 cup carrots, shredded
– 1/4 cup green onions, thinly sliced
Instructions
1. Place the 1 lb chicken breasts in a shallow dish. Pour the 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil over the chicken, turning to coat evenly. Let it marinate for 10 minutes at room temperature—this quick soak infuses flavor right into the meat.
2. Heat the 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
3. Add the marinated chicken breasts to the hot skillet. Cook for 5-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown. Transfer the chicken to a clean plate.
4. In the same skillet, add the 3 cloves minced garlic, 1 tbsp grated ginger, and 1/2 cup diced onion. Sauté for 2-3 minutes, stirring frequently, until the onion is translucent and fragrant. Tip: Don’t wash the skillet yet—those browned bits add incredible depth!
5. While the aromatics cook, use two forks to shred the cooked chicken into thin, bite-sized pieces.
6. Add the shredded chicken back to the skillet with the aromatics. Pour in the 1/4 cup hoisin sauce, 2 tbsp water, and 1 tsp sriracha (if using). Stir everything together until the chicken is evenly coated and the sauce is bubbling, about 2 minutes. Tip: If the mixture looks dry, add another tablespoon of water to loosen it.
7. Arrange the separated butter lettuce leaves on a serving platter. Spoon the warm chicken mixture into the center of each leaf. Top with the 1/2 cup shredded carrots and 1/4 cup sliced green onions. Tip: Let everyone assemble their own wraps at the table—it keeps the lettuce crisp and makes dinner more engaging!
Zesty, savory, and wonderfully textured, these wraps offer a delightful crunch from the cool lettuce against the warm, saucy chicken. For a creative twist, I sometimes serve the filling in little bowls with extra toppings like chopped peanuts or a drizzle of extra sriracha for those who love more kick.
Italian Shredded Chicken Pasta
Every time I crave something comforting yet effortless, this Italian shredded chicken pasta comes to mind—it’s the kind of dish I whip up on busy weeknights when my family needs a hearty, flavorful meal without the fuss. Inspired by my grandma’s love for slow-cooked sauces, I’ve adapted it to fit a modern schedule, using simple ingredients that pack a punch.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the chicken and base:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 1 tsp dried oregano
– 1 tsp salt
– 1/2 tsp black pepper
For the sauce and pasta:
– 1 (28 oz) can crushed tomatoes
– 1/2 cup chicken broth
– 1/4 cup heavy cream
– 12 oz dried penne pasta
– 1/4 cup grated Parmesan cheese
– Fresh basil leaves for garnish
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add the chicken breasts and cook for 6–8 minutes per side until browned and internal temperature reaches 165°F. Tip: Let the chicken rest for 5 minutes before shredding to keep it juicy.
2. Remove chicken from skillet and shred it into bite-sized pieces using two forks.
3. In the same skillet, add remaining 1 tbsp olive oil over medium heat. Sauté the onion for 5 minutes until translucent, then add garlic and cook for 1 minute until fragrant.
4. Stir in dried oregano, salt, and black pepper, cooking for 30 seconds to bloom the spices.
5. Pour in crushed tomatoes and chicken broth, bringing to a simmer over medium heat. Cook for 10 minutes, stirring occasionally, until slightly thickened.
6. Meanwhile, bring a large pot of salted water to a rolling boil. Add penne pasta and cook according to package instructions, about 10–12 minutes, until al dente. Tip: Reserve 1/2 cup pasta water before draining for adjusting sauce consistency.
7. Reduce skillet heat to low and stir heavy cream into the sauce, then add shredded chicken and simmer for 5 minutes to meld flavors.
8. Drain pasta and add it to the skillet, tossing to coat evenly. If needed, add reserved pasta water a tablespoon at a time until desired sauciness is reached. Tip: Finish with Parmesan cheese off the heat to prevent clumping.
9. Garnish with fresh basil leaves before serving.
This pasta boasts a velvety texture from the creamy tomato sauce, with tender shredded chicken that soaks up all the herbal notes. Try serving it with a sprinkle of extra Parmesan and a side of garlic bread for a cozy, restaurant-worthy meal at home.
Shredded Chicken Enchilada Casserole
Gosh, I’ve been craving something cozy and cheesy all week, and this shredded chicken enchilada casserole is my go-to comfort food fix—it’s like a hug in a baking dish that comes together with minimal fuss, perfect for those busy nights when you want a homemade meal without the hassle. I love how the layers meld together into a bubbly, golden masterpiece that always disappears fast in my house, especially when I sneak in a little extra cheese (my not-so-secret cooking habit!).
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
For the chicken filling:
– 2 cups cooked shredded chicken
– 1 (10-ounce) can red enchilada sauce
– 1 (4-ounce) can diced green chiles
– 1 teaspoon ground cumin
For assembly:
– 6 corn tortillas, cut into quarters
– 1 (15-ounce) can black beans, rinsed and drained
– 1 cup frozen corn kernels
– 2 cups shredded Monterey Jack cheese
– ½ cup sour cream
– ¼ cup chopped fresh cilantro
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with cooking spray.
2. In a large mixing bowl, combine the shredded chicken, enchilada sauce, green chiles, and ground cumin until evenly coated.
3. Arrange half of the quartered corn tortillas in a single layer on the bottom of the prepared baking dish.
4. Spread half of the chicken mixture evenly over the tortilla layer.
5. Sprinkle half of the black beans and half of the frozen corn kernels over the chicken mixture.
6. Top with 1 cup of the shredded Monterey Jack cheese.
7. Repeat the layers with the remaining tortillas, chicken mixture, black beans, corn, and cheese.
8. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
9. Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly with golden edges.
10. Let the casserole cool for 5 minutes before serving to allow the layers to set slightly.
11. Garnish each serving with a dollop of sour cream and a sprinkle of chopped fresh cilantro.
Kitchen tip: For extra flavor, I sometimes toast the corn tortillas in a dry skillet for 30 seconds per side before layering—it adds a nice texture and prevents sogginess. Keep an eye on the cheese during the last 5 minutes of baking; if it’s not browning enough, you can broil it for 1-2 minutes, but watch closely to avoid burning. If you’re short on time, use a store-bought rotisserie chicken for the shredded chicken to cut down prep. This casserole emerges with a wonderfully creamy interior from the melty cheese and sauce, balanced by the hearty beans and corn, while the crispy tortilla edges add a satisfying crunch. Serve it with a side of avocado slices or a simple green salad for a complete meal that’s sure to become a weeknight favorite.
BBQ Shredded Chicken Sliders
Remember those lazy summer afternoons when the smell of barbecue wafting through the neighborhood was the only motivation you needed to fire up the grill? I’m channeling that exact vibe with these BBQ Shredded Chicken Sliders, a recipe born from my habit of making a big batch on Sunday to have easy, delicious lunches all week long.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Chicken:
– 2 lbs boneless, skinless chicken breasts
– 1 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the BBQ Sauce & Assembly:
– 1 cup BBQ sauce
– 8 slider buns
– 1 cup coleslaw mix
Instructions
1. Pat the chicken breasts completely dry with paper towels to ensure a good sear.
2. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Season the chicken breasts evenly on both sides with the kosher salt and black pepper.
4. Place the chicken in the hot skillet and cook for 6-7 minutes per side, until the internal temperature reaches 165°F on an instant-read thermometer.
5. Transfer the cooked chicken to a clean cutting board and let it rest for 5 minutes; this keeps the juices inside.
6. Use two forks to shred the chicken completely into thin strands.
7. Return the shredded chicken to the skillet over low heat and pour in the BBQ sauce.
8. Stir constantly for 3-4 minutes until the sauce is hot and evenly coats every piece of chicken.
9. Split the slider buns and lightly toast them in a toaster or a dry skillet for 1-2 minutes until golden.
10. Spoon a generous portion of the BBQ chicken onto the bottom half of each toasted bun.
11. Top each slider with 2 tablespoons of coleslaw mix for a fresh crunch.
12. Place the top bun on each slider and serve immediately.
All that tangy, smoky sauce clinging to the tender shreds of chicken creates a wonderfully messy, flavorful bite, especially when contrasted with the cool, crisp coleslaw. I love piling these sliders high on a platter for game day or packing them individually for a picnic—they’re just as good at room temperature.
Shredded Chicken and Quinoa Chili
Huddled around the kitchen island on a chilly evening, my family always craves something hearty yet healthy—and this shredded chicken and quinoa chili has become our go-to comfort food, blending lean protein with wholesome grains in a way that feels both nourishing and indulgent. I love how it simmers away while I tidy up, filling the house with the cozy aroma of spices and tomatoes. It’s the kind of meal that makes you want to curl up on the couch with a big bowl, maybe even sneak a second helping when no one’s looking!
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
For the Base and Chicken:
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 pound boneless, skinless chicken breasts
– 4 cups low-sodium chicken broth
For the Chili:
– 1 (15-ounce) can black beans, drained and rinsed
– 1 (15-ounce) can kidney beans, drained and rinsed
– 1 (14.5-ounce) can diced tomatoes
– 1 cup quinoa, rinsed
– 2 tablespoons chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
For Garnish (Optional):
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 avocado, diced
Instructions
1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add 1 diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
4. Place 1 pound chicken breasts in the pot and pour in 4 cups chicken broth, ensuring the chicken is mostly submerged.
5. Bring the broth to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
6. Remove the chicken from the pot, shred it with two forks on a cutting board, and set aside. Tip: Let the chicken cool slightly for easier handling to avoid burning your fingers.
7. To the same pot, add 1 can black beans, 1 can kidney beans, 1 can diced tomatoes, 1 cup quinoa, 2 tablespoons chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, stirring to combine.
8. Return the shredded chicken to the pot, bring to a simmer over medium heat, then reduce heat to low, cover, and cook for 20 minutes until the quinoa is tender and has absorbed most of the liquid. Tip: Stir occasionally to prevent sticking, especially as it thickens toward the end.
9. Taste and adjust seasoning if needed, then remove from heat. Tip: For a richer flavor, let the chili sit covered for 5–10 minutes off the heat before serving to allow the spices to meld.
10. Ladle into bowls and top with shredded cheddar cheese, chopped cilantro, and diced avocado if desired.
Zesty and satisfying, this chili boasts a thick, stew-like texture from the quinoa that soaks up all the smoky, savory flavors, with tender shreds of chicken in every bite. I love serving it over baked sweet potatoes for a heartier meal or with a side of cornbread to scoop up every last bit—it’s so versatile, you might just find yourself making a double batch to freeze for later!
Tangy Shredded Chicken Tacos
During a recent chaotic weeknight, I found myself craving tacos but wanting something brighter and zestier than the usual ground beef—enter these tangy shredded chicken tacos, which have become my go-to for a quick, satisfying meal that feels a bit special without the fuss. I love how the tangy sauce cuts through the richness of the chicken, and it’s a recipe I often double to have leftovers for easy lunches.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the chicken:
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
For the tangy sauce:
- 1/2 cup chicken broth (from cooking the chicken)
- 1/4 cup fresh lime juice (about 2 limes)
- 2 tbsp apple cider vinegar
- 2 tbsp honey
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp garlic powder
For serving:
- 8 small corn tortillas
- 1/2 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Place the chicken breasts in a medium pot and cover with water by 1 inch.
- Bring the water to a boil over high heat, then reduce the heat to low, cover the pot, and simmer the chicken for 15 minutes until it reaches an internal temperature of 165°F. Tip: Simmering instead of boiling keeps the chicken tender and juicy.
- Remove the chicken from the pot, reserving 1/2 cup of the cooking liquid as chicken broth, and let the chicken rest on a cutting board for 5 minutes.
- While the chicken rests, combine the reserved 1/2 cup chicken broth, 1/4 cup fresh lime juice, 2 tbsp apple cider vinegar, 2 tbsp honey, 1 tsp chili powder, 1/2 tsp ground cumin, and 1/4 tsp garlic powder in a small saucepan.
- Bring the sauce mixture to a simmer over medium heat, stirring occasionally, and cook for 5 minutes until it slightly thickens. Tip: Simmering the sauce helps the flavors meld and reduces any sharpness from the vinegar.
- Use two forks to shred the rested chicken into bite-sized pieces.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Add the shredded chicken to the skillet and sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper.
- Cook the chicken, stirring occasionally, for 3–4 minutes until it starts to brown lightly.
- Pour the prepared tangy sauce over the chicken in the skillet and stir to coat evenly.
- Cook the sauced chicken for 2–3 minutes, stirring constantly, until heated through and well-coated. Tip: Stirring constantly at the end prevents the sauce from sticking and ensures every piece is flavorful.
- Warm the 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
Keep those tortillas warm in a towel while you assemble the tacos with the shredded chicken, topped with 1/2 cup finely chopped red onion and 1/4 cup chopped fresh cilantro, and serve with lime wedges on the side. Kind of magical how the tangy, slightly sweet sauce clings to the tender chicken, creating a juicy filling that pairs perfectly with the crunch of fresh onion and the brightness of cilantro—I sometimes add a dollop of Greek yogurt for extra creaminess or serve it over rice for a hearty bowl.
Lemon Herb Shredded Chicken with Vegetables
Venturing into my kitchen on a busy weeknight, I often crave something wholesome yet effortless—this Lemon Herb Shredded Chicken with Vegetables is my go-to solution, born from a fridge-cleaning experiment that turned into a family favorite. It’s a vibrant, one-pan wonder that balances zesty lemon with aromatic herbs, perfect for meal prep or a quick dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the chicken and vegetables:
– 1.5 lbs boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 2 cups broccoli florets
– 1 red bell pepper, sliced
– 1 yellow onion, sliced
For the lemon herb sauce:
– 1/4 cup fresh lemon juice
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tbsp fresh thyme leaves
– 1 tsp dried oregano
Instructions
1. Preheat a large skillet over medium-high heat (about 375°F) and add 2 tbsp olive oil.
2. Season the chicken breasts evenly with 1 tsp salt and 1/2 tsp black pepper.
3. Place the chicken in the skillet and cook for 6-8 minutes per side until the internal temperature reaches 165°F, using a meat thermometer for accuracy—this ensures juicy, safe chicken every time.
4. Transfer the cooked chicken to a plate, cover loosely with foil, and let it rest for 5 minutes to retain moisture.
5. In the same skillet, add the broccoli florets, sliced red bell pepper, and sliced yellow onion.
6. Sauté the vegetables for 5-7 minutes until they are tender-crisp and slightly charred, stirring occasionally to prevent burning.
7. While the vegetables cook, shred the rested chicken using two forks, pulling it apart into bite-sized pieces.
8. In a small bowl, whisk together 1/4 cup fresh lemon juice, 2 tbsp olive oil, minced garlic, fresh thyme leaves, and dried oregano to make the sauce.
9. Return the shredded chicken to the skillet with the vegetables and pour the lemon herb sauce over the top.
10. Stir everything together and cook for 2-3 minutes until heated through and well-coated, allowing the flavors to meld—this step enhances the dish’s aroma and depth.
11. Serve immediately, garnishing with extra thyme if desired. For best results, use fresh lemon juice rather than bottled to avoid bitterness and brighten the dish.
Oozing with tender, juicy chicken and crisp-tender veggies, this dish delights with a tangy lemon kick and earthy herb notes that make it irresistibly fresh. I love piling it over quinoa or stuffing it into warm tortillas for a versatile meal that never fails to impress.
Shredded Chicken and Black Bean Burritos
Bursting with flavor and perfect for meal prep, these shredded chicken and black bean burritos have become my go-to weeknight dinner. I first made them on a busy Tuesday when I needed something fast but satisfying, and now they’re a staple in my kitchen—trust me, they’re as easy as they are delicious!
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Chicken and Beans:
– 1.5 lbs boneless, skinless chicken breasts
– 1 tbsp olive oil
– 1 (15 oz) can black beans, drained and rinsed
– 1 cup chicken broth
For the Seasoning and Aromatics:
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp salt
– 1 medium onion, diced
– 2 cloves garlic, minced
For Assembly:
– 6 large flour tortillas (10-inch)
– 1 cup shredded Monterey Jack cheese
– 1/2 cup sour cream
– 1/4 cup chopped fresh cilantro
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1.5 lbs chicken breasts to the skillet and cook for 5–6 minutes per side until golden brown and internal temperature reaches 165°F on a meat thermometer.
3. Remove chicken from skillet and set aside on a plate to rest for 5 minutes—this keeps it juicy!
4. In the same skillet, add diced onion and minced garlic, cooking over medium heat for 3–4 minutes until softened and fragrant.
5. Stir in chili powder, cumin, garlic powder, onion powder, and salt, toasting for 30 seconds to bloom the spices.
6. Pour in 1 cup chicken broth and scrape up any browned bits from the bottom of the skillet for extra flavor.
7. Shred the rested chicken using two forks and return it to the skillet along with drained black beans.
8. Simmer the mixture over medium-low heat for 10 minutes, stirring occasionally, until most liquid is absorbed.
9. Warm 6 flour tortillas in a dry skillet over low heat for 20 seconds per side or wrap in a damp paper towel and microwave for 30 seconds to prevent cracking.
10. Lay tortillas flat and evenly divide the chicken mixture among them, placing it in the center of each.
11. Top each with shredded Monterey Jack cheese, sour cream, and chopped cilantro.
12. Fold the sides of each tortilla inward, then roll tightly from the bottom to form a burrito.
13. Serve immediately or wrap in foil and bake at 350°F for 10 minutes to melt the cheese further.
My mouth waters just thinking about the tender, spiced chicken paired with creamy beans and gooey cheese—these burritos are hearty without being heavy. For a fun twist, try pan-frying them in a little oil until crispy, or slice them into pinwheels for a party appetizer that always disappears fast!
Greek-Style Shredded Chicken Pitas
Over the weekend, I found myself craving something fresh yet comforting—a meal that could transport me to a sun-drenched Mediterranean taverna without leaving my kitchen. That’s when I whipped up these Greek-style shredded chicken pitas, a dish that’s become my go-to for busy weeknights because it’s packed with flavor and comes together in under an hour. Honestly, I love how the tangy yogurt sauce and crisp veggies balance the savory chicken, making every bite feel like a mini vacation.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the chicken:
– 1.5 lbs boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
For the sauce:
– 1 cup plain Greek yogurt
– 1/4 cup finely chopped cucumber
– 1 tbsp lemon juice
– 1 tbsp chopped fresh dill
– 1/4 tsp salt
For assembly:
– 4 pita breads
– 1 cup shredded lettuce
– 1/2 cup diced tomatoes
– 1/4 cup sliced red onion
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place the chicken breasts on the baking sheet, drizzle with olive oil, and sprinkle evenly with oregano, garlic powder, salt, and pepper.
3. Bake the chicken for 20–25 minutes, until it reaches an internal temperature of 165°F and is no longer pink in the center.
4. While the chicken bakes, make the sauce: in a medium bowl, combine Greek yogurt, cucumber, lemon juice, dill, and salt, then refrigerate until ready to use.
5. Remove the chicken from the oven and let it rest for 5 minutes on a cutting board to retain its juices.
6. Use two forks to shred the chicken into bite-sized pieces.
7. Warm the pita breads in a dry skillet over medium heat for 1–2 minutes per side until soft and slightly toasted.
8. Assemble the pitas: spread a generous spoonful of sauce on each pita, top with shredded chicken, lettuce, tomatoes, and red onion.
9. Fold the pitas and serve immediately.
What I adore about this dish is the tender, juicy texture of the chicken paired with the cool, creamy sauce—it’s a delightful contrast that makes each pita burst with Mediterranean flair. For a fun twist, try serving the components separately as a build-your-own pita bar at your next gathering, letting everyone customize their fillings to their heart’s content.
Conclusion
You now have a fantastic collection of 31 delicious crockpot recipes with shredded chicken to simplify your weeknight dinners and wow your family. We hope you’ll try a few, leave a comment to tell us your favorite, and don’t forget to share this article on Pinterest to help other busy home cooks!
