In need of shredded chicken recipe
rocknlotsofrolls
Posts: 418 Member
do any of you guys know a good satisfying recipe for shredded chicken? I mean, what do you put in it? I like having shredded chicken on a whole wheat tortilla. Thanks.
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I don't think I do anything too interesting with it....make enchiladas, taco salads or something like that usually. I also like it over creamy polenta but don't think that is too calorie friendly!0
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Use it like any chicken in stews / casseroles / curries...just put it in at the end rather than the start as I presume its already cooked chicken....lets it have half and hour in any dish to take on the flavours.....
Add it to salads to.....or fry off some veg, peppers, onions, chilli etc add that to rice.....with the chicken......add a sauce to that to add more flavour if needed......like garlic and lemon juice.....soy and ginger......hot chilli.....what every you like......
Also make a soup....chicken and sweetcorn soup is good for shredded chicken....again make the stock...then add the chicken and corn....cook through.....
All this is presuming your shredded chicken is the same as in the UK.....lol......0 -
I cook my chicken in the crockpot with a jar of salsa. It's usually good enough to eat by itself that way. :P0
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I made flautas the other day but one serving which is tiny was already like 700+ calories!! Ha... I also made chicken in the crock pot using home made salsa (you can use store bought too...) and taco seasoning. It was yummmmmy and not too bad calorie wise.0
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Taco Chicken Bowls
http://www.budgetbytes.com/2011/07/taco-chicken-bowls/
Sweet Chili Chicken Bowls
http://www.budgetbytes.com/2013/07/sweet-chili-chicken-bowls/
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I eat shredded chicken all the time. It's good reheated in a skillet with lime juice, onions and peppers, taco seasoning and Worcestershire sauce on a tortilla with some sour cream. My favorite way to eat it is to saute it in a pan with some water (or olive oil), onions, and garlic, (sometimes mushrooms too) and add garlic salt, thyme, and onion powder, then melt in feta or goat cheese. Its low calorie, high protein, and so delicious. Or it's good baked on pita bread with some dressing.0
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I like filling corn tortillas with shredded chicken and a bit of cheese. Make some sour cream and chile sauce, put the tortillas in a casserole pan, pour sauce over top, and bake in the oven. So good!
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wow! Thanks for the quick replies. Chicken has a good bit of protein and these are great. I especially like the crock pot chicken with salsa idea. @Subjecttwo, do you use canned mushrooms or fresh? I was thinking to throw all that in the crockpot together, and then freezing individual servings to have for dinner most days. Maybe a whole wheat tortilla burrito stuffed with the chicken.
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Another vote for crockpot chicken. I do mine with a marinade though, generally honey, mustard, white wine vinegar, Worcestershire sauce, olive oil, lemon and garlic.0
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I make shredded chicken in the crockpot (2lbs of chicken breast, a cup of broth) and use that as a topping for flatbread/tortilla/pita pizzas, in quesadillas, in stir fry, mixed with vegetables and a grain, in sandwiches, on top of pasta, in sandwiches, as burrito or enchilada fillings, sandwiches, etc.0
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amazing ideas! Full of protein and very healthy.
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I cook up five or six pounds of chicken breast in the crock pot, covered in just water, then shred and freeze the plain chicken until I want it. The sautéing is really just heating it up and adding flavor. I usually used canned mushrooms but fresh is probably tastier.
Cooking it in the crockpot with broth and onions, and adding barbecue sauce when it's almost done is really good too. It's similar to pulled pork that way.0 -
subjecttwo wrote: »I cook up five or six pounds of chicken breast in the crock pot, covered in just water, then shred and freeze the plain chicken until I want it. The sautéing is really just heating it up and adding flavor. I usually used canned mushrooms but fresh is probably tastier.
Cooking it in the crockpot with broth and onions, and adding barbecue sauce when it's almost done is really good too. It's similar to pulled pork that way.
I have just found a new way with Chicken......Usually I buy fresh butchers chicken Breasts...then freeze them....my issue is I usually forget to get them out the freezer in a morning...to cook with later....
Needing to up my Protein and Veg...I was looking at my local shop for frozen veg......when I found frozen free range chicken breasts that you cook from frozen................
These I can put in the oven for an hour....with some lemon juice and parsley (dried) a bit of garlic granules s/p wrap in foil....and pop it in....after 40 mins...I usually cut the chicken up using scissors.... and finish it of........... I now eat my chicken most days....I love it this way too...nice and moist chicken........
I now need to try see if this works with my fresh breasts when frozen.........
If not will stick to the frozen ones....if so....then I will buy butchers...(I am a big believer in supporting local producers rather than the big supermarkets in the UK....as they have decimated our high streets....but that's another thread...lol..)0 -
We eat everything over or with rice where I'm from I'm serve you could do this with other starches.
If you saute (in olive oil, coconut oil or oil of your choice) some onions, garlic, celery, carrots, peppers (all veg diced small) and spices (salt, paprika, curry powder, etc) and throw your meat in.
Cook till the veg is tender, then add frozen spinach, and one of the unseasoned frozen mixed veg packets from the store (sometimes I blend those up a bit in order to chop them into smaller pieces).
Summer until all your flavors marry well and serve over rice or in your tortilla. ☺
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I meant simmer not summer☺0
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bump0
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I'm on a buffalo chicken kick right now so I just made some plain shredded chicken over the wkend and will be putting it in a tortilla with wing sauce and blue cheese crumbles for lunches this week.
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I use Rachael Ray's recipe for poached chicken. It is a little more time consuming but you get a couple of quarts of chicken broth and poached chicken. Perfect for salads, tacos, and soups.
rachaelray.com/recipes/poached-chicken
I vary the herbs and use less onion or garlic sometimes. It just depends on what odds and ends I have on hand. I seldom use the oregano.0 -
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I didn't read all the answers, but I also do the crockpot salsa chicken and its so good. I use it for burrito bowls or chicken tacos. You can also put it over a salad with some black beans, corn, etc for a nice salad. You could make breakfast burritos with it or throw some sugar free (or regular) bbq sauce on it and put it on a bun, eat it plain, or on top of a salad. I also just like chicken with some sriracha over top of it. But I like almost anything as long as it has sriracha on top of it
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I do crockpot bbq chicken - chicken and bbq sauce, sometimes add in pineapple chunks. Shred after cooked and serve with coleslaw (made with Greek yogurt instead of mayo). If I'm feeding others I'll serve on a Hawaiian roll like a pulled pork sandwich0
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I do crockpot bbq chicken - chicken and bbq sauce, sometimes add in pineapple chunks. Shred after cooked and serve with coleslaw (made with Greek yogurt instead of mayo). If I'm feeding others I'll serve on a Hawaiian roll like a pulled pork sandwich
This is how I like to have it too. Although I usually add a little bit (2-4 tbsp) of pineapple juice instead of the chunks, just enough to thin down the bbq sauce a little and it comes out like a sloppy joe for the amount of sauce in it. I hate mayo so I really like the idea of yogurt instead, so trying that sometime. Does this work with only sweeter sandwiches?0 -
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duckykissy wrote: »This is how I like to have it too. Although I usually add a little bit (2-4 tbsp) of pineapple juice instead of the chunks, just enough to thin down the bbq sauce a little and it comes out like a sloppy joe for the amount of sauce in it. I hate mayo so I really like the idea of yogurt instead, so trying that sometime. Does this work with only sweeter sandwiches?
Yeah, I've put juice in as well. The bbq sauce I've swutched to recently is more liquidy - but then I cut preservatives and gluten, so that makes sense.
I don't know why it wouldn't work with other flavors, so long as you had some type of liquid to keep the chicken from drying out.
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