by Austin Carter
New Recipe
Explore a variety of delicious shredded chicken recipes, perfect for soups, salads, tacos, and casseroles. Simply shred your chicken using two forks, a hand mixer, a stand mixer, or even your fingers to whip up effortless and tasty meals.
Use pre-cooked or leftover shredded chicken for a healthy salad. Enjoy it in lettuce wraps or between paleo, gluten-free bread. With crunchy celery, walnuts, and sweet grapes, it's dressed in a tangy lemon and olive oil vinaigrette, mayo-free.
When you're in the mood for homemade chicken soup without the hassle of cooking chicken, grab a rotisserie chicken from the store. Sauté onions, carrots, and celery, then add the shredded chicken and broth. Sprinkle in some Herbes de Provence, simmer, and you're ready to enjoy a comforting bowl of soup.
Forget planning! Cook frozen chicken thighs in your Instant Pot for tender results in just 30 minutes. Flavor with salsa, let the pressure cooker work its magic. Enjoy versatile shredded chicken for tacos, rice bowls, and more, hassle-free.
Let this Whole30 soup simmer in your crock pot all day for a convenient meal now or later. Toss in chicken, veggies, herbs, and spices, then let the slow cooking work its magic. You'll end up with flavorful, tender chicken that's perfect for cozy comfort food.
For those on Whole30, savor bell peppers filled with zesty shredded chicken, seasoned with homemade buffalo mix. Top with green onions, bake, and serve with a dollop of ranch dressing for a satisfying crunch.
Indulge in a fiery shredded chicken chili featuring fire-roasted tomatoes and green chilis. Infused with onions, bell peppers, and garlic, simmered in coconut milk for a creamy richness. Effortlessly prepare on the stove or let your crock pot handle it.
Turn leftover rotisserie chicken into a healthier chicken salad. Mix in celery, red onion, paleo mayo, Dijon mustard, lemon juice, and parsley for flavor. Serve on lettuce wraps or avocado halves for a tasty, protein-packed meal.
Indulge in a wholesome twist on chicken pot pie! Sauté carrots, mushrooms, garlic, and onions in ghee, then blend with chicken broth and dairy-free milk for a creamy sauce. Toss in peas and shredded chicken, top with almond flour biscuits, bake until golden and bubbly.
Sauté onions and garlic in ghee, mix with crushed tomatoes, adobo, chiles, spices, cauliflower, and chicken. Stuff into wraps, bake with enchilada sauce, top with tomatoes, avocado, and cilantro. Enjoy!