In all honesty shredded chicken is super underrated. It’s quick and easy to make, makes for great leftovers, and can be incorporated into so many meals!
At home, we make shredded chicken burrito bowls, we call them homemade Toycaya or Chiptole bowls because they taste just like a burrito bowl you’d get from a restaurant.
Here’s a little inspiration list of what you can make with this shredded chicken as the star of the show.
- Chicken Quesadillas.
- Shredded Chicken Sandwiches.
- BBQ Chicken flatbreads.
- Chicken Noodle Soup.
- Chicken Greek Salad Wraps.
- Mushroom, Swiss Chicken Sandwich.
- Buffalo Chicken Stuffed Sweet Potatoes.
- Creamy Dill Chicken Salad.
- Chicken Pot Pie.
- Shredded Chicken Cobb Salad.
- BBQ Chicken, Kale, Quonia Salads.
- Chicken Tacos.
- Siracha Chicken Sliders.
- Buffalo Chicken Sliders.
- Thai Coconut Chicken Soup.
Here’s what you’ll need to make this shredded chicken.
- Chicken stock
- Chicken breasts
- Yellow onion
- Bell peppers, yellow or orange work best
- Bay leaf
- Salt and Pepper
- Chicken bouillon, optional but it does bring extra flavor and a nice color
- Worcestershire sauce
- Fresh lemon juice
- Soy sauce
- Culantro, if you have, if not don’t worry
How to make the shredded chicken.
- Start by boiling the chicken. In a large pot, over high heat add the raw chicken breasts and cover with enough chicken stock until it’s covered by an inch or two. Once it comes to a boil reduce the heat to a simmer and cover for 15-20 minutes. The cook time will vary depending on how thick your breasts are (hehe) Then remove the chicken from the pot and reserve about 2 cups of the boiled stock.
- How to shred the chicken: if you have a stand mixer, listen up, and allow me to change your life. Add the chicken to the bowl, attach the paddle attachment, and set the speed to low. Tada, shredded chicken without the mess. You can also shred chicken the good ‘ol fashion way by using two forks. Use one fork to hold the chicken steady and use the other fork scrape and tear the chicken flesh into small shredded pieces.
- Now dice up your bell peppers, onion, and garlic.
- Empty out the pot, making sure you reserved at least 2 cups of the boiled chicken stock. Set the heat to medium, add olive oil, and diced bell peppers, onion, and garlic. Cook them until their brown and fragrant.
- Reduce the heat a touch and add the cooked shredded chicken, along with a bay leaf, and 1/4 cup of the reserved chicken stock, so it doesn’t dry out.
- Seasonings: Add in salt pepper, cumin, cilantro, chicken bouillon, a splash of soy sauce, Worcestershire, a small squeeze of lemon, ketchup, and mustard. See the recipe card below for exact measurements.
- Reduce the heat to a low simmer cover and let the chicken simmer in the spices for at least an hour, honestly the longer the better.
The secret to this recipe :
When your seasoning remember, you can always add more but you can’t take it out. So it’s important when you’re seasoning to taste, that you add little by little, taste it, understand what you’re adding in does to the flavor.
Here’s a helpful cheat sheet that will help you understand how to balance flavors.
An exciting way to change up cooking chicken at home. Stuff into tacos, empandas, sandwhiche or top off burrito bowls or salads.
- 2-3 chicken breasts
- 4-5 cups chicken stock or enough to cover the chicken
- 1 onion yellow or white, diced
- 1-2 bell peppers red, yellow or orange, diced
- 2-3 garlic cloves chopped
- 1 bay leaf
- 1- Tbsp salt adjust to taste
- 2 tsp chicken bouillon optional if you have it, if not don't stress it
- approx 1 Tbsp freshly cracked black pepper adjust to taste
- 1/2 Tbsp cumin adjust to taste
- 1 Tbsp soy sauce
- 1-2 Tbsp worcestershire sauce
- 1/2 Tbsp fresh lemon juice
- 3 Tbsp ketchup
- 2 Tbsp yellow mustard
Boil chicken: Place raw chicken breast into a medium saucepot, cover the chicken with stock enough to cover by an inch. Set heat to medium high, once it comes to a boil reduce the heat to low and cover for 15-20 minutes. Time will vary depending on size of meat. Once cooked remove the chicken from the pot, reserve 2 cups of the liquid, set aside.
Shred chicken: If you have a stand mixer, with the paddle attachment on, place the cooked chicken into the bowl, set to the lowest speed to easily shred the chicken. You can also shred chicken with two forks.
In an empty sauce pot over medium heat, add olive oil and saute diced onions, peppers, and garlic until the onions and peppers are browned.
Reduce the heat to low, add the shredded chicken, bay leaf, and about 1/4 cup of the reserved liquid so it doesn't dry out.
Season: Add in salt, pepper, cumin, chicken bouillon if using, splash of soy sauce, Worcestershire, small squeeze of lemon juice, ketchup and mustard.
Add more reserved chicken broth from earlier if it starts to dry out, let cook stirring often to reduce. Add a hint of cayenne pepper if you like some heat.