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30 Easy Shredded Chicken Recipes for Quick Weeknight Dinners

Shredded chicken is one of those quiet weeknight superpowers: make a batch once, and you can transform it into tacos, soups, pasta bakes, salads, and sandwiches without really starting from scratch again. It loves leftovers, slow cookers, rotisserie chickens, and “I only have 20 minutes” energy. This roundup gives you 30 easy shredded chicken recipes and ideas that are flexible, family-friendly, and perfect for using what you already have in the fridge.

Shredded Chicken 101 (Read This Once)

The Best Chicken to Use

Use whatever you have, but these work especially well:

  • Boneless, skinless chicken breasts – lean, shred easily
  • Boneless, skinless chicken thighs – juicier, harder to dry out
  • Rotisserie chicken – fastest option; just remove skin and shred
  • Leftover roast or grilled chicken – remove bones and shred or chop

Simple Master Shredded Chicken (Stovetop)

Ingredients

  • 2–3 lb chicken breasts or thighs
  • 1 cup chicken broth or water
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried herbs (Italian seasoning, oregano, or thyme)

Instructions

  1. Add everything to a large skillet or pot in a single layer as much as possible.
  2. Bring to a gentle boil, then reduce to low, cover, and simmer 12–18 minutes, until the chicken is cooked through and tender.
  3. Rest 5 minutes, then shred with two forks.
  4. Toss the shredded chicken with a few spoonfuls of the cooking liquid so it stays juicy.

Fridge: up to 3–4 days. Freezer: up to 2–3 months.

Tex-Mex & Mexican-Inspired Shredded Chicken Recipes

1. Easy Chicken Tacos

Soft tortillas, juicy chicken, and a few toppings = dinner done.

You’ll Need

  • 2 cups shredded chicken
  • ½ cup salsa or taco sauce
  • 1 tsp chili powder
  • 1 tsp cumin
  • Salt, pepper, lime juice
  • Tortillas, shredded lettuce, cheese, avocado, and any toppings you like

How to Make

  1. In a skillet, warm shredded chicken with salsa, chili powder, cumin, salt, and pepper. Simmer 5–7 minutes.
  2. Squeeze in lime juice to taste.
  3. Spoon into warm tortillas and top as desired.

2. Cheesy Chicken Enchiladas

Bubbly, cheesy, and perfect for using a lot of chicken at once.

You’ll Need

  • 3 cups shredded chicken
  • 2 cups enchilada sauce (red or green)
  • 2 cups shredded cheese (cheddar, jack, or Mexican blend)
  • 10–12 small tortillas
  • Optional: sliced olives, green onions, cilantro

How to Make

  1. Heat oven to 375°F (190°C).
  2. Stir ½ cup enchilada sauce into shredded chicken.
  3. Spread a thin layer of sauce in a baking dish.
  4. Warm tortillas, then fill each with chicken and a little cheese. Roll and place seam-side down in the dish.
  5. Pour remaining sauce over the top and sprinkle with cheese.
  6. Bake 20–25 minutes until bubbly. Top with olives, green onions, or cilantro.

3. One-Pan Chicken Quesadillas (Baked)

Great for feeding a crowd with minimal flipping.

You’ll Need

  • 2 cups shredded chicken
  • 1 cup shredded cheese
  • ½ cup salsa or taco sauce
  • 8 large flour tortillas
  • Cooking spray or a little oil

How to Make

  1. Heat oven to 400°F (200°C). Lightly oil a large sheet pan.
  2. Mix chicken, cheese, and salsa in a bowl.
  3. Place 4 tortillas on the pan, add filling, and top with remaining tortillas.
  4. Brush the tops lightly with oil.
  5. Bake 8–10 minutes, flip, and bake 5–7 more minutes until crisp and golden.
  6. Slice into wedges.

4. Slow Cooker Salsa Chicken Bowls

Minimal prep, lots of flavor.

You’ll Need

  • 2–3 lb chicken breasts or thighs
  • 2 cups salsa
  • 1 packet taco seasoning or 3 tbsp homemade
  • 1 can black beans, drained and rinsed
  • 1 cup frozen corn
  • Cooked rice, lettuce, and toppings for bowls

How to Make

  1. Add chicken, salsa, seasoning, beans, and corn to slow cooker.
  2. Cook on LOW 4–6 hours or HIGH 2½–4 hours, until tender.
  3. Shred chicken in the pot and mix.
  4. Serve over rice or lettuce with avocado, cheese, and lime.

5. Chicken Nachos Sheet Pan-Style

A perfect “clean out the fridge + watch a movie” meal.

You’ll Need

  • Tortilla chips
  • 2 cups shredded chicken
  • ½–1 cup salsa or enchilada sauce
  • 2 cups shredded cheese
  • Toppings: jalapeños, olives, tomatoes, sour cream, guacamole, cilantro

How to Make

  1. Heat oven to 400°F (200°C).
  2. Toss shredded chicken with salsa or sauce.
  3. Spread chips on a sheet pan, scatter chicken and cheese over top.
  4. Bake 8–10 minutes until cheese is melted.
  5. Add fresh toppings just before serving.

Soups & Stews with Shredded Chicken

6. Cozy Chicken Noodle Soup

Use leftover chicken to shortcut the classic.

You’ll Need

  • 2 cups shredded chicken
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 8 cups chicken broth
  • 1–2 cups egg noodles or small pasta
  • Salt, pepper, thyme, bay leaf
  • Fresh parsley, optional

How to Make

  1. Sauté onion, carrots, and celery in a little oil until softened.
  2. Add garlic, broth, thyme, bay leaf, salt, and pepper. Simmer 10 minutes.
  3. Add noodles and cook until tender.
  4. Stir in shredded chicken and simmer a few more minutes to heat through.
  5. Remove bay leaf, adjust seasoning, and serve with parsley.

7. Creamy Chicken and Rice Soup

Thick, comforting, and great for leftovers.

You’ll Need

  • 2 cups shredded chicken
  • ½ cup diced onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 3 tbsp butter
  • 3 tbsp flour
  • 6 cups chicken broth
  • 1 cup cooked rice (any kind)
  • 1 cup milk or half-and-half
  • Salt, pepper, thyme

How to Make

  1. In a pot, melt butter and cook onion, carrots, and celery until tender.
  2. Stir in flour and cook 1–2 minutes.
  3. Slowly whisk in broth until smooth.
  4. Add thyme and simmer 10–15 minutes.
  5. Add shredded chicken, cooked rice, and milk. Simmer gently until warmed through.
  6. Season to taste.

8. Chicken Chili (White or Red)

Use beans and shredded chicken instead of ground meat.

You’ll Need

  • 2–3 cups shredded chicken
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 cans beans (white or kidney/black), rinsed
  • 1 can diced tomatoes (for red chili) or extra broth (for white)
  • 3–4 cups chicken broth
  • Chili powder, cumin, paprika, salt, pepper
  • Optional: corn, green chiles, sour cream, cheese

How to Make

  1. Sauté onion and garlic in a little oil until fragrant.
  2. Stir in spices and cook 1 minute.
  3. Add beans, tomatoes or broth, and chicken.
  4. Simmer 20–30 minutes, adding broth as needed.
  5. Serve with toppings.

Pasta & Casserole Shredded Chicken Recipes

9. One-Pan Chicken Alfredo Bake

Creamy, cheesy, and surprisingly simple.

You’ll Need

  • 2 cups shredded chicken
  • 8 oz uncooked short pasta (penne, rotini)
  • 3 cups chicken broth
  • 1½ cups milk or half-and-half
  • 2 cloves garlic, minced
  • 1 cup grated Parmesan
  • 1–2 cups shredded mozzarella
  • Salt, pepper, Italian seasoning

How to Make

  1. Heat oven to 375°F (190°C).
  2. In a large oven-safe skillet or baking dish, combine pasta, broth, milk, garlic, seasoning, salt, and pepper.
  3. Cover tightly with foil and bake 20 minutes.
  4. Stir in shredded chicken and Parmesan.
  5. Top with mozzarella and bake uncovered another 10–15 minutes until pasta is tender and cheese is golden.

10. Buffalo Chicken Pasta

For hot-sauce lovers.

You’ll Need

  • 2 cups shredded chicken
  • 8 oz pasta
  • 2 tbsp butter
  • ¼–½ cup buffalo hot sauce (to taste)
  • ½ cup cream cheese
  • 1 cup milk
  • 1 cup shredded cheddar or jack cheese
  • Green onions for topping

How to Make

  1. Cook pasta according to package directions; drain.
  2. In a pot, melt butter with hot sauce and cream cheese until smooth.
  3. Whisk in milk, then stir in cheese until melted.
  4. Add shredded chicken and cooked pasta. Toss to coat.
  5. Top with green onions.

11. Cheesy Chicken Rice Bake

A total comfort classic.

You’ll Need

  • 2 cups shredded chicken
  • 1 cup uncooked rice
  • 2½ cups chicken broth
  • 1 cup milk
  • 1–2 cups mixed veggies (frozen is fine)
  • 1 can cream of chicken soup (or extra broth + more cheese)
  • 1½ cups shredded cheese
  • Salt, pepper, garlic powder

How to Make

  1. Heat oven to 375°F (190°C).
  2. In a greased baking dish, combine rice, broth, milk, veggies, soup, and seasonings.
  3. Cover tightly with foil and bake 30–35 minutes.
  4. Stir in shredded chicken and half the cheese.
  5. Top with remaining cheese and bake uncovered 10–15 minutes until rice is tender and bubbly.

12. Baked BBQ Chicken Mac and Cheese

Mac and cheese + BBQ chicken = crowd-pleaser.

You’ll Need

  • 2 cups shredded chicken tossed with BBQ sauce
  • 8 oz elbow macaroni
  • 3 tbsp butter
  • 3 tbsp flour
  • 3 cups milk
  • 2½ cups shredded cheese (cheddar or mix)
  • Salt, pepper, smoked paprika

How to Make

  1. Cook pasta and drain.
  2. Make a quick cheese sauce: melt butter, stir in flour, cook 1 minute. Slowly whisk in milk, simmer until slightly thick, then add cheese and seasonings.
  3. Stir pasta and BBQ chicken into the sauce.
  4. Pour into a baking dish and top with a little extra cheese.
  5. Bake at 375°F (190°C) for 15–20 minutes.

Salads, Bowls & Lighter Shredded Chicken Meals

13. Greek Chicken Salad Bowls

Fresh, bright, and meal-prep friendly.

You’ll Need

  • 2 cups shredded chicken (tossed with lemon, oregano, and olive oil)
  • Chopped romaine or mixed greens
  • Cucumber, tomato, red onion, olives
  • Feta cheese
  • Simple dressing: olive oil, lemon juice, garlic, oregano, salt, pepper

How to Make

  1. Toss shredded chicken with a little dressing.
  2. Layer greens, veggies, chicken, and feta in bowls.
  3. Drizzle with more dressing.

14. Chicken Caesar Wraps

Take the salad on the go.

You’ll Need

  • 2 cups shredded chicken
  • Caesar dressing
  • Romaine lettuce, chopped
  • Parmesan cheese
  • Large tortillas or wraps

How to Make

  1. Toss chicken with a bit of Caesar dressing.
  2. In a bowl, mix lettuce, more dressing, and Parmesan.
  3. Layer lettuce mixture and chicken in tortillas, roll up tightly, and slice.

15. Asian-Inspired Peanut Chicken Noodle Salad

Great cold or room temp.

You’ll Need

  • 2 cups shredded chicken
  • Cooked noodles (spaghetti, rice noodles, or ramen without the packet)
  • Shredded cabbage or coleslaw mix
  • Shredded carrots, cucumber strips
  • Peanut sauce: peanut butter, soy sauce, lime juice, honey, garlic, water to thin

How to Make

  1. Whisk peanut sauce ingredients until smooth.
  2. Toss noodles with a little sauce.
  3. Add chicken and veggies, then more sauce to coat.
  4. Top with peanuts and cilantro.

Sandwiches, Sliders & “Snacky Dinner” Ideas

16. Classic Chicken Salad

Perfect for sandwiches, croissants, or lettuce wraps.

You’ll Need

  • 2 cups shredded chicken
  • ⅓–½ cup mayo or Greek yogurt (or mix)
  • 1–2 stalks celery, finely chopped
  • 2 tbsp red onion or green onion, finely chopped
  • 1–2 tsp Dijon mustard
  • Salt, pepper, lemon juice
  • Optional: grapes, apple, nuts, dill, or parsley

How to Make

  1. Stir together mayo/yogurt, mustard, salt, pepper, and lemon juice.
  2. Add chicken, celery, onion, and any mix-ins.
  3. Chill if you have time; serve on bread, crackers, or greens.

17. BBQ Chicken Sliders

Great for game day or casual gatherings.

You’ll Need

  • 3 cups shredded chicken
  • 1–1½ cups BBQ sauce
  • Slider buns
  • Coleslaw (store-bought or homemade)

How to Make

  1. Warm shredded chicken with BBQ sauce in a skillet until hot and saucy.
  2. Toast slider buns if desired.
  3. Pile BBQ chicken on buns and top with coleslaw.

18. Chicken Avocado Toasts

Easy, filling, and a bit fancy.

You’ll Need

  • Toasted bread
  • Mashed avocado with lime, salt, and pepper
  • Shredded chicken (plain, lemony, or taco-seasoned)
  • Optional: cherry tomatoes, feta, hot sauce

How to Make

  1. Spread avocado on toast.
  2. Top with shredded chicken.
  3. Finish with toppings of choice.

12 More Quick Shredded Chicken Ideas (No Detailed Recipe Needed)

Use your master shredded chicken and these as loose formulas:

  1. Chicken Stuffed Baked Potatoes
    • Mix shredded chicken with a little sour cream, cheese, and chives.
    • Stuff into hot baked potatoes and top with extra cheese, then broil.
  2. Chicken Fried Rice
    • Stir-fry leftover rice with veggies, soy sauce, egg, and shredded chicken.
  3. Chicken Taco Soup
    • Simmer shredded chicken with broth, beans, corn, tomatoes, taco seasoning.
  4. Chicken Lettuce Wraps
    • Sauté shredded chicken with soy sauce, hoisin, garlic, ginger, and water chestnuts.
    • Serve in lettuce cups.
  5. Chicken Flatbread Pizzas
    • Spread flatbreads with sauce (BBQ, pesto, or marinara), top with chicken and cheese, bake.
  6. Chicken Stuffed Peppers
    • Mix shredded chicken with cooked rice, tomato sauce, and cheese.
    • Stuff into halved peppers and bake.
  7. Chicken Breakfast Hash
    • Sauté diced potatoes and onions until crisp, add shredded chicken and spices, top with eggs.
  8. Chicken Tostadas
    • Crisp tortillas in the oven, spread with refried beans, top with shredded chicken, cheese, lettuce, salsa.
  9. Greek Chicken Pitas
    • Stuff pitas with shredded chicken, cucumber, tomato, red onion, feta, and tzatziki.
  10. Chicken “Pizza” Zucchini Boats
    • Hollow zucchini halves, fill with marinara, shredded chicken, and cheese, then bake.
  11. Chicken and Veggie Skillet
    • Sauté whatever vegetables you have, add shredded chicken and a splash of broth, finish with lemon and herbs.
  12. Chicken Ramen Upgrade
    • Add shredded chicken, frozen veggies, and a soft-boiled egg to instant ramen for a fast, filling bowl.

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