Monday, March 22, 2010

Shredded Chicken Variations

I thought I would do a separate post on the variations I use with shredded chicken.  It is so versatile.  You can cook this chicken on the weekend and have it available for quick dishes during the week, including healthy quick varieties for lunch.

Base Recipe:

Shredded Chicken
1 bag of frozen boneless, skinless chicken breast
Add chicken to crockpot, cover with water.  Cook 8-12 hours on low. Drain the water (Save stock for later use) and shred chicken with fork.  Store for recipes later in the week.
BBQ:  Add BBQ sauce - serve on bun or on pizza crust with mozz cheese
Ranch: Add Ranch dip mix - serve on bun or alone
Oriental: Add soy sauce, brown sugar, garlic, and sesame seeds - serve over rice or rice noodles
Mexican: Add taco seasoning and salsa - serve over rice with mexicorn, black beans or refried beans - or - over lettuce, top with onion, tomato, crumbled baked tortilla chips.
Italian: Add spaghetti sauce - serve over spaghetti noodles
Buffalo: Add a little buffalo sauce - serve in a tortilla wrap, lettuce, cheese

Serve on bun, lettuce salad, in tortilla shell, over noodles, or over rice.

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  1. Love CHICKEN!! VARIOATION is the key!! I am your newest follower. Come and visit me at

  2. very clever!
    I either make a roast chicken or buy one from Whole Foods about every other week and we do the same...pick it apart and through it in everything.

    Great idea touse the chicken i have on hand for those in between weeks when i don't feel like messing with chicken bones. :)

  3. Karen - I've done the roasted chicken trick a bunch too.

    TCK - welcome to my madness. :) Just kidding. Nice to have a newbie! I'm off to check out your blog.