10 Easy Shredded Chicken Recipes

Did you know that the average American consumes over 98 pounds of chicken annually? You'll find endless ways to transform this protein-packed staple into quick, delicious meals using these ten foolproof shredded chicken recipes. From creamy buffalo dip that'll steal the show at your next gathering to Asian-inspired lettuce wraps perfect for weeknight dinners, these versatile dishes will help you master the art of transforming simple shredded chicken into memorable meals. Let's explore how you can elevate this humble ingredient into something extraordinary.

Creamy Buffalo Chicken Dip

Creamy Buffalo Chicken Dip combines the bold, spicy flavors of classic buffalo wings with the rich, smooth texture of a party-ready dip. This crowd-pleasing appetizer has become a staple at game day gatherings, potlucks, and casual entertainment events across the country.

This warm, cheesy dip features tender shredded chicken mixed with tangy buffalo sauce, creamy cheese, and cool ranch dressing. The combination creates a perfect balance of heat and creaminess that keeps people coming back for more, making it an irresistible addition to any snack spread.

• 2 cups shredded cooked chicken
• 8 oz cream cheese, softened
• 1/2 cup buffalo sauce
• 1/2 cup ranch dressing
• 1/2 cup shredded cheddar cheese
• 1/4 cup blue cheese crumbles
• 1/4 cup diced green onions
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper

Preheat the oven to 350°F (175°C). In a large mixing bowl, combine the softened cream cheese, buffalo sauce, and ranch dressing until smooth. Fold in the shredded chicken, half of the cheddar cheese, and the seasonings until well combined. Transfer the mixture to a 9-inch baking dish or oven-safe serving bowl.

Top the dip with remaining cheddar cheese and blue cheese crumbles. Bake for 20-25 minutes until the cheese is melted and bubbly, and the edges are lightly golden. Remove from the oven and garnish with green onions. Let stand for 5 minutes before serving with celery sticks, carrots, tortilla chips, or crackers.

For best results, use room temperature cream cheese to ensure smooth mixing and even melting. The dip can be assembled up to 24 hours in advance and stored covered in the refrigerator – just add an extra 5-10 minutes to the baking time if cooking from cold. Adjust the amount of buffalo sauce to control the heat level, and consider using rotisserie chicken for a convenient shortcut.

Classic Chicken Salad Sandwiches

Classic chicken salad sandwiches combine tender shredded chicken with creamy mayonnaise, crisp celery, and seasonings to create a satisfying and versatile filling. This timeless recipe works perfectly for lunch boxes, picnics, or quick weekday meals.

The key to exceptional chicken salad lies in properly cooked and shredded chicken breast, along with the right balance of crunchy vegetables and seasoning. While many variations exist, this classic version maintains the traditional flavors that have made it a beloved sandwich filling for generations.

Ingredients:

• 3 cups shredded cooked chicken
• 3/4 cup mayonnaise
• 2 celery stalks, finely diced
• 1/4 cup red onion, finely diced
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon dried dill
• 1/4 teaspoon garlic powder
• Salt and black pepper to taste
• 8 slices bread of choice
• Lettuce leaves
• Sliced tomatoes (optional)

In a large bowl, combine the shredded chicken with mayonnaise, ensuring the chicken is evenly coated. Add the diced celery, red onion, lemon juice, dill, and garlic powder. Mix thoroughly until all ingredients are well incorporated. Season with salt and black pepper, adjusting to taste.

Refrigerate the mixture for at least 30 minutes to allow flavors to meld. When ready to serve, spread the chicken salad generously on bread slices, add lettuce leaves and tomato slices if desired, and top with the remaining bread slice. Cut diagonally and serve immediately.

For best results, use chicken that has completely cooled before mixing with other ingredients. The chicken salad can be made up to 24 hours in advance and stored in an airtight container in the refrigerator. To prevent soggy sandwiches, toast the bread lightly and place lettuce leaves between the bread and chicken salad mixture to create a moisture barrier.

Zesty Mexican Chicken Tacos

These zesty Mexican chicken tacos bring authentic street food flavors right to your kitchen. The tender shredded chicken is infused with traditional Mexican spices and citrus, creating a perfect balance of heat and tanginess that makes each bite memorable.

Whether you're hosting a casual taco night or meal prepping for the week, this versatile recipe delivers restaurant-quality results. The chicken stays juicy while developing a slightly crispy exterior when finished, making it ideal for tacos, burritos, or taco bowls.

• 2 lbs boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 onion, diced
• 2 limes, juiced
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon oregano
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 1 cup chicken broth
• Corn or flour tortillas for serving

Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 3-4 minutes on each side until golden brown. Add garlic and onion to the pan, cooking until fragrant. Pour in chicken broth, lime juice, and all seasonings. Reduce heat to low, cover, and simmer for 25-30 minutes until chicken is cooked through and easily shreds with two forks.

Remove chicken from the pan and shred it. Return the shredded meat to the pan and cook uncovered for an additional 5-10 minutes, allowing the sauce to reduce and coat the chicken. This step ensures the meat absorbs all the flavors while developing slightly crispy edges.

For best results, let the shredded chicken rest in its juices for 5-10 minutes before serving. If preparing ahead, reserve some of the cooking liquid to reheat the chicken, as this prevents it from drying out. The chicken can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

BBQ Chicken Sliders

BBQ Chicken Sliders are the perfect crowd-pleasing dish that combines tender shredded chicken with sweet and tangy barbecue sauce, all nestled in soft slider buns. These mini sandwiches are ideal for parties, game days, or casual family dinners, offering a satisfying blend of flavors and textures.

The beauty of these sliders lies in their versatility and ease of preparation. Whether you choose to cook the chicken fresh or use leftover rotisserie chicken, these handheld delights can be customized with different barbecue sauces and toppings to suit various taste preferences.

Ingredients:

• 2 pounds boneless, skinless chicken breasts
• 1 cup barbecue sauce
• 12 slider buns
• 1 tablespoon olive oil
• 1 cup coleslaw (optional)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup chicken broth
• 2 tablespoons butter, melted

Season chicken breasts with garlic powder, onion powder, paprika, salt, and pepper. Heat olive oil in a large skillet over medium heat and cook chicken for 5-7 minutes per side until golden brown. Add chicken broth, cover, and simmer for 15-20 minutes until chicken is fully cooked and tender. Shred the chicken using two forks, then mix with barbecue sauce until well coated.

To assemble the sliders, brush the inside of the buns with melted butter and lightly toast them. Fill each bun with the barbecue chicken mixture and top with coleslaw if desired. Serve immediately while warm.

For best results, avoid overcooking the chicken as it can become dry and tough. The chicken can be prepared up to two days in advance and reheated when needed. To prevent the buns from becoming soggy, serve the coleslaw on the side or add it just before serving. If making ahead, store the chicken mixture separately from the buns until ready to serve.

Asian-Style Chicken Lettuce Wraps

Asian-Style Chicken Lettuce Wraps transform ordinary shredded chicken into an exciting, low-carb meal that brings restaurant quality taste to your home kitchen. The combination of tender chicken, savory Asian seasonings, and crisp lettuce creates a perfect balance of textures and flavors.

This dish draws inspiration from traditional Chinese lettuce wraps but simplifies the process by using pre-cooked shredded chicken. The sauce blend of soy, hoisin, and sesame oil delivers authentic Asian flavors while water chestnuts and carrots add essential crunch.

Ingredients:

• 3 cups shredded cooked chicken
• 1 head butter lettuce or iceberg lettuce
• 1/4 cup soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 can water chestnuts, diced
• 2 carrots, julienned
• 4 green onions, chopped
• 1/2 cup chopped peanuts
• 2 tablespoons vegetable oil
• Salt and pepper to taste

Heat vegetable oil in a large skillet over medium heat. Add garlic and ginger, cooking until fragrant. Add shredded chicken, soy sauce, hoisin sauce, and sesame oil, stirring to combine. Mix in water chestnuts and carrots, cooking for 3-4 minutes until vegetables are slightly tender but still crisp.

Remove from heat and stir in green onions. Separate lettuce leaves, wash, and pat dry. Spoon the chicken mixture into lettuce cups, top with chopped peanuts, and serve immediately.

For best results, prepare all ingredients before cooking as this dish comes together quickly. Store lettuce and filling separately if making ahead, and assemble just before serving to maintain crispness. The filling can be made spicier by adding sriracha or chili oil to taste.

Mediterranean Chicken Pasta

Mediterranean Chicken Pasta brings together the vibrant flavors of the Mediterranean coast with tender shredded chicken and perfectly cooked pasta. The combination of sun-dried tomatoes, Kalamata olives, artichoke hearts, and feta cheese creates a harmonious blend that transports your taste buds to a seaside café in Greece or Italy.

This versatile dish can be served hot or cold, making it perfect for both dinner parties and meal prep. The recipe uses pre-cooked shredded chicken, which saves time and makes it an excellent way to use leftover rotisserie chicken or batch-cooked chicken breasts.

• 12 oz penne pasta
• 2 cups shredded cooked chicken
• 1 cup sun-dried tomatoes, julienned
• 1 cup Kalamata olives, pitted and halved
• 1 can (14 oz) artichoke hearts, quartered
• 1 cup crumbled feta cheese
• 3 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 cup fresh parsley, chopped
• Salt and black pepper to taste

Cook the pasta in salted water according to package instructions until al dente. While the pasta cooks, combine olive oil, red wine vinegar, garlic, oregano, and basil in a large bowl. Add the shredded chicken, sun-dried tomatoes, olives, and artichoke hearts to the bowl and toss to combine.

Once the pasta is cooked, drain it and add it to the bowl with the chicken mixture while still hot. The warm pasta will help absorb the flavors of the dressing. Gently fold in the crumbled feta cheese and fresh parsley. Season with salt and black pepper to taste.

For best results, let the dish rest for at least 15 minutes before serving to allow the flavors to meld together. If serving cold, refrigerate for at least 2 hours. You can prepare the ingredients up to a day in advance and store them separately, combining them just before serving. The pasta may absorb more of the dressing over time, so consider reserving some olive oil to refresh the dish when serving as leftovers.

Chicken and Rice Burrito Bowls

Chicken and rice burrito bowls are a versatile and satisfying meal that combines tender shredded chicken, fluffy rice, and fresh toppings for a restaurant-quality experience at home. This Mexican-inspired dish allows for customization while providing a balanced combination of protein, carbohydrates, and vegetables.

Perfect for meal prep or family dinners, these burrito bowls can be assembled ahead of time and modified to suit different dietary preferences. The key to outstanding burrito bowls lies in properly seasoned chicken and a thoughtful selection of fresh, complementary toppings.

• 2 cups cooked shredded chicken
• 2 cups cooked white or brown rice
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1/2 red onion, diced
• 1 lime
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro
• Sour cream (optional)
• Shredded cheese (optional)

Start by warming the shredded chicken in a pan with olive oil, chili powder, cumin, and garlic powder. Once heated through, squeeze half a lime over the chicken and stir to combine. In separate bowls, arrange the warm rice as a base, then top with the seasoned chicken, black beans, and corn.

Layer the fresh ingredients on top, including tomatoes, avocado slices, and diced red onion. Garnish with fresh cilantro and remaining lime wedges. For added creaminess, top with optional sour cream and shredded cheese.

For best results, prepare the rice slightly undercooked as it will continue to absorb moisture from other ingredients. Store components separately if meal prepping, and assemble just before eating to maintain optimal freshness and texture. The chicken can be seasoned up to two days in advance, and toppings can be prepped the morning of serving.

White Chicken Chili

White chicken chili is a comforting alternative to traditional red chili, offering a milder yet equally satisfying flavor profile. With tender shredded chicken, creamy white beans, and a blend of aromatic spices, this hearty dish delivers warmth and satisfaction in every spoonful.

This recipe transforms simple ingredients into a rich, creamy soup that's perfect for cold weather or any time you're craving a wholesome meal. The combination of green chiles, cumin, and oregano creates a depth of flavor that distinguishes this white chili from its tomato-based cousins.

• 2 lbs boneless, skinless chicken breasts
• 2 cans (15 oz each) white beans, drained
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 cans (4 oz each) diced green chiles
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp olive oil
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp white pepper
• Salt to taste
• Optional toppings: shredded cheese, sour cream, cilantro, lime wedges

Heat olive oil in a large pot over medium heat and sauté onions until translucent. Add garlic and cook for another minute. Add chicken breasts, chicken broth, cumin, oregano, and white pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes until chicken is cooked through. Remove chicken and shred with two forks.

Return shredded chicken to the pot and add white beans, green chiles, and heavy cream. Simmer for an additional 15-20 minutes, stirring occasionally, until the chili reaches desired thickness. Season with salt to taste.

For best results, allow the chili to rest for 10-15 minutes before serving to let the flavors meld together. If the chili becomes too thick, thin it with additional chicken broth. The recipe can be made ahead and reheated, as the flavors often improve the next day. For a lighter version, substitute heavy cream with half-and-half or evaporated milk.

Thai Peanut Chicken Wraps

Thai Peanut Chicken Wraps combine the rich, creamy flavors of peanut sauce with tender shredded chicken, crisp vegetables, and fresh herbs, all wrapped in soft tortillas. This fusion dish brings together the best of Thai cuisine with the convenience of a handheld wrap format.

Perfect for lunch or a light dinner, these wraps can be prepared ahead of time and assembled when needed. The homemade peanut sauce adds depth and authenticity to the dish, while the combination of textures from the crunchy vegetables and tender chicken creates a satisfying meal.

Ingredients:

• 2 cups shredded cooked chicken
• 4 large flour tortillas
• 1/2 cup creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 2-3 tablespoons warm water
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1/2 cup shredded purple cabbage
• 1/4 cup chopped cilantro
• 2 green onions, sliced
• Crushed peanuts for garnish

Start by preparing the peanut sauce. Whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic in a bowl. Gradually add warm water until the sauce reaches desired consistency. Toss the shredded chicken with half of the peanut sauce until well coated.

To assemble the wraps, lay out the tortillas and divide the chicken mixture evenly among them. Layer with carrots, cucumber, cabbage, cilantro, and green onions. Drizzle with remaining peanut sauce, sprinkle with crushed peanuts, and roll tightly, tucking in the sides as you go.

For best results, warm the tortillas slightly before assembling to make them more pliable and prevent cracking. The peanut sauce can be made up to three days in advance and stored in the refrigerator. If the sauce thickens too much during storage, thin it out with a little warm water before using. Consider adding sriracha or red pepper flakes to the peanut sauce if you prefer some heat in your wraps.

Chicken Enchilada Casserole

A chicken enchilada casserole transforms traditional rolled enchiladas into an easy-to-assemble layered dish that delivers all the authentic Mexican flavors without the fuss of rolling individual tortillas. This comfort food classic combines tender shredded chicken, melted cheese, and corn tortillas in a zesty enchilada sauce.

This casserole-style version is perfect for busy weeknight dinners and can be assembled ahead of time and baked when needed. The layers of tortillas, chicken, and cheese create a satisfying texture while the enchilada sauce infuses every bite with rich, spicy flavors.

• 3 cups shredded cooked chicken
• 12 corn tortillas
• 2 (10 oz) cans red enchilada sauce
• 3 cups shredded Mexican cheese blend
• 1 can (4 oz) diced green chilies
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup sour cream
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• Fresh cilantro for garnish

Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. In a large bowl, combine the shredded chicken with half a can of enchilada sauce, diced onions, garlic, and green chilies.

Layer the bottom of the baking dish with tortillas, overlapping slightly. Add half the chicken mixture, followed by a layer of cheese and a drizzle of enchilada sauce. Repeat the layers, ending with tortillas on top. Pour the remaining enchilada sauce over the final layer and top with the remaining cheese.

Cover with foil and bake for 30 minutes, then remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly. Let stand for 10 minutes before serving. Garnish with fresh cilantro and serve with sour cream.

For best results, slightly warm the corn tortillas in a skillet with a touch of oil before layering to prevent them from becoming soggy. The casserole can be assembled up to 24 hours in advance and refrigerated until ready to bake, but add an extra 10-15 minutes to the covered baking time if cooking from cold.