Everything Shredded Chicken Printable - WFMP — Download the Printable!

Click Here

This is a recipe that’s kind of a recipe but also not much of a recipe.
Let’s call it a staple.

Because, in all honesty, I think I have some of this shredded chicken tucked away in my deep freeze at all times. It’s so convenient to have on-hand, especially if you are not consistently getting enough protein.

What can you do with
Shredded Chicken?

SO many things, like:

Add it to your soup, like my Non-dairy Pot Pie Soup, Tortilla Soup, or Bone Broth Ramen
Add it to a casserole, like my Chicken Afredo Squash Bake
Throw some into an omelet for a protein-packed breakfast
Create a taco filling out of it, see my Salsa Verde Chimichangas for inspo

Or just eat some Everything Chicken on top of greens to tip the scales and hit your protein target.

Keep the Seasoning
Flavorful but Neutral

Since I’m using this Everything Shredded Chicken in several different ways, I don’t want one spice or flavor to overpower it. My favorite “everything seasoning” is from McCormick. It’s a blend of pink Himalayan sea salt, pepper, garlic, onion flakes, crushed red pepper, some parsley, and lemon peel. The perfect neutral seasoning that lends a lot of flavor to the most bland protein ever!

I also opt to pressure cook my chicken inside either bone broth or chicken broth. Bone broth will impart some extra nutrients into it, but it is pretty expensive. Chicken broth will work just fine and it’s more affordable.

Storage & Freezing
Shredded Chicken

Storage once cooked: If you plan to use up this chicken within 4-5 days, it keeps great in an airtight container or bag in your fridge. I’ll usually chip away by the spoonful during the week.

Freezing cooked chicken: You can’t go wrong with freezing chicken. Proteins like shredded chicken are so freezer friendly. To save space, you might opt to use a gallon-size freezer bag, but any type of airtight container will work. When you’re ready to thaw, just transfer shredded chicken to your fridge for six hours or so.

Freezing frozen chicken (from raw): This is just a tip for easier meal prep. If you’re ever freezing raw chicken, cut it into quarters before freezing. It’s so much easier to portion, thaw, and cook in smaller pieces than a large breast.

Buying frozen chicken to freeze: Here’s one last tip because I want everyone to know the joys of freezing.

Look for protein you eat often (chicken, steak, ground turkey, etc) in the “Reduced for Quick Sale” section in your grocery store. Scoop it up, portion it out, and freeze it! Freezing holds time so you don’t have to worry about expiry and you save a bunch of money.

This post is part of my “Staples Series”. You told me you wanted to see more freezer prep, guidance, and staples in 2020, so I’m going to deliver on that. Enjoy!

Instant Pot
“Everything”

shredded chicken

Yields 2 pounds

Ingredients

2 pounds skinless chicken breast
1 cup chicken broth or bone broth
Preferred seasonings: The best catch-all seasoning blend is McCormick Black Pepper Garlic Himalayan Salt Blend.
1-2 tbsp oil to maintain moisture

Instructions

To the Instant Pot, add 1-2 tbsp oil to coat the base. Add broth.
Season both sides of your chicken, then add it into the Instant Pot and seal the lid shut.
FROM FRESH V1: If your Instant Pot has a “Poultry” button, press it and adjust the time to 12 minutes if needed.
FROM FRESH V2: If you Instant Pot does not have a “Poultry” button, choose MANUAL HIGH PRESSURE for 12 minutes.
FROM FROZEN: Press MANUAL HIGH PRESSURE for 16 minutes.
Turn the vent knob upward to seal the pressure.
Once time’s up, natural release for 5 minutes then release the vent.
Carefully transfer chicken to a cutting board or plate then shred it against the grain with two forks.
Storage/Freezing and Usage: See the blog post above.