The BEST Shredded Chicken
This Spiced Shredded Chicken is loaded with incredible sauce ingredients. With this easy way of making shredded chicken, there are endless ways to use the chicken, from rice bowls to wraps and more! It will quickly become a staple in your house to add to any meal.
After making this spiced shredded chicken recipe, it will quickly become one of your favorites. The cooking process is quick and easy, resulting in juicy and saucy shredded chicken that will blow your mind away! I love the versatility of this recipe because the chicken can be used in so many amazing ways and has such simple ingredients. The tender chicken from a boneless, skinless chicken breast is unmatchable. This delicious recipe is perfect for a chicken salad packed with veggies, laid in a wrap with a bed of lettuce, cheese, and more, and it’s unbelievable in a rice bowl. You could even use the same cooking method and change the seasonings to taco seasoning, and you would have the best chicken tacos you’ve ever made! I really do swear by this easy shredded chicken recipe. It turns out amazing every time!
Why You Will Love This Spiced Shredded Chicken Recipe
- This great recipe’s versatility is endless. Wraps, Rice Bowls, Sandwiches, Loaded Baked Potatoes, and more!
- This simple shredded chicken recipe can be ready in less than 30 minutes.
- It’s a crowd-pleaser! It will become your preferred method of cooking chicken that your whole family will love!
- Meal prep a double batch and use throughit out the week, whether for work, school, lunch, or dinner.
- With minimal ingredients found in any grocery store, this saucy, flavorful shredded chicken recipe is a keeper!
Ingredients You Will Need For This Spiced Shredded Chicken
- Chicken breasts: Buying boneless, skinless chicken breasts are perfect for this easy recipe and will shred the best. Could you use boneless, skinless chicken thighs if you prefer dark meat? Yes, but it may not shred quite the same way.
- Spices: This isn’t one of those typical spicy chicken recipes. In fact, it isn’t very spicy at all. Don’t let the paprika and cayenne scare you. I use Paprika, Oregano, Onion Powder, Garlic Powder, Salt, Black Pepper, and Cayenne Pepper. You could also use a blend of smoked and regular paprika here. If you want a less spicy option, you could also use chili powder instead of cayenne, but the spice level on this chicken isn’t very high.
- Olive oil: I prefer olive oil for its neutral flavor. Avocado oil would also be a great healthy choice that is neutral in flavor.
You can find a full list of ingredients in the recipe card below
How To Make This Spiced Shredded Chicken
- Preheat the oven to 425 degrees F.
- Mix the spices in a small bowl and set aside. On a cutting board, cut the chicken into large chunks approximately 2 inches. Place them in a tinfoil-lined baking dish, and add the olive oil and spices. Toss with a wooden spoon to ensure they are all well coated. Transfer to the oven to bake for 20 minutes or until an instant-read thermometer shows an internal temperature of 165 degrees.
- Remove from oven and place on a wire rack to cool slightly before shredding using two forks (I sometimes just let the chicken rest and cool slightly and then use my fingers to shred it into large shredded pieces I find this to be the fastest way to shred the chicken. You can use your stand mixer with a paddle attachment, but I find that process to be cumbersome and not as efficient as it creates more dishes to wash). Mix the shredded chicken with any leftover spices and oil in the bottom of the pan so that it soaks it all up.
What Type of Pan Should I Use?
One of the things that makes this the best shredded chicken is that it is so juicy and saucy so for the best results the chicken pieces should all be touching and can even be layered on top of each other. I would recommend using a 9×13 baking dish for a single batch. You don’t want the chicken to spread out too much because it causes the sauciness to dry up in the baking process and then you don’t have extra to mix in with the cooked chicken at the end. You can use a smaller-sized baking sheet to make a double batch.
Ways to Serve This Spiced Shredded Chicken
This is the fun part! There are so many healthy recipes for your family or for your own personal consumption:
- Enjoy pieces of chicken on a lettuce wrap or stuffed in a pita pocket packed with veggies and a delicious sauce of your liking.
- Make a delicious chicken salad with bell pepper, tomatoes, olives, cucumbers, and more. Toss with your favorite dressing!
- Change to taco style, put it on corn or flour tortillas, and enjoy chicken tacos. You can also make chicken enchiladas topped with a creamy enchilada sauce and serve them with chips and salsa on the side.
- Add it to a rice bowl or serve it over couscous or quinoa with veggies and tzatziki
- Use it inside delicious recipes like chicken pot pie or under a bed of creamy mashed potatoes in a shepherd’s pie
Can I Make This Shredded Chicken In the Slow Cooker
Crock pot shredded chicken is a great way to make this for those busy weeknights. Place diced chicken in the crock pot and toss with oil and spices. Cook on low for 4-6 hours or on high for 2-3 hours. Shred in the crockpot with forks and mix with the sauciness that the slow cooker will create.
Can I Make This Shredded Chicken In An Instant Pot
Using an instant pot is an even faster cooking time to prepare this, with minimal effort, and will give you delicious, juicy chicken. Add chicken pieces to the pressure cooker, toss with olive oil and spices, and seal shut. Cook on high pressure for a cook time of 5-7 minutes and allow to quick release steam. Check for doneness, shred, and toss in additional sauce for the best instant pot chicken ever!
What About Leftovers?
This shredded chicken makes amazing leftovers. The flavors will meld together even better as they sit in the fridge. You can store this in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months for easy meals. To reheat, warm on medium heat in a large skillet until warmed through or warm in the microwave and add a drizzle of olive oil if the chicken looks to be dry.
Can I Make This in Advance
This is an amazing recipe for meal prep for an easy lunch or easy dinners with little effort needed for healthy meals. You can make it on your meal prep day, and it will keep in the fridge for 3-4 days, ready to be used for all your favorite things throughout the week. Store in a large airtight container, individual containers, or ziplock bags for quick and easy convenience.
Here are a few more shredded chicken recipes that you might enjoy:
- Cilantro Lime Shredded Chicken
- Celery Root Tortillas and Shredded Chicken Tacos
- Greek Chicken Gyro Bowl
- Chicken Stuffed Zucchini Enchiladas
The BEST Shredded Chicken
Ingredients
- 5 chicken breasts (or 8 chicken thighs)
- 2 tbsp paprika
- 1 tbsp oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- ¼ tsp cayenne
- ⅓ cup olive oil
Instructions
- Preheat the oven to 425F
- Cut the chicken into large chunks approximately 2 inches in size. Place them in a tinfoil lined baking dish, add the olive oil and all of the spices and stir with a spatula to ensure they are all well coated. Transfer to the oven to bake for 20 minutes
- Once the chicken is done cooking, use two forks to shred the chicken directly in the baking dish (or I sometimes just let the chicken cool slightly and then use my fingers to shred it into large shredded pieces). Mix the shredded chicken in with any of the leftover spices and oil in the bottom of the pan so that it soaks it all up.
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