#shreddedchicken

Easy Honey BBQ Chicken Mac (15 Min)

Creamy cheddar and mozzarella coat tender chicken and pasta, with honey BBQ sauce adding a smoky sweetness that builds with each bite. This comes together in fifteen minutes of prep work, then bakes into a warming dish that tastes like it took far more effort.

Shredded Chicken Tacos

This Instant Pot Mexican Shredded Chicken Sandwich is a flavorful and versatile dish that can be served in a variety of ways. The chicken is cooked in a savory blend of spices and tomatoes, making it perfect for tacos, burritos, and tostadas. Piled high on sandwich rolls and topped with your favorite toppings, it's a satisfying meal for any occasion.

Ingredients: 2 lbs boneless, skinless chicken breasts. 1 cup chicken broth. 1 can diced tomatoes with green chilies. 1 small onion, diced. 2 cloves garlic, minced. 1 tablespoon chili powder. 1 teaspoon cumin. 1 teaspoon paprika. 1 teaspoon oregano. Salt and pepper to taste. 8 sandwich rolls. Optional toppings: avocado slices, shredded lettuce, diced tomatoes, shredded cheese, sour cream, salsa.

Instructions: In the Instant Pot, combine chicken broth, diced tomatoes with green chilies, diced onion, minced garlic, chili powder, cumin, paprika, oregano, salt, and pepper. Add the chicken breasts to the Instant Pot and stir to coat with the seasoning mixture. Close the lid and set the Instant Pot to 'Manual' mode for 15 minutes on high pressure. Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then carefully quick-release the remaining pressure. Remove the chicken from the Instant Pot and shred using two forks. Return the shredded chicken to the Instant Pot and toss with the remaining sauce. To assemble the sandwiches, place a generous amount of shredded chicken on each sandwich roll. Top with optional toppings such as avocado slices, shredded lettuce, diced tomatoes, shredded cheese, sour cream, and salsa. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

This simple slow cooker shredded chicken recipe makes chicken that is soft and flavorful, great for sandwiches, wraps, or rice. It's hard to say no to the sweet and sour barbecue sauce with a hint of apple cider vinegar.

Ingredients: 2 lbs boneless, skinless chicken breasts. 1 cup chicken broth. 1/2 cup barbecue sauce. 1/4 cup brown sugar. 1/4 cup apple cider vinegar. 1 tsp garlic powder. 1 tsp onion powder. 1 tsp paprika. 1/2 tsp salt. 1/4 tsp black pepper.

Instructions: Put chicken breasts in the crock pot. Put chicken broth, barbecue sauce, brown sugar, apple cider vinegar, garlic powder, onion powder, paprika, salt, and black pepper in a bowl. Mix everything together well. Cover the chicken breasts with the sauce mix. Cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is soft and can be shred with a fork. Once the chicken is done, shred it with two forks right in the slow cooker so it can soak up all the tasty sauce. You can put the chicken shreds on buns, wraps, or rice. Have fun!

Prep Time: 10 minutes

Cook Time: 240 minutes