#shreddedchicken

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

This recipe for shredded chicken in the crock pot is great for busy days when you want a tasty and flexible protein option that doesn't take much work. The chicken is now soft and flavorful, and can be used in many different dishes.

Ingredients: 4 frozen chicken breasts. 1 cup chicken broth. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon paprika. Salt and pepper to taste.

Instructions: Place frozen chicken breasts in the crock pot. Add chicken broth, garlic powder, onion powder, paprika, salt, and pepper. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender. Shred chicken using two forks. Serve as desired, such as in tacos, salads, or sandwiches.

Prep Time: 5 minutes

Cook Time: 240 minutes

The flavors and textures in this Southwest Chicken Salad go well together and taste great. It has black beans, corn, tomatoes, shredded chicken, and more, all mixed together in a tangy ranch BBQ dressing. Great for a quick and healthy dinner or lunch!

Ingredients: 2 cups cooked chicken, shredded. 1 cup black beans, drained and rinsed. 1 cup corn kernels fresh or canned. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/2 cup bell pepper any color, diced. 1/4 cup cilantro, chopped. 1/4 cup shredded cheddar cheese. 1/4 cup tortilla strips or chips. 1 avocado, sliced. 1/4 cup ranch dressing. 1/4 cup BBQ sauce. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste. Lime wedges for garnish.

Instructions: Shred the chicken and put it in a large bowl. Add the black beans, corn, cherry tomatoes, red onion, bell pepper, cilantro, and shredded cheddar cheese. Add the BBQ sauce, chili powder, cumin, salt, and pepper to a small bowl and mix them together using a whisk. Add the dressing to the salad and mix it around so that everything is covered. Put some of the salad on each plate or bowl to serve. Add tortilla strips or chips and sliced avocado to the top of each serving. Add lime wedges as a garnish. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

The flavors and textures in this Southwest Chicken Salad go well together and taste great. It has black beans, corn, tomatoes, shredded chicken, and more, all mixed together in a tangy ranch BBQ dressing. Great for a quick and healthy dinner or lunch!

Ingredients: 2 cups cooked chicken, shredded. 1 cup black beans, drained and rinsed. 1 cup corn kernels fresh or canned. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/2 cup bell pepper any color, diced. 1/4 cup cilantro, chopped. 1/4 cup shredded cheddar cheese. 1/4 cup tortilla strips or chips. 1 avocado, sliced. 1/4 cup ranch dressing. 1/4 cup BBQ sauce. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste. Lime wedges for garnish.

Instructions: Shred the chicken and put it in a large bowl. Add the black beans, corn, cherry tomatoes, red onion, bell pepper, cilantro, and shredded cheddar cheese. Add the BBQ sauce, chili powder, cumin, salt, and pepper to a small bowl and mix them together using a whisk. Add the dressing to the salad and mix it around so that everything is covered. Put some of the salad on each plate or bowl to serve. Add tortilla strips or chips and sliced avocado to the top of each serving. Add lime wedges as a garnish. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

The flavors and textures in this Southwest Chicken Salad go well together and taste great. It has black beans, corn, tomatoes, shredded chicken, and more, all mixed together in a tangy ranch BBQ dressing. Great for a quick and healthy dinner or lunch!

Ingredients: 2 cups cooked chicken, shredded. 1 cup black beans, drained and rinsed. 1 cup corn kernels fresh or canned. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/2 cup bell pepper any color, diced. 1/4 cup cilantro, chopped. 1/4 cup shredded cheddar cheese. 1/4 cup tortilla strips or chips. 1 avocado, sliced. 1/4 cup ranch dressing. 1/4 cup BBQ sauce. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste. Lime wedges for garnish.

Instructions: Shred the chicken and put it in a large bowl. Add the black beans, corn, cherry tomatoes, red onion, bell pepper, cilantro, and shredded cheddar cheese. Add the BBQ sauce, chili powder, cumin, salt, and pepper to a small bowl and mix them together using a whisk. Add the dressing to the salad and mix it around so that everything is covered. Put some of the salad on each plate or bowl to serve. Add tortilla strips or chips and sliced avocado to the top of each serving. Add lime wedges as a garnish. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

This Mad Creations Instant Pot Mexican Shredded Chicken recipe is a perfect keto-friendly meal that's bursting with flavor. With the convenience of the Instant Pot, you can have tender, juicy shredded chicken infused with Mexican spices in no time.

Ingredients: 1.5 lbs boneless, skinless chicken breasts. 1 cup chicken broth. 1 can 4 oz diced green chilies. 2 teaspoons ground cumin. 1 teaspoon chili powder. 1 teaspoon paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste. Fresh cilantro, chopped for garnish. Lime wedges for serving.

Instructions: In the Instant Pot, combine chicken broth, diced green chilies, ground cumin, chili powder, paprika, garlic powder, onion powder, salt, and pepper. Add chicken breasts to the Instant Pot and toss to coat with the seasoning mixture. Close the Instant Pot lid and set the valve to sealing position. Cook on high pressure for 10 minutes, then allow a natural pressure release for 5 minutes before performing a quick pressure release. Once the pressure is released, carefully open the Instant Pot lid. Using two forks, shred the chicken directly in the Instant Pot. Serve the shredded chicken garnished with fresh cilantro and lime wedges. Enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

Indulge in the smoky goodness of BBQ with these tender shredded chicken sandwiches. The slow-cooked chicken absorbs the rich flavors of the BBQ sauce, creating a mouthwatering experience. Topped with crisp coleslaw, it's a perfect combination of textures and tastes.

Ingredients: 2 lbs boneless, skinless chicken breasts. 1 cup BBQ sauce. 1/2 cup chicken broth. 1 tablespoon olive oil. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 4 hamburger buns. 1 cup coleslaw pre-made or homemade.

Instructions: In a slow cooker, combine chicken breasts, BBQ sauce, chicken broth, olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook on low for 6-8 hours or until chicken is tender and easily shredded with a fork. Remove chicken from the slow cooker and shred it using two forks. Optional: Reduce the remaining liquid in the slow cooker to create a thicker sauce by simmering on high for 15-20 minutes. Assemble the shredded chicken on hamburger buns, topped with coleslaw. Serve on a wooden board against a green backdrop for a visually appealing presentation.

Prep Time: 15 minutes

Cook Time: 6-8