Whether you have leftover shredded chicken or you’re simply craving recipes that use it, I’ve put together 24 of the best shredded chicken dishes for you. This collection has everything, fresh salads, enchiladas, sandwiches, and so much more. Just grab your shredded chicken, choose the recipe that speaks to you, and get ready to be amazed.
And if you’re a true chicken lover, here are a few more delicious collections you shouldn’t miss:
- 12 Dinner Recipes with Chicken and Potatoes
- 11 Delicious Chicken and Chorizo Recipes
- 11 Must-Try Chicken and Noodle Recipes Your Family Will Love
1. Mexican Shredded Chicken
This is one of those recipes I never get tired of. It’s flavorful, juicy, and honestly, it’s the perfect base for everything: shredded chicken tacos, burrito bowls, quesadillas, nachos you name it. And the best part? It’s ridiculously easy.
Prep Time: 5 minutes
Cook Time: 20 minutes (or 3–4 hours in slow cooker)
Difficulty: Easy
Great for: tacos, bowls, salads, enchiladas, leftover shredded chicken recipes
Why You’ll Love This Mexican Shredded Chicken
What makes this special is the combination of salsa + spices + broth.
The chicken gets so tender that it basically falls apart on its own.
It’s one of my most-cooked weeknight recipes because it works with everything.
Ingredients
- 1 kg (2.2 lbs) boneless skinless chicken breasts
- 1 cup tomato salsa (jarred or homemade)
- 1 cup chicken broth
- 1 tbsp taco seasoning
- 1 tsp cumin
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp salt (adjust to taste)
How to Make Mexican Shredded Chicken (Stovetop)
- Add everything to a pot.
Chicken breasts, salsa, broth, and all spices. - Bring to a simmer.
Heat over medium until bubbling lightly. - Cover and cook.
Reduce heat to low, cover with a lid, and cook 20–25 minutes, or until chicken is cooked through. - Shred the chicken.
Remove the chicken and shred using two forks. - Return to sauce.
Mix the shredded chicken back into the salsa mixture so it absorbs all the flavor. - Serve or store.
Works amazing in tacos, bowls, salads pretty much everything.
Slow Cooker Method (Even Easier)
- Add all ingredients to your slow cooker.
- Cook on LOW for 6 hours or HIGH for 3–4 hours.
- Shred the chicken and mix well into the sauce.
This slow cooker version is perfect if you love shredded chicken recipes that are hands-off and foolproof.
Ways to Use Mexican Shredded Chicken
- Stuff it into soft tortillas for shredded chicken tacos
- Use in quesadillas for a quick dinner
- Add to nachos, burrito bowls, or tostadas
- Spoon over rice for an easy high-protein meal
- Mix into a salad for something healthy and filling
Pro Tips
- Add a squeeze of lime for extra brightness.
- Stir in a little sour cream to make it creamy.
- For spicy shredded chicken, add 1–2 chopped jalapeños.
2. Crockpot Chicken Tacos
I love this recipe because it’s basically “set it and forget it.” You throw everything into the crockpot in the morning, and by dinner time, you’ve got tender, juicy shredded chicken ready for tacos. Seriously, it doesn’t get easier than this.
Prep Time: 5–10 minutes
Cook Time: 4–6 hours on LOW or 2–3 hours on HIGH
Difficulty: Very Easy
Great for: shredded chicken tacos, easy leftover shredded chicken recipes, meal prep
Why You’ll Love This Crockpot Chicken Tacos
I’ve made this dozens of times, and every time it comes out perfect. The chicken shreds effortlessly, and the flavors are rich without being complicated. It’s a total lifesaver for busy weeknights or casual weekend meals.
Ingredients
- 1 kg (2 lbs) boneless, skinless chicken breasts
- 1 cup salsa (your favorite)
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
- Optional: 1 small can diced green chilies
For Serving:
- Soft tortillas or taco shells
- Shredded lettuce
- Diced tomatoes
- Shredded cheese
- Sour cream or guacamole
How to Make Crockpot Chicken Tacos
- Prep the chicken.
Season the chicken breasts with salt, pepper, cumin, chili powder, garlic powder, and onion powder. - Add to crockpot.
Place the chicken in the slow cooker and pour salsa (and optional green chilies) on top. - Cook low and slow.
Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the chicken is tender and shreds easily. - Shred the chicken.
Remove chicken from the crockpot and shred with two forks. Return shredded chicken to the crockpot to soak in the juices. - Serve immediately.
Spoon into tortillas, add your favorite toppings, and enjoy.
Pro Tips
- For extra flavor, add a splash of lime juice just before serving.
- Leftovers? Keep the shredded chicken in its juices it makes a perfect filling for wraps, quesadillas, or nachos.
- Want spicy tacos? Stir in some chopped jalapeños or a dash of hot sauce.
This recipe is honestly one of my go-to shredded chicken taco recipes because it’s effortless and full of flavor.
3. BBQ Chicken Quesadillas
I have a soft spot for quesadillas crispy, cheesy, and perfect for using up leftover shredded chicken. This BBQ version is my favorite because the tangy-sweet sauce makes every bite absolutely irresistible.
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Difficulty: Easy
Great for: easy shredded chicken recipes, chicken shredded sandwiches, quick dinners
Why You’ll Love This Recipe
I love how fast these quesadillas are. You get melted cheese, tender BBQ chicken, and that crispy tortilla crunch all in one. Plus, they’re super adaptable. If you have leftover shredded chicken from your crockpot chicken tacos, this recipe is a perfect way to repurpose it.
Ingredients
- 2 cups cooked shredded chicken (rotisserie or leftover crockpot chicken works great)
- ½ cup BBQ sauce
- 1 cup shredded cheddar cheese (or your favorite cheese blend)
- 4 large flour tortillas
- Optional: sliced red onion, chopped cilantro, or sliced jalapeños for extra flavor
- Butter or oil for cooking
How to Make BBQ Chicken Quesadillas
- Prep the chicken.
In a bowl, mix the shredded chicken with BBQ sauce until well coated. - Assemble the quesadillas.
Lay a tortilla flat. Sprinkle half of the cheese over one side, then layer BBQ chicken on top, and finish with the remaining cheese. Fold the tortilla over. - Cook until golden and melty.
Heat a skillet over medium heat and add a little butter or oil. Cook the quesadilla 3–4 minutes per side, pressing lightly with a spatula, until golden brown and the cheese melts. - Serve immediately.
Slice into wedges and serve with sour cream or extra BBQ sauce on the side.
Pro Tips
- For extra gooey quesadillas, cover the pan with a lid for the last minute of cooking it traps heat and melts the cheese perfectly.
- Make mini quesadillas for snacks or party appetizers.
- Add some veggies like bell peppers or corn for a more filling meal.
BBQ Chicken Quesadillas are honestly one of my top “easy shredded chicken” recipes because they’re quick, versatile, and always a crowd-pleaser.
4. Crockpot Chicken Quesadillas
I’ll be honest I love making shredded chicken in the crockpot because it’s almost foolproof. This recipe turns that tender, flavorful chicken into the easiest quesadillas ever.
Prep Time: 5–10 minutes
Cook Time: 4–5 hours (slow cooker)
Difficulty: Easy
Great for: shredded chicken for tacos, easy leftover shredded chicken, slow cooker shredded chicken recipes
Why You’ll Love This Recipe
If you’ve ever struggled with dry chicken in quesadillas, this is your fix. Cooking the chicken in the crockpot keeps it juicy, and it absorbs all the seasonings while you do literally nothing. It’s a perfect recipe for busy weeknights, meal prep, or whenever you just want dinner to basically make itself.
Ingredients
- 1.5–2 lbs boneless, skinless chicken breasts
- 1 cup salsa (your favorite brand)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup shredded cheddar or Mexican cheese blend
- 4–6 large flour tortillas
- Optional: sour cream, avocado, or fresh cilantro for serving
How to Make Crockpot Chicken Quesadillas
- Cook the chicken.
Place chicken breasts in the crockpot. Sprinkle with chili powder, cumin, garlic powder, salt, and pepper. Pour salsa over the top. Cover and cook on low for 4–5 hours or high for 2–3 hours, until chicken is tender. - Shred the chicken.
Remove the chicken and shred with two forks right in the crockpot to soak up the remaining juices. This is how you get perfectly tender shredded chicken for tacos, quesadillas, or sandwiches. - Assemble the quesadillas.
Place a tortilla in a skillet over medium heat. Sprinkle half of the cheese, then layer shredded chicken, then the remaining cheese. Fold the tortilla over. - Cook until golden and melty.
Cook 3–4 minutes per side until crispy and the cheese melts. Slice into wedges and serve immediately with sour cream, avocado, or extra salsa.
Pro Tips
- Double the recipe and freeze extra shredded chicken for super quick quesadillas later.
- For a spicier kick, add chopped jalapeños or a drizzle of hot sauce before folding.
- Leftover shredded chicken makes this recipe perfect for meal prep stack them in the fridge and reheat easily.
These crockpot chicken quesadillas are hands-down one of my favorite ways to turn simple shredded chicken into a family-friendly, flavor-packed meal.
5. Crock Pot Chicken Parmesan Sliders
I love slider recipes because they’re small, fun, and perfect for parties or even just a cozy dinner. Using shredded chicken makes these sliders super easy, and cooking them in the crockpot keeps the chicken tender and flavorful.
Prep Time: 10 minutes
Cook Time: 4 hours (slow cooker)
Difficulty: Easy
Great for: shredded chicken sandwiches, easy leftover shredded chicken, slow cooker shredded chicken recipes
Why You’ll Love This Recipe
If you’re craving classic chicken parmesan but don’t want to spend hours in the kitchen, this recipe is for you. The chicken cooks low and slow with marinara and mozzarella, then you just assemble the sliders. They’re cheesy, saucy, and the perfect comfort food without the fuss.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 2 cups marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 cup shredded mozzarella cheese
- 12 slider buns
- Optional: grated Parmesan and fresh basil for garnish
How to Make Crock Pot Chicken Parmesan Sliders
- Cook the chicken.
Place chicken breasts in the crockpot. Pour marinara over the top, sprinkle with garlic powder, Italian seasoning, salt, and pepper. Cover and cook on low for 4 hours or high for 2 hours, until chicken is tender. - Shred the chicken.
Use two forks to shred the chicken right in the crockpot, letting it soak up all that delicious sauce. - Assemble the sliders.
Place shredded chicken on the bottom half of each slider bun. Sprinkle with mozzarella cheese, then top with the other half of the bun. - Melt the cheese (optional).
You can place sliders under a broiler for 1–2 minutes to melt the cheese and give them a slightly toasted top. - Serve.
Garnish with grated Parmesan and fresh basil if you like. Serve warm.
Pro Tips
- Make extra shredded chicken for tacos, quesadillas, or pasta later in the week.
- Slider buns can be replaced with dinner rolls if you want mini sandwiches.
- These sliders freeze well assemble them in advance and pop them in the oven when needed.
These Crock Pot Chicken Parmesan Sliders are cheesy, saucy, and ridiculously easy, making them one of my go-to shredded chicken recipes when I want comfort food without the stress.
6. Buffalo Chicken Quesadillas
If you love a little heat with your cheese, these Buffalo Chicken Quesadillas are my go-to. They’re crispy, cheesy, and packed with tender shredded chicken tossed in that signature spicy buffalo sauce. Plus, they’re ready in under 20 minutes perfect for a quick lunch or game day snack.
Prep Time: 5 minutes
Cook Time: 10–15 minutes
Difficulty: Easy
Great for: shredded chicken tacos, easy shredded chicken recipes, recipes with shredded chicken
Why You’ll Love This Recipe
I’ve made plenty of quesadillas in my kitchen, but tossing shredded chicken in buffalo sauce before layering it with cheese takes things to the next level. The heat hits just right, the cheese keeps it creamy, and the tortilla gets perfectly golden and crispy. It’s the kind of snack you’ll want to make again and again.
Ingredients
- 2 cups cooked shredded chicken
- 1/4 cup buffalo sauce (adjust to taste)
- 1 cup shredded cheddar cheese (or a mix of cheddar and mozzarella)
- 4 large flour tortillas
- 1 tablespoon butter or olive oil
- Optional toppings: ranch or blue cheese dressing, chopped green onions
How to Make Buffalo Chicken Quesadillas
- Prepare the chicken.
In a bowl, toss shredded chicken with buffalo sauce until fully coated. - Assemble the quesadillas.
On a tortilla, layer half of the cheese, then the buffalo chicken, then the remaining cheese. Top with the second tortilla. - Cook the quesadillas.
Heat butter or oil in a large skillet over medium heat. Cook quesadilla for 3–4 minutes on each side, until golden and the cheese is melted. - Slice and serve.
Remove from skillet, let cool for a minute, then slice into wedges. Serve with ranch or blue cheese dressing if desired.
Pro Tips
- If you like extra crunch, press the quesadilla gently with a spatula while cooking.
- These quesadillas are perfect for using leftover shredded chicken from any slow cooker recipe.
- Add a few slices of avocado or sautéed onions for a fun twist.
Buffalo Chicken Quesadillas are spicy, cheesy, and ridiculously easy a quick go-to for shredded chicken tacos or just a snack with some punch.
7. Crock Pot Buffalo Chicken Dip
If you’ve ever wished for a dip that’s spicy, creamy, and downright irresistible, this Crock Pot Buffalo Chicken Dip is exactly what you need. I love how it’s hands-off in the slow cooker and comes out perfectly melty ideal for parties, game day, or just cozy nights in.
Prep Time: 5–10 minutes
Cook Time: 2 hours (low)
Difficulty: Easy
Great for: shredded chicken for tacos, easy shredded chicken recipes, recipes with shredded chicken
Why You’ll Love This Recipe
I’ve tried making buffalo dip on the stovetop, but there’s something magical about letting it slow-cook. The shredded chicken soaks up all the buffalo sauce, cream cheese, and ranch dressing flavors until it’s creamy perfection. Plus, you can serve it with chips, veggies, or even in tortillas as a quick taco filling!
Ingredients
- 2 cups cooked shredded chicken
- 8 oz cream cheese, softened
- 1/2 cup buffalo wing sauce (adjust to your spice preference)
- 1/2 cup ranch dressing
- 1 cup shredded cheddar cheese
- Optional: 1/4 cup blue cheese crumbles for topping
How to Make Crock Pot Buffalo Chicken Dip
- Add ingredients to the crock pot.
Combine shredded chicken, cream cheese, buffalo sauce, ranch dressing, and half of the shredded cheese in a slow cooker. - Cook.
Cover and cook on low for 2 hours, stirring halfway through. - Add remaining cheese.
Sprinkle the rest of the shredded cheese over the top. Cover and cook another 5–10 minutes until melted and bubbly. - Serve hot.
Garnish with blue cheese crumbles if you like. Serve with tortilla chips, celery sticks, or as a filling for shredded chicken tacos.
Pro Tips
- For extra flavor, stir in a teaspoon of garlic powder or smoked paprika.
- Leftovers are fantastic just reheat and serve again!
- If you want it spicier, add more buffalo sauce or a pinch of cayenne.
Honestly, it’s one of my favorite easy shredded chicken recipes that always impresses guests.
8. Crockpot Root Beer Chicken Sandwich
If you’re looking for a fun twist on shredded chicken sandwiches, this one’s for you. Sweet, savory, and super tender, the root beer adds a caramel-like flavor that’s surprisingly perfect with chicken.
Prep Time: 10 minutes
Cook Time: 4–6 hours (slow cooker)
Difficulty: Easy
Great for: shredded chicken recipes slow cooker, shredded chicken sandwiches, easy shredded chicken
Why You’ll Love This Recipe
I first tried this because I had leftover chicken and a can of root beer in the fridge and wow, it was magical. The chicken practically shreds itself and the flavor is sweet, sticky, and perfect for sandwiches or even tacos.
Ingredients (Serves 4–6)
- 2 lbs boneless, skinless chicken breasts
- 1 can (12 oz) root beer
- 1 cup BBQ sauce (your favorite)
- 1 small onion, thinly sliced
- 1 tsp garlic powder
- 1/2 tsp smoked paprika (optional)
- Salt and pepper, to taste
- Hamburger buns or slider rolls, for serving
- Optional toppings: coleslaw, pickles, extra BBQ sauce
How to Make Crockpot Root Beer Chicken Sandwiches
- Prep the chicken.
Season chicken breasts with garlic powder, smoked paprika, salt, and pepper. Place in the crockpot. - Add flavor.
Pour the root beer over the chicken and add the sliced onion. - Cook low and slow.
Cover and cook on low for 4–6 hours (or high 2–3 hours) until the chicken is tender and easily shreds with a fork. - Shred the chicken.
Remove chicken from the crockpot, shred with two forks, and return to the juices. Stir in BBQ sauce to coat evenly. - Assemble sandwiches.
Spoon shredded chicken onto buns or rolls. Top with coleslaw or pickles if desired. Serve warm.
Pro Tips
- Leftover shredded chicken works perfectly for tacos or even a quick salad.
- You can adjust sweetness by using less root beer or more BBQ sauce.
- Make extra it freezes beautifully for easy weeknight meals.
This Crockpot Root Beer Chicken Sandwich is one of my favorites for weekend lunches or easy dinners, and it’s a fun way to use shredded chicken in a creative, flavorful way.
9. Easy Chicken Hashbrown Casserole
If you’re looking for comfort food that’s both hearty and super simple, this Easy Chicken Hashbrown Casserole is a winner. It’s cheesy, and a perfect way to use leftover shredded chicken. I love making this for Sunday dinners it’s one of those dishes that always gets devoured!
Prep Time: 15 minutes
Cook Time: 45 minutes
Difficulty: Easy
Great for: Shredded chicken recipes slow cooker, easy leftover shredded chicken recipes, shredded chicken for sandwiches
Why You’ll Love This Recipe
This casserole is creamy, cheesy, and packed with tender chicken and crispy hashbrowns. It’s comfort food at its best, and it’s flexible you can add veggies or swap cheeses depending on what you have. Perfect for family dinners or potlucks!
Ingredients
- 3 cups cooked shredded chicken
- 1 (30 oz) bag frozen hashbrowns, thawed
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 1 small onion, finely chopped
- 2 cups shredded cheddar cheese
- Salt and pepper, to taste
- Optional: chopped green onions or parsley for garnish
How to Make Easy Chicken Hashbrown Casserole
- Preheat oven.
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. - Mix the base.
In a large bowl, combine shredded chicken, thawed hashbrowns, cream of chicken soup, sour cream, melted butter, chopped onion, and 1 cup of cheddar cheese. Season with salt and pepper. Stir until well combined. - Assemble casserole.
Pour the mixture into the prepared baking dish. Spread evenly. Sprinkle the remaining 1 cup of cheddar cheese on top. - Bake.
Bake for 40–45 minutes, or until the casserole is bubbly and the cheese is golden brown. - Garnish and serve.
Remove from oven, let cool for a few minutes, and sprinkle with chopped green onions or parsley if desired.
Pro Tips
- For an extra crunch, sprinkle crushed cornflakes or breadcrumbs on top before baking.
- You can make this in a slow cooker as well cook on low for 3–4 hours for a hands-off approach.
- Swap out cheddar for mozzarella or pepper jack for a different flavor twist.
This Easy Chicken Hashbrown Casserole is a cozy, cheesy dish that’s perfect for feeding a crowd or just enjoying leftovers for days.
10. Crock Pot BBQ Chicken Salad
If you love shredded chicken tacos or just want a healthy shredded chicken recipe, this Crock Pot BBQ Chicken Salad is a game-changer. It’s packed with flavor, tangy BBQ goodness, and is so simple to make in the slow cooker. I love making a big batch on weekends and using it for lunches all week it’s that versatile!
Prep Time: 10 minutes
Cook Time: 3–4 hours (slow cooker)
Difficulty: Easy
Great for: Shredded chicken recipes slow cooker, easy shredded chicken, healthy shredded chicken recipes
Why You’ll Love This Recipe
This salad is fresh, and full of protein. The BBQ shredded chicken is sweet, and juicy, pairing perfectly with crisp greens, corn, black beans, and your favorite salad toppings. It’s a healthy twist on shredded chicken for tacos minus the tortillas!
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup BBQ sauce (your favorite brand)
- 1/4 cup chicken broth or water
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 6 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup shredded cheddar cheese (optional)
- 1/4 cup sliced red onion
- Optional toppings: avocado, tortilla strips, cilantro, ranch dressing
How to Make Crock Pot BBQ Chicken Salad
- Prepare the chicken.
Place chicken breasts in the slow cooker. Season with garlic powder, smoked paprika, salt, and pepper. - Add BBQ sauce.
Pour BBQ sauce and chicken broth over the chicken. Stir gently to coat. - Cook.
Cover and cook on low for 3–4 hours or until chicken is fully cooked and tender. - Shred the chicken.
Remove chicken from the slow cooker and shred using two forks. Return shredded chicken to the slow cooker and mix with the sauce. - Assemble the salad.
On a large plate or bowl, layer salad greens, cherry tomatoes, black beans, corn, shredded BBQ chicken, red onion, and cheese if using. Top with avocado, tortilla strips, or your favorite dressing.
Pro Tips
- Leftover shredded chicken can be refrigerated for up to 3 days perfect for quick lunches.
- For extra flavor, use smoked paprika or chipotle powder in the BBQ sauce.
- You can also make this in advance and store the chicken and salad toppings separately for meal prep.
This Crock Pot BBQ Chicken Salad is light, and perfect for anyone looking for easy shredded chicken recipes that are healthy and full of flavor.
11. Chicken Caesar Salad Wrap
If you’re looking for a quick, lunch or snack, this Chicken Caesar Salad Wrap is exactly what you need. It’s a twist on the classic Caesar salad, with shredded chicken making it protein-packed. I love how easy it is to throw together perfect for those busy days when you still want something tasty.
Prep Time: 10 minutes
Cook Time: 0 minutes (if using leftover or cooked shredded chicken)
Difficulty: Easy
Great for: shredded chicken sandwiches, easy shredded chicken, healthy shredded chicken recipes
Why You’ll Love This Recipe
This wrap is creamy, crunchy, and perfectly balanced. The shredded chicken is coated in a light Caesar dressing, paired with crisp romaine, and wrapped in a soft tortilla. It’s basically a portable Caesar salad with the protein you need to keep you full.
Ingredients
- 2 cups cooked shredded chicken (leftover chicken works perfectly!)
- 1/4 cup Caesar dressing (store-bought or homemade)
- 1/4 cup grated Parmesan cheese
- 2 cups romaine lettuce, chopped
- 4 large tortillas (flour or whole wheat)
- 1/2 cup cherry tomatoes, halved (optional)
- Freshly ground black pepper, to taste
How to Make Chicken Caesar Salad Wrap
- Mix the chicken.
In a bowl, combine shredded chicken, Caesar dressing, and Parmesan cheese. Mix until the chicken is well coated. - Prepare the tortillas.
Lay out your tortillas and place a layer of chopped romaine lettuce in the center of each. - Assemble the wrap.
Add the dressed shredded chicken on top of the lettuce. Add cherry tomatoes if using, and season with black pepper. - Wrap it up.
Fold the sides of the tortilla inward, then roll it tightly from the bottom up. Slice in half if desired. - Serve and enjoy.
These wraps are best eaten immediately, but you can also wrap them tightly in foil for lunch on the go.
Pro Tips
- For a lighter version, swap Caesar dressing with Greek yogurt mixed with a little lemon juice and garlic.
- Add bacon bits or avocado for an extra flavor punch.
- These wraps are perfect for meal prep store the chicken mixture and lettuce separately and assemble when ready.
This Chicken Caesar Salad Wrap is simple, and a must-try for anyone who loves easy shredded chicken recipes that taste fresh and delicious.
12. Nacho Chicken Casserole
If you’re a fan of all things cheesy, spicy, this Nacho Chicken Casserole is your dream dinner. It’s a fiesta in a baking dish, perfect for feeding a hungry family or meal prepping for the week. Plus, using shredded chicken makes it quick and easy to pull together.
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Difficulty: Easy
Great for: shredded chicken for tacos, easy shredded chicken, recipes with shredded chicken
Why You’ll Love This Recipe
This casserole combines all the flavors of your favorite nachos cheese, salsa, jalapeños, and tender shredded chicken without the mess of making individual nachos. It’s warm, cheesy, and a total crowd-pleaser.
Ingredients
- 3 cups cooked shredded chicken
- 1 (10 oz) can diced tomatoes with green chilies
- 1 cup cooked black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1/2 cup sliced black olives
- 2 cups shredded Mexican blend cheese
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and black pepper, to taste
- Tortilla chips, crushed (about 2 cups)
- Optional toppings: sour cream, guacamole, chopped cilantro, jalapeños
How to Make Nacho Chicken Casserole
- Preheat the oven.
Set your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. - Combine the filling.
In a large bowl, mix shredded chicken, diced tomatoes, black beans, corn, olives, cumin, chili powder, salt, and pepper until evenly combined. - Layer the casserole.
Spread half of the crushed tortilla chips on the bottom of the baking dish. Add the chicken mixture evenly on top, then sprinkle 1 cup of shredded cheese. Layer the remaining chips and top with the remaining cheese. - Bake.
Cover with foil and bake for 20 minutes. Remove foil and bake for another 5–10 minutes until the cheese is melted and bubbly. - Serve.
Top with optional sour cream, guacamole, cilantro, and jalapeños. Serve hot with extra tortilla chips on the side if you like.
Pro Tips
- For extra spice, add diced jalapeños or a dash of hot sauce to the chicken mixture.
- Make it ahead: assemble the casserole, cover, and refrigerate up to 24 hours before baking.
- For a lighter version, use reduced-fat cheese and skip the crushed chips on top.
This Nacho Chicken Casserole is one of those shredded chicken recipes that feels indulgent but is still simple to make perfect for game day, family dinners, or anytime you want a comforting, cheesy meal.
13. Bacon Ranch Chicken Wrap
If you’re looking for a quick, lunch or dinner, this Bacon Ranch Chicken Wrap is it. It’s full of flavor, easy to make, and uses shredded chicken to save time. Plus, it’s perfect for packing in lunches or serving at a casual get-together.
Prep Time: 10 minutes
Cook Time: 0 minutes (if using pre-cooked shredded chicken)
Difficulty: Very Easy
Great for: easy shredded chicken, shredded chicken for tacos, chicken recipes shredded
Why You’ll Love This Recipe
The combination of tender shredded chicken, crispy bacon, crunchy veggies, and creamy ranch dressing wrapped in a soft tortilla is unbeatable. It’s simple, flavorful, and so easy to personalize.
Ingredients (Makes 4 Wraps)
- 2 cups cooked shredded chicken
- 4 large flour tortillas
- 4 slices cooked bacon, chopped
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup shredded cheddar cheese
- 1/4 cup ranch dressing (adjust to taste)
- Optional: sliced avocado, red onion, or jalapeños for extra flavor
How to Make Bacon Ranch Chicken Wrap
- Prepare the filling.
In a medium bowl, combine shredded chicken, chopped bacon, diced tomatoes, and shredded cheese. Mix gently to combine. - Assemble the wraps.
Lay a tortilla flat and spread 1–2 tablespoons of ranch dressing in the center. Add a handful of lettuce, then spoon 1/4 of the chicken and bacon mixture on top. - Optional toppings.
Add sliced avocado, red onion, or jalapeños if you like a little extra flavor and texture. - Wrap it up.
Fold the sides in and roll the tortilla tightly to enclose the filling. Repeat with the remaining tortillas. - Serve.
Slice each wrap in half and serve immediately. These wraps are also perfect for packing in a lunchbox or enjoying on-the-go.
Pro Tips
- For an even faster option, use leftover shredded chicken from any previous meal.
- Lighten it up by using Greek yogurt instead of ranch dressing.
- Toast the tortilla lightly in a skillet for extra crispiness and warmth.
This Bacon Ranch Chicken Wrap is one of those easy shredded chicken recipes that feels indulgent but comes together in just minutes. It’s versatile, family-friendly, and always a hit at lunch or dinner.
14. Crock Pot Crack Chicken Casserole
If comfort food had a name, it would probably be this Crock Pot Crack Chicken Casserole. Creamy, cheesy, and loaded with shredded chicken and bacon, it’s perfect for busy nights when you want a meal without standing over the stove.
Prep Time: 10 minutes
Cook Time: 3–4 hours (low)
Difficulty: Easy
Great for: shredded chicken for casseroles, easy leftover shredded chicken recipes, shredded chicken recipes slow cooker
Why You’ll Love This Recipe
This casserole lives up to its “crack” name because it’s so addictive! The combination of shredded chicken, cream cheese, ranch seasoning, and bacon creates a rich, creamy, and irresistible dish. Plus, cooking it in the slow cooker means you can set it and forget it until dinner.
Ingredients (Serves 6)
- 4 cups cooked shredded chicken
- 8 oz cream cheese, softened
- 1/2 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- Optional: sliced green onions or parsley for garnish
How to Make Crock Pot Crack Chicken Casserole
- Mix the creamy base.
In a medium bowl, combine softened cream cheese, ranch dressing, garlic powder, onion powder, salt, and pepper until smooth. - Combine with shredded chicken.
Add the shredded chicken to the cream cheese mixture and stir until the chicken is evenly coated. - Add to the Crock Pot.
Pour the mixture into a greased slow cooker. Top with shredded cheddar cheese and chopped bacon. - Cook low and slow.
Cover and cook on low for 3–4 hours, until the casserole is heated through and the cheese is melted and bubbly. - Serve.
Garnish with green onions or parsley if desired. Serve with rice, pasta, or warm bread for a complete meal.
Pro Tips
- For extra flavor, add a little smoked paprika or chili flakes to the chicken mixture.
- This is a perfect recipe for using leftover shredded chicken it makes the dish even quicker to prepare.
- If you like a gooey top, sprinkle a little extra cheddar in the last 15 minutes of cooking.
This Crock Pot Crack Chicken Casserole is one of my all-time favorite shredded chicken recipes. It’s creamy, cheesy, and perfect for a weeknight dinner that feels indulgent without all the fuss.
15. Cucumber Chicken Salad
Refreshing, light, and perfect for warmer days, this Cucumber Chicken Salad is a healthy twist on shredded chicken recipes. It’s crunchy, creamy, and makes a fantastic lunch or dinner side.
Prep Time: 15 minutes
Cook Time: 0 minutes (uses pre-cooked shredded chicken)
Difficulty: Easy
Great for: healthy shredded chicken recipes, chicken shredded, shredded chicken for sandwiches, easy leftover shredded chicken recipes
Why You’ll Love This Recipe
Sometimes you just want something fresh and light instead of cheesy casseroles or tacos. This salad combines juicy shredded chicken with crisp cucumbers, creamy dressing, and a touch of dill for a flavor that’s bright and satisfying. It’s perfect for meal prep or quick lunches.
Ingredients (Serves 4)
- 2 cups cooked shredded chicken
- 1 large cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh dill, chopped
- 1/3 cup Greek yogurt (or mayonnaise)
- 1 tablespoon lemon juice
- Salt and pepper, to taste
How to Make Cucumber Chicken Salad
- Prep the veggies.
Dice the cucumber and bell pepper, and finely chop the red onion and dill. - Combine with chicken.
In a large bowl, add the shredded chicken, cucumbers, bell pepper, red onion, and dill. - Add the dressing.
Stir in Greek yogurt and lemon juice. Mix until everything is evenly coated. - Season.
Taste and season with salt and pepper as needed. - Chill and serve.
Refrigerate for 15–20 minutes before serving for the best flavor. Serve on its own, over greens, or in sandwiches or wraps.
Pro Tips
- For extra crunch, add some chopped celery or radishes.
- This salad is perfect for using leftover shredded chicken it comes together in no time.
- Swap Greek yogurt for mayonnaise for a richer, creamier version.
This Cucumber Chicken Salad is one of my go-to healthy shredded chicken recipes. It’s crisp, flavorful, and perfect for a light lunch or easy meal prep.
16. Buffalo Chicken Wrap
If you love a little kick in your meals, this Buffalo Chicken Wrap is for you. It’s spicy, and creamy all at once, making it a perfect lunch or dinner option.
Prep Time: 10 minutes
Cook Time: 5 minutes (if using pre-cooked shredded chicken)
Difficulty: Easy
Great for: shredded chicken for tacos, easy shredded chicken, recipes with shredded chicken
Why You’ll Love This Recipe
Buffalo flavor is a game-changer when paired with tender shredded chicken. Wrapped in a soft tortilla with crisp veggies and creamy ranch or blue cheese, every bite is a mix of textures and bold flavors. Honestly, I keep these wraps on rotation for quick weeknight dinners they’re that good.
Ingredients (Serves 2–3)
- 2 cups cooked shredded chicken
- 1/4 cup buffalo sauce (adjust to taste)
- 2 large flour tortillas
- 1/2 cup shredded lettuce
- 1/4 cup shredded cheddar cheese
- 2 tablespoons ranch or blue cheese dressing
- Optional: sliced avocado or celery sticks for crunch
How to Make Buffalo Chicken Wraps
- Toss the chicken.
In a bowl, combine shredded chicken with buffalo sauce. Stir until all chicken is coated evenly. - Warm the tortillas.
Heat tortillas in a skillet for 30 seconds per side or microwave for 10–15 seconds until soft and pliable. - Assemble the wrap.
Place lettuce on the center of each tortilla, then top with buffalo chicken, shredded cheese, and a drizzle of ranch or blue cheese dressing. Add avocado or celery if you like. - Roll it up.
Fold the sides over and roll tightly from the bottom. Slice in half if desired. - Serve immediately.
Enjoy warm for the best flavor, or wrap in foil for a lunch on the go.
Pro Tips
- Use leftover shredded chicken it makes this a super quick meal.
- Adjust buffalo sauce depending on how spicy you like it.
- Add more veggies like shredded carrots or bell peppers for extra crunch and nutrition.
This Buffalo Chicken Wrap is spicy, creamy, and oh-so-satisfying. It’s a must-try for anyone who loves bold flavors in a simple, easy-to-make shredded chicken recipe.
17. Crock Pot Chicken Alfredo Casserole
If creamy, cheesy comfort food is your weakness (mine too!), this Crock Pot Chicken Alfredo Casserole will become your new favorite. It’s perfect for a lazy weekend dinner or meal prep for the week.
Prep Time: 10 minutes
Cook Time: 3–4 hours on low in the crock pot
Difficulty: Easy
Great for: shredded chicken for tacos, easy shredded chicken, recipes with shredded chicken, shredded chicken recipes slow cooker
Why You’ll Love This Recipe
Rich, creamy Alfredo sauce meets tender shredded chicken and pasta in one comforting dish. I love making this in the crock pot because it’s mostly hands-off, yet it tastes like you spent hours in the kitchen. Perfect for busy weeknights!
Ingredients (Serves 4–6)
- 3 cups cooked shredded chicken
- 8 oz pasta (penne, rotini, or shells)
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- Optional: chopped parsley for garnish
How to Make Crock Pot Chicken Alfredo Casserole
- Combine the ingredients.
In your crock pot, add shredded chicken, uncooked pasta, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. Stir to combine. - Cook low and slow.
Cover and cook on low for 3–4 hours, or until the pasta is tender and the casserole is creamy and bubbly. - Add the cheese.
About 15 minutes before serving, sprinkle mozzarella and Parmesan on top. Cover and let it melt. - Garnish and serve.
Sprinkle with fresh parsley if desired. Serve warm, straight from the crock pot.
Pro Tips
- Use leftover shredded chicken for a faster version.
- If the casserole seems too thick, add a splash of milk or chicken broth while stirring.
- Top with breadcrumbs before serving for a crunchy texture.
This Crock Pot Chicken Alfredo Casserole is creamy, cheesy, and insanely comforting. It’s an easy shredded chicken recipe that will satisfy everyone at the table.
18. Crock Pot Roasted Red Pepper Chicken Casserole
If you’re craving something flavorful but easy, this roasted red pepper chicken casserole is a must-try. The roasted peppers give a subtle sweetness that pairs beautifully with tender shredded chicken.
Prep Time: 10 minutes
Cook Time: 3–4 hours on low in the crock pot
Difficulty: Easy
Great for: healthy shredded chicken recipes, shredded chicken recipes slow cooker, recipes with shredded chicken
Why You’ll Love This Recipe
This casserole is hands-off but full of flavor. I love using it when I want a meal that feels fancy but doesn’t require a lot of effort. The creaminess from cheese and the sweet roasted peppers make every bite irresistible.
Ingredients (Serves 4–6)
- 3 cups cooked shredded chicken
- 1 jar (12 oz) roasted red peppers, drained and chopped
- 1 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- Optional: chopped fresh basil or parsley for garnish
How to Make Crock Pot Roasted Red Pepper Chicken Casserole
- Mix the base.
In a large bowl, combine shredded chicken, chopped roasted red peppers, cream cheese, garlic powder, smoked paprika, salt, and pepper. Mix until evenly coated. - Transfer to the crock pot.
Spread the mixture evenly in the crock pot. - Cook low and slow.
Cover and cook on low for 3–4 hours, until bubbly and heated through. - Add the cheese.
Sprinkle mozzarella and Parmesan over the top, cover, and cook for another 15–20 minutes until melted. - Serve and garnish.
Top with fresh basil or parsley if desired. Serve as is or over rice/pasta for a complete meal.
Pro Tips
- Using leftover shredded chicken works perfectly for this recipe.
- For a lighter version, swap cream cheese with Greek yogurt.
- Pair with a simple side salad for a healthy, balanced meal.
This roasted red pepper chicken casserole is one of my favorite easy shredded chicken recipes creamy, flavorful, and so satisfying!
19. Easy Chicken Enchilada Casserole
If you love the flavors of enchiladas but want a shortcut, this casserole is for you. It layers tender shredded chicken, gooey cheese, and rich enchilada sauce into a baked dish that’s comfort food at its finest.
Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Easy
Great for: shredded chicken recipes easy, shredded chicken recipes casserole, shredded chicken for tacos
Why You’ll Love This Recipe
I’ve always loved enchiladas, but rolling each tortilla can be time-consuming. This casserole version keeps all the flavor but is super easy to assemble. Plus, it’s perfect for using leftover shredded chicken.
Ingredients (Serves 4–6)
- 3 cups cooked shredded chicken
- 1 can (10 oz) red enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 small onion, finely chopped
- 1 can (4 oz) diced green chilies
- 6 small corn tortillas, cut into strips
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Optional toppings: sour cream, chopped cilantro, sliced jalapeños
How to Make Easy Chicken Enchilada Casserole
- Preheat the oven.
Preheat to 375°F (190°C). Lightly grease a 9×9 inch baking dish. - Mix the filling.
In a large bowl, combine shredded chicken, onion, diced green chilies, cumin, garlic powder, salt, and pepper. - Layer the casserole.
Spread half the tortilla strips in the bottom of the dish. Add half of the chicken mixture, then half of the shredded cheeses. Pour half of the enchilada sauce over the top. Repeat the layers. - Bake.
Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes, until the cheese is bubbly and golden. - Serve and enjoy.
Let cool for a few minutes before serving. Top with sour cream, cilantro, or jalapeños if desired.
Pro Tips
- For extra flavor, lightly toast the tortilla strips in a skillet before layering.
- This recipe works beautifully with leftover shredded chicken.
- Freeze leftovers in portions for a quick meal later.
This easy chicken enchilada casserole is one of my go-to shredded chicken recipes because it’s simple, cheesy, and perfect for a cozy weeknight dinner.
20. Crock Pot Chicken Enchilada Casserole
If you love easy shredded chicken recipes but want to set it and forget it, this slow cooker version is perfect. All the flavors of traditional enchiladas come together in one dish, and the crock pot does all the work.
Prep Time: 10 minutes
Cook Time: 3–4 hours (low)
Difficulty: Easy
Great for: shredded chicken recipes slow cooker, shredded chicken for tacos, easy leftover shredded chicken
Why You’ll Love This Recipe
I’ll admit I’m all about recipes that do the work for me. Throwing everything in the crock pot and coming back to a perfectly cheesy, flavorful enchilada casserole? Total win. Plus, it’s ideal for busy weekdays.
Ingredients (Serves 6–8)
- 4 cups cooked shredded chicken
- 1 can (10 oz) red enchilada sauce
- 1 can (4 oz) diced green chilies
- 1 small onion, finely chopped
- 2 cups shredded Mexican blend cheese
- 8 small corn tortillas, cut into strips
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- Optional toppings: sour cream, chopped cilantro, avocado slices
How to Make Crock Pot Chicken Enchilada Casserole
- Prepare the crock pot.
Lightly spray the inside of a 6-quart slow cooker with cooking spray. - Layer the ingredients.
- Spread half of the tortilla strips in the bottom.
- Top with half of the shredded chicken mixture (chicken, onion, green chilies, cumin, garlic powder, salt, and pepper).
- Sprinkle with half of the cheese and pour over half the enchilada sauce.
- Repeat the layers.
- Cook low and slow.
Cover and cook on low for 3–4 hours or until the cheese is melted and the casserole is hot throughout. - Serve and garnish.
Carefully lift out portions with a spatula. Add sour cream, cilantro, or avocado on top if desired.
Pro Tips
- For a slightly crisp top, you can transfer the casserole to a baking dish and broil for 2–3 minutes before serving.
- Perfect for using leftover shredded chicken it keeps everything moist and flavorful.
- You can make it ahead and refrigerate for 1–2 days, then reheat in the slow cooker.
This crock pot enchilada casserole is my favorite “set it and forget it” shredded chicken recipe it’s comforting, cheesy, and perfectly easy.
21. Chicken Noodle Casserole
There’s something about a warm, cheesy chicken noodle casserole that just hits the comfort-food spot. This recipe uses easy shredded chicken and pantry staples to make a cozy dinner that everyone will love.
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Difficulty: Easy
Great for: recipes with shredded chicken, healthy shredded chicken recipes, shredded chicken recipes easy
Why You’ll Love This Recipe
I grew up eating casseroles like this, and it’s one of those dishes that instantly feels like home. The creamy sauce, tender noodles, and shredded chicken all baked together make it an effortless weeknight dinner that feeds a crowd.
Ingredients (Serves 6–8)
- 3 cups cooked shredded chicken
- 8 oz egg noodles (uncooked)
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 cup crushed buttery crackers or breadcrumbs for topping
How to Make Chicken Noodle Casserole
- Preheat oven and cook noodles.
Bring a pot of salted water to boil and cook egg noodles according to package directions until al dente. Drain and set aside. - Mix the casserole base.
In a large bowl, combine shredded chicken, cooked noodles, soups, sour cream, milk, onion, garlic, salt, pepper, and paprika. Stir until evenly mixed. - Assemble the casserole.
Pour the mixture into a greased 9×13-inch baking dish. Spread evenly and sprinkle the crushed crackers or breadcrumbs and cheddar cheese on top. - Bake until golden and bubbly.
Bake at 350°F (175°C) for 30–35 minutes, or until the top is golden brown and the casserole is bubbling around the edges. - Serve and enjoy.
Let the casserole rest for 5 minutes before serving. It pairs perfectly with a simple side salad or steamed veggies.
Pro Tips
- You can swap the cream of mushroom with cream of chicken for an all-chicken flavor.
- Use leftover shredded chicken for an even faster version.
- Add peas, carrots, or broccoli for some extra veggies and color.
22. Double Crust Chicken Pot Pie
If you’ve ever dreamed of a homemade pie packed with tender chicken and veggies, this is the one. Using shredded chicken makes the filling quick to prepare, while the buttery double crust adds that perfect golden crunch.
Prep Time: 20 minutes
Cook Time: 45–50 minutes
Difficulty: Medium
Great for: recipes with shredded chicken, shredded chicken recipes easy, shredded chicken recipes sandwiches
Why You’ll Love This Recipe
I love this pot pie because it feels fancy but is actually easy to make. The double crust seals in all the juicy flavors of the shredded chicken and veggies, making every bite satisfying. It’s comfort food at its finest!
Ingredients (Serves 6)
- 3 cups cooked shredded chicken
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 cup frozen peas
- 1/2 cup celery, diced
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme
- 1 sheet pie crust (bottom)
- 1 sheet pie crust (top)
- 1 egg, beaten (for egg wash)
How to Make Double Crust Chicken Pot Pie
- Prepare the filling.
In a large skillet, melt butter over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–6 minutes until vegetables start to soften. - Make the sauce.
Sprinkle flour over the vegetables and stir to coat. Slowly add chicken broth and milk while stirring, until thickened. - Add chicken and peas.
Stir in shredded chicken, frozen peas, salt, pepper, and thyme. Cook for 2–3 minutes until everything is heated through. Remove from heat. - Assemble the pie.
Preheat oven to 400°F (200°C). Roll out the bottom pie crust in a greased 9-inch pie dish. Pour the chicken mixture into the crust. Cover with the top crust, seal edges, and cut a few slits in the top for steam to escape. Brush the top with beaten egg. - Bake until golden.
Bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbly. - Serve warm.
Let the pot pie rest for 5 minutes before slicing. Serve with a side of salad or roasted veggies.
Pro Tips
- Use leftover shredded chicken to make this even faster.
- Swap vegetables according to your family’s favorites corn, green beans, or mushrooms work well.
- For a flakier crust, chill it before baking.
This chicken shredded pot pie is a crowd-pleaser and perfect for family dinners or special occasions.
23. Crock Pot Bacon Ranch Chicken Pasta Casserole
If you love creamy, cheesy comfort food that basically makes itself, this slow cooker chicken pasta casserole is a winner. Using shredded chicken makes it super easy to layer flavors, and the bacon adds that irresistible crunch.
Prep Time: 10 minutes
Cook Time: 3–4 hours (slow cooker)
Difficulty: Easy
Great for: shredded chicken recipes slow cooker, shredded chicken recipes easy, recipes with shredded chicken
Why You’ll Love This Recipe
I always keep this recipe in my rotation for busy nights. It’s one of those dishes where you toss everything in the crockpot, and hours later, you have a creamy, cheesy casserole with minimal effort. It’s perfect for shredded chicken leftovers too!
Ingredients (Serves 6–8)
- 3 cups cooked shredded chicken
- 8 oz pasta (uncooked, penne or rotini)
- 1 cup cooked bacon, crumbled
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1 packet ranch seasoning mix (1 oz)
- 2 cups shredded cheddar cheese (divided)
- 1 1/2 cups chicken broth
- Salt and pepper, to taste
- Optional garnish: chopped green onions, extra cheese
How to Make Crock Pot Bacon Ranch Chicken Pasta Casserole
- Prep the slow cooker.
Spray the inside of your crock pot with non-stick cooking spray. - Combine the base ingredients.
In a large bowl, mix shredded chicken, cream of chicken soup, sour cream, ranch seasoning, 1 cup of cheddar cheese, and chicken broth. Stir until well combined. - Add pasta and bacon.
Stir in uncooked pasta and half of the cooked bacon. Mix well. - Cook in the crock pot.
Cover and cook on low for 3–4 hours or until the pasta is tender and the casserole is creamy and bubbling. - Top with cheese and bacon.
Sprinkle the remaining cheddar cheese and bacon on top during the last 15–20 minutes of cooking. - Serve warm.
Garnish with chopped green onions if desired. Enjoy straight from the crock pot!
Pro Tips
- Stir halfway through cooking to make sure pasta doesn’t stick.
- You can swap ranch seasoning for a homemade blend of garlic powder, onion powder, and parsley if you like it fresher.
- Perfect use for leftover shredded chicken turns boring leftovers into a creamy, comforting dinner.
This shredded chicken pasta casserole is an easy go-to for weeknights and always pleases a crowd.
24. Jalapeno Popper Chicken Casserole
If you love the spicy, cheesy goodness of jalapeno poppers but want a full meal, this casserole is for you. Creamy, cheesy, with a little kick from jalapenos, it’s perfect for shredded chicken tacos or just a hearty dinner.
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Difficulty: Easy
Great for: shredded chicken recipes easy, healthy shredded chicken recipes (if using light cheese/sour cream)
Why You’ll Love This Recipe
I’m a big fan of jalapeno poppers, but turning them into a casserole is a game-changer. You get all the flavor with way less work and no frying. Plus, using shredded chicken keeps it quick and perfect for a weeknight dinner.
Ingredients (Serves 6)
- 3 cups cooked shredded chicken
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese (divided)
- 1/2 cup shredded mozzarella
- 3–4 jalapenos, diced (remove seeds for less heat)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- 1 cup crushed tortilla chips or panko breadcrumbs (optional topping)
- Optional: chopped green onions for garnish
How to Make Jalapeno Popper Chicken Casserole
- Preheat your oven.
Preheat to 375°F (190°C) and lightly grease a 9×13 inch baking dish. - Mix the creamy base.
In a large bowl, combine cream cheese, sour cream, garlic powder, onion powder, salt, and pepper. Stir until smooth. - Add chicken and cheese.
Mix in shredded chicken, half of the cheddar, mozzarella, and diced jalapenos. Stir until well combined. - Assemble the casserole.
Spread the mixture evenly in the prepared baking dish. Sprinkle the remaining cheddar cheese on top. Add crushed tortilla chips or panko breadcrumbs if you like extra crunch. - Bake.
Bake for 25–30 minutes until bubbly and slightly golden on top. - Serve warm.
Garnish with chopped green onions if desired. Perfect with shredded chicken for tacos or just served as a cheesy main dish.
Pro Tips
- Adjust jalapenos for heat start with less if you’re sensitive.
- For a lighter version, use reduced-fat cream cheese and sour cream.
- This recipe is great for using leftover shredded chicken turns simple ingredients into a crowd-pleasing dish.
This Jalapeno Popper Chicken Casserole is cheesy, spicy, and always disappears fast at my house.