Healthy eating is a must if you want to stay slender and have healthy skin & hair, so today I’m going to show you how to make shredded chicken – but in a healthy way of course.
And I have a quite a few very tasty recipe books including books from Weight Watchers, Slimming World, the Hairy Dieters (Bikers) and a Pinch of Nom, just to name a few.
These are the things I look for in a recipe:
- Has to be tasty and full of flavor.
- Doesn’t use too many ingredients.
- It’s fairly easy to make.
- Can be versatile (mix up the ingredients a little).
Shredded chicken is the new shredded, pulled-pork.
Chicken has a lot less calories and fat than pork, so it’s an excellent alternative to pulled pork.
Once you actually cook the shredded chicken, it becomes so versatile because you can make literally dozens of different recipes with it.
So first of all I’ll show you how to cook chicken and then shred it, then I’ll give you some yummy recipe ideas so you can choose which ones you will enjoy the most from each different cooking method.
How To Cook Shredded Chicken
It’s best to use boneless and skinless chicken breasts, although you can use boneless chicken thighs if you wish. The thighs do tend to have a stronger flavor than what breasts do.
Slow Cooker Method:
- Put chicken breasts into your slow cooker – one per person.
- Pour over half-pint of chicken stock to keep it moist.
- Cook on a low heat for 6-7 hours.
- Take chicken out and immediately shred the tender chicken with two folks.
Slow cooker shredded chicken recipe ideas:
Instant Pressure Cooker Method
- Put seasoned chicken breasts into your pressure cooker.
- Make sure the lid is tight and closed properly.
- Cook on high pressure for approximately 10 minutes.
- Take chicken out and immediately shred the tender chicken with two folks.
Roast Oven Method:
- Place chicken breasts onto an oven dish.
- Season the chicken with a little oil and salt & pepper.
- Place in the oven and cook on a medium heat for about 20-25 minutes.
- Make sure all the chicken breasts are cooked through.
- Let them cool for a little but and when still warm, get two forks and shred them to pieces.
Oven-Top Method:
- Before putting into the pan, season the chicken with some salt & pepper on both sides.
- Put some oil into a pan of your choice – frying pan/skillet/saute pan.
- Place the chicken in the pan and allow to cook for a few minutes and then flip the chicken over.
- Then add half-pint of chicken broth (chicken stock) into the pan. Put the lid on (or cover with tin foil if you don’t have a lid).
- Cook for a further ten minutes or so until they are thoroughly cooked through.
- Remove from the pan and let them rest and cool down for a few minutes.
- Shred the chicken with two forks.
Tip: Sometimes I just make a cold salad out of anything that I have in the fridge and cupboard. I’ll then cook some chicken and flavor it with any spice that I fancy at that particular time. This might be cajun, garlic & cumin or even smoked paprika.
I’ll then simply toss the flavored hot chicken (strips or shredded) onto the cold salad.
I really do love the hot versus cold of this dish. Plus it’s very low in calories and fat.
Shredded Chicken Meal Prep & More Recipe Ideas
Here’s a video showing you how to cook shredded chicken and use it in different recipes.
Helpful Tips
- Use a chicken thermometer to ensure chicken is cooked through completely.
- Use a food mixer to shred the chicken for you with the paddle attachment.
- Shred chicken and keep it in the freezer for up to 3 months.
Further Recipe’s
All you have to do is do a Google search or a search on YouTube to get more pulled chicken recipe ideas.
This is the recipe book which I have:
This is an extremely fast-seller and is choc-a-bloc full of home-style recipes.
My husband loves it when I get this book out to look for dinners for through the week – it’s a real family-orientated cookery book.
The best thing is too is that it is Weight Watcher and Slimming World friendly, so if you want to watch the calories whilst also having very tasty food, then I think that you’ll love this cookery book.
Check the price on Amazon here.
Note: I would recommend that you buy this book in hardcover. Some recipe books should not be bought on Kindle, and this is one of them!
I promise, you won’t be disappointed with this book.
