SLOW COOKER PULLED CHICKEN
Try this slow cooked smoky chicken as an easy alternative to pulled pork. It's best served in a bun or with rice, and makes a simple dish for a family meal
Provided by Cassie Best
Categories Dinner, Main course
Time 6h20m
Yield Serves 8-10
Number Of Ingredients 11
Steps:
- Heat the slow cooker to low and heat 1 tbsp oil in a pan. Brown the chicken in batches, transferring it to the slow cooker as you go. Add the remaining oil to the pan and fry the onions for 5 mins, or until just softened, then stir in the garlic and paprika and cook for another minute. Tip into the slow cooker, then swirl 100ml water around the pan and pour this in as well.
- Add the chipotle, passata, barbecue sauce, sugar and lime juice, then season and stir. Cover and cook for 6-8 hrs until the chicken is really tender. Using two forks, shred the chicken through the sauce. Serve in buns, taco shells, jacket potatoes or over rice, with coriander leaves, chillies and guacamole, if you like.
Nutrition Facts : Calories 398 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 19 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 0.7 milligram of sodium
PULLED CHICKEN SANDWICHES (CROCK POT)
A personal take on a recipe from the "Slow Cooker Bible" and based on recipes typical of North Carolina styled BBQ. The sauce is tangy and flavorful but not spicy as the amount of hot sauce is just enough to balance the sweetness of the ketchup. Certainly mild enough to serve to kids. It you want more zing, add more tabasco or a chopped chipotle pepper en adobo. (If your crock pot is large enough, this easily doubles and the leftovers can be frozen.)
Provided by justcallmetoni
Categories Lunch/Snacks
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the onion in half and slice into thin half rings. Line the bottom of the crock pot with the onions.
- Trim the chicken breasts and place on top of the bed of onions.
- Mix all of the sauce ingredients together and pour on top of the chicken covering completely. (I make the sauce the night before so that it is a simple dump and run in the morning.)
- Cook for 6 hours on low setting. The sauce thickens and turns into a dark rich brown during cooking. At the same time the onions dissolve into the sauce.
- When the chicken is falling apart tender, take two forks and shred the chicken.
- Serve on top of split buns. I like mine toasted so they hold up better to the weight of the shredded chicken.
- Suggested sides include baked beans, corn on the cob, coleslaw or cucumber salad.
Nutrition Facts : Calories 207.4, Fat 2.7, SaturatedFat 0.6, Cholesterol 56.6, Sodium 862.2, Carbohydrate 26.3, Fiber 0.9, Sugar 20.5, Protein 20.5
SLOW-COOKER BBQ PULLED CHICKEN, 4 WAYS RECIPE BY TASTY
Here's what you need: chicken breasts, burger buns, ketchup, apple cider vinegar, dark brown sugar, salt, pepper, paprika, cayenne powder, garlic powder, worcestershire sauce, mayonnaise, apple cider vinegar, sugar, salt, pepper, green cabbage, red cabbage, shredded carrot
Provided by Claire Nolan
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
Steps:
- Place the chicken breasts in the bottom of the slow cooker.
- Cover the chicken with ketchup, apple cider vinegar, brown sugar, salt, pepper, paprika, cayenne, garlic powder, and Worcestershire sauce. Mix well.
- Cover, and cook on high for 3 hours or on low for 6 hours.
- In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper.
- Add both kinds of cabbage and carrots to the bowl and gently toss with the dressing.
- Shred the chicken breasts with 2 forks in the slow cooker.
- Serve on a burger bun with slaw.
- Also great for BBQ Pulled Chicken Pizza, BBQ Pulled Chicken Nachos, and BBQ Pulled Chicken Mac 'n' cheese.
- Enjoy!
Nutrition Facts : Calories 807 calories, Carbohydrate 88 grams, Fat 30 grams, Fiber 6 grams, Protein 44 grams, Sugar 34 grams
PULLED BBQ-CHICKEN SANDWICHES
Chicken thighs are seared until golden, then simmered with beer and an easy homemade BBQ until irresistibly tender. To assemble these hearty sandwiches, layer the meats and our Shredded-Carrot-and-Cabbage Coleslaw on squishy buns for a satisfying crunch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 2h20m
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together ketchup, brown sugar, vinegar, Worcestershire, and paprika. Season with salt and pepper.
- Heat 1 tablespoon oil in a 5-quart Dutch oven or other heavy pot over medium-high. Season chicken generously with salt and pepper. Working in three batches, and adding remaining 1 tablespoon oil as necessary, sear chicken until golden, about 4 minutes per side. Transfer to a plate.
- Drain all but 1 tablespoon oil from Dutch oven; reduce heat to medium. Add onion and garlic; cook, stirring, until tender, 6 to 8 minutes. Add beer and barbecue sauce; stir until combined. Return chicken and any accumulated juices to Dutch oven. Bring to a boil, then reduce heat, cover, and simmer until chicken is very tender, about 1 hour. Turn off heat.
- Transfer chicken to plate; let cool. When cool enough to handle, remove skins (and reserve, if crisping; see Cook's Note, below) and bones; discard bones. Shred chicken into large pieces with two forks.
- Bring sauce to a simmer and reduce until slightly thickened, about 30 minutes. (You should have about 3 cups.) Mash garlic with a potato masher until broken down. Return shredded chicken to Dutch oven and heat through, or let cool to room temperature and refrigerate in an airtight container up to 3 days (gently reheat before serving). Serve on potato buns.
PULLED CHICKEN SANDWICHES
I was raised as a southern girl, with the love of barbecue built into my DNA. This slow-cooker recipe allows me to enjoy the flavors I grew up eating, while still following a healthy diet. -Heidi Mulholland, Cumming, Georgia
Provided by Taste of Home
Time 4h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, mix the first 11 ingredients. Place chicken in a 3-qt. slow cooker. Pour sauce over top., Cook, covered, on low until chicken is tender, 4-5 hours. Remove chicken; cool slightly. Shred meat with 2 forks. Return to slow cooker; heat through. Serve on buns. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 296 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 698mg sodium, Carbohydrate 35g carbohydrate (12g sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges
PULLED CHICKEN
Remake a street-food favourite, pulled pork, with juicy chicken thighs to cut the calories for a healthy taco filling
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h50m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Rub the chicken thighs with 1 tbsp of the chipotle paste and some seasoning. Mix the remaining chipotle paste with the passata, barbecue sauce, 100ml water and half the onion. Spoon the sauce into a roasting tin that will fit the chicken snugly in a single layer and add the chicken thighs. Cover tightly with foil and bake for 1 hr, then uncover, increase the oven to 200C/180C fan/gas 6 and bake for another 20 mins.
- Meanwhile, mix the remaining onion with the lime juice and some salt, and set aside while the chicken cooks. Mix all the beans in a saucepan with 100ml water and heat, ready to serve.
- When the chicken is really tender, use two forks to shred the meat into the sauce (discard the bones). Keep covered with the foil while you heat the beans for 5-10 mins until piping hot and not too wet, and warm the tacos following pack instructions. Stir the avocado and coriander leaves into the lime-onion mixture.
- Serve the pulled chicken and beans with shredded lettuce and tacos, or rice and lime wedges to squeeze over, if you like. Top with a spoonful of the avocado salsa.
Nutrition Facts : Calories 353 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 29 grams protein, Sodium 1.2 milligram of sodium
HOW TO COOK SHREDDED CHICKEN
Use this easy method for how to cook shredded chicken anytime a recipe calls for diced or shredded chicken. Perfect for enchiladas, chicken salad, and more!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 20m
Number Of Ingredients 3
Steps:
- Place the chicken breasts in the bottom of a large pot, then season them lightly with salt and pepper. The amounts in the recipe are just a suggestion, so don't feel pressured to measure. Give each breast a nice sprinkle. If you are cooking a lot of chicken breasts, you can overlap them slightly. If you have a lot of overlap, use a larger pot.
- Cover the chicken with 1 inch of water.
- Place the pot on the stove and bring the water to a boil. Once the liquid is boiling, reduce the heat and let simmer until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer or is no longer pink in the center, about 8 to 16 minutes, depending upon the size and number of chicken breasts that you are poaching. A 10-ounce chicken breast will need to simmer for about 12 to 14 minutes. Remove the chicken from water and let rest until cool enough to handle. Dice, slice, or shred as desired.
Nutrition Facts : ServingSize 1 (8 ounce) chicken breast, Calories 367 kcal, Protein 34 g, Fat 4 g
MEXICAN PULLED (SHREDDED) CHICKEN
This Mexican Pulled Chicken is juicy and smoky- tender chicken thighs are shredded with two forks, perfect for burrito bowls, tacos, enchiladas, and more!
Provided by Elizabeth Lindemann
Categories Dinner
Time 30m
Number Of Ingredients 10
Steps:
- Mix the olive oil (2 tablespoons), smoked paprika (1 tablespoon), ground coriander (1 teaspoon), ground cumin (1 teaspoon), garlic powder (1 teaspoon), kosher salt (1 teaspoon), black pepper (1/2 teaspoon), and lime juice and zest (from one lime) in a small bowl or glass measuring cup.
- Place the chicken thighs in a container, bowl, or large plastic bag. Pour the marinade on top (it will be thick) and or stir to coat each piece of chicken evenly (if in a bag, just smoosh it around until everything is evenly coated). Cover and refrigerate for at least 20 minutes, or as long as 24 hours.
- Heat a large (12-inch) non-stick skillet over medium high heat (see notes for other skillets). Add marinated chicken; sear without moving on one side for 5-7 minutes (check that it's not burning after 2-3 minutes- you may want to turn the heat down to medium if you have very hot burners or flip it earlier if it's cooking fast).
- Once the seared side is browned and looking crispy, flip to other side and sear, until chicken is cooked through to 165 degrees F or meat is no longer pink (another 5-10 minutes, depending on thickness and size of chicken. Turn the heat down to medium or medium-low if both sides are seared but inside is not yet cooked the whole way). If you have a lid to your skillet, you can cover it to speed up the cooking time a bit.
- Remove chicken from skillet to a cutting board. Allow to rest for 5 minutes, then shred with two forks. Optional: for an extra punch of flavor, you can return the shredded chicken to the skillet to coat in the cooking juices.
- Serve with a squeeze of fresh lime juice garnished with fresh cilantro, if desired. Use in enchiladas, on tacos or burritos, in bowls, or on its own as a main course.
Nutrition Facts : Calories 184 kcal, Carbohydrate 1 g, Protein 22 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 108 mg, Sodium 490 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
EASY BBQ PULLED CHICKEN RECIPE
BBQ Pulled Chicken with baked tender chunks of chicken breast, so easy and convenient you'll skip the slow cooker for this quick meal.
Provided by Sabrina Snyder
Categories Main Course
Time 40m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Cut diagonally into the chicken breasts about 1/4 inch deep in an x shape to allow the bbq sauce to flavor more of the chicken (like how a holiday ham has the top cut into an x shape).
- Add all the ingredients together in a large bowl and toss well together until mixed.
- Add the chicken to a sheet pan, then pour the sauce over the chicken breasts.
- Cook for 25 -30 minutes or until caramelized, browned and cooked through.
- Shred the chicken with the forks and serve in your favorite bun, spooning the sauce over the chicken.
- If the sauce didn't cook down enough (if you use a pan that's too small it may not), then add the sauce to a saucepan and cook on medium heat until thickened (likely 15-20 minutes).
Nutrition Facts : Calories 282 kcal, Carbohydrate 26 g, Protein 33 g, Fat 4 g, Cholesterol 96 mg, Sodium 947 mg, Sugar 22 g, ServingSize 1 serving
BBQ PULLED CHICKEN RECIPE
BBQ Pulled Chicken recipe is tender, flavorful, healthy, and ridiculously easy to throw together. It takes two simple steps and five minutes to prepare, and you'll have dinner or party food ready to go in your slow cooker or instant pot.
Provided by Melissa Erdelac
Categories Main Course
Time 3h5m
Number Of Ingredients 18
Steps:
- In a small bowl mix together paprika, brown sugar, cumin, garlic powder, onion powder, cayenne pepper, and kosher salt. Rub seasoning mix all over chicken breasts, on each side.
- In crock pot pour apple cider vinegar and water. Place chicken on top and cook on high for 3 hours or low 5 hours. When chicken is tender, use two forks to shred in slow cooker. Pour in BBQ sauce and stir to combine.
- Place chicken breasts in Instant Pot. In a small bowl mix together paprika, brown sugar, cumin, garlic powder, onion powder, cayenne pepper, and kosher salt. Sprinkle tops with half of seasoning. Flip breasts over and sprinkle with remaining seasoning.
- Add water, vinegar, and 3/4 cup chicken broth. Cook on HIGH PRESSURE for 7 minutes (10 minutes if chicken is frozen). Natural release for 5 minutes, then quick release remaining pressure.
- Remove lid and ladle out 1/2 cup of liquid to discard. Use two forks to shred chicken on a cutting board or, a faster option, use a hand mixer right in the Instant Pot. Stir in BBQ sauce.
- For pineapple slices, grill about 4 minutes per side, or until pineapple starts to char. You can also place pineapple on a cookie sheet and broil 4 minutes per side.
- Meanwhile, place slaw mix, cilantro, and jalapeño in large bowl. Pour in Litehouse Coleslaw dressing and stir to combine.
- Serve sandwiches on buns with pineapple, Cilantro Jalapeno Coleslaw, and additional BBQ sauce.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD!
Nutrition Facts : Calories 201 kcal, Carbohydrate 16 g, Protein 24 g, Fat 3 g, Cholesterol 72 mg, Sodium 645 mg, Sugar 13 g, ServingSize 1 serving
SLOW-COOKER SHREDDED CHICKEN
This simple recipe takes only a few minutes to get into the pot, cooks while you go about your day and will reward you with meals all week. Use the shredded chicken as is or in one of the flavorful variations below. Either way, it's great for salads, sandwiches, pastas, quesadillas, tacos, soups or as a pizza or flatbread topping.
Provided by Food Network Kitchen
Categories main-dish
Time 6h10m
Yield about 6 cups shredded chicken
Number Of Ingredients 8
Steps:
- Lay the chicken breasts in an even layer in a 4- to 6-quart slow cooker. Add the broth, olive oil, garlic powder, onion powder, lemon peel and bay leaf if using. Season with 1 teaspoon salt and several grinds of pepper. Cook on high for 3 hours or low for 6 hours.
- Transfer the cooked chicken to a large bowl. Use 2 forks to pull it into shreds. Strain the cooking broth and drizzle about 1/2 cup over the chicken. Season with salt and pepper and toss to combine. If not using the chicken immediately, refrigerate it in an airtight container. Refrigerate the remaining cooking broth separately and use it to moisten the chicken when serving. Or add it to soups and sauces.
- Buffalo: Melt 2 tablespoons unsalted butter and whisk in 3 tablespoons Buffalo-style hot sauce. Drizzle over 2 cups shredded chicken and toss well.
- Lemon Herb: Drizzle 2 cups shredded chicken with 1/4 cup of the cooking broth and 1 tablespoon lemon juice. Sprinkle with 1/4 cup chopped fresh parsley, 1 teaspoon lemon zest and 1 teaspoon dried dill. Season with salt and pepper and toss well.
- Barbecue: Warm 1/4 cup of the cooking broth in a small saucepan and whisk in 1/4 cup barbecue sauce. Pour over 2 cups shredded chicken and toss well.
More about "pulled chicken food"
HOW TO MAKE SHREDDED CHICKEN (SUPER EASY!) - …
From downshiftology.com
5/5 (56)Calories 159 per servingCategory Main Course
- Heat the olive oil in a large skillet on medium heat and place the chicken in the skillet. Season the top of the chicken with salt and pepper. Cook for 5 minutes, then use tongs to flip the chicken.
- Add the chicken broth, cover the skillet with a lid and cook for 7-10 minutes or until the internal temperature of the chicken is 165 degrees fahrenheit. You can easily measure this with an instant read thermometer.
- Remove the chicken from the pan and shred the chicken. There are two ways to do this - you can use two forks to shred the chicken or you can place the chicken in the bowl of your stand mixer. Using the paddle attachment on the stand mixer, lock the tilt-head down (if you have one) and increase the speed to 2. The chicken will be instantly shredded in 15 seconds. If you'd like extra moist chicken, you can add any remaining liquid from the pan to the shredded chicken and toss to combine.
- Use the shredded chicken in your favorite recipes or freeze in storage containers for future use.
CROCKPOT BBQ CHICKEN - BEST SLOW COOKER PULLED CHICKEN!
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4.9/5 (280)Total Time 4 hrs 5 minsCategory EasyCalories 317 per serving
- Add chicken and turn to coat. Cover and cook on high 3 to 4 hours or on low for 6-7 hours. Chicken is done when cooked through and easy to shred.
- Remove chicken to a cutting board and shred each breast using two forks. Place shredded chicken back in the crock pot and stir to coat with the yummy sauce.
RECIPE FOR PULLED CHICKEN - SUPER DELICIOUS AND TASTY!
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Reviews 5Servings 3Cuisine DanishCategory Dinner
- Use the extra aluminum foil to wrap around the fillets and put the them in the fridge for a couple of hours or preferred overnight. If you are in a hurry simply skip this step.
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Reviews 10Category Main Course, Main DishCuisine AmericanEstimated Reading Time 4 mins
- Crush garlic, pepper, cloves, and mix with the chicken pieces along with the marinade. Let it sit for 5 minutes.
PULLED CHICKEN RECIPE - HEALTHY RECIPES BLOG
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5/5 (230)Calories 306 per servingCategory Main Course
- Preheat your oven to 300 degrees F. Place the chicken thighs in a square 8-inch baking dish. Make a few slits in the chicken with a sharp knife.
- Pour the sauce over the chicken, coating evenly. Use your hands to make sure the sauce not just covers the chicken, but also gets inside the slits.
- Cover the baking dish tightly with a double layer of foil and place it in the oven. It will start to smell amazing after about 2 hours, but cook it for 3 hours, until very tender.
PULLED CHICKEN SANDWICHES - RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 55 mins
- Season the chicken with salt and pepper and place in a heavy pot with the onion, garlic and just enough water to cover (about 1-1/2 cups).
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Ratings 582Calories 471 per servingCategory Main Course
- In a bowl, whisk together the BBQ sauce, apple cider vinegar, brown sugar, onion powder, and garlic powder.
BARBECUE PULLED CHICKEN RECIPE | EATINGWELL
From eatingwell.com
Ratings 21Calories 214 per servingCategory Healthy Chicken Recipes
- Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.
- Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.
PULLED CHICKEN SANDWICHES RECIPE | MYRECIPES
From myrecipes.com
5/5 (54)Total Time 40 minsServings 8Calories 325 per serving
- To prepare chicken, combine first 6 ingredients; rub evenly over chicken. Place chicken on a grill rack coated with cooking spray; cover and grill 15 minutes or until a thermometer registers 180°, turning occasionally. Let stand for 5 minutes. Shred with 2 forks.
- To prepare sauce, while chicken grills, heat canola oil in a medium saucepan over medium heat. Add onion; cook for 5 minutes or until tender, stirring occasionally. Stir in 1 tablespoon sugar and next 5 ingredients (through ground red pepper); cook 30 seconds. Stir in ketchup and vinegar; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thickened, stirring occasionally. Stir in chicken; cook 2 minutes.
- Place 1/3 cup chicken mixture on bottom half of each bun; top each with 2 pickle chips and top of bun.
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From ohsnapletseat.com
Estimated Reading Time 6 mins
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- Leftover Chicken Soup with Vegetables. Photo Credit: paleoglutenfreeguy.com. Turn your shredded chicken into this easy Leftover Chicken Soup with Vegetables!
- Creamy Chicken and Rice Casserole Recipe. Photo Credit: crayonsandcravings.com. This easy chicken rice casserole is incredibly creamy and a real family favorite.
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- Instant Pot Vegetable Soup with Shredded Chicken. Photo Credit: www.fearlessdining.com. This hearty Vegetable Soup with Shredded Chicken is a quick and easy meal the whole family will love.
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EASY BBQ OVEN PULLED CHICKEN | SHREDDED CHICKEN RECIPE ...
From thenovicechefblog.com
4.5/5 (74)Total Time 50 minsCategory ChickenCalories 313 per serving
- Cut a few slices across each of the chicken breasts about ¼ inch deep. Place the chicken on a baking tray. Set aside.
- Place the rest of the ingredients in a large bowl, preferably one with a pour spout, and mix well to combine.
- Pour the sauce evenly over the chicken breasts being sure to get some down into the cuts. There is a lot of sauce, but use it all!
PULLED-CHICKEN SANDWICHES RECIPE - AMY TORNQUIST | FOOD & WINE
From foodandwine.com
4/5 Category Chicken SandwichesServings 4Total Time 30 mins
- In a medium saucepan, combine the cider vinegar with the water, white wine, vegetable oil, Worcestershire sauce, dry mustard, sweet paprika, salt, black pepper and cayenne pepper and boil over high heat until reduced to 1 1/4 cups, about 15 minutes. Remove the warm vinegar sauce from the heat.
- Meanwhile, remove all of the meat from the chicken and shred it. Discard the skin. Add the chicken to the warm vinegar sauce and heat through, stirring gently. Pile the pulled chicken on the buns and drizzle with extra vinegar sauce. Top with the coleslaw, close the sandwiches and serve right away.
PULLED CHICKEN-EASY, FALL APART TENDER, MADE IN THE CROCK POT!
From gonnawantseconds.com
5/5 (1)Total Time 4 hrs 10 minsCategory Main CourseCalories 312 per serving
- Generously sprinkle both sides of chicken evenly with spice mixture (you may have some left over). Gently press spice mixture onto chicken to help it adhere.
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From thespruceeats.com
Author Cathy JacobsPublished 2020-02-21Estimated Reading Time 5 mins
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SLOW COOKER BBQ PULLED CHICKEN (SAUCY & DELISH) - FIT ...
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5/5 (4)Calories 162 per servingCategory Main Meal
- Mix together chili powder, garlic powder, paprika, Italian seasoning, salt, and pepper. Then, season both sides of your chicken breasts.
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- Vietnamese Chicken Salad (Gà Bóp) This simple Vietnamese chicken salad is so light and refreshing. It’s a classic dish from Huế in central Vietnam that uses fresh flavored ingredients like lime juice and coriander.
- Shredded Instant Pot Teriyaki Chicken. This 15 minutes teriyaki chicken uses sweet and savoury Asian flavours, that are pressured cooked until mouth watering and tender.
- Pesto Chicken Salad. Pulled chicken pesto salad that’s fresh and creamy, taking just 15 minutes to make. This tasty chicken salad is perfect for cold meal prep in a sandwich or mixed with some cooked pasta.
- Instant Pot Vegetable Soup with Shredded Chicken. This shredded chicken vegetable soup is a time saver. It’s flavorful, hearty and packed with vegetables.
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