Many casseroles, baked dishes, or other similar meals use shredded chicken as part of their recipe. I used to get frustrated when I’d see recipes that would have “cooked shredded chicken” as one of the ingredients, because it actually takes a good amount of time to prep that type of ingredient! I’d either use the slow cooker, and have to wait almost a whole day or buy a prepared chicken and just shred it myself.
Finally, I’ve found a way to get shredded chicken in about 45 minutes, and with ease. Just marinate, bake, and shred. The actual amount of “work time” in this recipe is 10 minutes max.
Foolproof Shredded Chicken
Makes about 6 servings.
- 2 pounds chicken breast, trimmed and cleaned and cut into large pieces
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon sea salt + 1/4 teaspoon pepper
- 1 tablespoon BBQ or Fajita seasoning
Preheat oven to 450. Place chicken into a ziploc bag. Add oil, sea salt, pepper, and seasoning and toss so the chicken is evenly coated. Marinate for at least 30 minutes or up to about a day/overnight.
Place foil on top of a baking sheet. Place chicken on top of the foil and put in the oven for 20 minutes. Remove and let cool. Then shred with your hands.