Isabel Eats · by Isabel Orozco-Moore★ 4.8 (89)
How to Make Shredded Chicken
NUTRITION · PER SERVING30M COOK
CAL 9%·PRO 49%
CARBS 1G1% OF CAL
0G FIBER0G SUGAR0G OTHER
FAT 9G43% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Basic shredded chicken cooked on the stovetop, slow cooker, or Instant Pot. A versatile component for enchiladas, soups, salads, and more.
componentamericanchicken🥣 mixer🍳 skilletdairy freediabeticgluten freelow calorielow fat
View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 pounds chicken breast ((sliced or pounded to ½ inch thickness))
- 2 ½ teaspoons kosher salt
- 1 ½ teaspoons garlic powder
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- ¼ white onion, (diced (optional))
- 1 bay leaf, (optional)
- 1 cup chicken broth (or water)
At a glance
PER SERVING · TIME 30M
CAL 9%·PRO 49%
CARBS 1G1% OF CAL
0G FIBER0G SUGAR0G OTHER
FAT 9G43% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 720mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 392mg
- Calcium
- 10mg
- Iron
- 0.49mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 720MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.