Shredded Chicken for Mexican or Italian Recipes

So I use shredded chicken in several recipes and I like to make it myself instead of buying a rotisserie chicken and just shredding that.

So here is my versatile recipe for making shredded chicken.

For Mexican Food recipes:

  • 4 Chicken breasts
  • 4 cups Milk
  • 1 Onion, quartered
  • 1 Green Pepper, sliced
  • 1 cup salsa (either picante or green chile)
  • 1 Tbsp Salt



If you are doing an Italian recipe I would omit the salsa and instead, use some of the following:

  • 1/4 cup Ranch Dressing
  • Basil
  • Parsley
  • Rosemary
  • Oregano

Add all ingredients in a large pot and boil over medium heat for 25-30 minutes, stirring occasionally, until the internal temp of the chicken is 165 degrees. Remove from liquid and shred using forks or an electric beater.

Milk expands when heated so it’s not necessary to cover the chicken in liquid.

You can substitute some milk for chicken stock if you want.




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