10+ keto shredded chicken recipes | low carb recipes

Welcome to our ultimate guide to keto shredded chicken recipes! If you're following a ketogenic diet and looking for delicious, low-carb meal options, you're in the right place.

keto shredded chicken recipes

we'll share a variety of mouthwatering recipes that feature tender, juicy shredded chicken as the star ingredient. From creamy keto chicken salad to zesty buffalo chicken wraps, these recipes are not only keto-friendly but also packed with flavor.

Get ready to discover a world of delectable dishes that will keep you satisfied while staying on track with your keto lifestyle. So, let's dive in and explore this irresistible keto shredded chicken recipes that will take your low-carb cooking to a whole new level.

Can I eat shredded chicken on keto or a low carb diet?

Yes, shredded chicken is an excellent choice for a keto or low-carb diet. It is a high-quality source of protein and contains minimal carbohydrates, making it a staple food for those following these diets.

Chicken is also versatile and can be prepared in various delicious ways, allowing you to enjoy a wide range of flavorful meals while keeping your carb intake in check.

When consuming chicken on a keto or low-carb diet, it's important to focus on using lean cuts of chicken, such as skinless chicken breasts or thighs, as they have lower fat content.

These cuts provide ample protein without adding excessive calories or carbohydrates.

To enhance the flavor of your chicken dishes, you can season them with herbs, spices, and low-carb marinades.

Additionally, incorporating chicken into salads, stir-fries, wraps, or grilled dishes with low-carb vegetables and healthy fats like avocado or olive oil can create satisfying and nutritious meals.

Remember, while the chicken is low in carbs, the overall success of your keto or low-carb diet depends on maintaining a balance of macronutrients and staying within your target carbohydrate limit.

By including chicken in your meal plans, you can enjoy a delicious and protein-rich option that aligns with your dietary goals.

1- Spinach artichoke chicken casserole:

Ingredients:

• Meat and skin from 1 rotisserie chicken, chopped or shredded
• 8 C spinach, washed and dried, chopped
• 7 oz can Artichoke hearts, quartered and chopped
• ½ C diced onions
• 8 oz cream cheese, softened
• ½ C Mayo
• 1/2 C Sour cream
• 1/2 C Grated Parmesan
• 1 C Shredded mozzarella, divided
• ½ C Shredded Parmesan
• 1 tbsp ghee (greasing)
• ½ tsp. Red pepper flakes
• ½ tsp. Sea salt
• ½ tsp. Garlic powder

Instructions:

1. preheat the oven to 375 degrees Fahrenheit. Then, take your preferred type of fat and use it to grease a baking dish measuring 9 x 13 inches. Set the greased dish aside for later use.
2. In a spacious bowl, bring together the chicken, cream cheese, mayonnaise, sour cream, onion, spinach, artichoke hearts, seasoning, grated Parmesan cheese, and half of the mozzarella. Mix all the ingredients thoroughly until well combined.
3. Pour the mixture into the greased baking dish, ensuring it is spread out evenly. Next, sprinkle the remaining mozzarella and shredded Parmesan cheese on top of the mixture.
4. Bake for 25 minutes, broil for 5 minutes to brown the cheese, then let it sit for 5-10 minutes. Serve with mixed greens, cauliflower rice, broccoli rice, or green beans.

2- Keto shredded Chicken Alfredo Casserole in 30 Minutes:

Ingredients:

• 3 chicken breasts, cooked and shredded
• salt and pepper
• 2 cups penne pasta, uncooked
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 2 cups heavy cream or 1 1/2 cups milk
• 2 tbsp flour
• 1/2 cup grated Parmesan Cheese
• 1/2 cup grated cheddar cheese
• 1 small onion, chopped
• 3 cloves garlic, chopped
• parsley for garnishing

Instructions:

1. Prepare the penne pasta by following the instructions on the package. Once cooked, set it aside for later use.
2. In a pan, melt butter and add olive oil. Sauté the onion and garlic until they become fragrant.
3. Pour the heavy cream into the pan, stir it well, and bring it to a boil.
4. Add Parmesan cheese to the mixture and stir until it thickens. Then, turn off the heat.
5. Add the cooked chicken and cooked pasta to the mixture. Toss them together until well combined. Season with salt and pepper to taste.

Cooking tips for shredded chicken:

1. Boiling Method: Place chicken breasts in a pot of boiling water and cook until they are no longer pink in the center, usually about 15-20 minutes. Drain the chicken and let it cool slightly before shredding it with a fork.
2. Slow Cooker Method: Place chicken breasts in a slow cooker and add enough liquid (such as broth or water) to cover them. Cook on low heat for 4-6 hours or high heat for 2-3 hours until the chicken is cooked through and tender. Shred the chicken using two forks.
3. Instant Pot Method: Place chicken breasts in the Instant Pot and add liquid (such as broth or water) to the pot. Set the pressure cooker to manual high pressure and cook for about 8-10 minutes, depending on the thickness of the chicken breasts. Once done, release the pressure and shred the chicken.
4. Seasoning: To add flavor to your shredded chicken, consider seasoning it with spices like garlic powder, onion powder, paprika, or chili powder. You can also use pre-made seasoning blends or marinades to infuse additional flavors.
5. Storage: If you're planning to freeze the shredded chicken, allow it to cool completely before transferring it to freezer-safe containers or bags. Label and date the containers before storing them in the freezer. Shredded chicken can be stored in the freezer for up to 3 months.
6. Recipe Ideas: Shredded chicken is incredibly versatile and can be used in various recipes such as tacos, salads, wraps, soups, casseroles, and sandwiches. Experiment with different seasonings and sauces to create delicious and satisfying meals.

Remember to always ensure that the chicken is cooked thoroughly and reaches a safe internal temperature of 165°F (74°C) to prevent any foodborne illnesses. Enjoy the convenience and versatility of shredded chicken in your cooking!

3- Keto crack chicken casserole:

Ingredients:

• 1lb chicken breast or thighs
• ⅓ cup chicken broth
• 1 ranch packet
• 16 ounces cream cheese
• Salt and pepper to taste
• 6 slices bacon cooked and chopped
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped green onions

Instructions:

1. Put the chicken in the instant pot along with bone broth and cream cheese.
2. Sprinkle the ranch packet over the ingredients.
3. Cook the ingredients until they become tender, which typically takes about an hour.
4. Shred the ingredients and mix them together thoroughly.
5. Gently fold in bacon, cheddar cheese, and green onions into the mixture.
6. And now, savor and enjoy your dish!

How many carbs does keto shredded chicken have?

The number of carbs in keto shredded chicken can vary depending on the ingredients and seasonings used in the recipe.

However, if you're making shredded chicken without any added sugars or high-carb sauces, it can be very low in carbs or even carb-free.

The carb content primarily comes from the natural protein in chicken. In general, shredded chicken without any added ingredients typically contains less than 1 gram of carbohydrates per serving, making it a great option for a keto or low-carb diet.

4- Juicy Baked Jalapeno Popper shredded Chicken:

Ingredients:

• 4 chicken breasts
• 1 tablespoon canola or avocado oil
• 1 ¼ teaspoon Kosher salt
• 1 teaspoon black pepper
• ¾ teaspoon garlic powder
• ½ teaspoon onion powder
• 4 slices thick-cut bacon, diced
• 6 jalapenos, seeded and diced
• 1 (8-ounce) block of cream cheese, softened
• ¾ cup freshly grated Monterey Jack cheese, separated
• ½ cup freshly grated Mild Cheddar Cheese, separated
• 1 large egg, slightly beaten

Instructions:

1. To start, preheat your oven to 375°F and ensure you have a 9x13" baking dish prepared.
2. Place the chicken breasts in a bag or between wax paper. Pound them to ½" thickness using a rolling pin or mallet.
3. Use paper towels to pat the chicken dry, then transfer it to a work surface. Drizzle the chicken with oil and evenly season it with salt, pepper, garlic powder, and onion powder. Rub the seasonings all over the chicken to ensure they adhere. Set the chicken aside.
4. Heat a skillet over medium-high heat. Once it reaches the desired temperature, add the bacon and cook for approximately 6-8 minutes, stirring frequently. Transfer the cooked bacon to a plate lined with paper towels.
5. Add the chicken to the skillet, making sure not to overcrowd the pan. If necessary, cook the chicken in batches. Sear the chicken for 3 minutes on one side, then flip it over and cook for an additional 2 minutes. Transfer the seared chicken to the casserole dish and set it aside.
6. In the same pan, add the diced jalapeños and sauté them for about 3 minutes, stirring frequently.
7. Move the softened jalapeños and bacon to a medium-sized mixing bowl. Add the cream cheese, ½ cup of Monterey Jack cheese, ¼ cup of Cheddar cheese, and the egg. Use a handheld mixer at medium-high speed (or a whisk) to thoroughly combine the ingredients.
8. Divide the mixture evenly, using about 2 large dollops, and spread it over the tops of the chicken breasts. Sprinkle the remaining ¼ cup of Monterey Jack cheese and ¼ cup of Cheddar cheese on top. Bake for 25 minutes or until the chicken is fully cooked. Serve and enjoy this delicious dish!

What's the difference between shredded chicken and pulled chicken?

Shredded chicken and pulled chicken are similar in that they both involve cooking chicken until it becomes tender and easily separated into smaller pieces. However, there is a slight difference in the technique and texture:

Shredded Chicken: Shredded chicken is typically cooked by boiling, poaching, or baking the chicken until it is fully cooked and then using two forks or a mixer to pull the meat apart into thin, stringy pieces. The result is finely shredded chicken with a more consistent texture.

Pulled Chicken: Pulled chicken, on the other hand, is often cooked low and slow, such as in a slow cooker or barbecue, until the meat is very tender. Once cooked, the chicken is "pulled" apart with forks or by hand into larger, irregular chunks or strands. This gives the chicken a more rustic, chunky texture.

Both shredded and pulled chicken can be used in various recipes such as salads, sandwiches, tacos, or casseroles. The choice between them often comes down to personal preference and the desired texture for the specific dish you're preparing.

5- Instant Pot Keto Broccoli shredded Chicken Bacon Cheese Soup:

Ingredients:

• 1 cup shredded cooked or rotisserie chicken
• 2 tablespoon butter
• ⅓ of a yellow onion, diced
• 2 ribs celery, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 ⅔ cups heavy cream
• 4 cups chopped broccoli florets
• 3 cups shredded cheddar cheese
• ½ cup shredded jack cheese
• 3 ounces cream cheese, softened and cubed
• ½ teaspoon nutmeg
• ¼ teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 4 slices cooked bacon, crumbled
• ½ teaspoon xanthan gum *optional (to thicken if desired)

Instructions:

1. Choose the Saute setting (Normal) on the Instant Pot. Once the Instant Pot becomes hot, add butter and allow it to melt.
2. After the butter has melted, add onions, celery, and garlic to the Instant Pot. Stir the ingredients continuously for approximately 5 minutes or until the vegetables have softened and the onions become translucent.
3. Pour chicken broth into the pot, followed by the broccoli florets. Stir the contents until the liquid in the pot starts to boil. Then, turn off the Instant Pot.
4. Place the lid on the pot, ensuring it is securely closed, and flip the steam release handle to the Sealing position.
5. Choose the Pressure Cook setting (or Manual on certain models) and set it to High Pressure. Adjust the cook timer to 5 minutes.
6. Once the cooking time is finished, allow the pressure to release naturally for 10 minutes without taking any action. Afterward, perform a quick release to release the remaining pressure.
7. Remove the lid of the Instant Pot and add the cream cheese, nutmeg, sea salt, and black pepper to the pot. Stir the ingredients together until they are well combined.
8. Include the shredded chicken into the pot and stir it in thoroughly.
9. Choose the Saute setting (Normal) and allow the soup to come to a boil. Gradually add the shredded Cheddar and Jack cheeses to the soup while stirring constantly.
10. After the cheese has melted, choose the Keep Warm setting on the Instant Pot. Pour in the heavy cream and stir it into the mixture.
11. If desired, you can add xanthan gum powder to the pot to thicken the mixture. Stir the ingredients together until the desired thickness is achieved.
12. Divide the soup into bowls and sprinkle each serving with ½ tablespoon of the cooked crumbled bacon. Serve the soup hot.

Can I eat shredded chicken everyday on keto?

Yes, you can include shredded chicken in your daily keto diet. Chicken is a lean source of protein and low in carbohydrates, making it a great choice for a keto-friendly meal.

Shredded chicken is versatile and can be used in various keto recipes, such as salads, wraps, casseroles, or as a topping for cauliflower rice.

It provides essential nutrients while helping you stay within your daily carbohydrate limit. However, it's important to ensure that your overall diet is well-balanced and includes a variety of other low-carb foods to meet your nutritional needs.

6- Shredded Chicken mole enchiladas:

Ingredients:

• 2 cups mole sauce
• 3 cups cooked , shredded chicken
• 1 cup freshly shredded mozzarella cheese
• 12-14 corn tortillas , or 8 flour tortillas

For topping:

• Mexican crema or sour cream
• Cotija cheese , or queso fresco
• Fresh chopped cilantro
• Chopped avocado

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit. Warm the corn tortillas on a hot skillet for a few seconds on each side, or lightly fry them in oil. Then, transfer the tortillas to a plate lined with paper towels to absorb any excess grease.
2. In a 9x13'' pan, pour ¼ cup of mole sauce into the bottom. Take each corn tortilla and fill it with a generous amount of chicken and a small sprinkle of cheese. Roll the tortillas tightly and place them in the pan, seam side down.
3. Pour the remaining mole sauce over the top of the filled tortillas. Bake in the oven for 20-25 minutes or until the dish is hot and bubbly.
4. Once removed from the oven, garnish the dish with a drizzle of sour cream, a sprinkle of cotija cheese, cilantro, and chopped avocado.

7- Tastiest Chicken Cordon Bleu Casserole:

Ingredients:

• 5 cups cooked chicken, shredded
• 1 cup ham, cut into cubes
• 4 tablespoons butter
• 1⁄4 cup flour
• 2 cups milk
• 1 teaspoon mustard
• 2 tablespoons parmesan, shredded
• ½ cup breadcrumbs
• 2 tablespoon butter

Instructions:

1. In a saucepan, whisk together melted butter and flour. Cook the mixture for 1 minute. Pour in the milk and continue whisking until the mixture is well combined and there are no lumps remaining.
2. Continue cooking the sauce for approximately 10 minutes or until it thickens and becomes bubbly.
3. Combine the sauce with the chicken and half of the ham, ensuring all the ingredients are well mixed together.
4. Transfer the mixture into the baking pan and then place the remaining ham on top of the mixture.
5. In a separate bowl, mix breadcrumbs with 2 tablespoons of melted butter. Sprinkle the breadcrumb mixture evenly on top of the casserole.
6. Bake the casserole at 180C/350F for 30 minutes.

Is rotisserie chicken keto?

Rotisserie chicken can be a keto-friendly option, but it depends on the specific ingredients and seasoning used.

Plain rotisserie chicken without any added sugars or high-carb marinades is generally low in carbohydrates and high in protein, which makes it suitable for a keto diet.

However, it's essential to check the ingredients or nutrition information to ensure there are no added sugars or high-carb seasonings.

Some store-bought rotisserie chickens may contain added sugars or flavorings that could increase the carbohydrate content. Opt for plain or lightly seasoned rotisserie chicken to keep it keto-friendly.

8- Keto Chicken Taco Lettuce Wraps:

Ingredients:

Grilled Taco Chicken:

• 1 pound Boneless, skinless chicken breasts or thighs
• 2 tablespoons taco seasoning
• 2 cloves garlic minced
• 1 tablespoon olive oil

To Assemble:

• 8 leaves Romaine Lettuce rinsed
• 1 avocado diced
• 1 tomato diced
• 1/4 cup onion diced

Cilantro Sauce:

• 1/2 cup loosely packed cilantro
• 1/2 cup Greek Yogurt or sour-cream or mayo
• 2 tablespoons olive oil
• 1 jalapeno optional
• 1 clove garlic minced
• Juice of 1/2 lime
• Pinch of salt

Instructions:

To Cook Chicken

1. In a large bowl or zip-seal bag, combine the chicken, garlic, olive oil, and spices. Place the mixture in the fridge and allow it to marinate for a minimum of 15-30 minutes, or for up to 24 hours.
2. Take the chicken out of the marinade and discard the marinade. Put the chicken on a grill or preheated pan set to medium-high heat. Allow the chicken to cook until it is no longer pink on the inside, which usually takes about 9-10 minutes per side (or until it reaches an internal temperature of 165 degrees Fahrenheit).

To Make Cilantro Sauce

• Put all the ingredients into the food processor and blend for 1 minute or until the mixture becomes creamy.

To Assemble

• Create layers of lettuce wraps by arranging chicken, tomatoes, onion, and avocado. Drizzle the wraps with cilantro sauce or your preferred taco sauce.

9- Keto Buffalo Chicken Stuffed Bell Peppers:

Ingredients:

• 1 rotisserie chicken, shredded or 4 cups shredded chicken
• 8 oz cream cheese, softened
• 1 cup buffalo sauce
• 3 bell peppers, cut in half
• salt
• pepper
• 1 tbsp garlic powder
• 1 tsp paprika
• 1/2 cup shredded mozzarella cheese
• green onions for garnish
• ranch dressing for garnish

10- KETO Chicken Salad:

Ingredients:

• 3 cups (350g) cooked and shredded chicken breast - get it from rotisserie chickens or cook your own
• 1 Rib of celery (about 50g) sliced into "U" shaped pieces
• 2 Hard-boiled eggs, chopped
• ¼ cup (28g) Chopped pecans
• ½ Diced red onion (80g)
• ½ cup (120g) mayonnaise
• 1 Tbsp (15g) Dijon mustard
• ½ tbsp (10g) fresh lemon juice
• 1 Tsp (5g) rice vinegar
• 1 Tsp fresh dill
• salt and pepper to taste

Instructions:

1. Using a fork or your preferred method, shred 2 medium-sized chicken breasts and place them in a medium-sized bowl.
2. Next, finely chop the celery, eggs, and pecans, and add them to the same bowl.
3. Now, finely chop the onion into small pieces and add it to the bowl, ensuring it is well incorporated with the other ingredients.
4. Then, in the same bowl, add the mayo, mustard, vinegar, dill, salt, and pepper. If you plan to consume the salad on the same day, also include the lemon juice. If not, you can add fresh lemon juice to the salad just before serving.
5. Thoroughly mix all the ingredients together until they are well combined.
6. After combining the ingredients, refrigerate the mixture for one hour if the chicken is hot. If the chicken is already cold, you can serve it immediately.
7. Keep the chicken salad in a sealed container and store it in the refrigerator for up to 5 days.
8. *NOTE: If preparing lettuce wraps, it is advised not to pre-make them in advance. It is best to make the wraps and serve them immediately to prevent them from becoming soggy. After all, nobody enjoys a soggy lettuce wrap.

11- Keto chicken pot pie casserole:

Ingredients:

Filling:

• 1/2 cup milk of choice
• 1/2 cup sour cream
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp ground coriander
• 1/2 tsp dry thyme
• 1/2 tsp paprika
• 1-2 cup cooked or canned chicken if using canned chicken make sure it is thoroughly drained
• 1 2/3 cup cooked mixed vegetables if using frozen vegetables make sure they are thawed and drained
• 3 tsp fine almond flour can use 1/2 tsp of xanthan gum for nut free

Crust:

• 3/4 cup coconut flour
• 1/2 tsp salt
• 1 1/2 tsp baking powder
• 1/2 tsp xanthan gum
• 1 tsp garlic powder
• 1 tsp onion powder
• 6 large eggs
• 1/2 cup oil of choice

Instructions:

Filling:

1. In a large mixing bowl, thoroughly whisk together the milk, sour cream, garlic powder, onion powder, salt, pepper, ground coriander, dry thyme, almond flour (or xanthan gum), and paprika until the mixture is fully combined and smooth.
2. Gently fold in the chicken until it is completely coated with the sauce.
3. Carefully fold in the vegetables until they are thoroughly coated and evenly distributed throughout the sauce. Set the mixture aside.

Crust:

1. Preheat the oven to 400 degrees Fahrenheit. Lightly coat a 9-inch pie pan with cooking spray.
2. In a large mixing bowl, whisk together the coconut flour, salt, baking powder, xanthan gum, garlic powder, and onion powder until they are thoroughly combined.
3. Add the eggs to the bowl and beat on low speed for approximately 10 seconds to moisten the dry ingredients. Then, increase the speed to medium and continue beating for about 30 seconds or until the mixture becomes smooth.
4. If necessary, scrape down the sides of the bowl. Add the oil to the mixture and beat on medium speed for approximately 30 seconds, or until the oil is fully incorporated and the mixture becomes smooth.
5. Once again, scrape down the sides of the bowl and gather all the ingredients in the center. Spread a thin layer of the batter (approximately half a cup) evenly over the bottom of the prepared pie pan, ensuring that the entire bottom surface is fully covered with the batter.
6. Stir the filling mixture to ensure it is thoroughly combined. Spread the filling evenly over the bottom layer of the "crust."
7. Evenly spread the remaining batter over the top of the filling. Bake the mixture at 400 degrees for approximately 20 minutes or until the edges turn golden. Let it cool for about 15 minutes before serving.

How to freeze shredded chicken?

Freezing shredded chicken is a great way to have pre-cooked protein ready for future meals. Here's a simple guide on how to freeze shredded chicken:

1. Cook and shred the chicken: Start by cooking the chicken breasts or thighs using your preferred method, such as boiling, baking, or using a slow cooker. Once cooked, allow the chicken to cool slightly, then shred it using two forks or a stand mixer.
2. Portion the chicken: Divide the shredded chicken into portion sizes that are convenient for your needs. You can use small freezer-safe containers or freezer bags. Make sure to leave some space at the top for expansion during freezing.
3. Label and seal: Label each container or bag with the date and contents. This will help you keep track of the freezing time and easily identify the chicken later on. Seal the containers tightly to prevent freezer burn.
4. Freeze: Place the containers or bags in the freezer, ensuring they are laid flat or stacked upright to save space. For faster freezing, you can spread the chicken out in a single layer on a baking sheet before transferring it to the freezer.
5. Thaw and use: When you're ready to use the frozen shredded chicken, simply thaw it in the refrigerator overnight or use the defrost setting on your microwave. Once thawed, incorporate the chicken into your favorite recipes, such as soups, salads, wraps, or casseroles.

By freezing shredded chicken, you can save time and have a versatile protein source readily available for a variety of meals. Enjoy the convenience and flexibility of having pre-cooked chicken on hand whenever you need it!