Get ready to shred your way to flavor town! Shred Happens Recipes has got you covered with a mouth-watering collection of 19 scrumptious shredded recipes that will take your taste buds on a wild ride. From classic comfort foods to international twists and savory sweet treats, we’ve rounded up the best of the best to satisfy any cravings.
Whether you’re in the mood for spicy tacos, tender sliders, or hearty bowls, our carefully curated list has something for everyone. And the best part? These recipes are ridiculously easy to make, requiring minimal prep work and maximum flavor payoff. So go ahead, get your shred on, and start cooking up a storm with these deliciously drool-worthy dishes!
Slow Cooker Shredded Chicken Tacos
Savor the flavors of Mexico with this effortless slow cooker recipe that yields tender, juicy shredded chicken perfect for tacos, salads, or wraps. With just a few simple ingredients and minimal effort, you’ll have a delicious meal ready in no time!
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1/2 cup chopped onion
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/4 cup chicken broth
– 8-10 corn tortillas
– Shredded cheese, lettuce, and any other desired toppings
Instructions:
1. Place chicken breasts in the slow cooker.
2. Add diced tomatoes with green chilies, onion, garlic, cumin, chili powder, and chicken broth.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Shred chicken with two forks and stir to combine with sauce.
5. Warm tortillas according to package instructions.
6. Assemble tacos by spooning shredded chicken onto tortillas and topping with desired toppings.
Cook Time: 6-8 hours (low) or 3-4 hours (high)
Pulled Pork BBQ Sliders with Coleslaw
Savor the tender flavor of slow-cooked pulled pork on soft buns, topped with crunchy coleslaw and a tangy drizzle of BBQ sauce.
Ingredients:
– 2 lbs boneless pork shoulder
– 1/4 cup BBQ rub
– 1/4 cup brown sugar
– 1/4 cup apple cider vinegar
– 1/4 cup water
– 4 hamburger buns
– Coleslaw ingredients (see below)
– Optional: pickled red onion, cilantro
Coleslaw Ingredients:
– 2 cups shredded cabbage
– 1 cup shredded carrot
– 2 tbsp mayonnaise
– 1 tbsp apple cider vinegar
– 1 tsp Dijon mustard
– Salt and pepper to taste
Instructions:
1. Preheat oven to 275°F (135°C).
2. In a small bowl, mix together BBQ rub, brown sugar, apple cider vinegar, and water.
3. Rub the mixture all over the pork shoulder, making sure to coat evenly.
4. Place the pork in a slow cooker or Dutch oven and cook for 8 hours or overnight.
5. Shred the pork with two forks and stir in any accumulated juices.
6. Split hamburger buns in half and toast.
7. Assemble sliders by spooning pulled pork onto buns, topping with coleslaw, and drizzling with BBQ sauce.
Cook Time: 8 hours
Spicy Shredded Beef Enchiladas
This recipe combines tender shredded beef with bold spices and wrapped in a crispy tortilla, perfect for a flavorful weeknight dinner. The spicy kick from the chipotle peppers adds depth to this classic Mexican dish.
Ingredients:
– 1 pound beef brisket or chuck roast
– 2 chipotle peppers in adobo sauce, chopped
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 8-10 corn tortillas
– 1 can (10 oz) enchilada sauce
– 1 cup shredded cheddar cheese
– Salt and pepper to taste
– Optional: sour cream, cilantro, or diced tomatoes for topping
Instructions:
1. Preheat oven to 375°F.
2. Cook the beef in a slow cooker with chipotle peppers, onion, garlic, and olive oil until tender.
3. Shred the beef and mix with enchilada sauce.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the enchiladas by spooning the beef mixture onto a tortilla, rolling up, and placing seam-side down in a baking dish. Top with cheese.
6. Bake for 15-20 minutes or until cheese is melted and bubbly.
Cooking Time: 20-30 minutes (including preparation)
Shredded Buffalo Chicken Lettuce Wraps
Get ready to elevate your wrap game with this mouth-watering recipe! Tender shredded chicken, crispy lettuce, and creamy ranch dressing come together in a flavorful combination that’s sure to please.
Ingredients:
– 1 pound cooked chicken breast, shredded
– 1/4 cup buffalo wing sauce
– 8-10 large lettuce leaves
– 1/2 cup crumbled blue cheese (optional)
– 1 tablespoon ranch dressing
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine the shredded chicken and buffalo wing sauce. Mix until well coated.
2. Lay a lettuce leaf flat on a plate or surface. Spoon about 1/4 cup of the buffalo chicken mixture onto the center of the leaf.
3. Top with crumbled blue cheese (if using) and drizzle with ranch dressing.
4. Fold the lettuce leaves to enclose the filling, creating a neat wrap.
5. Repeat with remaining ingredients. Serve immediately.
Cooking Time: 10-15 minutes
Teriyaki Shredded Chicken Rice Bowls
A flavorful and easy-to-make Asian-inspired meal, perfect for a quick lunch or dinner. This recipe combines the sweet and savory flavors of teriyaki sauce with tender shredded chicken and fluffy rice.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 cup cooked white rice
– 1/4 cup teriyaki sauce
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 1 tsp sesame oil
– 1/4 cup chopped green onions for garnish
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together teriyaki sauce, soy sauce, brown sugar, and sesame oil.
3. Add shredded chicken to the marinade and toss to coat. Let it sit for at least 30 minutes.
4. Cook rice according to package instructions.
5. Place marinated chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes or until cooked through.
6. Assemble bowls by placing cooked rice, shredded chicken, and garnishing with green onions.
Cooking Time: 45-50 minutes
Shredded Barbacoa Beef Burritos
This recipe yields tender, flavorful burritos filled with shredded barbacoa beef, tangy salsa, and melted cheese. Perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 1 pound beef brisket or flank steak
– 1 onion, diced
– 2 cloves garlic, minced
– 1 jalapeño pepper, diced
– 1 tablespoon olive oil
– 1 packet barbacoa seasoning (or homemade equivalent)
– 8-10 corn tortillas
– Shredded cheese (Monterey Jack or Cheddar work well)
– Salsa, for serving
– Optional toppings: avocado, sour cream, cilantro, diced tomatoes
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or slow cooker, brown the beef in olive oil over medium-high heat.
3. Add onion, garlic, and jalapeño; cook until vegetables are softened.
4. Sprinkle barbacoa seasoning over the mixture and add enough water to cover.
5. Simmer for 2-3 hours or overnight in a slow cooker.
6. Shred beef with two forks and season with salt to taste.
7. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
8. Assemble burritos by filling each tortilla with shredded beef, cheese, and a spoonful of salsa.
Cooking Time: 2-3 hours or overnight (slow cooker)
Mouthwatering Shredded Pork Carnitas
Transform traditional Mexican street food into a tender, flavorful dish with this simple recipe for shredded pork carnitas. By braising the pork shoulder low and slow, you’ll achieve fall-apart texture and an explosion of citrusy, spicy flavors.
Ingredients:
– 2 lbs pork shoulder
– 1/4 cup lard or vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1/4 cup orange juice
– 1/4 cup lime juice
– 2 tbsp dried oregano
– 1 tsp ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 300°F.
2. In a large Dutch oven, heat the lard or oil over medium-high. Sear the pork shoulder until browned on all sides, about 5 minutes per side.
3. Add the sliced onion and minced garlic; cook until the onion is translucent, about 5 minutes.
4. Pour in the orange and lime juices, dried oregano, cumin, salt, and pepper. Stir to combine.
5. Cover the pot and transfer it to the preheated oven. Braise for 3-4 hours or overnight.
6. Shred the pork with two forks; serve warm with garnishes of your choice.
Cooking Time: 3-4 hours or overnight
Asian-Inspired Shredded Chicken Salad
This refreshing salad combines the flavors of Asia with the convenience of shredded chicken. A perfect blend of textures and tastes, it’s a great addition to any meal or potluck.
Ingredients:
– 1 pound cooked chicken breast, shredded
– 2 cups mixed greens (such as arugula, spinach, and lettuce)
– 1/4 cup chopped red bell pepper
– 1/4 cup sliced scallions
– 1/4 cup toasted sesame seeds
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– Salt and pepper to taste
– Chopped cilantro or green onions for garnish (optional)
Instructions:
1. In a large bowl, combine the shredded chicken, mixed greens, red bell pepper, and scallions.
2. In a small bowl, whisk together soy sauce, rice vinegar, and honey until well combined.
3. Pour the dressing over the salad and toss to coat.
4. Sprinkle toasted sesame seeds on top and season with salt and pepper to taste.
5. Garnish with chopped cilantro or green onions if desired.
Cooking Time: 10 minutes
Shredded Turkey Avocado Club Sandwich
Elevate your lunch game with this creamy, crunchy sandwich that combines the best of turkey, avocado, and club classics.
Ingredients:
– 1 pound cooked turkey breast, shredded
– 2 ripe avocados, mashed
– 4 slices whole wheat bread
– 2 tablespoons mayonnaise
– 1/4 cup chopped fresh cilantro
– 2 cups mixed greens (lettuce, arugula, etc.)
– 2 slices Swiss cheese
– Salt and pepper to taste
Instructions:
1. Lay out the bread slices.
2. Spread a layer of mayonnaise on each slice.
3. Top with shredded turkey, mashed avocado, and chopped cilantro.
4. Add mixed greens and sliced Swiss cheese.
5. Assemble the sandwiches by placing two slices together.
6. Serve immediately and enjoy!
Cooking Time: 5 minutes
Smoky Shredded Brisket Nachos
Get ready to elevate your nacho game with this mouth-watering recipe that combines tender, smoky brisket with crispy tortilla chips and a blend of creamy cheese.
Ingredients:
– 1 lb beef brisket
– 1/4 cup barbecue sauce
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– 1/2 cup shredded cheddar cheese
– 1/2 cup half-and-half or heavy cream
– 16-20 tortilla chips
– Optional toppings: diced onions, jalapeños, cilantro, sour cream
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a small bowl, mix together barbecue sauce, brown sugar, and smoked paprika.
3. Place the brisket in a large baking dish or slow cooker. Brush with the sauce mixture and cook for 8-10 hours or until tender.
4. Shred the brisket with two forks and set aside.
5. Arrange tortilla chips on a baking sheet. Top with shredded cheese, half-and-half or heavy cream, and shredded brisket.
6. Bake at 350°F (180°C) for 10-12 minutes or until cheese is melted and bubbly.
7. Add optional toppings as desired.
Cooking Time: 2 hours 30 minutes
Shredded Chicken Quesadillas with Chipotle Sauce
A flavorful twist on classic quesadillas, these shredded chicken versions are packed with smoky chipotle sauce and melted cheese. Perfect for a quick weeknight dinner or game-day snack.
Ingredients:
– 1 pound cooked chicken breast, shredded
– 2 large flour tortillas
– 2 tablespoons olive oil
– 1/4 cup chopped onion
– 1 clove garlic, minced
– 1 chipotle pepper in adobo sauce, finely chopped
– 1 cup shredded Monterey Jack cheese (divided)
– Salt and pepper to taste
– Chipotle Sauce (see below)
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix chicken, onion, garlic, and chipotle pepper.
3. Place one tortilla in the skillet and sprinkle with half of the cheese.
4. Add the chicken mixture on half of the tortilla and fold the other half to enclose.
5. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
6. Flip and cook an additional 1-2 minutes.
7. Repeat with remaining ingredients.
Chipotle Sauce:
– 1/4 cup mayonnaise
– 1 tablespoon lime juice
– 1 minced chipotle pepper
– Salt to taste
Mix all ingredients in a bowl until smooth.
Cooking Time: 10-12 minutes
Korean Shredded Beef Bibimbap
Savor the flavors of Korea with this classic shredded beef bibimbap recipe, featuring tender beef, crunchy vegetables, and a fried egg on top. This one-pot dish is easy to make and packed with nutrients.
Ingredients:
– 1 lb beef (such as chuck or brisket), sliced into thin strips
– 2 tablespoons soy sauce
– 2 tablespoons Gochujang (Korean chili paste)
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bean sprouts, zucchini, carrots, mushrooms)
– 1/4 cup rice vinegar
– 1 tablespoon sesame oil
– Salt and pepper to taste
– 4 cups cooked white rice
– 2 eggs, beaten
– Sesame seeds and chopped green onions for garnish
Instructions:
1. In a large bowl, whisk together soy sauce, Gochujang, garlic, and sesame oil.
2. Add sliced beef and marinate for at least 30 minutes.
3. Heat a large skillet or wok over medium-high heat. Cook beef until browned, about 5-7 minutes.
4. Add mixed vegetables and cook until tender, about 3-5 minutes.
5. Push beef and vegetables to one side of the pan. Crack in an egg and scramble until cooked through.
6. Serve bibimbap with a scoop of rice, topped with egg, sesame seeds, and chopped green onions.
Cooking Time: 20-25 minutes
Shredded Duck Confit Tacos
Elevate your taco game with this rich and flavorful dish that combines the tender goodness of duck confit with the crunch of fresh toppings. This recipe is a perfect fusion of French and Mexican cuisine.
Ingredients:
– 1 lb duck leg confit, shredded
– 1/4 cup lime juice
– 2 tbsp olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Sliced radishes, lime wedges, cilantro, and crumbled queso fresco for topping (optional)
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic; cook until softened, about 3 minutes.
2. Add the shredded duck confit to the skillet, stirring to combine with the onion mixture. Cook for 2-3 minutes or until heated through.
3. Season the duck mixture with cumin, salt, and pepper.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the tacos by spooning the duck confit mixture onto the warmed tortillas and topping with your desired toppings.
Cooking Time: 15-20 minutes
Shredded Lamb Gyros with Tzatziki
Experience the flavors of Greece with this delicious and easy-to-make recipe for shredded lamb gyros, served with a refreshing tzatziki sauce.
Ingredients:
– 1 pound boneless lamb shoulder
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 4-6 pita breads
– Tzatziki sauce (recipe below)
Tzatziki Sauce:
– 1 cup Greek yogurt
– 1/2 cup diced cucumber
– 1 tablespoon lemon juice
– 1 minced garlic clove
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, combine lamb, olive oil, garlic, oregano, cumin, salt, and pepper. Mix well.
3. Transfer the mixture to a baking dish and cook for 45-50 minutes or until tender.
4. Shred the lamb with two forks.
5. Warm pita breads by wrapping them in foil and heating them in the oven for 5 minutes.
6. Assemble gyros by spreading tzatziki sauce on each pita, followed by shredded lamb.
Cooking Time: 1 hour 15 minutes
Shredded BBQ Chicken Stuffed Sweet Potatoes
A flavorful twist on traditional stuffed sweet potatoes, this recipe combines tender chicken with the tangy zip of BBQ sauce and the natural sweetness of roasted sweet potatoes.
Ingredients:
– 4 large sweet potatoes
– 1 lb boneless, skinless chicken breasts
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1/2 cup BBQ sauce (homemade or store-bought)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Bake sweet potatoes for 45-50 minutes, or until tender.
3. In a separate pan, cook chicken breasts with BBQ sauce until shredded.
4. Stuff each sweet potato with shredded chicken, cheddar cheese, and cilantro.
5. Season with salt and pepper to taste.
Cooking Time: 1 hour 15 minutes
Shredded Pork Belly Ramen
A rich and savory ramen recipe featuring tender shredded pork belly, served with a steaming hot broth and springy noodles.
Ingredients:
– 1 pound pork belly
– 2 tablespoons soy sauce
– 2 tablespoons sake (or dry white wine)
– 1 tablespoon brown sugar
– 1 teaspoon ground black pepper
– 4 cups chicken or pork stock
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 8 ounces ramen noodles
– Scallions, thinly sliced (for garnish)
– Sesame seeds (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together soy sauce, sake, brown sugar, and black pepper. Add the pork belly and marinate for at least 2 hours or overnight.
3. Roast the pork belly in the preheated oven for 2-1/2 to 3 hours, or until tender and easily shredded.
4. Cook the ramen noodles according to package instructions. Drain and set aside.
5. In a large pot, heat the vegetable oil over medium-high heat. Add the sliced onion and cook until caramelized, about 10 minutes. Add the garlic and cook for an additional minute.
6. Add the stock and bring to a boil. Reduce heat to low and simmer for 5-7 minutes.
7. Shred the pork belly into bite-sized pieces and add to the broth. Simmer for an additional 2-3 minutes.
8. To serve, place cooked noodles in a bowl, ladle the hot broth over the noodles, and top with shredded pork belly. Garnish with scallions and sesame seeds (if using).
Cooking Time: Approximately 4 hours (including marinating time)
Shredded Chicken Caesar Wrap
A flavorful and satisfying wrap that combines tender shredded chicken with crispy bacon, fresh lettuce, and creamy Caesar dressing.
Ingredients:
– 1 pound cooked chicken breast, shredded
– 4 large flour tortillas
– 6 slices of bacon, cooked and crumbled
– 2 cups mixed greens (lettuce, spinach, arugula)
– 1/2 cup Caesar dressing
– 1 cup shredded mozzarella cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the shredded chicken over medium heat until warmed through.
3. Assemble the wraps by spreading a layer of Caesar dressing on each tortilla, followed by a spoonful of warmed chicken, crumbled bacon, mixed greens, and mozzarella cheese.
4. Season with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Shredded Venison Chili with Cornbread
A hearty, comforting dish perfect for a chilly evening, this shredded venison chili is a delicious and satisfying meal that combines the rich flavors of game meat with the warmth of cornbread.
Ingredients:
– 1 lb shredded venison
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 tsp chili powder
– 1/2 tsp ground cumin
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 5 minutes.
3. Add the shredded venison, chili powder, and cumin; cook for 2-3 minutes.
4. Stir in the diced tomatoes and kidney beans; season with salt and pepper to taste.
5. Bring the mixture to a simmer; reduce heat to low and let cook for 30 minutes.
Cooking Time: 30 minutes
Cornbread:
– 1 cup cornmeal
– 1/2 cup all-purpose flour
– 1/2 tsp baking powder
– 1/4 tsp salt
– 1/2 cup milk
– 1 large egg
– Butter or oil for greasing the pan
Preheat oven to 400°F. Mix wet and dry ingredients separately; combine and stir until just combined. Pour into a greased 8-inch square baking dish. Bake for 20-25 minutes or until golden brown.
Shredded Mango Habanero Pulled Chicken
This recipe combines the sweetness of mango with the heat of habanero peppers to create a mouthwatering pulled chicken dish that’s perfect for game day gatherings or casual weeknight meals.
Ingredients:
– 2 lbs boneless, skinless chicken breasts
– 1 ripe mango, diced
– 1/4 cup habanero pepper jelly
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 275°F (135°C).
2. In a large bowl, whisk together habanero pepper jelly, brown sugar, smoked paprika, garlic powder, salt, and pepper.
3. Add the chicken breasts to the marinade, turning to coat evenly.
4. Place the chicken on a baking sheet lined with parchment paper, skin side up (if applicable).
5. Bake for 2-1/2 hours or until tender and easily shredded.
6. Using two forks, shred the chicken into bite-sized pieces.
7. Stir in diced mango for added sweetness and heat.
Cooking Time: 2-1/2 hours
Serve: Serve with your favorite sides, such as coleslaw, buns, or crackers, to soak up all the flavorful juices!
Summary
Get ready to indulge in a flavorful culinary journey! Shred Happens presents 19 mouth-watering recipes that showcase the versatility of shredded meat. From tacos and sliders to salads, wraps, and bowls, these dishes are sure to satisfy your cravings. Discover Slow Cooker Shredded Chicken Tacos, Pulled Pork BBQ Sliders with Coleslaw, Spicy Shredded Beef Enchiladas, and many more. Whether you’re in the mood for Mexican-inspired flavors or Asian-fusion delights, there’s something for everyone on this list. So go ahead, get shredding, and enjoy a delicious meal!