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Tag: Chicken

  • Chicken Pasta Salad

    Chicken Pasta Salad

    This creamy chicken pasta salad is fresh, flavor-packed, brightened with lemon, and not overly heavy. It’s perfect for BBQs, meal prep, or an easy chicken and pasta cold salad.

    Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Chicken Recipes

    At A Glance:

    • ⏱ Ready In: 30 minutes (+ chilling)
    • 🍽 Serves: 6–8 (4 as a main)
    • 🌱 Diet: High-protein, can be gluten-free (with GF pasta)
    • 💪 Nutrition Highlights: High in protein, balanced fats, veggie-packed
    • 🥕 Main Ingredients: Chicken, pasta, Greek yogurt, mayonnaise, fresh vegetables
    • 🔥 Flavor Profile: Creamy, tangy, fresh, slightly zesty, fresh crunch from veggies
    • 🧊 Meal-Prep Friendly: Keeps 3–4 days in the fridge, flavor improves over time
    • Best Served With: BBQ mains, grilled meats, or as a make-ahead lunch, great for potlucks.

    This chicken pasta salad is one of my lunchtime heroes, and it also quietly steals the show at BBQs. It’s creamy, yes, but not heavy. I lighten the dressing with Greek yogurt and fresh lemon so it tastes bright and balanced instead of thick and gloopy.

    The tri-colour fusilli catches all that creamy Dijon dressing in its little spirals, and the rotisserie or shredded chicken makes this weeknight easy. Crunchy celery, cucumber, red onion, and red bell pepper keep every bite fresh, while pickles add that subtle tangy-sweet pop that makes you go back for seconds.

    It’s high in protein thanks to the chicken and yogurt, packed with fibre from the veggies, and perfect for making ahead. The flavor actually improves once it chills — just remember to re-season before serving (cold food needs a little extra love).

    This one sits right between classic comfort and fresh modern salad. Familiar enough for everyone to love, but layered enough to taste intentional.

    👩‍🍳 You might also like these pasta salads: Mediterranean pasta salad, elote pasta salad, tuna and pasta salad, or healthy Rotisserie chicken salad.

    What You’ll Need

    Here is what you’ll need for this shredded chicken pasta salad recipe. Find the full measurements in the recipe card below.

    • Tri-colour fusilli pasta – Holds dressing beautifully and adds visual appeal.
    • Rotisserie chicken (shredded) – Saves time and boosts protein. You can cook your own if preferred, check out my slow cooker shredded chicken here.
    • Cherry tomatoes – Natural sweetness and juiciness.
    • Cucumber – Fresh crunch and hydration.
    • Red onion – Sharpness (soak briefly to mellow).
    • Celery – Classic creamy-salad crunch.
    • Red bell pepper – Sweetness and color.
    • Pickles (finely chopped) – Tangy-sweet bite that balances the creaminess.

    Creamy Dressing

    • Mayonnaise – Creamy base.
    • Parmesan cheese – Salty, nutty depth.
    • Greek yogurt – Lightens the dressing and adds protein.
    • Dijon mustard – Gentle heat and complexity.
    • Lemon juice + zest – Brightness.
    • Red wine vinegar or apple cider vinegar – Extra acidity.
    • Garlic (grated) – Subtle sharpness.
    • Salt & black pepper – Essential seasoning.
    • Water – Loosens dressing without extra oil.

    How To Make Chicken Pasta Salad

    Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this pasta salad.

    • Cook pasta in well-salted water until al dente. Drain and cool completely.
    • Soak sliced red onion in cold water for 10 minutes, then drain.
    • In a bowl, whisk together mayo, Greek yogurt, Parmesan, Dijon, lemon juice, zest, vinegar, garlic, salt, pepper, and a little water until smooth.
    • Toss cooled pasta with shredded chicken, vegetables, and pickles.
    • Fold through dressing. Chill for at least 30 minutes.
    • Taste and adjust salt and lemon before serving.

    Watch The Video

    Recipe Tips

    • Salt your pasta water properly. This is your only chance to season the pasta itself.
    • Re-season after chilling. Cold dulls flavor — add a pinch of salt or squeeze of lemon before serving.
    • Shred, don’t cube, the chicken for better dressing cling.
    • Make ahead: Best made 2–24 hours ahead. Store covered in the fridge.
    • Storage: Keeps well for 3–4 days refrigerated. Stir before serving.
    • Want more crunch? Add toasted almonds right before serving.
    • Variation ideas: Add crispy bacon. Stir in chopped parsley or fresh herbs. Swap pickles for capers. Turn it into a pesto chicken pasta salad (save that for its own post 😉).

    Serving Suggestions

    Serve this chicken pasta salad cold or slightly chilled. It’s perfect alongside grilled a green salad, corn on the cob, or as part of a summer spread. It also works beautifully packed for lunches — just keep it chilled.

    💬 If you’ve tried this chicken pasta salad or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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    This creamy chicken pasta salad is fresh, flavor-packed, brightened with lemon, and not overly heavy. It’s perfect for BBQs, meal prep or an easy chicken and pasta cold salad. Find step-by-step photos and more recipe tips above.

    • Bring a large pot of water to a boil. Salt generously. Cook pasta until al dente according to package instructions. Drain and rinse briefly with cool water. Let cool completely.

    • If needed, soak sliced red onion in cold water for 10 minutes, then drain.

    • In a medium bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, Parmesan, lemon juice, zest, vinegar, garlic, salt and pepper. Add water a tablespoon at a time until the dressing is creamy but pourable.

    • In a large bowl, combine cooled pasta, shredded chicken, tomatoes, cucumber, celery, red bell pepper, chopped pickles and red onion.

    • Pour dressing over the salad and toss until evenly coated.

    • Chill for at least 30 minutes before serving.

    • Taste and adjust seasoning with extra salt or lemon juice if needed.

    • Salt your pasta water properly. This is your only chance to season the pasta itself.
    • Re-season after chilling. Cold dulls flavor — add a pinch of salt or squeeze of lemon before serving.
    • Shred, don’t cube, the chicken for better dressing cling.
    • Make ahead: Best made 2–24 hours ahead. Store covered in the fridge.
    • Storage: Keeps well for 3–4 days refrigerated. Stir before serving.
    • Want more crunch? Add toasted almonds right before serving.
    • Variation ideas: Add crispy bacon. Stir in chopped parsley or fresh herbs. Swap pickles for capers. Turn it into a pesto chicken pasta salad (save that for its own post 😉).
    • Can I cook my own chicken? Yes. Season chicken breasts with salt, pepper, and paprika. Bake at 400°F (200°C) for 18–22 minutes until cooked through, then shred.
    • Can I make this ahead? Absolutely. It tastes even better after a few hours in the fridge. Just re-season before serving.
    • Can I use a different pasta? Yes — bowtie, penne, or rotini work well. Choose a shape that holds dressing. 
    • Is this gluten-free? Use gluten-free pasta and check labels on mustard and pickles.

    Calories: 381kcal | Carbohydrates: 36g | Protein: 32g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 87mg | Sodium: 764mg | Potassium: 251mg | Fiber: 2g | Sugar: 4g | Vitamin A: 539IU | Vitamin C: 21mg | Calcium: 83mg | Iron: 1mg

    Keywords: healthy pasta salad, Chicken salad, pasta salad, cold pasta salad, shredded chicken

    More Chicken Recipes



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  • Slow Cooker Chicken Meatballs Recipe

    Slow Cooker Chicken Meatballs Recipe

    This slow cooker chicken meatballs recipe is easy and delicious. Serve them on top of pasta, spiralized noodles, vegetables, or bread. They are so good!

    Slow Cooker Chicken Meatballs

    My family loves this slow cooker chicken meatball recipe. The sauce is from scratch and gets better and better as it slowly cooks in a crockpot. Then, you’ll drop in the meatballs and let them cook for about 1 hour.

    Since they gently poach in the sauce, the meatballs become extra tender and stay juicy inside. These chicken meatballs are similar to our turkey meatballs, but in that recipe, we cook the sauce and meatballs on the stove instead of in our slow cooker. For something totally different, look at our sweet and sour chicken meatballs made with a coconut lime sauce.

    Key Ingredients

    • Ground Chicken: I use 93% lean ground chicken when making these meatballs (leaner ground chicken makes less juicy meatballs). The extra 7-10% fat helps keep our chicken meatballs moist and juicy in the middle. Ground turkey, pork, or beef are all great substitutes.
    • Milk, breadcrumbs, and egg: Help to keep our meatballs together and soft and tender in the middle.
    • Parmesan: For really flavorful meatballs, add some shredded parmesan cheese to the mixture. I also use parmesan cheese when making these Italian meatballs with beef and pork.
    • Spices: I love fresh parsley in these, and I stir in a little dried oregano and salt.
    • Tomato basil sauce: I make the easy homemade tomato sauce with crushed canned tomatoes, tomato paste, onion, garlic, olive oil, and fresh basil. If you want a shortcut, use 2 jars of your favorite store-bought spaghetti sauce in this recipe.

    Find the full recipe with measurements below.

    How to Make Slow Cooker Chicken Meatballs

    Tip 1: Make our easy tomato sauce. To make the slow cooker marinara sauce, you’ll add canned tomatoes, tomato paste, olive oil, a small onion cut in half, lots of garlic, and spices to the slow cooker. If I’m in a hurry, I turn it to HIGH and cook for 3 hours. If I’ve got more time, I use LOW and cook for 6 hours.

    Slow cooker Marinara Sauce

    Tip 2: Cooking the meatballs. Make your meatball mixture and form it into balls. I use wet hands when forming them, which keeps them from sticking too much. Drop the chicken meatballs into the sauce in the slow cooker and cover the tops with sauce by gently pushing the sauce over each meatball. Cook on HIGH for 1 hour or until the meatballs are cooked through. Then serve however you like.

    Serving Suggestions

    These meatballs are great on their own, with some veggies on the side (I love roasted cabbage or sautéed cabbage). They are also excellent with pasta or slices of focaccia bread to soak up that amazing sauce.

    Slow Cooker Chicken Meatballs

    Slow Cooker Chicken Meatballs

    • PREP
    • COOK
    • TOTAL

    We love these crock pot chicken meatballs. We cook them in our simple slow cooker marinara sauce, which you will make first, then drop the meatballs into later an hour before you plan to serve them. Serve these meatballs with pasta, spiralized noodles, vegetables, bread, or as an appetizer.

    6 Servings (18 meatballs)

    You Will Need

    Tomato Basil Sauce

    2 (28oz) cans crushed tomatoes

    2 tablespoons tomato paste

    1 medium onion, cut in half

    4 garlic cloves, minced (about 1 ½ tablespoons)

    2 tablespoons extra-virgin olive oil

    1 bay leaf

    1/4 teaspoon crushed red pepper flakes

    1 small bunch fresh basil

    Salt, to taste


    Chicken Meatballs

    1 pound (450g) ground chicken

    1/2 cup (50g) panko breadcrumbs or homemade breadcrumbs

    1/2 cup (118ml) milk

    1 large egg

    6 tablespoons (1.5oz) finely grated Parmigiano-Reggiano cheese

    1/4 cup fresh parsley leaves and tender stems, chopped

    1/2 teaspoon dried oregano

    3/4 teaspoon salt

    1/4 teaspoon fresh ground black pepper

    Directions

    • Make Slow Cooker Marinara

      • 1Remove the leaves from the basil sprig and save them for later. You will add the basil sprig to the sauce to infuse it with basil flavor, then serve it with the leaves later.

      2Add the tomatoes, tomato paste, halved onion, garlic, olive oil, bay leaf, red pepper flakes, and basil sprig to a slow cooker. Stir, then add salt to taste—we use between 1/2 teaspoon and 1 teaspoon of salt, depending on the tomatoes. It will be cold, but you will get a good idea of whether or not the sauce is well-seasoned.

      3Cover and cook on LOW for 6 hours or on HIGH for 3 hours. Remove the onion, bay leaf, and basil sprig. Taste, then add additional salt as needed.

    • Prepare Chicken Meatballs

      • 1The meatballs can be shaped and kept refrigerated for up to a day ahead. Arrange them on a baking sheet, cover them, and then refrigerate for up to 1 day.

      2Combine the panko breadcrumbs and the milk in a large bowl. Wait 3 to 5 minutes until the breadcrumbs have absorbed most of the milk, then whisk in the egg. Whisk in the parmesan cheese, parsley, oregano, salt, and pepper.

      3Add the ground chicken and use a fork or your hands to blend the chicken and the egg mixture. The meatball mixture will be pretty moist. Shape into one-inch meatballs, pressing no more than necessary. This recipe makes approximately 18 meatballs.

      4Once the marinara sauce has finished cooking, add the chicken meatballs. To add them, gently lower them into the sauce with a spoon or two forks. Cover the tops of the meatballs by gently pushing sauce over each meatball. Cook on HIGH for 1 hour or until the meatballs are cooked through.

    Adam and Joanne’s Tips

    • Make-ahead sauce: The sauce can be made ahead and kept refrigerated for 2 to 3 days and 3 to 4 months in the freezer.
    • Freezing uncooked meatballs: Shape and arrange meatballs on a baking sheet lined with aluminum foil or parchment paper. Freeze until solid, transfer them to a freezer-safe container or bag, and freeze for up to 1 month. Add the frozen meatballs to the simmering sauce and expect them to take longer to cook through (1 ½ to 2 hours).
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1/6 of recipe (3 meatballs)
    /
    Calories
    304
    /
    Protein
    21.7g
    /
    Carbohydrate
    26.6g
    /
    Dietary Fiber
    5.6g
    /
    Total Sugars
    13.3g
    /
    Total Fat
    14.2g
    /
    Saturated Fat
    3.8g
    /
    Cholesterol
    99.7g
    /
    Sodium
    1029.8mg


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Chicken and Chickpea Soup

    Chicken and Chickpea Soup

    Chicken and Chickpea Soup has oregano, Greek Seasoning, and Feta for a delicious slow cooker soup with Greek flavors. This recipe has a lot of chicken and not many chickpeas so it’s quite low in net carbs, but see tips for making a version that’s even lower in carbs.

    PIN Chicken and Chickpea Soup to try it later!

    Chicken Chickpea Soup in serving bowl with Feta and garnished with parsley

    Chicken and Chickpea Soup is a recipe I came up with years ago when I wanted something comforting and didn’t want to go to the store! The slow cooker soup starts with leftover cooked chicken, canned chickpeas, and canned tomatoes which simmer all day in the slow cooker with onions and Greek seasonings. Then you add another layer of Greek flavor to this tasty soup by sprinkling on some crumbled Feta at the table.

    I have Greek Oregano growing in my windowsill, and I used the fresh leaves in this soup, but if you don’t have access to fresh oregano, you could most definitely make this with dried oregano. Do splurge on a bit of fresh parsley if you can though. If you don’t have a crockpot, you can easily simmer the Chicken and Chickpea Soup slowly on the stove for a few hours. Enjoy!

    What ingredients do you need for this recipe?

    (This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

    • diced, cooked chicken
    • can of chickpeas (garbanzo beans)
    • onion
    • can of petite diced tomatoes with juice
    • chopped fresh oregano, or use a smaller amount of Dried Oregano (affiliate link)
    • Minced Garlic (affiliate link)
    • Greek Seasoning (affiliate link)
    • vegetable soup base 
    • canned chicken broth (affiliate link) or stock
    • chopped fresh parsley

    What gives Chicken and Chickpea Soup the Greek flavors?

    Chickpeas, tomatoes, garlic, oregano, and Greek Seasoning all add Greek flavors to this soup, and the sprinkle of Feta cheese added at the table finishes it off perfectly!

    More About Using Oregano in Greek Cuisine:

    Oregano is an important component of this soup, and it’s used frequently in Greek cuisine, often combined with garlic and lemon. (There are two types of oregano, Greek Oregano and Mexican Oregano. If you want to think of the flavor difference between the two types, think of Greek oregano as the predominant flavor in pizza sauce, while Mexican oregano is commonly used in chile powder.)

    Can you make Chicken and Chickpea Soup without Greek Seasoning?

    Greek Seasoning (affiliate link) contains salt, oregano, garlic, lemon peel, black pepper, and marjoram. I love this blend of spices and use it often, but if you don’t have Greek Seasoning, use a combination of whichever of those spices you have.

    How low in carbs is this soup with chicken and chickpeas?

    This soup with Greek flavors has 11 net carbs per serving and 22 grams of protein.

    How can you make this recipe even lower in carbs?

    There’s a lot of chicken in proportion to the amount of chickpeas in this soup, which reduces the carbs. Just use even more chicken/ and or fewer chickpeas if you want to make the recipe even lower in carbs.

    Chicken Chickpea Soup process shot collageChicken Chickpea Soup process shot collage

    How to make Chicken and Chickpea Soup:

    (This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

    1. You’ll need 4 cups of diced, cooked chicken.
    2. Drain the can of chickpeas into a colander and rinse well (until no more foam appears.)
    3. Dice up a small onion. I prefer small pieces in soup, but it’s a personal preference.
    4. Add the chicken, rinsed chickpeas, chopped onion, and can of tomatoes to the slow cooker.
    5. I used a 3.5 Quart Slow Cooker (affiliate link) for this recipe, but any size that’s close will work.
    6. If you have fresh oregano, finely chop enough to make about 2 tablespoons chopped oregano.
    7. If you’re substituting dried oregano, I’d only use about 2-3 teaspoons. (Oregano is a strong flavor, so use less if you’re not sure how much you like it.)
    8. Add the oregano to the slow cooker, along with the chicken stock, vegetable soup base, minced garlic, and Greek seasoning.
    9. Cook on low for 8-10 hours. (Food blogger boo-boo; I forgot to take a photo of the finished soup in the slow cooker.)
    10. Just before you’re ready to eat the soup, chop up some fresh parsley and crumble the Feta.
    11. Serve Chicken and Chickpea Soup hot, with parsley and Feta added at the table.

    Make it a Low-Carb Meal:

    If you wanted something low in carbs to serve with the Chicken and Chickpea Soup, it would be amazing with Olive Bread made with almond flour!

    Square image for Chicken and Chickpea Soup shown in two bowls, with Feta on the side.Square image for Chicken and Chickpea Soup shown in two bowls, with Feta on the side.

    Want more Slow Cooker Soups?

    You can use Slow Cooker Recipes to find other slow cooker soups on my website.

    Ingredients

    • 4 cups diced, cooked chicken
    • one 15 oz. can garbanzo beans
    • 1 onion, diced small
    • one 14.5 oz can petite diced tomatoes 
    • 2 T finely chopped fresh oregano (see notes)
    • 1 tsp. minced garlic 
    • 1 tsp. Greek Seasoning
    • 1 tsp. vegetable soup base (see notes)
    • 8 cups chicken broth, homemade or canned
    • 1/2 cup chopped fresh parsley

    Instructions

    1. Cut up enough chicken to make 4 cups of diced cooked chicken.
    2. Rinse chickpeas very well in colander, until no more foam appears.
    3. Chop the onion, and finely chop the oregano.
    4. Put all ingredients except parsley into crockpot, cover, and cook on low 8-10 hours.
    5. Just before you’re ready to serve the soup, finely chop the fresh parsley and crumble the Feta.
    6. Add half the parsley to the soup and cook a few more minutes.
    7. Serve hot, with additional chopped parsley and crumbled Feta to add at the table if desired.

    Notes

    I used my favorite Crock Pot 3.5 Quart Slow Cooker (affiliate link), but any size that’s close will work.

    I like Better than Bouillon Organic Vegetable Base (affiliate link)). I use homemade chicken stock, but chicken broth in a can is fine. If you don’t have fresh oregano, use 2-3 tsp. dried oregano.

    Greek Seasoning (affiliate link) contains salt, oregano, garlic, lemon peel, black pepper, and marjoram. If you don’t have Greek Seasoning, use a combination of whichever of those you have.

    Recipe created by Kalyn.

    Nutrition Information

    Yield

    8

    Serving Size

    1

    Amount Per Serving

    Calories 252Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 68mgSodium 1360mgCarbohydrates 16gFiber 5gSugar 5gProtein 22g

    Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

    Did you make this recipe?

    Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

    Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
    This Chicken and Chickpea Soup is probably lower in carbs than you think, but you could make an even lower-carb variation of the soup by using fewer beans and/or more chicken. Everything about this soup is great for all phases of the original South Beach Diet and other low-glycemic eating plans.

    Find More Recipes Like This One:
    Use Slow Cooker Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

    Historical Notes for this Recipe:
    This recipe for a soup with chicken and chickpeas was first posted in 2006! It was updated with better photos in 2013, and was last updated with more information in 2025.

    Pinterest image of Chicken and Chickpea Soup

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.



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  • Seriously Good Chicken Tortilla Soup Recipe

    Seriously Good Chicken Tortilla Soup Recipe

    This is my all-time favorite chicken tortilla soup recipe. Tender chicken thighs, corn tortillas, and the perfect blend of spices make it unbelievably good.

    Homemade Chicken Tortilla Soup

    If you love a hearty, comforting soup, you’re going to love this. Our family has been making it for years, and it always gets rave reviews. Be sure to check out our serving suggestions. The toppings truly make chicken tortilla soup even better. I never skip a big handful of crispy homemade tortilla chips on top.

    The real secret is stirring chopped corn tortillas right into the soup. They break down as the broth simmers, adding body and a rich, warm corn flavor that genuinely makes this recipe one of my favorites!

    Key Ingredients

    • Chicken: Skin-on chicken thighs make the best chicken tortilla soup. If you prefer skinless thighs, chicken breasts, or cooked/rotisserie chicken, I share easy adjustments below.
    • Veggies: The soup starts with a flavorful mix of onion, celery, jalapeño, and garlic. Toward the end, you’ll add corn (fresh or frozen) and tomatoes for sweetness, color, and extra texture.
    • Spices: I love using ancho chili powder or homemade chili powder for this soup. We also add cumin and a bay leaf.
    • Corn Tortillas: These are essential for that classic tortilla soup flavor! You’ll roughly chop corn tortillas and stir them into the soup. As they simmer, they break down, adding flavor and thickening the broth slightly.
    • Broth: I prefer chicken stock, especially homemade chicken stock. But feel free to use your favorite store-bought brand or even vegetable broth.
    • The Extras: This soup is all about the toppings! Set out a variety of options and let everyone customize their bowls. Some of our family favorites include fresh cilantro, extra lime wedges, crumbled queso fresco or other cheeses, tortilla chips or strips, diced avocados, and a spoonful of guacamole.

    Find the full recipe with measurements below.

    How to Make Our Favorite Chicken Tortilla Soup

    Tip 1: Roast the chicken. For my chicken noodle soup, I simmer the chicken right in the pot, but for this soup, I love roasting skin-on chicken thighs in the oven. Once they’re cooked, shred the meat and stir it into the soup just before serving. Since the thighs are skin-on, I take one extra step: crisp the skin in a skillet and crumble it over the bowls. It adds incredible flavor and the perfect crispy topping.

    Before roasting the chicken in the oven, quickly brown the skin in the bottom of your soup pot. This adds color to the chicken, but also renders some chicken fat, which you can use for cooking the vegetables in the next step.

    Cooking chicken for tortilla soup

    Tip 2: Cook the veggies in the rendered fat. While the chicken roasts, start the soup base. Because we sear the chicken thighs in the pot first, you’re left with a layer of rich, flavorful chicken fat. Use it. Add the onion, celery, jalapeño, garlic, and spices to that fat, and cook until the onion is soft and sweet. This builds a richer, more savory flavor that makes the whole soup taste better.

    Cooking the veggies and spices in chicken fat.

    Tip 3: Simmer with chopped tortillas. Once the onions are soft, pour in the chicken stock and add the corn, a bay leaf, and a generous handful of chopped corn tortillas. Let the soup simmer for about 20 minutes, until the tortillas soften and break down into the broth. This is what gives this soup its signature flavor.

    Adding the chicken stock, tortillas, and corn.

    Tip 4: Finish the soup. Just before serving, stir in chopped tomatoes, the shredded roasted chicken, and a healthy squeeze of lime juice.

    Tip 5: Serve with your favorite toppings. This soup gets better with toppings. I always crisp the chicken skin in a skillet (instructions are below), then crumble it over my soup. It’s so delicious. Then, you can have fun with more toppings. Here are some ideas:

    More Soup Recipes

    Chicken Tortilla Soup

    Seriously Good Chicken Tortilla Soup

    • PREP
    • COOK
    • TOTAL

    We love this super flavorful tortilla soup! Skin-on chicken thighs are the secret to the most delicious soup. I highly recommend them, but if you are starting with skinless chicken, I have provided tips below! I love ancho chili powder (McCormick has one in most larger stores) or homemade chili powder for this.

    6 Servings

    You Will Need

    1 pound skin-on, bone-in chicken thighs (450g)

    2 teaspoons avocado oil or olive oil

    1 large onion, finely chopped

    5 stalks celery, finely chopped

    1 large jalapeño, finely chopped

    3 garlic cloves, minced, about 1 tablespoon

    1 ¾ teaspoons ancho chili powder, divided, try homemade chili powder

    1 ½ teaspoons ground cumin

    1 bay leaf

    1 ½ cups corn kernels, fresh or frozen

    4 (6-inch) corn tortillas, roughly chopped

    6 cups chicken stock (1.4L)

    1 pound tomatoes, cored and finely chopped, or 1 (14oz) can diced tomatoes

    Juice of half a lime

    Salt and fresh ground black pepper

    For serving: Cilantro, lime wedges, avocado, queso fresco, crispy tortilla strips (see tips)

    Directions

    • Prepare the Chicken

      • 1Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper. Note: If you do not have skin-on chicken, you do not need to preheat the oven. See our tips below the recipe for using skinless chicken.

      2Pat the chicken thighs dry with a paper towel. Then, season them on both sides with 1/2 teaspoon salt and 1/4 teaspoon ancho chili powder.

      3Heat the 2 teaspoons of oil in a large pot, like a Dutch oven, over medium heat. Add the chicken thighs, skin-side down, and cook, without moving them, until the skin is golden brown, about 12 minutes.

      4Wiggle the chicken thighs to release them from the pot. Place the thighs skin-side up on the prepared baking sheet. It’s okay if some skin sticks to the bottom of the pot. Scrape up the larger pieces and place them on top of the chicken thighs. Leave the smaller bits in the pot.

      5Roast the chicken thighs until cooked through, about 20 minutes. Transfer to a plate and allow to rest for 10 minutes. When they are cool enough to handle, remove the skin from the chicken and shred the meat. Either discard the skin or save it as a topping for the soup.

    • Make Tortilla Soup

      • 1You can make the tortilla soup while the chicken roasts in the oven. Remove all but one tablespoon of the chicken fat left in the pot from browning the chicken thighs, then add the onions, celery, jalapeño, garlic, 1 ½ teaspoons chili powder, and 1 ½ teaspoons cumin. Cook until the onions are soft, about 10 minutes.

      2Stir in the bay leaf, corn kernels, chopped tortillas, and chicken stock. Bring to a boil, lower the heat, season to taste with salt and pepper and simmer uncovered for 20 minutes.

      3Add the tomatoes and simmer uncovered for 10 minutes.

      4Stir in the shredded chicken and the lime juice.

      5If you plan to garnish the soup with crispy chicken skin, just before serving, turn the broiler to high. Then, broil the chicken skin saved from earlier until crisp, for about 1 minute. Watch it closely so that it does not burn. Cut into strips.

      6Divide the soup between bowls and top with your favorite tortilla soup toppings, such as crispy chicken skin, crispy tortilla strips, extra lime, cilantro, and crumbled cheese.

    Adam and Joanne’s Tips

    • Skin-on chicken thighs: Skin-on chicken adds rich flavor to the soup. First, you’ll render the fat from the skin directly in the soup pot, creating a flavorful base for cooking the onions and other vegetables. If you prefer not to use skin-on chicken, see the tip below.
    • Skinless chicken thighs or breasts: You can still make a delicious soup with skinless chicken thighs or breasts, although you might lose some of the richness that the skin/rendered fat provides. Skip the searing and roasting steps and add the raw, skinless chicken directly to the soup pot at the same time as the chicken stock. After simmering for 20 minutes, the chicken will be fully cooked. Remove it from the pot, let it cool slightly, and then shred it. Finally, stir the shredded chicken back into the soup just before serving. When cooking the onions and other veggies, use a little oil in the pot.
    • Using rotisserie chicken: Add 2 to 3 cups of shredded cooked chicken to the soup when you add the tomatoes.
    • Quick homemade tortilla strips: You can buy them or make them yourself. Place a paper towel in the microwave, then arrange thinly sliced corn tortillas in a single layer on top. Microwave for 45 seconds, then check and continue microwaving in 20-second intervals until crisp. Watch them closely to prevent burning. You can also use our homemade tortilla chips recipe as a guide for fried chips.
    • Storing: Refrigerate in an airtight container for 3 to 4 days. Or freeze for up to 3 months.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1 bowl (1/6 of the recipe)
    /
    Calories
    367
    /
    Total Fat
    18.4g
    /
    Saturated Fat
    4.7g
    /
    Cholesterol
    81.2mg
    /
    Sodium
    650.8mg
    /
    Carbohydrate
    29.9g
    /
    Dietary Fiber
    3.8g
    /
    Total Sugars
    9.7g
    /
    Protein
    22g


    AUTHOR:

    Adam Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Shredded Chicken In A Slow Cooker

    Shredded Chicken In A Slow Cooker

    If you’ve been wondering how to make shredded chicken in a slow cooker that isn’t bland or dry, this is it. It’s hands-off, packed with flavor, and perfect for easy dinners and meal prep.

    Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Chicken Dinner Recipes

    At A Glance

    • ⏱ Ready In: 3 hours on HIGH or 6 hours on LOW
    • 🍽 Serves: 6-8
    • 💪 Nutrition Highlights: High in protein, low in carbs, great for meal prep, gluten-free, grain-free
    • 🐔 Main Ingredients: Chicken breasts, chicken stock, garlic, onion powder, paprika, herbs, butter (optional)
    • 🔥 Flavor Profile: Savory, lightly herby, buttery, juicy
    • 🧊 Meal-Prep Friendly: Keeps 4 days in the fridge and freezes beautifully
    • 🌮 Best Served With: Tacos, rice bowls, wraps, salads, soups
    • 🔪 Best Cuts to Use: Boneless skinless chicken breasts or thighs (thighs = extra juicy)

    Slow cooker shredded chicken is one of those reliable back pocket recipes that quietly saves dinner. The chicken turns perfectly tender and soaks up all that seasoned broth as it cooks, so every bite is juicy and flavorful.

    This version keeps things simple but balanced — garlic powder, onion powder, paprika, herbs, and just enough butter to round it out. No searing needed. When you’re making shredded chicken in a slow cooker, it’s all about moisture and flavor infusion, and this method delivers.

    It’s high in protein, low in carbs, and endlessly versatile — chicken casserole tonight, chicken salad wraps tomorrow, taco soup by the weekend. Get more ideas for recipes with shredded chicken here.

    👩‍🍳 You might also like these slow cooker recipes: marry me chicken in a slow cooker, slow cooker honey mustard chicken, these slow cooker steak bites, or this chicken tikka masala slow cooker recipe. And make sure to check out these healthy slow cooker chicken recipes and these slow cooker dinner ideas.

    What You’ll Need

    Here is what you’ll need for this shredded chicken in a slow cooker recipe. Find the full measurements in the recipe card below.

    • Boneless, skinless chicken breasts – Lean, high-protein, shred beautifully. Swap: Chicken thighs for extra richness and moisture.
    • Chicken stock – Keeps everything juicy and adds depth. Tip: If your stock is bland, add a stock cube for extra flavor. You can also use water and stock cube.
    • Butter – Just a dollop, adds richness and rounds out the seasoning.
    • Garlic powder (or fresh garlic) – Savory backbone.
    • Onion powder – Subtle sweetness and depth.
    • Paprika – Gentle warmth and color.
    • Dried herbs (oregano or thyme) – Light herby finish.
    • Salt – Enhances everything (season confidently!).
    • Optional splash of lemon juice – Brightens it up at the end.

    How To Make Shredded Chicken In A Slow Cooker

    Find the full recipe and nutritional information below. Here are some handy step-by-step photos for shredded chicken in a slow cooker.

    • Cut the chicken breasts in half lengthwise for even cooking.
    • Place chicken in the bottom of the slow cooker.
    • Pour chicken stock around (not directly on top of) the chicken.
    • Sprinkle over garlic powder, onion powder, paprika, herbs, and salt.
    • Add butter and gently rub seasoning over the chicken.
    • Cook on LOW for 5–6 hours or HIGH for 2.5–3.5 hours.
    • Once cooked, remove the chicken from the pot and shred it with two forks.
    • Pour a cup of cooking broth over shredded chicken and reserve the rest for soups/stews/casseroles.
    • Taste and adjust seasoning before serving.

    Watch The Video

    Recipe Tips

    • No Searing Needed: You can skip browning. For shredded chicken crock pot recipes, moisture matters more than crust.
    • Boost the flavor: Add half a chopped onion to the pot. Toss in a smashed garlic clove or two. A squeeze of lemon at the end wakes everything up. Stir in buffalo sauce, BBQ sauce or add taco seasoning to create variations of shredded chicken.
    • Use thighs for extra juiciness: Chicken thighs are slightly more forgiving and stay extra tender.
    • Storage: Fridge: Store in an airtight container up to 4 days. Freezer: Freeze up to 3 months. Always include a little cooking liquid to prevent dryness.
    • Make-ahead tip: Double the batch. Future-you will be thrilled.

    Ways To Use Shredded Chicken

    This is where shredded chicken in a slow cooker really shines — it’s basically lunch or dinner insurance for the week.

    Once you know how to make shredded chicken in a slow cooker, you’ll start seeing dinner possibilities everywhere. It’s the kind of prep that makes busy weeks feel a little more under control. Check out these shredded chicken recipes.

    💬 If you’ve tried this shredded chicken in a slow cooker or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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    Need foolproof shredded chicken in a slow cooker? This crock pot shredded chicken is perfectly seasoned, ultra-juicy, and made for easy weekly meal prep. Find step-by-step photos and more recipe tips above.

    • Cut the chicken breasts in half lengthwise to ensure even cooking.

    • Place the chicken in the bottom of the slow cooker.

    • Pour the chicken stock around the chicken.

    • Sprinkle over garlic powder, onion powder, paprika, dried herbs, and salt.

    • Add the butter on top and gently mix everything.

    • Cook on LOW for 5–6 hours or HIGH for 2.5–3.5 hours, until the chicken easily shreds with two forks.

    • Remove the chicken pieces from the pot and shred them with two forks. Pour a cup of cooking broth over the shredded chicken and reserve the rest for stews/soups/casseroles.

    • Taste and adjust seasoning as needed. Add a splash of lemon juice if desired.

    • Can I use frozen chicken? Yes, but for food safety and even cooking, it’s best to thaw first. If using frozen, extend cook time and ensure the internal temperature reaches 165°F (75°C).
    • Can I make this in a Crock Pot? Yes! A Crock Pot is just a brand of slow cooker. This works perfectly for crock pot shredded chicken. You can also use the Instant Pot pressure cooker.
    • How do I keep shredded chicken from drying out? Always store it with some of the cooking liquid. That’s the secret.
    • Can I use chicken thighs instead? Absolutely. Boneless, skinless thighs will be even juicier and shred beautifully. They are slightly more forgiving and stay extra tender.
    • What internal temperature should the chicken reach? 165°F (75°C) is the safe internal temperature for cooked chicken.
    • No Searing Needed: You can skip browning. For shredded chicken crock pot recipes, moisture matters more than crust.
    • Boost the flavor: Add half a chopped onion to the pot. Toss in a smashed garlic clove or two. A squeeze of lemon at the end wakes everything up. Stir in buffalo sauce, BBQ sauce or add taco seasoning to create variations of shredded chicken.
    • Storage: Fridge: Store in an airtight container up to 4 days. Freezer: Freeze up to 3 months. Always include a little cooking liquid to prevent dryness.
    • Make-ahead tip: Double the batch. Future-you will be thrilled.

    Serving: 100g | Calories: 164kcal | Carbohydrates: 2g | Protein: 25g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 79mg | Sodium: 398mg | Potassium: 480mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 260IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg

    Keywords: shredded chicken in a slow cooker, crock pot shredded chicken

    More Chicken Dinner Recipes



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  • The Best Chicken Quesadillas Recipe

    The Best Chicken Quesadillas Recipe

    My favorite chicken quesadilla recipe has gooey cheese and tender chicken cooked in flavorful green chile sauce. They’re so good that it’s hard to eat just one.

    Chicken Quesadillas

    Save this chicken quesadilla recipe for the next time you need a slam dunk, super flavorful, easy meal. Our green chicken enchiladas inspired the chicken inside the quesadilla. It’s juicy, tender, and quick!

    I love using homemade flour tortillas, but if you’re in a hurry, skip that and use your favorite store-bought brand instead. For another easy, really delicious option, try our vegetable quesadillas or these breakfast quesadillas, which are also a personal favorite!

    Key Ingredients

    • Tortillas: I love using these flour tortillas or homemade corn tortillas, but if you’re short on time, store-bought works great. I usually use flour for quesadillas, but my son prefers corn, so use whatever you prefer!
    • Chicken: You can use either chicken breast or chicken thighs for these quesadillas. I cook the chicken using a quick and easy method similar to my shredded chicken recipe, which keeps it juicy and tender.
    • Green Enchilada Sauce: Feel free to use your favorite store-bought enchilada sauce (I recommend Hatch or Fronterra) or try my homemade salsa verde. If you’re not a fan of green chile sauce, you can swap it for red, like this easy enchilada sauce.
    • Cheese: If you add cheese, go for something that melts nicely, like queso de Oaxaca or Monterey Jack. For a dairy-free option, try a spoonful of my delicious vegan queso.

    Find the full recipe with measurements below.

    How to Make Our Favorite Chicken Quesadillas

    Tip 1: Don’t miss the green chile chicken. Tossing your chicken with green enchilada sauce truly makes these the best quesadillas. They turn out so flavorful, and thanks to the sauce, the chicken stays juicy.

    Here are two ways to prepare it: Add your chicken to a saucepan with green enchilada sauce and gently simmer until cooked through, or use our Instant Pot salsa verde chicken recipe.

    Shredded Green Chile Chicken ready for Chicken Quesadillas

    Tip 2: Use a heavy-bottomed pan. For the very best quesadillas that are perfectly browned on the outside, cook them in a heavy-bottomed pan or skillet. Think a cast-iron pan, a heavy stainless steel skillet, or the more traditional comal (a flat griddle used in Mexico, Central America, and parts of South America).

    Serving Suggestions

    Serve these warm with your favorite quesadilla toppings and sides. I love homemade guacamole, pico de gallo, fresh lime wedges, and a little sour cream. To make this a complete meal, consider adding rice and beans. I love our cilantro lime rice or Mexican rice with homemade refried beans or these saucy black beans.

    More Quesadilla Recipes

    A plate with chicken quesadillas

    The Best Chicken Quesadillas

    • PREP
    • COOK
    • TOTAL

    I love this chicken quesadilla recipe with tender chicken cooked in flavorful salsa verde and lots of melted cheese. You can make the chicken in advance and keep it in the fridge or freezer for another day. See our storing tips below the recipe!

    6 Quesadillas

    Watch Us Make the Recipe

    You Will Need

    3 pounds boneless chicken thighs or chicken breasts

    2 cups green enchilada sauce or Mexican salsa verde

    6 medium to large flour or corn tortillas, see homemade flour tortillas

    2 cups mild melting cheese like queso de Oaxaca or Monterey Jack, shredded, 8 ounces

    Spray oil or oil brushed onto the pan

    Fresh cilantro and lime wedges for serving

    Salt, to taste

    Directions

      1Cook the chicken: In a large, heavy-bottomed saucepan, combine the chicken and green enchilada sauce (or salsa). Bring to a boil over high heat, then reduce to a gentle simmer. Partially cover the pan and cook until the chicken is tender and cooked through, 20 to 30 minutes.

      2Shred the chicken: Transfer the chicken to a cutting board. When cool enough to handle, shred the meat with two forks (or your fingers). Return the shredded chicken to the sauce and stir to coat. Taste and season with salt, if needed.

      3Prepare the skillet: Heat a heavy-bottomed skillet over medium heat. Lightly brush or spray the pan with oil, then place one tortilla in the skillet.

      4Cook the quesadillas: Scatter about ⅓ cup of cheese over the tortilla, then spoon ½ cup of shredded chicken onto one half, letting any excess sauce drip off first. Fold the tortilla in half and press gently with a spatula to seal. Cook until the underside is golden and toasted, about 2 minutes.

      5Flip and serve: Flip the quesadilla and cook for 1 to 2 minutes more, until the second side is toasted and the cheese has melted. Transfer the tortillas to a cutting board, slice them in half, and repeat with the remaining tortillas.

    Adam and Joanne’s Tips

    • Make-ahead and storing: This recipe makes about 5 cups of shredded chicken, enough for 6 quesadillas (maybe more). Leftover chicken can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month. Add leftover chicken to rice bowls, tacos, or salad.
    • Keep quesadillas warm: Keep them warm on a baking sheet in a 200°F (93°C) oven while you finish making the remaining quesadillas.
    • The nutrition facts provided below are estimates.

    Nutrition Per Serving
    Serving Size
    1 quesadilla
    /
    Calories
    444
    /
    Total Fat
    19.7g
    /
    Saturated Fat
    8.8g
    /
    Cholesterol
    127.7mg
    /
    Sodium
    1003.7mg
    /
    Carbohydrate
    31.9g
    /
    Dietary Fiber
    1.7g
    /
    Total Sugars
    3.9g
    /
    Protein
    34.6g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Amy’s Amazing White Chicken Chili

    Amy’s Amazing White Chicken Chili

    Amy’s Amazing White Chicken Chili can be made on the stove or in the Instant Pot, and it’s a perfect bowl of cheesy comforting chili! And this tasty white chili has a lot of chicken and not too many beans, so it’s not a huge splurge on carbs.

    PIN the White Chicken Chili to make it later!

    Amy's Amazing White Chicken Chili finished chili in bowl with cheese

    Amy’s Amazing White Chicken Chili is a recipe I got from my sister-in-law Amy quite a few years ago. And it’s been a huge hit on the blog almost from the day I first posted it! A few years ago I decided to update Amy’s White Chicken Chili recipe with Instant Pot instructions and better photos, and it was just as delicious when we used the Instant Pot to infuse flavor into the beans and the broth.

    So now there are two ways to make this delicious White Chicken Chili; take your pick and make it on the stovetop or in the Instant Pot! And Amy’s White Chicken Chili is such a favorite among my family and friends that I’m featuring it as my Friday Favorites pick for this week. 

    And it’s definitely starting to feel like chili weather in Utah! I’m encouraging you to try this delicious white chicken chili recipe, no matter which cooking method you prefer. And if you try the recipe I bet your family will love it too!

    What ingredients do you need?

    (This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

    Will you use the Instant Pot or stovetop for this White Chicken Chili?

    It’s really not much quicker to make white chicken chili in the Instant Pot, but we did love the way pressure cooking the beans, spices, broth, and chiles on low pressure infused the broth and beans with flavor. Take your choice; it will be delicious either way you make it!

    Love Your Instant Pot?

    I use a 6 Quart Instant Pot for all my Instant Pot Recipes. You can use Instant Pot Recipes to see all the Instant Pot recipes on my blog.

    Can you make white chicken chili with leftover chicken or turkey?

    You can definitely make Amy’s amazing chili with leftover cooked chicken or turkey. Be sure to not cook the chili too long after you add the cooked chicken or turkey so it doesn’t completely shred apart into strings!

    What kinds of beans can you use for White Chicken Chili?

    I’d love this chicken chili made with canned pinto beans. But any kind of white bean such as navy beans will be fine, and you could even use Cannellini beans if you’re a fan of those larger beans.

    How many carbs are in this white chicken chili?

    This chili recipe has a lot of chicken and not so many beans, so there are about 15 net carbs per serving with 26 grams of protein.

    How to make a version of White Chicken Chili that’s lower in carbs:

    This recipe is relatively low in net carbs for a chili with beans, but use even fewer beans and more chicken or turkey if you want a version with lower carbs.

    Amy's Amazing White Chicken Chili process shots collage

    How to make Amy’s Amazing White Chicken Chili:

    (This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

    1. Heat oil in in the Instant Pot on SAUTE, MEDIUM, then cook onions about 3-4 minutes.
    2. Add garlic and cook about 1 minute more, then add ground cumin, oregano, ground cayenne pepper, and diced green chiles and cook a couple minutes more.
    3. Add chicken stock, 2 cans white beans, and chicken flavor base (if using).
    4. Lock lid on Instant Pot and set to MANUAL, LOW PRESSURE for 20 minutes.
    5. Then NATURAL RELEASE for 5 minutes and release the rest of the pressure with quick release.
    6. While bean/broth mixture cooks, trim fat and undesirable parts from chicken breasts and cut into 2 or 3 lengthwise strips.
    7. Heat oil in a heavy non-stick pan, add chicken and cook until the chicken is cooked through and starting to brown.
    8. Remove from pan and let cool, then shred chicken apart into chunks.
    9. After pressure has released, add shredded chicken and cook using SAUTE, LOW for 10-15 minutes more.
    10. Chop cilantro (if using) while the chili simmers.
    11. After 10-15 minutes, taste chili to see if you want to add salt or pepper or Green Tabasco Sauce.
    12. Stir in chopped cilantro and serve hot, with grated cheese to add at the table if desired.
    13. And as you can tell, I love the White Chicken Chili with a generous amount of melted cheese on top.

    Amy's Amazing White Chicken Chili (Stovetop or Instant Pot)

    Want Chili Recipes without Beans?

    If you’d prefer chili made without beans, check out my collection of Amazing Low-Carb and Keto Chili Recipes.

    Weekend Food Prep:

    This White Chicken Chili recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

    Ingredients

    • 4 tsp. vegetable or olive oil
    • 1 small onion, chopped
    • 1 tsp. minced garlic (or more)
    • 2 tsp. ground cumin
    • 2 tsp. dried oregano (Use Mexican oregano if you have it!)
    • 1/2 tsp. ground cayenne pepper (or more if you want it spicey)
    • 2 4 oz. cans diced green chiles with juice
    • 2 14 oz. cans chicken stock (see notes)
    • 2 14.5 oz cans white beans (not drained)
    • 1 tsp. chicken soup base (optional, but good)
    • 4 boneless, skinless chicken breasts (Or use about 4 cups diced leftover chicken or turkey if you prefer.)
    • Optional: 1 small bunch cilantro, chopped (about 1/2 – 3/4 cup chopped cilantro)
    • salt and fresh-ground black pepper to taste
    • grated cheese for serving (optional, not included in nutritional info)
    • Green Tabasco Sauce for serving (see notes)

    Instructions

    1. Heat 2 teaspoons of oil in in the Instant Pot on SAUTE, MEDIUM, then cook onions until they’re softened and just starting to brown, about 3-4 minutes.
    2. Add minced garlic and cook about 1 minute more, then add the ground cumin, oregano, ground cayenne pepper, and diced green chiles and cook a couple minutes more.
    3. Add chicken stock, 2 cans white beans, and chicken flavor base (if using).
    4. Lock lid on Instant Pot and set to MANUAL, LOW PRESSURE for 20 minutes.
    5. Then let it NATURAL RELEASE for 5 minutes and release the rest of the pressure with quick release.
    6. While the bean/broth mixture cooks, trim all visible fat and tendons from the chicken breasts and cut each one into 2 or 3 lengthwise strips.
    7. Heat 2 tsp. oil in a heavy non-stick pan, add chicken and cook until the chicken is cooked through and starting to brown.
    8. Remove from pan and let cool, then shred chicken apart into chunks.
    9. After the Instant Pot has released all pressure, add the shredded chicken and cook using SAUTE, LOW temperature for 10-15 minutes more.
    10. Chop cilantro (if using) while the chili simmers.
    11. After 10-15 minutes, taste chili to see if you want to add salt or pepper or Green Tabasco Sauce.
    12. Stir in chopped cilantro and serve hot, with grated cheese to add at the table if desired.
    13. The Cilantro, Lime, and Avocado Salsa that is part of my recipe for Black Bean and Beef Chili would also taste great on this.

    Stovetop Instructions:

    1. Trim all visible fat and tendons from the chicken breasts, then heat 2 tsp. oil in a heavy non-stick pan, add chicken and cook until the chicken is cooked through and barely starting to brown. Remove from pan and let cool.
    2. While chicken is cooking, heat the other 2 teaspoons of oil in a heavy soup pot, then cook onions until they’re softened and just starting to brown, about 5 minutes.
    3. Add minced garlic and cook about 1 minute more, then add the ground cumin, oregano, and ground cayenne pepper and cook a couple minutes more.
    4. Add canned diced green Anaheim chilis, 2 cans white beans, 4 cups chicken stock or canned chicken broth, and chicken flavor base (if using).
    5. Turn to low simmer and let cook for 30 minutes.
    6. While the chili simmers, use your fingers or a fork to shred the chicken into bite-sized pieces. (Don’t cut, because cut chicken pieces will shred apart into strings in the chili when they cook.)
    7. After the chili has simmered for 30 minutes, add the chicken and simmer 10-15 minutes more.
    8. If using cilantro, chop it while the chili simmers the last 10-15 minutes with the chicken added.
    9. Then add the chopped cilantro and simmer about 5 minutes more.
    10. Serve the White Chicken Chili hot, and enjoy!

    Notes

    Two cans of broth is 3 1/2 cups, add another 1/2 cup for stovetop cooking. I’d definitely serve this with Green Tabasco Sauce (affiliate link) for people who want a bit more heat!

    I got this recipe from my sister-in-law Amy Denny in 2010 and it’s been a hit on my blog ever since that time; thanks Amy!

    Nutrition Information

    Yield

    8

    Serving Size

    1

    Amount Per Serving

    Calories 262Total Fat 7gSaturated Fat 2gUnsaturated Fat 4gCholesterol 58mgSodium 547mgCarbohydrates 19.5gFiber 4gSugar 12gProtein 26g

    Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

    Did you make this recipe?

    Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

    Amy's Amazing White Chicken Chili square image of chili in soup bowl with spoon and melted cheese on top

    Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
    Amy’s White Chicken Chili is a great main dish for any low-glycemic eating plan, including any phase of the original South Beach Diet. I’m not tagging the recipe low-carb, but this chili is relatively low in net carbs for a chili recipe with beans. For for stricter low-carb diets you can use even fewer beans and more chicken or turkey for a version that’s even lower in carbs.

    Find More Recipes Like This One:
    Use Chili Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

    Historical Notes for this Recipe:
    My sister-in-law Amy Denny first gave me this recipe in 2010! The white chicken chili recipe was updated with better photos and an option to make it in the Instant Pot in 2017 and it was last updated with more information in 2025.

    Pinterest image of Amy's Amazing White Chicken Chili

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.



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  • 25 Best Chicken Casseroles

    25 Best Chicken Casseroles

    If you’re looking for easy chicken casserole recipes for dinner, you’re in the right place. These cozy baked casseroles and hearty chicken dishes are perfect for simple, comforting meals.

    Jump to:

    There’s something about a good chicken casserole that just feels like home. It’s the kind of meal you make when you want something comforting, practical, and guaranteed to feed everyone at the table without too much fuss.

    Chicken casseroles are also incredibly versatile. In the US, casseroles are creamy baked dishes with pasta or rice and lots of cheese, while in the UK and Europe they are more like slow-simmered stews packed with vegetables and herbs. Both styles are delicious in their own way—and both definitely qualify as comfort food. And if you’re trying to keep things a little lighter, there are plenty of healthier chicken casserole recipes that still deliver big flavor.

    After years of cooking and testing recipes, I’ve learned that casseroles are also one of the easiest ways to build deep flavor in a dish. Ingredients like garlic, onions, herbs, spices, and a good stock create that comforting, layered taste that makes casseroles so satisfying. Little additions like tomato paste, Parmesan, or mushrooms can really boost richness and depth too.

    Below you’ll find some of the best chicken casserole recipes around, grouped into three categories depending on the style of dish.

    Cozy Baked Chicken Casseroles

    These are the classic, creamy, bubbly casseroles many of us think of first. They’re perfect for busy weeknights, meal prep, or feeding a hungry family.

    Pepper Chicken Casserole

    A flavorful baked casserole with juicy chicken, bell peppers, and a savory seasoning blend that roasts beautifully in the oven. Recipe from Eatwell101.

    Stew-Style Chicken Casseroles

    These casseroles lean more toward the European/UK/Australian definition—slow-cooked chicken dishes with rich broth or sauce.

    Healthy Chicken Casserole Recipes

    If you’re looking for lighter options, these chicken casseroles are packed with vegetables, lean protein, and wholesome ingredients.

    Chicken casseroles are one of those meals that never really go out of style. They’re comforting, practical, and incredibly flexible—you can make them creamy, spicy, veggie-packed, or light depending on what you’re in the mood for.

    They’re also perfect for meal prep and leftovers, which makes them a lifesaver during busy weeks.

    If you’re looking to expand your dinner rotation, these chicken casserole recipes are a great place to start.

    Save These Best Chicken Casseroles To Pinterest

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  • Bang Bang Chicken Wraps

    Bang Bang Chicken Wraps

    This bang bang chicken wrap is creamy, spicy, crunchy and ridiculously satisfying. It’s the perfect chicken wrap recipe for quick lunches or easy dinners.

    Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Wraps & Sandwiches

    At A Glance

    • ⏱ Ready In: 20 minutes
    • 🍽 Serves: 2 (or 4 smaller wraps)
    • 🌱 Diet: High-protein, adaptable to gluten-free and low-carb
    • 💪 Nutrition Highlights: High in protein, lighter sauce made with yogurt and mayo
    • 🥕 Main Ingredients: Shredded chicken, light mayo, yogurt, sweet chili sauce, slaw mix
    • 🔥 Flavor Profile: Creamy, spicy-sweet, tangy, crunchy
    • 🧊 Meal-Prep Friendly: Chicken mixture keeps 3–4 days in the fridge

    This bang bang chicken wrap brings all those classic creamy, sweet, and spicy flavors, but in a lighter, fresher way. Instead of frying, shredded chicken gets tossed in a mayo and Greek yogurt bang bang sauce with sweet chili and sriracha for that signature heat without feeling heavy.

    The quick pickled slaw adds crunch and acidity, which balances the richness perfectly. It’s high in protein, easy to prep ahead, and ideal for busy days when you want something bold but low effort.

    👩‍🍳 Looking for more wrap ideas? You might also like my chicken salad wrap, cheesy garlic chicken salad wrap or one of these other delicious wraps recipes. Oh, check out my bang bang chicken skewers.

    What You’ll Need

    Here is what you’ll need for this chicken wrap recipe. Find the full measurements in the recipe card below.

    Quick Pickled Slaw

    • Shredded slaw mix (cabbage, carrot, beet) – Crunch and fiber
    • Rice vinegar – Bright acidity (you can use apple cider or white wine vinegar)
    • Sugar – Balances the tang
    • Salt – Draws out moisture and seasons
    • Chili flakes or fresh chili (optional) – Extra heat

    Chicken

    • Shredded cooked chicken – Lean protein base; breast or thigh both work

    Lighter Bang Bang Sauce

    • Light mayo – Creaminess
    • Plain Greek-style yogurt – Lightens the sauce and adds protein
    • Sweet chili sauce – Sweet and mild heat (a classic flavor booster )
    • Sriracha – That signature spicy kick
    • Honey (optional) – Adjust sweetness
    • Rice vinegar or lime juice – Fresh tang to balance richness
    • Here is the recipe for regular bang bang sauce.

    Wrap Assembly

    • Large wraps or tortillas – Soft and pliable
    • Extra Pickled vegetables – Extra crunch and acidity if you like
    • Fried shallots or crispy onions – Salty crunch (so good here)
    • Green onions – Fresh bite
    • Mint or cilantro /coriander (optional) – Fresh herbal finish

    How To Make Bang Bang Chicken Wraps

    Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make wraps with shredded chicken and healthy bang bang sauce.

    • Toss slaw mix with vinegar, sugar, salt (and chili if using). Set aside to lightly pickle.
    • In a bowl, mix mayo, yogurt, sweet chili sauce, sriracha, honey, and vinegar.
    • Stir shredded chicken into the sauce until well coated and creamy. Adjust with extra yogurt or sweet chili if needed.
    • Spread bang bang chicken down the center.
    • Top with the slaw, crispy shallots, and green onion. You can also add cilantro/coriander and extra pickled chili or crispy chili.
    • Roll burrito-style or fold taco-style and serve immediately or pan-fry for 30 seconds on each side for golden brown crispy finish.

    Watch The Video

    Recipe Tips

    • Don’t skip the acidity. The vinegar in the slaw and sauce keeps this from tasting heavy.
    • Make it spicier: Add extra sriracha or fresh chili slices.
    • Make it milder: Reduce sriracha and add a touch more yogurt.
    • Low-carb option: Serve in lettuce cups instead of wraps or use low-carb tortilla wraps.
    • Meal prep tip: Store the chicken mixture separately from the wraps and slaw. Assemble just before eating.
    • Storage: Chicken mixture keeps 3–4 days in an airtight container in the fridge. Slaw is best within 48 hours.

    Serving Suggestions

    I love serving this spicy chicken wrap with extra crunchy veg on the side — cucumber sticks or a simple sesame cabbage salad work beautifully. If you’re making this for dinner, pair it with baked sweet potato fries or a light Asian-style slaw.

    For entertaining, slice the wraps into halves or thirds and secure with toothpicks. They make fantastic party food.

    💬 If you’ve tried this bang bang chicken wrap or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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    This bang bang chicken wrap is creamy, spicy, crunchy and ridiculously satisfying. It’s the perfect chicken wrap recipe for quick lunches or easy dinners. Find step-by-step photos and more recipe tips above.

    • Toss slaw mix with vinegar, sugar, salt (and chili if using). Set aside to lightly pickle.

    • In a bowl, mix mayo, yogurt, sweet chili sauce, sriracha, honey, and vinegar.

    • Stir shredded chicken into the sauce until well coated and creamy. Adjust with extra yogurt or sweet chili if needed.

    • Warm wraps for 10 seconds in the microwave or in a dry pan.

    • Spread bang bang chicken down the center.

    • Top with drained pickled veg, crispy shallots, and green onion.

    • Roll burrito-style or fold taco-style and serve immediately.

    • Can I use rotisserie chicken? Absolutely. It’s actually one of my favorite shortcuts for this bang bang chicken recipe.
    • Is this very spicy? Not too spicy, I would say mild but you can adjust it. Start with smaller amount of Sriracha in the sauce and add a bit more if you wish.
    • Can I make this gluten-free? Yes — just use gluten-free wraps or serve in lettuce cups.
    • Can I make this ahead of time? Prep the chicken filling and slaw ahead, but assemble just before serving to keep the wraps from going soggy.
    • Don’t skip the acidity. The vinegar in the slaw and sauce keeps this from tasting heavy.
    • Make it spicier: Add extra sriracha or fresh chili slices.
    • Make it milder: Reduce sriracha and add a touch more yogurt.
    • Low-carb option: Serve in lettuce cups instead of wraps or use low-carb tortilla wraps.
    • Storage: Chicken mixture keeps 3–4 days in an airtight container in the fridge. Slaw is best within 48 hours.

    Serving: 1wrap | Calories: 504kcal | Carbohydrates: 53g | Protein: 34g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 79mg | Sodium: 1571mg | Potassium: 498mg | Fiber: 5g | Sugar: 17g | Vitamin A: 197IU | Vitamin C: 31mg | Calcium: 171mg | Iron: 4mg

    Keywords: Bang Bang Chicken Wraps, spicy chicken wrap

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  • Chicken Black Bean Soup

    Chicken Black Bean Soup

    Chicken Black Bean Soup is surprisingly low in net carbs for a soup with beans, and it’s also gluten-free! And this slightly spicy soup is such a lovely combination of flavors.

    PIN Chicken Black Bean Soup to try it later!

    Chicken, Black Bean, and Cilantro Soup found on KalynsKitchen.com.

    This delicious Chicken Black Bean Soup sounds perfect to warm you up, and Salt Lake has gotten about two feet of snow in the last 24 hours! This is a quick and easy soup recipe, with the perfect spices and amazing flavors. And I’m not tagging the recipe low-carb, but this delicious soup has a lot of chicken and not many beans, so it’s surprisingly low in net carbs, FTW!.

    And if you use rotisserie chicken, you can have Chicken Black Bean Soup on the table in about 30-40 minutes. And this is a tasty soup the whole family will probably like; I hope you make it soon!

    What ingredients do you need for this recipe?

    (This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

    What gives Chicken Black Bean Soup the amazing flavors?

    This soup has chicken, black beans, chicken broth, and vegetable broth. The soup gets amazing flavors from ground cumin, chili powder, celery, onion, celery seed, garlic, tomatoes, salsa,Green Tabasco Sauce, cilantro, and lime juice!

    Don’t want cilantro in the Chicken Black Bean Soup?

    People who like cilantro will love the generous amount added at the end of the cooking time, but if you’re not a cilantro fan just replace it with thinly-sliced green onion.

    Can you use other beans for this Chicken Soup recipe?

    You can definitely use other types of canned beans in this tasty soup, and I think Pinto Beans would be especially good.

    How many carbs are in the Chicken Black Bean Soup?

    This tasty soup has only 12 net carbs per serving, with 43 grams of protein!</p.
    Chicken, Black Bean and Cilantro Soup found on KalynsKitchen.comChicken, Black Bean and Cilantro Soup found on KalynsKitchen.com

    How to make Chicken Black Bean Soup:

    (This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

    1. Heat the oil in a heavy soup pot, then cook the diced onion and celery about 3-5 minutes, until they are soft but not browned.
    2. Add the ground cumin, chili powder, celery seed, and garlic and saute about 2 minutes more.
    3. Add chicken broth, vegetable broth, canned tomatoes, and salsa and let simmer 10 minutes. (Boring photo, but this is an important step.)
    4. While the soup simmer diced up some cooked chicken into small pieces until you have about 2 cups diced chicken.
    5. Add the chicken and black beans to the soup, taste to see if you want to add the green tabasco sauce (affiliate link), then simmer on low about 15-20 minutes.
    6. While this mixture simmers wash, spin dry, and chop enough fresh cilantro to make 1 cup chopped cilantro. (You can use less, but I wouldn’t! Use sliced green onions if you’re not a cilantro fan.)
    7. Add the cilantro and let the simmer simmer 5 minutes more.
    8. Then add 3 T fresh-squeezed lime juice and simmer 2-3 minutes more.
    9. Serve Chicken Black Bean Soup hot, with cut limes to squeeze into the soup and sour cream if desired.

    Make it a Carb-Conscious Meal:

    Olive Bread or Savory Almond Flour Bread would be perfect to serve on the side with this Chicken Black Bean Soup.

    Square image for Chicken Black Bean Soup shown in bowl with lime and sour cream in back.Square image for Chicken Black Bean Soup shown in bowl with lime and sour cream in back.

    Weekend Food Prep:

    This Chicken Black Bean Soup recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!

    Ingredients

    • 1 small onion, diced small
    • 1 cup celery, diced small
    • 2 tsp. olive oil
    • 1 T ground cumin
    • 1 T chili powder
    • 1 tsp. celery seed
    • 1 tsp. garlic powder or minced garlic
    • 4 cups canned chicken broth (see notes)
    • one 14 oz. can vegetable broth
    • one 14.5 oz. can petite diced tomatoes
    • 1 cup Pace Picante Sauce (see notes)
    • 6-8 drops Green Tabasco Sauce or your favorite hot sauce (taste to see if you want this)
    • one 15 oz. can black beans 
    • 3 cups cooked chicken, cut in very small pieces
    • 1 cup chopped cilantro leaves and stems (optional, see notes)
    • 3 T fresh-squeezed lime juice
    • slices of fresh lime and sour cream for serving (optional)

    Instructions

    1. In a large heavy soup pot, saute onions and celery in olive oil 3-5 minutes, until soft but not browned.
    2. Add the ground cumin (affiliate link), chile powder, celery seed (affiliate link), and garlic and saute about 2 minutes more.
    3. Add the chicken stock, vegetable broth, tomatoes, and salsa, and simmer 10 minutes.
    4. After 10 minutes, taste for hotness and add green tabasco sauce (affiliate link) if desired.
    5. Add black beans and chicken and simmer 15-20 minutes more.
    6. While the soup simmer, wash, dry and chop enough fresh cilantro to make 1 cup chopped cilantro. and squeeze enough limes to make 3 T juice.
    7. After 15-20 minutes, add the chopped cilantro (or thinly-sliced green onion) and simmer 5 minutes, then add lime juice and cook 2-3 minutes more.
    8. Serve Chicken Black Bean Soup hot with fresh limes to squeeze into the soup, sour cream, and additional chopped cilantro to sprinkle on top if desired.

    Notes

    I would definitely use homemade chicken stock if I had some!

    I love Pace Picante Sauce (affiliate link) because it doesn’t have added sugar, but use any tomato salsa you prefer.

    The beans don’t have to be drained unless you choose to rinse the beans to reduce the amount of sodium.

    If you’re not a cilantro fan just use thinly-sliced green onion.

    This recipe created by Kalyn.

    Nutrition Information

    Yield

    8

    Serving Size

    1

    Amount Per Serving

    Calories 412Total Fat 17gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 11gCholesterol 101mgSodium 1408mgCarbohydrates 19gFiber 7gSugar 5gProtein 43g

    Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

    Did you make this recipe?

    Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

    Chicken, Black Bean and Cilantro Soup found on KalynsKitchen.comChicken, Black Bean and Cilantro Soup found on KalynsKitchen.com

    Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
    This chicken soup recipe is surprisingly low in net carbs for a soup with beans. Black beans are actually allowed for any phase of the original South Beach Diet and other low-glycemic diet plans, although the portion size is limited for South Beach Diet Phase One.

    Find More Recipes Like This One:
    Use Soup Recipes to find more recipes like this one. Use the Diet Type Index to more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

    Historical Notes for this Recipe:
    This Chicken Black Bean Soup was first posted in 2005! It was updated with new photos in 2013 and the recipe was last updated with more information in 2026.

    Pinterest image of Chicken Black Bean Soup

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