🍗 Canned Shredded Chicken
The Ultimate Meal Prep Staple!
📌 In This Article
🍗 The Meal Prep Story
"Canned shredded chicken is the ultimate meal prep staple. Tender, juicy, and perfect for tacos, casseroles, and soups. Once you have this on your shelf, dinner is only minutes away."
We all have those nights where we stare into the fridge, completely uninspired to cook. Having a pantry stocked with ready-to-eat shredded chicken changes everything.
Instead of spending an hour cooking and shredding chicken for tacos or soup, you just pop open a jar. It's incredibly tender, perfectly seasoned, and packed with protein.
This is the ultimate "convenience food" that you made yourself, without any of the additives or sodium bombs found in the store-bought cans.
💬 The verdict: "Dinner is only minutes away." — The best feeling in the world when you're hungry.
💪 Why Can Shredded Chicken?
Tender, Juicy, & Ready!
🌮"Perfect for tacos, casseroles, and soups."
Instant Dinner
No cooking required
High Protein
Perfect for meal prep
Shelf Stable
Emergency ready
Your secret weapon for busy weeknights.
📦 Ingredients
This recipe can be scaled based on how much chicken you have.
🍗 For the Shredded Chicken
- 🍗 Chicken breasts or thighs – boneless, skinless
- 🧂 Salt and pepper – to taste
- 🧅 Optional: garlic powder, onion powder, cumin
- 💧 Water or broth – for cooking
🫙 For the Jars
- 🫙 Pint or quart jars
- 🧴 New lids and rings
💡 Pro tip: "You can cook the chicken in the Instant Pot or slow cooker first to make shredding it super easy, or you can raw-pack it and let the pressure canner do the work."
📝 Step-by-Step Instructions
Step 1 – Cook and Shred
- Cook your chicken breasts or thighs until fully cooked (165°F). You can boil, bake, or use an Instant Pot.
- Let the chicken cool slightly.
- Using two forks or a stand mixer with a paddle attachment, shred the chicken completely.
- Season the shredded chicken with salt, pepper, and any other spices you like.
Step 2 – Pack the Jars
- Pack the shredded chicken tightly into hot jars, leaving 1 inch headspace.
- Do not add liquid. The chicken will create its own rich broth as it processes. (You can add a tablespoon of hot broth if you prefer, but it's not necessary).
- Wipe rims clean with a damp cloth.
- Add lids and rings — finger-tight.
⚠️ Important: "Leave 1 inch headspace — it's essential for proper sealing."
Step 3 – Pressure Can
- Place jars in your pressure canner with 2-3 inches of water.
- Seal the canner and bring to 10 lbs pressure (adjust for altitude).
- Process pints for 75 minutes (quarts for 90 minutes).
⚠️ Important Safety Warning
Chicken MUST be pressure canned. Water bath canning is NOT safe for meat. The temperature needs to reach 240°F to kill pathogens.
Step 4 – Cool and Store
- Allow pressure to naturally release to 0 PSI.
- Remove jars and cool on a dishtowel for 24 hours.
- Check seals — the lid should be concave and not flex.
- Store in a cool, dark place.
❓ Frequently Asked Questions
❓ Do I have to cook the chicken before canning it?
No, you can raw-pack it. However, cooking and shredding it first ensures a perfect texture and allows you to season it properly. Raw-packed chicken tends to clump together.
❓ Can I add taco seasoning before canning?
Yes, you can mix dry spices into the shredded chicken before packing it into jars. Do not add liquid sauces or marinades with thickeners, as they can interfere with the seal.
❓ How long does canned shredded chicken last?
When properly pressure canned and stored in a cool, dark place, it will last for 1 to 2 years.
❓ Can I use chicken thighs instead of breasts?
Absolutely! Thighs are actually more forgiving and stay incredibly tender and juicy when pressure canned.
📄 Printable Recipe Card
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║ CANNED SHREDDED CHICKEN ║
║ The Ultimate Meal Prep Staple! ║
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YIELD: Variable | TIME: ~2 hours | PROCESS: 75 min (pints)
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INGREDIENTS
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- Chicken breasts or thighs (boneless, skinless)
- Salt, pepper, and optional spices
- No liquid required
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INSTRUCTIONS
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1. Cook chicken until 165°F. Let cool slightly.
2. Shred chicken using forks or a mixer. Season well.
3. Pack tightly into hot jars, leaving 1 inch headspace.
4. Wipe rims. Add lids and rings finger-tight.
5. PRESSURE CAN:
- Pints: 75 minutes at 10 lbs pressure
- Quarts: 90 minutes at 10 lbs pressure
6. Cool, check seals, and store.
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"Dinner is only minutes away." 🍗🌮
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© CanningRebels — Canned Shredded Chicken
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