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You can shred a single large chicken breast and fill 12 tacos with the meat, which should yield 1 ½ cups, or 12 ounces. If you count on each guest eating three of your delicious creations, that works out to about 3 ounces of shredded chicken per person.Plan on about 1/3 to 1/2 pound of uncooked boneless chicken per serving. If you are adding the shredded chicken to a recipe with a large amount of other fixings (such as chicken tacos), you will likely need less.I typically start these tacos with 12 to 16 ounces of frozen boneless, skinless chicken, counting on about 4 ounces of chicken per person. That’s between 3/4 to 1 pound for 3 – 4 people. Why frozen? Because I am the person that buys the value pack of boneless, skinless chicken at the market.
Contents
How much shredded chicken do you need per person?
Plan on about 1/3 to 1/2 pound of uncooked boneless chicken per serving. If you are adding the shredded chicken to a recipe with a large amount of other fixings (such as chicken tacos), you will likely need less.
How much chicken do I need for tacos for 30 people?
I typically start these tacos with 12 to 16 ounces of frozen boneless, skinless chicken, counting on about 4 ounces of chicken per person. That’s between 3/4 to 1 pound for 3 – 4 people. Why frozen? Because I am the person that buys the value pack of boneless, skinless chicken at the market.
How much chicken do I need for 20 adults?
When Meat Is the Main: When cooking something like steak, roast, chicken, or pork, where meat is the main feature of the meal and paired with a few side dishes, we recommend about 1/2 pound (eight ounces) per person, up to 3/4 (12 ounces) pound for bigger appetites and those who love leftovers.
How much chicken do I need for 2 cups shredded?
3/4 pound of boneless skinless chicken breasts should yield about 2 cups of chopped cooked chicken.
How many people will 4 pounds of shredded chicken feed?
| Bone-in with skins: | One pound of raw chicken will serve approximately two or three people. |
|---|---|
| Broiler/Fryer: | A 2 ½ to 4 pound whole chicken will serve approximately three to four people. |
| Roasting Chicken: | A 4 to 7 pound chicken will serve approximately five to seven people. |
How much shredded chicken is a cup?
One cup cubed or shredded chicken:
1 cup of cubed or shredded chicken is about 5 ¼ ounces of cooked, deboned chicken.
How much chicken do I need for tacos for 25 people?
The rule of thumb is four ounces of meat fillings per taco shell for the average person. This will calculate to about eight tablespoons or a 1/2 cup per taco. It is also helpful to consider how much ground beef you will need by thinking through how hearty of an appetite your guest might have.
How many tacos does 1lb of meat make?
Although the standard is 3 tacos per person, folks tend to be a bit generous when filling their own tacos so caterers calculate 2 tacos per person for taco bars. One pound (16 ounces) of 80/20 raw ground beef, pan browned and drained, will equal 12 ounces of cooked ground beef.
How many tacos will 3 pounds of meat make?
How many tacos does 3lbs of meat make? of raw meat (either ground beef or ground turkey) is good for 3 tacos which is what I assume each dinner guest will eat. Men actually usually eat 2 or 3 and women seem to usually eat 2 tacos. So 1 pound of raw ground meat will make about 9 tacos.
How much chicken do I need for 12 adults?
| Meat | Per Person | 12 People |
|---|---|---|
| Steak – boneless tenderloin, rib-eye, sirloin | 1/4 lb. | 3 lb. |
| Steak – T-bone | 6 oz. | 4-1/2 lb. |
| Chicken – boneless | 4 oz. | 3 lb. |
| Chicken – bone-in | 1 to 2 pieces 1/2 lb. | 6 lb. |
How many pounds of chicken do I need for 6 adults?
A 5 to 9 pound chicken will serve approximately six to nine people. Chicken Wings: One pound of raw chicken wings will serve approximately 1 ½ people.
How much chicken do I need for one person?
The recommended single portion of chicken is 3 to 4 ounces, about the size of a deck of playing cards. Some people use the palm of their hand as a guide. Depending on the vendor, some chicken breasts are two or three times the recommended serving size.
How much chicken do you need for 3 cups shredded?
3 cups of shredded chicken flesh may be made from around 1.5 pound of uncooked and boneless chicken breast (without the skin).
How many cups is 1lb shredded chicken?
| Ingredient | Approximate Equivalent Measurements | |
|---|---|---|
| Chicken (Boned) | 3 cups, cooked and diced | 1 pound |
| Chicken (Whole) | 2 to 3 cups, cooked and diced | 2 to 3 pounds |
| Ham | 3 cups, diced | 1 pound |
| Cheese (Cheddar) | 2 cups, shredded | 8 ounces |
How many cups of chicken is a serving?
Per serving, 1/4 to 1/3 pound of boneless chicken breast should enough. The average boneless skinless chicken breast yields 2 cups of cubed cooked chicken from 3/4 pound of boneless skinless breasts. A whole chicken weighing 3 1/2 pounds will give around 3 cups of chopped cooked chicken.
How much chicken do I need for 2 people?
| Bone-in with skins: | One pound of raw chicken will serve approximately two or three people. |
|---|---|
| Cornish hens: | A 1 to 2 pound hen is generally served as a single serving but can feed up to two people. |
| Broiler/Fryer: | A 2 ½ to 4 pound whole chicken will serve approximately three to four people. |
How many pounds of shredded chicken do I need for 50 people?
| Food Type | Approximate Amount for 50 Servings |
|---|---|
| Chicken, pieces with bone-in | 18-20 lbs |
| Chicken, boneless, skinless, cut-up for casserole, soup, stew etc. | 16-18 lbs |
| Turkey, whole, to roast | 40-50 lbs. (2-3 large birds) |
| Bacon | 6 lbs., 12-20 slices per lb |
What chicken is best for shredding?
The Best Chicken to Use
You can use boneless skinless chicken breast or boneless skinless chicken thighs. The thighs are naturally more moist but either one works. You just don’t want skin or bones for this method, given how we’ll shred the chicken.
How many breasts is a pound of chicken?
As a rule of thumb, you’ll get about 2 to 3 chicken breasts to the pound. But it really depends on how big they are. One pound roughly equals 454 g. So, if we divide 454 g by the average weight of a chicken breast — 174 g, for those at the back — that gives us around 2.6 chicken breasts in a pound.
How Much Shredded Chicken Per Person for Chicken Tacos? | Our Everyday Life
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How to Make Shredded Chicken in the Oven – Feast and Farm
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How Many Pounds Of Chicken Breast To Feed 150 People Tacos? – De Kooktips – Homepage – Beginpagina
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How Much Shredded Chicken Per Person for Chicken Tacos?
Two giants of Mexican cookbook writing, Rick Bayless and Diana Kennedy, agree on the formula of one large breast sufficing for 12 chicken tacos. One breast may not seem like enough at first, but the chicken has plenty of savory company in the tortilla. Kennedy suggests poaching the shredded chicken with chopped white onion, jalapenos, chopped tomatoes and chicken broth. Then you can offer your family or guests queso fresco and shredded lettuce along with their tortillas and chicken filling. Bayless advises adding the shredded chicken to a sauce of roasted and sauted tomatillos and serrano chiles, along with onion, garlic and chicken broth. The filling joins queso fresco and chard or similar shredded greens in warm tortillas.
Chicken Taco Meat
With a little planning these slow cooker chicken tacos make for an easy weeknight dinner. This recipe makes just the chicken meat.
This recipe is one of the quickest and easiest I have in my line up. It takes about 5 minutes to throw in the slow cooker and another 15 to shred the chicken, mash the guacamole, dice up the pico de gallo, and grate the cheese. That’s a total of 20 minutes of prep if you are doing everything from scratch! If you are a fan of pre-shredded cheese, and store bought salsa and guacamole, you can probably cut that down to about 10 minutes of prep time. The only catch is that you have to know in advance that you want them. Not days in advance, but just far enough in advance that you can get the slow cooker started at least 3 hours and 15 minutes before you want to eat.
With these tacos we are talking seriously simple, but oh so delicious. Don’t get me wrong, just because they are easy doesn’t mean they are not impressive. I tend to make these tacos whenever we have out of town guests. Paired with a homemade key lime pie they make a delicious dinner after a day of running around when no one wants to cook and no one wants to face the crowds of going out. Yep, they are that good.
I typically start these tacos with 12 to 16 ounces of frozen boneless, skinless chicken, counting on about 4 ounces of chicken per person. That’s between 3/4 to 1 pound for 3 – 4 people. Why frozen? Because I am the person that buys the value pack of boneless, skinless chicken at the market. I use what I can while it’s still fresh and then toss the rest into freezer bags when it reaches the use by date. This means that I pretty much always have a few frozen chicken breasts or chicken thighs on hand in my freezer. I had three bags in the freezer when digging around for this post and this one fell right in the middle at just under 14 ounces. No thawing necessary, just pop open the bag and stick it in the slow cooker.
Once you have your ice block of chicken, or fresh chicken if that’s what you have, in the slow cooker we are going to make a creamy taco sauce. Starting with the taco seasoning, measure out the chili powder, granulated garlic, granulated onion, cumin, coriander , and salt into a storage container with a tight lid. You can use powdered garlic and onion, if that’s what you have on hand. Close the top and shake it to combine. Congratulations, you have made your very own taco seasoning blend! See how simple it is? Since making this discovery, I have been unable to go back to buying packets of taco seasoning. Too many ingredients I cannot pronounce and no reason to include them.
Now, back to the sauce. Melt the butter in a small pot over medium heat. Once melted, add in the flour and quickly start whisking. As you whisk the mixture will begin to bubble and foam. Once the color starts to darken, slowly add half of the milk. Whisk thoroughly to remove any lumps and then add the rest of the milk. You can stop whisking while the milk is warming up. As the milk gets hot, small bubbles will form around the edges and the mixture will begin to thicken. Once this happens we are going to add two tablespoons of taco seasoning and 2 tablespoons of chicken stock. The taco seasoning blend will cause the whole sauce to turn an orange/red color. At this point you will want to carefully taste the sauce and add more salt if needed. I added an additional 1/4 tsp of salt, but my chicken stock is homemade and very lightly salted.
Pour the entire sauce mixture on top of the chicken. As you do this, move the chicken around so that it does not stick to the bottom of the pan. We aren’t too concerned about cooking the chicken in the sauce to absorb flavor, as the flavor will be picked up when the shredded chicken gets mixed in with the fully cooked sauce. Turn the slow cooker to high and set the timer for 3 hours. If you need this to go for longer, you can do it on low for 6 hours. My slow cooker will dry out the meat and sauce if left on warm for more than an hour and a half after it kicks off, but your may perform differently. I did check on mine after about 2 hours and separated the two chicken breast that were frozen together. It’s not at all necessary, but it explains why my two chicken breast below look nothing like the frozen chicken ice that I started with above.
After 3 hours the meat was cooked through and registering well over 165 degrees on the meat thermometer, but still juicy and tender. My preferred way to shred the chicken is using two forks. I have tried the trick of running it through the mixer with the paddle attachment. It definitely works, but with two chicken breasts that are still hot, the fork method takes less time and effort when compared to the clean up of the mixer. Next time I make this for a party of more than 8, I’ll use the mixer.
With the fork method, pull the chicken out of the sauce and place it on a plate. Use one fork to hold the chicken in place and use the other to shred. This stuff just falls apart. It took me probably 2 minutes to shred both of them. Once shredded, place all the chicken back into the pan and stir it into the sauce. Cover it and let it absorb the flavors for the 10 minutes or so it takes to throw together the toppings.
With this taco recipe, I prefer to keep things fairly simple. I shredded some cheddar cheese. Chopped up tomatoes, onion, garlic, and cilantro with a squeeze of lime for pico de gallo. Mashed an avocado with some lime juice and a tablespoon of the pico de gallo for an easy guacamole. Then I opened a package of small flour tortillas and dinner was served.
You can make these tacos with any toppings you like, or none at all. It really is up to you and how you like to eat your tacos. The one in the middle got some sweet & spicy sriracha sauce that I had leftover from the weekend. I was going to eat it on just that one and then had to put it on the rest as well!
Yum!
Thanks for reading!
How do you like to top your chicken tacos? Have you ever tried making tacos in the slow cooker before?
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Continue to Content Chicken Taco Meat Yield: 4 servings Prep Time: 20 minutes Cook Time: 3 hours Total Time: 3 hours 20 minutes An easy, slow cooker recipe for chicken taco meat that keeps them coming back for more. Print Ingredients 2 TBSP taco seasoning (*see notes)
2 TBSP butter
2 TBSP flour
1 cup milk
salt to taste
1 lb frozen or fresh boneless, skinless chicken (breast or thighs) Instructions Taco Sauce: In a small pot melt 2 tablespoons of butter. Whisk in 2 tablespoons of flour. As the mixture foams and starts to darken, add in 1/2 cup of milk. Whisk thoroughly to combine then add in the second 1/2 cup of milk. Allow the mixture to heat. Once tiny bubbles start to form, add in the chicken broth and 2 tablespoons of the taco seasoning you from the directions above. Mix thoroughly and salt to taste. Chicken Taco Meat Place chicken in the bottom of a slow cooker and cover with the sauce, making sure the chicken is coated on all sides so that it doesn’t stick. Set the slow cooker to high for 3 hours or low for 6 hours. When the timer goes off, remove the chicken pieces from the sauce. Carefully shred the hot chicken using two forks and return it to the sauce. Stir to evenly coat the chicken. Serve on flour or corn tortillas with your choice of taco toppings. Notes Homemade Taco Seasoning: 2 TBSP chili powder 2 TBSP granulated garlic 2 TBSP granulated onion 1 tsp cumin 1 tsp ground coriander 1 tsp kosher salt In a reusable container with a tight fitting lid measure out the chili powder, granulated garlic, granulated onion, cumin, ground coriander, and salt. Cover the container securely and shake to combine. Nutrition Information: Yield: 16 Serving Size: 1 taco
Amount Per Serving: Calories: 88 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 31mg Sodium: 164mg Carbohydrates: 3g Fiber: 0g Sugar: 1g Protein: 9g Nutrition information is automatically calculated by Nutritionix and is for general information purposes only. For the most accurate information, calculate using your select brands and exact measurements. Did you make this recipe? Please leave a comment on the blog or share a photo on Instagram and don’t forget to #reneenicoleskitchen
How to Make Shredded Chicken in the Oven
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There are countless recipes that call for shredded chicken and they assume you know how to pull that off. If you’re stumped, get all the easy steps to make flavorful, juicy chicken in just the right amounts to fill your freezer or pile high in your next casserole.
Shredded chicken might be one of the most versatile proteins you can make ahead. I’m always in the freezer looking for a bag of it to toss in to chicken minestrone soup, add to my chicken and stuffing bake, or roll up in some super fast and cheesy 30-minute green chile chicken enchiladas.
I realize a lot of people make their shredded chicken in the Instant Pot or slow cooker but the oven roasting method is just short, sweet and to the point. In a half hour you’re done.
Oven roasting also concentrates flavors–not dilutes them with water from boiling or bobbing around in a slow cooker and it’s a lot less likely to over cook as long as you keep an eye on things.
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Breast or thigh meat will work best. If you prefer dark meat, more fat and a stronger flavor use thighs. If you want a milder flavor and less fat go with breast meat. Wings and legs won’t work here.
Bone-in, skin-on breasts (also called split breasts in the package) or bone-in skin-on thighs would be best for oven roasting but I find it hard to locate them in my stores. If you use bone-in, please note that the cooking times will be different than listed in this recipe but I think the flavor is even better.
If you are mixing thighs and breasts that’s fine. Just use all boneless or all bone-in so everything gets done at the same time.
How to choose quality chicken
Today’s commercial chicken is huge. Have you noticed? That’s because most boneless skinless meat is injected with a salt water solution at the packing plant. You can read how much “retained water” is in your favorite brand right on the package. I’ve seen them range between 3% and 20%+ depending on the brand.
When you are choosing chicken to roast and shred, do your best to get a brand that has the lowest amount of retained water possible. This ensures that your chicken won’t weep water all over your pan in the oven, and that your money goes to buying actual chicken–not water.
I also find that I like the flavor of chicken fed a vegetarian diet. That’s not a deal breaker, but the flavor just seems cleaner. I also check the package for “air cooled” verbiage. This means my chicken didn’t pass through a chlorine bath which also changes the texture of the meat. My all time favorite chicken comes from Katie’s Best or we’ve had (referral link) great luck with Moink’s chicken which you can mail order.
How to make shredded chicken step-by-step
Step One: Lay cuts of chicken on a cookie sheet. Use this opportunity to make as much or as little chicken as you’d like and use all white meat or dark meat or a blend. I’m making a bit of both so that we get some of the flavor and fat from the dark meat (it helps keep things from drying out).
Step Two: Season with avocado oil, salt and pepper. Don’t be shy with the seasoning. Because you’ll be roasting your chicken in the oven under reasonably high heat (400 degrees) use an oil that can handle those temperatures without smoking. Avocado oil is perfect for this. We no longer use vegetable oil but you can do that if you want to.
Step Three: Roast the chicken in the oven until just cooked through. That’s about 20-22 minutes max. There’s no need to cook it to death, but you do need the chicken to reach 165 degrees. You can use a meat thermometer to check if you aren’t sure when you’re there. Allow the chicken to cool enough to handle before proceeding.
3 easy ways to tackle shredding
I love to do this with my Kitchen Aid stand mixer fitted with the paddle attachment. Add three or four pieces of chicken whole to the bowl, get a good grip on it and turn it on. Keep mixing until your chicken is as fine or as coarse as you like it.
You can also shred it with a powerful handheld mixer, two forks, or just your hands once it cools off enough.
If you don’t think you have the patience to shred it, just use a knife and cut your chicken in to bit size pieces. It will still work great in any recipe you have planned.
How to store shredded chicken
To refrigerate: Allow the shredded chicken to cool completely then transfer to an air tight container. Your chicken will keep in your fridge for up to 4 days.
To freeze: Transfer the chicken in 1 or 2 cup measurements (or whatever amount makes sense for the recipes you need to make) to air tight containers or freezer bags and remove as much air as you can. Store for up to 3 months.
To use from frozen: Toss chicken right into a soup or skillet and allow to thaw or thaw overnight in the fridge. If you plan to use your chicken right away, you could even thaw it on a plate (never in the freezer bag) in the microwave.
Chicken servings and yields
Estimate that you’ll need 1/4 to 1/3 pounds chicken per serving . So if you’re making a dish that feeds 4 people, you’ll need at least one pound of shredded chicken in the recipe.
. So if you’re making a dish that feeds 4 people, you’ll need at least one pound of shredded chicken in the recipe. 3/4 pound of boneless skinless chicken breasts should yield about 2 cups of chopped cooked chicken.
A cooked whole chicken will yield about 3 1/2 cups of meat.
Delicious recipes to make the most of your work
Never run out of ideas for all that shredded chicken again with these delicious recipes:
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