Shredded Chicken with Mashed Potatoes and Cranberry Sauce is a delicious mix of sweet and salty flavors. With shredded chicken in a gravy that can be poured over mashed potatoes, dinners rolls or even rice but simply must be served with a side of cranberry sauce.
Some dishes are just comforting. The flavors blend together that can take you back to good moments or perhaps they blend together so well that they become favorites on your table. This Shredded Chicken with Mashed Potatoes and Cranberry Sauce is one of those for me. I remember standing in the lunch room at school, I believe on Thursdays if my memory serves me right. The smell of chicken in gravy and mashed potatoes in the air. It was the one dish that I would opt for hot lunch that day. A shredded chicken over mashed potatoes dish. Simple enough. It was a standard gravy with shredded chicken that was likely poured over boxed mashed potatoes. Nothing whatsoever was fancy about it. But it was delicious to me in those days. A taste I can still remember.
All these years later that same dish provides a comfort and flavor that I love.
Remade in my version so the boxed potatoes are gone and with it is a side of cranberry sauce is served. The addition of the cranberry sauce is a must in my book. The combination of the sweetened but tart berries compliment the salty shredded chicken gravy perfectly. The mashed potatoes are a catch all for the delicious bits of chicken, gravy and cranberry sauce. I like to make my own cranberry sauce since I have been making it a habit to freeze fresh cranberries for all year long use. A fabulous tip I picked up from a fellow savvy homemaker.
I do use my Homemade Bone Broth for the gravy but any store bought bone broth or stock is fine here. One note on making your own bone broth. I use the stove top method, which essentially is a stock pot filled with bones, a bit of vinegar or lemon juice which bubbles away for hours until the broth is ready. It seems much more complicated to make a homemade bone broth or stock. But I can assure you it is anything but. It makes a much healthier version than a store bought and makes good use of any left over bones you might have from a meal. And boy does it taste better! I pop left over bones into a freezer bag and store until I am ready to make bone broth.
For this recipe you can use store bought cranberry sauce or homemade. Just as you can use homemade bone broth or store bought. For me, cooking from scratch has become a habit and one that I think people tend to feel is complicated just by the term alone. I like to encourage others to try it as it is simply using real ingredients to make a meal. Nothing from a can and certainly nothing from a box. Having a small sauce pan of cranberries bubbling away alongside your chicken gravy is nothing more then an extra sauce pot going.
Why I Love This Recipe For Shredded Chicken With Mashed Potatoes and Cranberry Sauce
We have discussed the flavor aspects of why I love this Shredded Chicken with Mashed Potatoes and Cranberry Sauce. Yet it is also a recipe that makes great use of chicken left overs. Whenever I make my Salt Crusted Chicken, I make this recipe with the extra chicken because it is the perfect use of leftover chickens from whole birds. It is also perfect for those baked chicken extras or those nights when the chicken breasts needed to be cooked and you don’t know what to make out of them. I have used all sorts of different cuts of chicken for this recipe and it really works well with any sort of chicken you have. The only necessary part is to make sure that it is shredded up to be able to pour it over the mashed potatoes.
What You’ll Need To Make Shredded Chicken with Mashed Potatoes and Cranberry Sauce
2 large chicken breast or 4 cups of shredded leftover chicken
4 cups of chicken stock or bone broth (homemade is best)
1 large bay leaf
2 tbsp flour
2 tbsp butter
Salt and cracked black pepper to taste
4 russet potatoes
6 tbsp of salted butter
1 cup of cream or whole milk
Salt and pepper to taste
Directions For Mashed Potatoes
Peel potatoes and then chop up into equal chunks. Add them to a sauce pot and boil until soft. When ready strain water and add the potatoes to a mixer bowl. Add the butter, cream or milk, salt and cracked black pepper. Mix until creamy. Or you can hand mash as well.
1 small orange
1 cup of sugar
12 oz bag of cranberries
1 small orange
Directions For Cranberry Sauce
In a small sauce pot, add the cranberries, sugar and cinnamon. Zest orange over the pot. Cut the orange in half and squeeze the juice in (about 2 tbsp). Slice 3 pieces of the peel and also add that to the pot for extra flavoring. Place lid on and allow the cranberries to simmer on low for 20 minutes or until the cranberries have broken down (shown)
For the printable recipe card with step by step pictures you can see the original blog post Best Cranberry Sauce
Directions For Shredded Chicken
In a medium pot, place the chicken breasts, stock and bay leaf inside. Salt and pepper a bit. Bring chicken to a simmer and let them cook all the way through. If you are using leftover shredded chicken you will skip this step all together and go directly to making the gravy adding in the shredded chicken once the gravy is thickened.
Once the chicken is cooked, remove the breasts and set aside to cool down a little for shredding. Or shred your left over chicken in to small bit sized pieces.
Take a bowl and strainer and pour the stock out making sure to strain out the small bits from cooking the chicken and the bay leaf.
Place the pot back on the stove and add your butter. Once melted add the flour and whisk to move it about the pan.
Once combined slowly begin adding back the stock and whisk until the roux (flour mixture) is worked into the stock.
When the gravy is thickened, add the shredded chicken back into the pot.
Salt and pepper again if needed. Serve poured over mashed potatoes. Or switch it up with pouring the chicken gravy over dinner rolls or rice. Just don’t forget the cranberry sauce!
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If you try this recipe and love it, I would love it if you would come back and give it 5 stars!
- 2 Large Chicken Breast or 4 cups of shredded leftover chicken
- 4 cups of Chicken Stock or bone broth (homemade is best )
- 1 large bay leaf
- 2 tbsp flour
- 2 tbsp butter
- Salt and Cracked black pepper to taste
- Mashed potatoes:
- 4 large russet potatoes
- 6 tbsp butter
- 1 cup of cream or milk
- salt and pepper to taste
- For the Cranberry sauce:
- 1 12 oz bag of fresh cranberries
- 1 cup sugar
- 1 tsp cinnamon
- 1 small orange
- Begin by adding the cranberries, sugar and cinnamon to a sauce pan. Zest the orange peel over the pan. Cut the orange in half and squeeze the juice into the pan (about 2 tbsp spoon). Stir the ingredients. Cover the sauce pan and allow it to simmer over low heat, stirring occasionally. Cranberries are ready when cooked down into the desired consistency about 20 minutes.
- In a medium pot, place the chicken breasts, stock and bay leaf inside.
- Salt and pepper a bit.
- Bring chicken to a simmer and let them cook all the way through.
- Once the chicken is cooked, remove the breasts and set them aside to cool down for shredding.
- Take a bowl and strainer and pour the stock out making sure to strain out the small bits from cooking the chicken and the bay leaf.
- Place the pot back on the stove and add your butter.
- Once melted add the flour and whisk to move it about the pan.Once combined slowly begin adding back the stock and whisk until the roux (flour mixture) is worked into the stock.
- While the gravy thickens, shred the chicken.
- Add it directly back into the gravy.
- Salt and pepper again if needed.
- Serve over mashed potatoes with a good side of cranberry sauce.
- Directions for the Mashed Potatoes: Peel potatoes and then chop up into equal chunks. Add them to a sauce pot and boil until soft. When ready strain water and add the potatoes to a mixer bowl. Add the butter, cream or milk, salt and cracked black pepper. Mix until creamy. Or you can hand mash as well.
*Shredded chicken can be served over mashed potatoes, dinner rolls or rice
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 335Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 49mgSodium: 393mgCarbohydrates: 51gFiber: 3gSugar: 39gProtein: 17g