Pressure Canned Chicken: The Best Shredded Chicken You’ll Ever Taste (And Why You Should Be Making It)
If I had to choose just one recipe to keep in my kitchen arsenal forever, pressure canned chicken would be it. Not only is it incredibly easy to prepare, but the end result is the most tender, flavorful shredded chicken you’ll ever taste. Seriously — it’s that good. It’s better than rotisserie chicken and just as convenient.
What makes it even more impressive? Each jar of delicious, juicy chicken is shelf stable for up to 18 months — no freezer needed, no preservatives required. Whether I’m throwing together nachos, wraps, or a quick pasta dish, this chicken saves me time and always tastes amazing. If you’ve ever wished for a fast, healthy meal option that doesn’t sacrifice flavor, this is it.
Why Pressure Canned Chicken Works So Well
At first, the idea of shelf-stable chicken might sound… a little strange. But there’s real science behind it — and it works beautifully.
Pressure canners are designed specifically to preserve low-acid foods like chicken, which can’t be safely processed in a regular water bath canner. Here’s why:
Boiling water maxes out at 212°F — not hot enough to kill the harmful bacteria that can grow in foods like meat. A pressure canner, on the other hand, reaches temperatures of 240°F, which is high enough to destroy dangerous microorganisms (including botulism spores). That’s why properly pressure canned chicken is not only safe — it’s shelf-stable for up to 18 months or longer.
Want even more info about the science? Check out PressureCanners.com.
Why You Should Be Making Pressure Canned Chicken
1. It’s Unbelievably Convenient
Imagine having fully cooked, tender, juicy chicken at your fingertips — no thawing, no cooking, no cleanup. Just open a jar and go.
Busy night? Last-minute guests? No problem. This chicken is ready to use in wraps, quesadillas, soups, pasta, casseroles, sandwiches — you name it.
2. It’s Better Than Store-Bought
This isn’t bland, rubbery canned chicken from the grocery store. This is melt-in-your-mouth, restaurant-quality shredded chicken that you made yourself. It’s juicy, it’s flavorful, and it’s ready when you need it!
It’s everything rotisserie chicken wishes it could be.
3. Saves You Time Every Single Week
Meal prep becomes effortless when you already have the protein ready to go. Whether you’re cooking for one or feeding a hungry family, pressure canned chicken takes the stress out of dinner time. It’s a major time-saver, especially on busy weeknights or when you’re juggling a packed schedule.
4. Saves You Money, Too
Buying chicken in bulk and canning it yourself is way more cost-effective than buying pre-cooked chicken or wasting leftovers. You can take advantage of sales, buy in family packs, and preserve everything safely for later. That means fewer grocery runs — and less money spent overall.
5. You Know Exactly What’s Inside
Store-bought canned chicken is often loaded with preservatives, excess sodium, and who-knows-what. With homemade pressure canned chicken, you’re in control. No additives. No chemicals. Just clean, simple ingredients — and peace of mind knowing what you’re feeding your family.
Health Benefits of Pressure Canned Chicken
Aside from convenience and flavor, pressure canned chicken is also a super healthy choice — especially when compared to many other shelf-stable proteins.
High in Lean Protein
Chicken is packed with lean protein, which supports muscle growth, hormone balance, and keeps you feeling full longer. Canning doesn’t strip away this vital nutrient — in fact, it preserves it beautifully.
Low in Fat & Calories
When canned without the skin and excess fat, pressure canned chicken is naturally low in saturated fat and calories — perfect for heart health, weight management, or simply eating clean.
No Artificial Preservatives
You won’t find nitrates, MSG, or questionable additives in homemade canned chicken. Just real food — the way it should be.
Rich in Essential Nutrients
Chicken is a great source of vitamins B6, B12, niacin, selenium, and phosphorus — all important for immune function, energy production, and maintaining a healthy metabolism.
How I Use Pressure Canned Chicken
This chicken works beautifully in any recipe that calls for shredded or cooked chicken. Here are a few of my favorite go-to meals:
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Chicken Taquitos – Crispy, cheesy, and packed with flavor
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Buffalo Chicken Dip – The ultimate party appetizer
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Chicken Bacon Ranch Wraps – Perfect for lunch or dinner
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Spicy Chicken Salad Sandwiches – A twist on the classic
- Canadian Meat Pie– Quick and ready to put together.
And honestly? I use it for just about everything — from chicken nachos to creamy pasta to tossing it cold on top of a salad. The flavor and texture are unmatched, and it cuts down prep time like nothing else.
A Family Tradition
This recipe holds a special place in my heart because it was passed down from my mom — who’s a true canning expert. She taught me everything I know about safe, sterile canning practices and the art of preserving food with care.
Every jar I make feels like a continuation of that tradition — and now I get to pass it on to you. If you’ve ever felt intimidated by canning, please don’t be. With the right tools and a bit of guidance, it’s easier than you think — and incredibly rewarding.
Why Pressure Canned Chicken Belongs in Every Kitchen
We’re always looking for quick meals, healthier options, and smarter ways to feed our families. Pressure canned chicken is the answer for many reasons.
- Fast
- Healthy
- Affordable
- Delicious
- Long-lasting
Plus, there’s something incredibly satisfying about looking at rows of neatly stacked jars — knowing you made them yourself, and they’re ready to help you feed your family in a pinch.
So if you’ve never tried pressure canning before, start with this recipe. Once you taste the difference and see how much easier mealtime becomes, you’ll never go back.
You Can Use Pork Tenderloin Instead — Same Recipe, Same Method
One of the best things about this pressure canned chicken recipe? It works just as beautifully with pork tenderloin.
If you swap the chicken for pork tenderloin, nothing else changes — not the prep, not the packing, not the processing time or pressure. You’re simply replacing one lean protein with another.
Pork tenderloin is naturally tender and mild in flavor which makes it perfect for pressure canning. After processing, it shreds effortlessly and stays juicy, flavorful, and ready to use straight from the jar.
Why Pork Tenderloin Is a Great Alternative
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Ultra-lean cut of pork with very little fat
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Becomes fork-tender and shreddable after canning
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Mild flavor that works in both savory and seasoned dishes
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Just as shelf-stable and convenient as canned chicken
How I Use Pressure Canned Pork
Anywhere you’d normally use shredded pork:
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BBQ pork sandwiches
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Pork tacos or enchiladas
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Pulled pork nachos
It’s especially amazing when warmed with a little BBQ sauce or seasoned for tacos — and just like the chicken, it saves a ton of time on busy nights.
Important Note
This is a direct substitution, in other words, nothing about the process changes.
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Same recipe
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Same jar size
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Same headspace
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Same pressure
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Same processing time
The only difference is the protein — and honestly, having both chicken and pork on the shelf gives you even more meal options on the fly.
Pressure canned chicken
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Equipment
- 20 Pint jars
- 20 Wide mouth lids
Ingredients
- 18 lbs Chicken breasts (or Port tenderloin)
- 1 Large onion, quartered
- 3 stalks Celery, chopped in large pieces
- Salt
- Water (boiling)
Instructions
Chicken prep (or pork tenderloin)
- Start by chopping the celery and onion into large pieces. Celery should be about an inch long and onion cut into eighths. Set aside.
- Cut the meat into about 4 chunks. You don't want small pieces, but too large is difficult to push into the jar.
Jar prep
- Wash all the pint jars and rings in very hot soapy water. Rinse with hot water and allow to air dry on a clean towel.
- Boil water in a small saucepan and place the lids in the pan to sterilize them.
- Fill the pressure canner with approximately 2 inches of water and turn it on to get water ready for canning.
Filling the jars
- In each jar, place 1-2 pieces of onion, and 1 piece of celery.
- Stuff the meat tightly into the jars. Each jar should have about one pound of chicken.
- Measure a 1/4 teaspoon of salt into each jar.
- Carefully pour hot water into the jars. Run the bubble popper through to remove any air bubbles and add water so that there is a half inch headspace.
- Wipe rims of jars with a paper towel. Carefully remove lids from the boiling water and place onto the jars. Screw on the bands only fingertip tight.
Pressure canning
- Place the jars into the boiling water in the pressure canner and tighten the lid.
- Allow the canner to release steam for 10 minutes and then place the regulator on the canner.
- Watch the pressure valve for the pressure to come up to 11 psi.
- Once 11 psi is reached, begin the timer for 75 minutes. Continue to monitor the pressure gauge. If the pressure goes above 11, turn down the heat a bit to bring the pressure down. If the pressure goes below 11, turn up the heat a bit to bring the pressure back up.
- After 75 minutes, turn the heat off and allow the pressure to naturally come down to zero.
- Remove the lid of the canner and carefully lift the jars out of the canner and allow to cool on a towel lined cutting board. The jars should pop as they cool but allow to sit on the counter overnight to ensure that they are sealed.
- Wipe the outside of the jars and label with date.
Notes
Nutrition
AND
Best canned chicken ever!
I can’t believe how delicious this chicken is! And it is so convenient to have ready when we need it!!