Home canning chicken is a game-changer for busy cooks. Whether you’re stocking your pantry for quick dinners or savoring homemade comfort, these 12 recipes promise flavor and convenience. Get ready to fill your jars and simplify mealtime—let’s dive in!
Classic Canned Chicken Breast
Zipping up a batch of homemade canned chicken breast is a game-changer for busy weeknights. This pressure-canned chicken in broth stays tender and ready for soups, salads, or sandwiches whenever you need it.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 75 minutes
Ingredients
- Boneless skinless chicken breasts – 4 lbs
- Water – as needed
- Salt – 1 tsp per quart jar (optional)
Instructions
- Trim any excess fat from the chicken breasts and cut them into 1-inch cubes or strips.
- Wash your canning jars, lids, and bands in hot soapy water, then keep jars hot until ready to fill.
- Pack the raw chicken pieces into the hot jars, leaving 1 inch of headspace from the rim.
- Add 1 teaspoon of salt per quart jar if desired; this enhances flavor but is not necessary for safety.
- Pour boiling water over the chicken, maintaining the 1-inch headspace. Use a bubble remover to release any trapped air.
- Wipe the jar rims with a clean, damp cloth, then center the lids and screw on bands until fingertip-tight.
- Place the jars in a pressure canner with 2-3 inches of hot water. Secure the lid and vent steam for 10 minutes.
- Close the vent and bring the canner to 10 lbs pressure (adjust for altitude). Process pints for 75 minutes or quarts for 90 minutes.
- Turn off the heat and let the canner depressurize naturally. Do not rush this step—wait until the gauge reads zero.
- Remove jars carefully, place them on a towel-lined counter, and let cool undisturbed for 12-24 hours. Check seals by pressing the center of each lid.
Zest up your meals with this tender, ready-to-use chicken. It’s perfect for quick soups, salads, or casseroles—just open a jar and go. The clean, savory broth adds extra flavor to any dish.
Spicy Buffalo Canned Chicken
Buffalo chicken lovers, this one's for you. I'm sharing my go-to method for water-bath canning shredded chicken with a spicy buffalo kick. Perfect for quick sandwiches or salads, it’s a pantry staple you'll make again and again.
Serving: 4 | Prep Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
For the Buffalo Chicken
- Boneless skinless chicken breasts – 2 lbs
- Buffalo hot sauce – 1 cup
- Apple cider vinegar – ¼ cup
- Water – 1 cup
- Canning salt – 1 tsp
Instructions
- Step 1: Trim any excess fat from the chicken breasts and cut into 2-inch chunks. This helps them cook evenly and pack neatly into jars.
- Step 2: In a large pot, combine buffalo sauce, apple cider vinegar, water, and canning salt. Bring to a simmer over medium heat, stirring occasionally.
- Step 3: Add the chicken chunks to the pot. Reduce heat to low, cover, and simmer for 15 minutes, stirring once halfway through. The chicken should be opaque and cooked through.
- Step 4: Using tongs, transfer the chicken to a cutting board. Let it rest for 5 minutes, then shred with two forks. Tip: Shred while still warm for easiest handling.
- Step 5: Return the shredded chicken to the pot with the buffalo sauce mixture. Stir to coat evenly. Remove from heat.
- Step 6: Prepare your canning jars, lids, and bands by washing in hot soapy water and rinsing. Keep jars hot (simmering in water) until ready to fill. Tip: Sterilize jars in boiling water for 10 minutes if processing less than 10 minutes.
- Step 7: Ladle the hot buffalo chicken mixture into the hot jars, leaving 1-inch headspace. Remove air bubbles by sliding a non-metallic spatula along the sides. Wipe rims clean, center lids, and screw bands fingertip-tight.
- Step 8: Process in a boiling water bath canner for 60 minutes (adjust for altitude: add 5 minutes for 1,001-3,000 ft, 10 minutes for 3,001-6,000 ft). Ensure jars are covered by 1-2 inches of water. Start timer when water returns to a rolling boil.
- Step 9: After processing, turn off heat and let jars sit in the canner for 5 minutes. Carefully remove and place on a towel-lined counter. Let cool undisturbed for 12-24 hours. Tip: Check seals by pressing center of lid – it should not flex. Refrigerate any unsealed jars and use within 1 week.
Versatile and fiery, this canned chicken is a game-changer for quick meals. From buffalo chicken wraps to loaded nachos, it brings the heat without the hassle. Stock your pantry and enjoy a taste of summer all year round.
Canned Chicken Taco Filling
Ready to level up your taco game? This canned chicken taco filling is seasoned with cumin and lime, pressure-canned for quick meals. Just open a jar and dinner's on the table in minutes.
Serving: 4 | Prep Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
- Chicken breast, boneless skinless – 2 pounds
- Lime juice – ¼ cup
- Ground cumin – 1 tablespoon
- Salt – 1 teaspoon
- Chicken broth – 1 cup
Instructions
- Dice chicken breast into 1-inch cubes.
- In a bowl, combine lime juice, cumin, and salt.
- Add chicken cubes and toss to coat evenly.
- Pack seasoned chicken into hot pint jars, leaving 1-inch headspace. (Tip: Proper headspace ensures a good seal.)
- Pour chicken broth over chicken, maintaining the 1-inch headspace.
- Remove air bubbles by sliding a nonmetallic spatula along the jar sides.
- Wipe jar rims clean with a damp paper towel.
- Apply lids and rings, tightening just fingertip-tight.
- Place jars in a pressure canner with 2-3 inches of hot water. (Tip: Use a rack to keep jars off the bottom.)
- Lock canner lid and heat on high until steam escapes steadily.
- Vent for 10 minutes, then close vent and pressurize to 10 psi (adjust for altitude).
- Process pints at 10 psi for 75 minutes. (Tip: Start timing only after pressure is stable.)
- Turn off heat and let canner depressurize naturally—do not force cool.
- Remove jars carefully and cool on a towel for 12 hours without disturbing.
- Check seals by pressing center of lids; store in a cool, dark place.
No more last-minute taco seasoning packets! This canned filling is tender and zesty, perfect for tacos, burritos, or salads. Just heat and serve with your favorite toppings for an instant meal.
Canned Chicken Noodle Soup Base
Got a surplus of chicken? This pressure-canned base is your shortcut to hearty soups any night. You'll have tender chicken and veggies ready to go in minutes.
Serving: 8 | Prep Time: 30 minutes | Cooking Time: 90 minutes
Ingredients
Main Ingredients
- Chicken (bone-in pieces) – 5 lbs
- Carrots – 4 medium, sliced
- Celery – 4 stalks, sliced
- Salt – 2 tsp
- Water – as needed
Instructions
- Trim excess fat and skin from chicken pieces; rinse and pat dry.
- Peel carrots and slice into ¼-inch rounds; slice celery into ½-inch pieces.
- Pack chicken into hot canning jars, layering with carrot and celery slices as you go.
- Add ½ tsp salt to each pint jar (or 1 tsp per quart jar).
- Ladle boiling water over the ingredients, leaving 1 inch of headspace.
- Run a nonmetallic spatula around the inside of each jar to release air bubbles; add more water if needed to maintain headspace.
- Wipe jar rims with a clean damp cloth, place lids, and screw on rings fingertip-tight.
- Process jars in a pressure canner at 10–11 lbs pressure (dial gauge) or 10–15 lbs (weighted) for 90 minutes for quarts (75 minutes for pints). Adjust for altitude if needed.
- Turn off heat and let the canner depressurize naturally; do not rush cooling.
- Remove jars, place on a towel, and let cool undisturbed for 12–24 hours. Check seals before storing.
Pour yourself a bowl of accomplishment — this base yields tender, flavorful chicken and perfectly cooked carrots and celery. Just add cooked noodles or rice, heat through, and dinner's done. Your winter self will thank you.
Honey Garlic Canned Chicken
Let me introduce you to my new weeknight obsession: Honey Garlic Canned Chicken. It's sweet, savory, and ready in under 30 minutes – perfect for busy evenings.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
Chicken & Seasoning
- Chicken thighs, boneless skinless – 1½ lbs
- Salt – ½ tsp
- Black pepper – ¼ tsp
Honey Garlic Sauce
- Olive oil – 1 tbsp
- Garlic, minced – 4 cloves
- Honey – ⅓ cup
- Soy sauce – ¼ cup
- Ketchup – 2 tbsp
Instructions
- Pat the chicken thighs dry with paper towels to help them brown better, then season evenly with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Place the chicken thighs in the skillet, smooth side down, and sear without moving for 4 minutes, until golden brown. Flip and sear the other side for 3 minutes.
- Reduce heat to medium. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, stirring constantly to prevent burning.
- In a small bowl, whisk together honey, soy sauce, and ketchup until smooth.
- Pour the honey garlic sauce over the chicken, ensuring each piece is coated. Bring to a simmer.
- Cover the skillet, reduce heat to low, and cook for 10 minutes, until chicken is cooked through (internal temperature reaches 165°F). Turn the chicken halfway through for even coating.
- Remove the lid and let the sauce simmer uncovered for 2–3 minutes to thicken slightly, spooning sauce over the chicken as it reduces.
Let the chicken rest for a couple of minutes before serving – the sauce will cling beautifully to each thigh. Serve over fluffy white rice or with roasted broccoli to soak up every last drop of that sweet-savory glaze.
Canned Chicken Curry
Forget complicated curry recipes. This canned chicken curry is your weeknight lifesaver—creamy, mildly spiced, and ready in under 30 minutes. Using pressure-canned chicken keeps it super tender, while coconut milk adds rich flavor without any fuss.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
- Vegetable oil – 1 tbsp
- Onion – 1 medium, diced
- Garlic – 3 cloves, minced
- Ginger – 1 tsp, minced
- Curry powder – 2 tbsp
- Coconut milk – 1 can (13.5 oz)
- Canned chicken – 2 cans (12.5 oz each), drained
- Salt – ½ tsp
Instructions
- Heat vegetable oil in a large skillet over medium heat.
- Add diced onion and cook until soft, about 5 minutes. Stir occasionally to prevent burning.
- Add minced garlic and ginger; cook for 1 minute until fragrant.
- Stir in curry powder and cook for 30 seconds to toast the spices.
- Pour in coconut milk, stir well, and bring to a simmer.
- Add drained canned chicken, breaking it into chunks with a fork for better texture.
- Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly. Taste and add salt if needed.
- Serve immediately over rice or with naan bread.
Mildly spiced and creamy, this curry comes together in minutes. The canned chicken soaks up the coconut curry sauce, making each bite tender and flavorful. Try serving it over basmati rice with a side of cucumber raita.
Lemon Herb Canned Chicken
Best part about canning chicken? You get all that bright lemon-thyme flavor right in the jar. This water-bath method yields tender, ready-to-eat meat that's perfect for quick dinners. Just open a jar and add to salads, sandwiches, or pasta.
Serving: 4 | Prep Time: 20 minutes | Cooking Time: 75 minutes
Ingredients
- Chicken (boneless, skinless) – 4 lbs
- Lemon zest – 2 tbsp (from 2 lemons)
- Fresh thyme sprigs – 8 sprigs
- Salt – 4 tsp (1 tsp per pint)
Instructions
- Sterilize 4 pint jars and lids in boiling water for 10 minutes. Keep them hot until ready to fill.
- Cut chicken into 1-inch cubes. Toss with salt and lemon zest in a bowl.
- Pack the seasoned chicken into the hot jars, leaving 1 inch of headspace from the rim. Press down gently to remove air pockets.
- Place 2 sprigs of fresh thyme in each jar (on top of the chicken). Don't worry if they float—they'll infuse flavor during processing.
- Pour boiling water over the chicken, maintaining 1 inch headspace. Remove air bubbles with a non-metallic spatula. Wipe rims clean.
- Center lids on jars and screw on bands until fingertip-tight. Do not overtighten.
- Place jars in a water-bath canner with a rack. Ensure they are covered by at least 1 inch of water. Bring to a rolling boil.
- Process pints for 75 minutes (adjust for altitude if needed). Start timer when water reaches a full boil.
- After processing, turn off heat and let jars sit in the canner for 5 minutes. Remove and cool on a towel-lined counter for 12-24 hours.
- Check seals: press center of each lid—if it doesn't pop, it's sealed. Refrigerate any unsealed jars and use within a week.
- Tip: Always use fresh thyme; dried thyme can turn bitter during long canning. Tip: Leave exactly 1 inch headspace—too little can cause jars to fail. Tip: Hot jars are crucial—cold jars can crack when filled with boiling liquid.
Just open a jar and you'll find tender chicken wrapped in a mild lemon-thyme essence, perfect for tossing into a quick salad or layering on a sandwich. The texture stays juicy, not mushy, because the canning process gently cooks it. Try it in a creamy chicken salad with mayo and grapes—it's a game-changer for busy weeknights.
Canned Chicken for Barbecue
Zoinks! Making your own canned barbecue chicken is easier than you think—and way tastier than store-bought. With just a few ingredients, you'll have smoky, tangy pulled chicken ready for sandwiches, tacos, or salads.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
- Chicken – 2 lbs
- Smoky barbecue sauce – 2 cups
- Apple cider vinegar – ¼ cup
- Brown sugar – 2 tbsp
- Liquid smoke – 1 tsp
- Salt – 1 tsp
- Pepper – ½ tsp
Instructions
- Cut chicken into chunks and place in a large pot. Add enough water to cover. Bring to a boil, then reduce to a simmer and cook for 20 minutes until chicken is fully cooked and tender.
- Remove chicken from pot and shred using two forks. Discard the cooking liquid. Tip: For faster shredding, use a stand mixer with the paddle attachment on low speed.
- In a medium bowl, whisk together barbecue sauce, apple cider vinegar, brown sugar, liquid smoke, salt, and pepper until smooth.
- Add shredded chicken to the sauce mixture and stir until well coated. Tip: Taste and adjust tanginess with extra vinegar if desired.
- Fill sterilized pint jars with the chicken mixture, leaving 1 inch headspace. Use a spatula to remove any air bubbles.
- Wipe jar rims clean, center lids, and apply rings fingertip-tight. Process in a pressure canner at 10 lbs pressure for 75 minutes (adjust for altitude). Let cool completely.
- Check seals by pressing the center of each lid—if it doesn't pop back, it's sealed. Tip: Store sealed jars in a cool, dark place for up to a year.
Leftover jars make fantastic gifts or quick weeknight dinners. The smoky-sweet flavor pairs perfectly with coleslaw on a bun, or spooned over nachos for a crowd-pleasing snack.
Canned Chicken Chili
This canned chicken chili is the ultimate pantry staple—hearty, flavorful, and ready to go when you need a quick meal. You'll love how easy it is to pressure-can a big batch for busy weeknights.
Serving: 8 | Prep Time: 20 minutes | Cooking Time: 75 minutes
Ingredients
- Chicken breast – 2 lbs
- Canned kidney beans – 2 (15 oz) cans, drained and rinsed
- Canned diced tomatoes – 1 (28 oz) can
- Tomato paste – 3 tbsp
- Onion – 1 cup, chopped
- Garlic – 4 cloves, minced
- Chili powder – 2 tbsp
- Ground cumin – 1 tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Chicken broth – 1 cup
Instructions
- Trim any excess fat from the chicken breasts and cut them into 1-inch cubes.
- In a large pot, cook the chopped onion over medium heat until softened, about 3 minutes. Add the minced garlic and cook for 30 seconds.
- Add the chicken cubes and cook, stirring, until lightly browned on all sides, about 5 minutes.
- Stir in the chili powder, cumin, salt, and pepper. Cook for 1 minute until fragrant.
- Add the diced tomatoes (with their juice), tomato paste, drained beans, and chicken broth. Stir well.
- Bring the chili to a boil, then reduce heat and simmer for 10 minutes. (Tip: Taste and adjust seasoning—add a pinch of cayenne if you like heat.)
- Ladle the hot chili into clean, hot pint-size canning jars, leaving 1 inch of headspace. (Tip: Remove any air bubbles with a non-metal spatula.)
- Wipe the jar rims clean, place lids and bands, and finger-tighten.
- Process in a pressure canner at 10 pounds pressure for 75 minutes (adjust for altitude). (Tip: Start timing only after the canner has reached full pressure.)
- Turn off heat and allow the canner to depressurize naturally. Wait 10 minutes before removing the lid.
- Carefully remove jars and let cool undisturbed for 12-24 hours. Check seals before storing.
Enjoy this chili straight from the jar, or dress it up with shredded cheese, sour cream, and fresh cilantro. The pressure canning locks in that rich, smoky flavor—perfect for a quick dinner anytime.
Asian Ginger Soy Canned Chicken
Dinner doesn't get easier than this flavor-packed Asian Ginger Soy Canned Chicken. With just a few pantry staples, you can transform canned chicken into a savory, umami-rich dish that's perfect for quick weeknight meals.
Serving: 4 | Prep Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
- Canned chicken – 2 cans (12.5 oz each)
- Soy sauce – 3 tablespoons
- Fresh ginger – 1 tablespoon, grated
- Sesame oil – 1 tablespoon
- Garlic – 2 cloves, minced
- Green onions – 2, sliced
- Rice vinegar – 1 tablespoon
- Sugar – 1 teaspoon
Instructions
- Open the cans of chicken and drain the liquid. Tip: Use a fine-mesh strainer to remove excess moisture for better browning.
- In a small bowl, whisk together soy sauce, grated ginger, sesame oil, minced garlic, rice vinegar, and sugar until sugar dissolves.
- Heat a large non-stick skillet over medium-high heat. Add a drizzle of oil if needed.
- Add the drained canned chicken to the skillet. Cook for 2-3 minutes, breaking it up with a spatula, until lightly browned. Tip: Don't overcrowd the pan; work in batches if necessary.
- Pour the soy-ginger sauce over the chicken. Stir to coat evenly.
- Reduce heat to medium and cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly and coats the chicken. Tip: Let it simmer to concentrate the flavors.
- Remove from heat. Sprinkle sliced green onions on top and stir gently.
- Serve immediately over rice or noodles, or use as a filling for lettuce wraps.
Craving something different? Try stuffing this savory chicken into steamed bao buns or spooning it over a crisp Asian slaw. The balance of salty soy, zesty ginger, and nutty sesame oil makes every bite irresistible.
Canned Chicken and Rice Mix
So you're looking for a shelf-stable meal that's ready in minutes? This canned chicken and rice mix is your answer. Packed with veggies and tender chicken, it's a complete dinner waiting in a jar.
Serving: 8 | Prep Time: 30 minutes | Cooking Time: 90 minutes
Ingredients
For the Mix
- Boneless skinless chicken thighs – 2 lbs, cubed
- Long-grain white rice – 2 cups, uncooked
- Carrots – 1 cup, diced
- Frozen peas – 1 cup
- Onion – 1 medium, diced
- Chicken broth – 4 cups
- Salt – 1 tsp
- Black pepper – ½ tsp
- Garlic powder – ½ tsp
For Canning
- Pint jars with lids and bands – 8
Instructions
- In a large pot, bring chicken broth, salt, pepper, and garlic powder to a simmer over medium heat.
- Add cubed chicken and cook for 5 minutes, stirring occasionally.
- Stir in rice, carrots, and onion. Cook for another 5 minutes, stirring to prevent sticking.
- Remove from heat and fold in frozen peas. (Tip: Use parboiled rice for best texture after canning.)
- Ladle hot mixture into clean pint jars, leaving 1-inch headspace. (Tip: Don't overfill—rice expands.)
- Wipe jar rims clean, apply lids and bands until fingertip-tight.
- Process in a pressure canner at 10 lbs pressure for 75 minutes (adjust for altitude above 1,000 ft). (Tip: Let jars rest in canner for 10 minutes after venting.)
- Carefully remove jars and let cool undisturbed for 12 hours. Check seals before storing.
When you're ready to eat, just open a jar and heat it up. The rice is tender, the chicken is juicy, and the veggies add a pop of color. Serve it with a side salad or crusty bread for a hearty meal.
Canned Chicken in White Wine Sauce
There's something incredibly satisfying about opening a jar of homemade canned chicken in a rich white wine and mushroom sauce. This recipe gives you a gourmet pantry staple that's perfect for quick dinners or impressing guests. Let's walk through it together.
Serving: 8 | Prep Time: 30 minutes | Cooking Time: 75 minutes
Ingredients
For the chicken
- Chicken – 3 lbs boneless skinless thighs or breasts
- Salt – 1 tsp
- Pepper – ½ tsp
For the sauce
- Butter – 2 tbsp
- All-purpose flour – 3 tbsp
- Dry white wine – 1 cup
- Chicken broth – 2 cups
- Mushrooms – 1 cup sliced
- Garlic – 2 cloves, minced
- Thyme – 1 tsp dried
Instructions
- Wash 8 pint jars, lids, and rings in hot soapy water. Keep jars hot in simmering water until ready to fill.
- Cut chicken into 1-inch pieces. Season with salt and pepper.
- In a large pot, melt butter over medium heat. Add mushrooms and garlic; cook until softened, about 3 minutes.
- Sprinkle flour over the mushrooms. Stir constantly for 1 minute to cook off raw flour taste.
- Gradually whisk in white wine and chicken broth. Bring to a simmer, stirring until thickened. Stir in thyme.
- Add chicken pieces to the sauce. Bring to a simmer and cook for 2 minutes – don't fully cook the chicken, it will cook more during processing.
- Ladle hot chicken and sauce into hot jars, leaving 1 inch headspace. Remove air bubbles with a bubble remover or chopstick.
- Wipe jar rims with a clean damp towel. Place lids and screw bands on finger-tight.
- Place jars in a pressure canner with 2-3 inches of water. Lock lid and vent steam for 10 minutes. Close vent and bring to 10 lbs pressure (adjust for altitude). Process pints for 75 minutes, quarts for 90.
- Turn off heat and let canner depressurize naturally. Wait 10 minutes then remove lid. Let jars cool undisturbed for 12-24 hours. Check seals – lids should be concave and not flex when pressed.
You'll love how the white wine and thyme infuse the chicken with a delicate flavor that's perfect over pasta or rice. Serve it straight from the jar for an effortless elegant meal any night of the week.
Conclusion
Every one of these chicken canning recipes is a keeper! Pick your favorite, give it a try, and let us know which one you love most in the comments. Don’t forget to save this roundup on Pinterest for your next canning day!
