Has anyone tried dehydrating chicken?

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That's good!  Unlike beef, you should not dehydrate uncooked chicken.  It needs to be thoroughly cooked before dehydrating.

Just like you, Doc, I also dehydrate the can chicken.  It sure simplifies things -- it is already cooked and in pieces.  Just dump it on the dehydrator tray, spread it out, turn the dehydrator on.

My success with it has been moderate.  It can rehydrate rubbery.  Now I opt for the foil pack chicken instead.

This year I have dehydrated apples, pears, bananas, peaches, strawberries, cantalope, pineapple, onion, red pepper, jalapeno pepper and mushrooms.  All have turned out fairly well.  I am not a big fan of dehydrated fruit, but the rest of my group has given all good reviews.  The problem is that while all are light, I now have a plastic grocery bag full of fruits/vegetables taking up space.  The fruit will be good snacks and the vegetables are great thrown into different meals.  However, none of what I dehydrated means I don't have to take something else.

Some oddball items I have dried successfully include green salad olives, brocolli, seasoned cucumbers, cherry pie filling, blueberry pie filling, smoked salmon (from the can), shrimp, venison, and canned tomatoes (all kinds).

The canned tomatoes (I usually get the diced, seasoned kind) make a great snack as well as being a staple in the creole dishes and chili that I like. If you like salty snacks, the green olives are hard to beat.

-aj

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Yeah, smaller (or thinner) is definitely better. Over the years the stuff I dry has become smaller and smaller...like quartering cherries (before I discovered pie filling) and slicing watermelon and olives into thin pieces.

When I do chicken, the pieces always seem to be too big, so when I turn them, I cut them and cut them and... I haven't tried shredding, but it sounds like a good idea (just in time for my August trip).

Some things, like chicken, turkey, corn, and peas take a looong time to soak and be edible. And I don't like the idea of any food soaking at room temperature for very long.

Some foods I actually prefer a little crunchy (tuna, salmon come to mind).

-aj