Easy Shredded Chicken
Make shredded cooked chicken in the slow cooker, instant pot or on the stove top to have on hand for easy meal prep!
Ingredients
- 1 lb boneless skinless chicken breasts , 2-4 breasts depending on size
- ½ cup water or chicken/veggie broth (125 ml), see Notes
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 2 bay leaves , optional
- 1 onion , halved (optional)
Instructions
Slow cooker:
- Place chicken breasts, water or broth, salt, pepper, bay leaves and onion (if using) in a slow cooker and cover.
- Cook on high for 2-3 hours or on low for 4-5 hours, or until chicken is completely cooked through.
- Remove chicken from slow cooker and let cool a few minutes, then shred.
- Store in the fridge for up to 1 week and in the freezer for several months.
Electric pressure cooker (instant pot):
- Place chicken breasts, water or broth, salt, pepper, bay leaves and onion (if using) in an electric pressure cooker, secure lid, and make sure valve release is sealed.
- Cook at high pressure for 8 minutes, then do a quick release. Open lid and make sure chicken is cooked through. If needed, cook on high pressure for an additional 1-2 minutes.
- Remove chicken from pressure cooker and let cool a few minutes, then shred.
- Store in the fridge for up to 1 week and in the freezer for several months.
Stovetop:
- Place chicken breasts, salt, pepper, bay leaves and onion (if using) in a sauce pan or pot. Add enough water or broth to barely cover the chicken.
- Bring to a boil, then reduce heat and simmer for 20 minutes, or until chicken is completely cooked through.
- Remove chicken from pot and let cool a few minutes, then shred.
- Store in the fridge for up to 1 week and in the freezer for several months.
Notes
NOTES:
- You'll need more water or broth if you are cooking chicken on the stovetop.
- Chicken is cooked through when the internal temperature reaches 165° and chicken is no longer pink in the middle.
- This method can be scaled up or down easily! Just keep the ratio of chicken to liquid (for slow cooker and instant pot methods) at 1 lb chicken to 1/2 cup liquid.
Calories: 141kcal, Carbohydrates: 3g, Protein: 24g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 73mg, Sodium: 423mg, Potassium: 460mg, Fiber: 1g, Sugar: 1g, Vitamin A: 34IU, Vitamin C: 3mg, Calcium: 12mg, Iron: 1mg
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