Shredded Chicken

 



HOW TO MAKE INSTANT POT SHREDDED CHICKEN:

  1. Place chicken, olive oil, water, salt and spices in the Instant Pot. Give a stir and spread the chicken out.
  2. Pressure cook on high for 9 minutes for large breasts, or 12 minutes for thighs. If frozen add 1 minute. Naturally release for 5 minutes, then manually release (or let it naturally release the full time).
  3. Shred the chicken with two forks.
  4. Place back in the cooking liquid.

I find it is easiest to shred chicken on a cutting board rather than in the Instant Pot- then put it back into the cooking liquid to keep it moist.

Then add the chicken back into the flavorful juices, whether this is the Instant Pot, Slow cooker or Dutch Oven until ready to use or store – to keep it moist.

Drain the chicken, but save the cooking liquid. Then spoon in just enough cooking liquid to lightly coat the chicken.

The Shredded Chicken will last up to five days in the fridge.


Whether you make the shredded chicken in the Instant Pot, in the slow cooker, or on the stovetop in a dutch oven, I think you’ll be happy with the results.

You’ll have a nice base to create quick meals during the week.

It’s a nice thing to do on a Sunday before things get busy.


SHREDDED CHICKEN (SLOW COOKER METHOD):

  1. Place chicken, olive oil, water, salt and spices in the Slow Cooker. Give a stir and spread the chicken out.
  2. Slow cook on low for 4-6 hours.
  3. Shred the chicken with two forks.
  4. Place back in the cooking liquid.

SHREDDED CHICKEN (STOVETOP METHOD):

  1. Heat one tablespoon oil in a large saute pan or dutch oven, over medium heat.
  2. Season the chicken with the salt and pan sear, until browned and golden, about 5 minutes.
  3. Turn over, cook 1 minute.  Add the water, salt and spices, stirring and turning the chicken, to coat all sides of the chicken.
  4. Cover and gently simmer 8-10 minutes, or until cooked through, and internal temp reaches 165F.
  5. Shred the chicken with two forks, then place it back in the cooking liquid.

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