Shredded Chicken
The ultimate comfort food, Shredded Chicken is juicy, tender, and perfect for countless recipes. Whether you're making tacos, salads, or sandwiches, this easy weeknight dinner is sure to be a hit. You'll wonder how you ever lived without this recipe!
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Skillet
- Whisk
- Instant Pot
- Slow Cooker
Ingredients
- 4 pieces boneless skinless chicken breasts or thighs approx. 2 to 2 ½ pounds
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon oregano (optional)
- ¼ teaspoon pepper
- 1 cup low sodium chicken broth (plus more as needed)
Instructions
- Place the chicken breasts on a flat surface and pat dry with paper towels. Whisk together the seasonings in a bowl, then season both sides of the chicken. Heat olive oil in a nonstick skillet over medium heat, add chicken, and cook for 5 minutes until golden. Flip the chicken, add broth, cover, and cook until it reaches 160 degrees. Let rest, then shred.
- For the pressure cooker, add chicken and broth, cook on high for 10 minutes, natural release, then quick release. Shred after resting.
- In the slow cooker, add seasoned chicken and broth, cook on low for 5 to 7 hours until tender. Shred after resting.
Notes
- Tip 1: Play with seasonings! Add spices you love for a unique flair.
- Tip 2: Store in an airtight container for up to 4 days.
- Tip 3: Freeze in portion-sized bags for up to 3 months.
- Tip 4: Reheat in the microwave or stovetop with a splash of broth.