Shredded chicken is a super basic recipe that can be dressed up any way you like, or mix-and-matched with other plate components to build a balanced meal! It’s the perfect meal prep protein.
- 2 lbs raw skinless chicken breast
- 1 cup chicken stock, or water
- 1 tsp salt
- spices/seasonings of choice
Tip: the exact ingredient measurements do not have to be exact; you just want some liquid to keep the chicken breasts moist. For stovetop method use enough liquid to cover the chicken.
Place liquid, salt, and seasonings into Instant Pot. Stir. Adding chicken breasts and put on lid. Turn valve to sealing, select Pressure Cook (Manual) for 10 minutes, followed by a 10 minute natural release (leave it alone). Turn valve to venting to release whatever pressure is left. Open the lid and shred chicken breasts in the liquid (with 2 forks or by hand once cooled). Store chicken in cooking liquid and serve using tongs.
Crockpot / Slow Cooker:
Place chicken breasts in crockpot/slow cooker. Pour liquid and seasonings over chicken. Cook on low for 6-8 hours or high for 3-4 hours. Shred chicken with 2 forks or by hand once cooled.
Place chicken and other ingredients in pot or saucepan, using enough liquid to completely cover the chicken. Bring to a boil, then reduce heat and simmer for ~20 minutes, or until chicken is completely cooked through (165 ºF). Shred with 2 forks or by hand once cooled. Store chicken in cooking liquid and serve using tongs.
Per 3.5 ounces of slightly drained chicken: 150 kcal, 3.4 g fat, 1.2 g total carbohydrate (0 g fiber, 0.5 g sugar), 26.8 g protein