Description
This easy shredded chicken recipe turns out juicy, tender, and flavorful every time. Make it on the stovetop, in the Instant Pot, or Slow Cooker, then use it for tacos, enchiladas, salads, soups, sandwiches, and more.
Ingredients
- 2-2 1/2 lbs chicken breasts or chicken thighs- boneless, skinless
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 cup water
- Optional spices: 1 teaspoon of each or any: granulated garlic powder, onion powder, oregano, chili powder, cumin, 1-2 bay leaves.
- More Optional additions: canned green chilies, diced onion, chopped garlic.
Instructions
Stovetop Instructions:
- Sear. Heat one tablespoon oil in a large saute pan or dutch oven over medium heat. Season the chicken with salt and pan-sear until browned and golden, about 5 minutes. Turn over, cook 1 minute. No need to cook through.
- Combine. Add the water, salt and spices, stirring and turning the chicken, to coat all sides of the chicken.
- Simmer. Cover and gently simmer 8-10 minutes, or until cooked through. Chicken breasts should reach 165°F; thighs 175°F.
- Shred. Remove the chicken from the liquid and shred with two forks or in a stand mixer using a paddle attachment (lowest setting for 15-30 seconds).
- Return it to the cooking liquid (especially breast meat) to keep moist until using. Drain, saving some liquid to lightly coat if needed.
Notes
Storage. This will keep for up to 4 days in an airtight container in the fridge, or feel free to freeze for up to 3 months. I like to store chicken breast in the cooking liquid to keep it moist.
To boost the flavor, add one diced onion and sauté it in a little oil first. Then add the remaining ingredeints. It’s good either way. 🙂
Instant Pot: Combine. Place chicken, olive oil, water, salt and spices in the Instant Pot. Give a stir and spread the chicken out. ( Feel free to sear the chicken first using the sauté function).
Pressure cook on high for 9 minutes for large breasts, or 12 minutes for thighs. If frozen, add 1-2 minutes. Naturally release for 5 minutes before manually releasing (or let it fully naturally release).
Slow Cooker Method: Place chicken, olive oil, water, salt and spices in the Slow Cooker. Stir and spread the chicken out. Slow cook on low for 4-6 hours or high for 2-3 hours. Shred the chicken with two forks. Place back in the cooking liquid. Store in the cooking liquid to keep it moist until using; then drain, saving some of the liquid to lightly coat if need be.
Nutrition
- Serving Size: ¾ cup
- Calories: 155
- Sugar: 0 g
- Sodium: 353.3 mg
- Fat: 4.8 g
- Saturated Fat: 0.9 g
- Carbohydrates: 0.7 g
- Fiber: 0.2 g
- Protein: 25.7 g
- Cholesterol: 82.7 mg