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A simple easy recipe for Shredded chicken that can be made in an Instant Pot, Slow Cooker, or on the Stovetop. Use breasts or thighs, fresh or frozen, great for meal prep and busy weeknight dinners. Keeps for 5 days in the fridge, or freeze! #shreddedchicken

Shredded Chicken -Instant Pot, Stovetop, Slow Cooker

  • Author: Sylvia Fountaine| Feasting at Home
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 6 cups
  • Category: chicken, meal prep,
  • Method: instant pot, slow cooker, pressure cooker, stovetop
  • Cuisine: American
  • Diet: Low Fat

Description

A simple easy recipe for Shredded chicken that can be made in an Instant Pot, Slow Cooker, or on the Stovetop. Use breasts or thighs, fresh or frozen, great for meal prep and busy weeknight dinners. Keeps for 5 days in the fridge, or freeze!


Ingredients

  • 22 1/2 lbs chicken breasts or thighs- boneless, skinless
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 cup water
  • 1 teaspoon granulated garlic powder
  • 1 teaspoon onion powder (see notes)
  • 1 teaspoon oregano,
  • 1 teaspoon chili powder
  • 1 teaspoon cumin

Optional additions: canned green chilies, diced onion, chopped garlic.


Instructions

Instant Pot:

  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 1-2 minutes.
  3. Naturally release for 5 minutes before manually releasing ( or let it fully naturally release).
  4. Shred the chicken with two forks. I find this easiest to do lifting it onto a cutting board, then returning it back in the cooking liquid.
  5. Store in liquid to keep it moist until using. Drain, saving some of the liquid to lightly coat if need be.

Stove Top:

  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. Turn over, cook 1 minute.
  3. Add the water, salt and spices, stirring and turning the chicken, to coat all sides of the chicken. Cover and gently simmer 8-10 minutes, or until cooked through, and internal temp reaches 165F. Do not over cook here, or chicken will get tough.
  4. Shred the chicken with two forks. I find this easiest to do on a cutting board, then place it back in the cooking liquid.
  5. Store in liquid to keep it moist until using. Drain, saving some of the liquid to lightly coat if need be.

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.
  5. Store in the cooking liquid to keep it moist until using- then drain, saving some of the liquid to lightly coat if need be.

Notes

This will keep 5 days in the fridge, or feel free to freeze in smaller portions.

To bump up the flavor, feel free to add one diced onion, sauteed in a little oil first. Then add the remaining ingredeints. It’s good either way. 🙂

Keywords: Shredded chicken, how to shred chicken, instant pot shredded chicken, slow cooker shredded chicken, stovetop shredded chicken, meal prep shredded chicken