How to Make Shredded Chicken
Learn how to make shredded chicken in the instant pot or crockpot. Made with only 3 ingredients and will be a meal prep staple for easy protein-packed meals. Gluten-free, dairy-free, paleo, and Whole30.
Servings 8 cups
Calories 196kcal
Equipment
Ingredients
- 3 pounds chicken breasts (boneless and skinless)
- 1/2-3/4 cup water or chicken broth
- salt and pepper, to taste
Instructions
Instant Pot Shredded Chicken
- Pour water or broth into your pressure cooker to cover the bottom.
- Cook chicken. Add chicken breasts and season with salt and pepper. Close the lid and make sure it is locked and the valve is set to seal. Set on manual mode for high pressure for 13 minutes. The amount of time will depend on how thick your breasts are. Let the pressure release naturally or turn the valve to venting for quick pressure release.
- Shred. Remove, let cool for 10 minutes, and add to a dish and shred with 2 forks. Add in some of the liquid from the instant pot to keep it moist.
Crockpot Shredded Chicken
- Pour water or broth into your slow cooker to cover the bottom.
- Cook chicken. Add chicken breasts and season with salt and pepper. Cook on low for 6-8 hours or high for 3-4 hours.
- Shred. Remove, let cool for 10 minutes, and add to a dish and shred with 2 forks. Add in some of the liquid from the slow cooker to keep it moist.
Stovetop Shredded Chicken
- Add chicken to a large pot and season with salt and pepper.
- Cover with 1 inch of water. Bring to a boil and then reduce to a simmer. Let simmer for 10-16 minutes or until internal temperate reaches 165 degrees.
- Shred. Remove, let cool for 10 minutes, and shred.
Video
Notes
Store chicken in an airtight container for 4-5 days in the fridge.
Nutrition
Serving: 1cup (4 ounces cooked) | Calories: 196kcal | Protein: 35g | Fat: 5g | Saturated Fat: 1.4g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 1.7g | Cholesterol: 94mg | Sodium: 125mg | Potassium: 280mg | Vitamin A: 10IU | Calcium: 17mg | Iron: 1.2mg