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Shredded Chicken -Instant Pot, Stovetop, Slow Cooker

The final dish
As seen on
Feasting at home
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(7)

Ingredients

6 servings
  • 2-2 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
Kid-FriendlyBeginnerDinnerSautéing
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Preparation

Step 1

Instant Pot:

Step 2

Place chicken, olive oil, water, salt and spices in the Instant Pot. Give a stir and spread the chicken out.

Step 3

Pressure cook on high for 9 minutes for large breasts, or 12 minutes for thighs. If frozen add 1-2 minutes.

Step 4

Naturally release for 5 minutes before manually releasing ( or let it fully naturally release).

Step 5

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.

Step 6

Store in liquid to keep it moist until using. Drain, saving some of the liquid to lightly coat if need be.

Step 7

Stove Top:

Step 8

Heat one tablespoon oil in a large saute pan or dutch oven over medium heat.

Step 9

Season the chicken with the salt and pan sear, until browned and golden, about 5 minutes. Turn over, cook 1 minute.

Step 10

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.

Step 11

Shred the chicken with two forks. I find this easiest to do on a cutting board, then place it back in the cooking liquid.

Step 12

Store in liquid to keep it moist until using. Drain, saving some of the liquid to lightly coat if need be.

Step 13

Slow Cooker Method:

Step 14

Place chicken, olive oil, water, salt and spices in the Slow Cooker. Give a stir and spread the chicken out.

Step 15

Slow cook on low for 4-6 hours.

Step 16

Shred the chicken with two forks.

Step 17

Place back in the cooking liquid.

Step 18

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

Step 19

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