Five Ways To Cook Shredded Chicken for Recipes

Instructions

Instant Pot Shredded Chicken

1. Place 2-3 pounds of boneless skinless chicken in the Instant Pot.
2. Add 1 cup chicken broth.
3. Place lid on the Instant and lock into place. Be sure the valve is set to sealing.
4. Cook on manual for 18 minutes. If using more than three pounds of meat increases time.
5. Let pressure release naturally.
6. When the pressure has released remove the lid.
7. Remove chicken from pot and shred or cut into chunks.
8. Serve immediately, use in recipes, or cool completely and freeze.

Slow Cooker Shredded Chicken

1. Place 2-3 pounds boneless skinless chicken in slow cooker.
2. Add 1/2 cup chicken broth or water.
3. Cook on low for 5-6 hours or on high for 3-4 hours. Or until chicken is done..
4. Remove chicken from slow cooker and shred or cut into chunks.
5. Serve immediately, use in recipes, or cool completely and freeze.

Grilled Shredded Chicken

1. Place boneless skinless chicken on grill.
2. Grill chicken over medium heat for 7-8 minutes per side or until chicken is done. Time may vary depending on the size and cut of chicken.
3. Remove from grill when done and shred or cut into chunks.
4. Serve immediately, use in recipes, or cool completely and freeze.

Baked Shredded Chicken

1. Place boneless skinless chicken on a baking sheet. I like to line to sheet with foil for easy cleanup.
2. Bake at 400 degrees for 10 minutes.
3. Flip chicken over and cook 10-15 minutes more or until chicken is done. Time will vary depending on the size and cut of the chicken.
4. Remove chicken from pan and shred or cut into chunks.
5. Serve immediately, use in recipes, or cool completely and freeze.

Shredded Chicken on the Stove Top

1. Place boneless skinless chicken in a large pan.
2. Cover with broth or water. I like to use a combination of part broth and part water. Just be sure the meat is covered with liquid.
3. Bring to a boil. Reduce heat to a simmer and let cook for about 15-17 minutes or until chicken is done. Time will vary depending on cut and size of chicken pieces.
4. Remove from liquid and shred or cut into chunks.
5. Serve immediately, use in recipes, or cool completely and freeze.

Tips for shredded chicken:

1. Any boneless skinless chicken like chicken breast, tenders, or thighs work. I like to use a combination of boneless skinless chicken breasts and thighs. I think it gives it the best flavor and texture. But use what you like or find on sale.
2. The amount of time you cook the meat will vary depending on the size and cut of the chicken. I put approximate times down, but be sure to fully cook the chicken. You want an internal temperature of 165 degrees.
3. To shred the meat you can simply use two forks. When I make a large batch though I often put it in my Kitchen Aid mixer. It shreds it very quickly. You do have to be careful not to mix it too much. If you over mix it the texture is not great. My family calls it cafeteria style meat when I mix it too much in the mixer. It doesn't take long to shred it this way, which is why I love it for a large batch.
4. When freezing the chicken be sure to let it cool completely. I put it in zip top freezer bags and then put it in the refrigerator for a few hours to let it get cold before freezing. This will help prevent freezer burn.