IN THE CROCKPOT

Place 3 – 4 pounds of boneless, skinless chicken breasts into your crockpot.  Add one cup of chicken broth.

Cook on high for 3-4 hours or low for 5-6 hours.

Once your chicken is cooked to 165º, follow the steps below to shred it.

IN THE INSTANT POT

Place 3 – 4 pounds of boneless, skinless chicken breasts into your Instant Pot. Add one cup of chicken broth.

Set your Instant Pot to 6 minutes of pressure and seal the valve to keep the steam in.

Once the cooking time is over, let the pressure release naturally for 5 minutes and then quick release.

Once your chicken is cooked to 165º, follow the steps below to shred it.

ON THE STOVETOP

Over medium heat, place 3 – 4 pounds of boneless, skinless chicken breasts into a skillet. Add one to two cups of chicken broth – enough to cover the chicken – and bring to a boil.

Once it starts boiling, turn down to a simmer and cover. Simmer for 10 – 12 minutes until chicken is cooked to a temperature of 165º.

Follow the steps below to shred the chicken.

IN THE OVEN

Place 3 – 4 pounds of boneless, skinless chicken breasts into an oven-safe dish. Add one cup of chicken broth, and cover.

Bake at 375º for 25 to 35 minutes or until cooked to a temperature of 165º.

Follow the steps below to shred the chicken.

HOW TO SHRED YOUR CHICKEN

Yes, you can make shredded chicken on the stove, in the oven, in the crockpot and even in the instant pot. But the real magic happens when it’s time to shred the chicken that you baked – and that’s where your mixer comes in.

You don’t have to spend hours pulling chicken with two forks. Simply add your cooked chicken to your mixing bowl and use the paddle attachment in your stand mixer.

The longer you mix, the finer your shredded chicken will be. Or mix for less time to have chunkier pieces.