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Shredded Chicken

Easy delicious recipe that can be used with multiple different components.
Servings: 1 people

Ingredients

  • 3-4 lbs Chicken Breast per person boneless and skinless
  • 1 cup Chicken Broth or water
  • ½ tsp Sea Salt

Instructions

In the Slow Cooker:

  • Season the chicken with sea salt (and pepper if you've successfully reinroduced it or are not on AIP) and put the chicken in the slow cooker. Pour in the chicken stock or water and cook on LOW for 6-8 hours or high for 4 hours.

In the Instant Pot:

  • Season the chicken with sea salt (and pepper if you've successfully reintroduced it or are not on AIP) and put the chicken in the basin of the IP. Add the chicken broth or water as well and cook on HIGH for 6 min per pound and let naturally release for 5 minutes before releasing the rest of the pressure. Check the chicken and if it's not done (165 F or higher), put it back in for another 5 minutes.

In the Air Fryer:

  • *This one doesn't use any chicken stock or water.
    Preheat the air fryer to 375 (or 370) F. Coat the chicken with avocado or olive oil and season with sea salt (and pepper if you've successfully reintroduced it or are not on AIP). Place the chicken in the air fryer and cook at 370/375 F for 10 minutes, then flip the chicken and cook for an additional 10 minutes.

In the oven:

  • Preheat the oven to 425 F. Season the chicken with sea salt (and pepper if you've successfully reintroduced it or are not on AIP) and put the chicken in a glass baking dish. Pour in a bit of water or chicken stock (it doesn't need to be the full cup) and then cover the dish with foil. Put into the oven for 25 minutes and check to make sure it's at least 165 F before removing and shredding.

On the stove:

  • Place the chicken in a large saucepan or pot. Pour in enough chicken stock and/or water to cover the chicken. The chicken should be completely submerged. Bring to a boil over medium-high heat, then cover and simmer for 20-25 minutes. (The amount of cooking time depends on the size of the chicken - smaller pieces more towards 20 minutes, bigger, thicker pieces will need more time).
    Once it's done, take the pan off the heat and let it sit for 5 minutes. Then remove the chicken from the liquid and shred.

To shred and freeze the chicken:

  • Shred the chicken either with two forks or in a large bowl with a hand or stand mixer.
    Serve, store for about a week in the fridge, or freeze into individual-sized portions (typically 4-5 oz or about 1 cup of meat).