Easy Shredded Chicken

• servings: 6 servings
• total time: 25 minutes

Ingredients

4 boneless skinless chicken breasts or thighs, (approx. 2-2 1/2 pounds)

1 tablespoon olive oil

1 teaspoon salt

1/2 tsp EACH garlic powder, onion powder, smoked paprika

1/2 teaspoon oregano (optional)

1/4 teaspoon pepper

1 cup low sodium chicken broth (plus more as needed)

Directions

STOVETOP (HIGHLY RECOMMENDED)

Place the chicken breasts on a flat surface and pat dry with paper towels. Whisk the seasoniongs together in a small bowl, then evenly season both sides of the chicken.

Heat the olive oil in a large nonstick skillet with a tight fitting lid over medium heat (this is my FAVORITE skillet, pictured). Add the chicken in a single layer and cook for 5 minutes (uncovered) or until golden brown on the bottom.

Flip the chicken over and add 1 cup chicken broth. Cover the skillet and continue to cook an additional 7-14 minutes, depending on thickness, until the internal temperature of the chicken registers 160 degrees on an instant read thermometer (this one is my fav). (You may have to remove the chicken breasts at differnt times.) A 10-ounce chicken breast will need to cook for about 12 to 14 minutes, smaller chicken breasts will cook in less time. While the chicken is steaming, add additional broth, 1/4 cup at a time, if the liquid evaporates too quickly.

Remove the chicken from the skillet. DON'T discard the leftover broth/juices from the pan. Let the chicken cool for 5 minutes before shredding.

To shred chicken: Use two forks to shred the chicken or place the chicken in the bowl of your stand mixer (may also use bowl with hand mixer). Use the paddle attachment and mix on low speed for about 20 seconds. Stir in the remaining broth/juices from the pan.

INSTANT POT

Place the chicken breasts on a flat surface and pat dry with paper towels. Whisk the seasoniongs together in a small bowl, then evenly season both sides of the chicken.

Add the broth to the bowl of your pressure cooker, followed by the chicken, spread in an even layer.

Cover and set the pressure cooker lid valve to “sealing.” Pressure cook on high for 10 minutes, followed by a 5 minute natural release, followed by a quick release (carefully flip the valve to “venting”) to release whatever pressure remains.

To shred chicken: Remove the chicken to a cutting board and let it rest for 5 minutes before shredding. Use two forks to shred the chicken OR place the chicken in the bowl of your stand mixer (may also use bowl with hand mixer). Use the paddle attachment and mix on low speed for about 20 seconds. Stir in some of the remaining broth/juices from the pressure cooker.

SLOW COOKER

Place the chicken breasts on a flat surface and pat dry with paper towels, then rub with 1 tablespoon of olive oil. Whisk the seasoniongs together in a small bowl, then evenly season both sides of the chicken.

Place the chicken in an even layer on the bottom of a lightly greased slow cooker. Pour the broth over top. Cook on low for 5-7 hours (check early), until the internal temperature of the chicken registers 160 degrees on an instant read thermometer (this is my fav).

To shred chicken: Let the chicken rest for 5 minutes before shredding. Use two forks to shred the chicken or place the chicken in the bowl of your stand mixer (may also use bowl with hand mixer). Use the paddle attachment and mix on low speed for about 20 seconds. Toss the shredded chicken in the remaining juices in the slow cooker.