SC/IP Shredded Chicken

chicken instant pot slow cooker

Prep: 5 min

Cook: SC 4 hours, IP 10-20 min

Makes: 6 servings

Calories: 174 g/serv

Protein: 30g, (69%)
Carb: 0, (0%)
Fat: 6g, (31%)

Ingredients

2 pounds boneless, skinless chicken breasts
1 cup water or chicken broth
1/2 tsp of each salt and pepper, or to taste

Instructions

Instant Pot

Pour the water or chicken broth into the IP/SC. Season the chicken breasts or thighs with salt and pepper. Feel free to add any additional seasonings, to taste - garlic powder, italian seasoning, or paprika would all work well. Add the chicken.
Close the lid and seal the pressure valve.
Pressure cook on high for 5 minutes for fresh chicken breasts, or 10 minutes for frozen chicken breasts.
Let the pressure release naturally for 10 minutes, then carefully release any remaining pressure manually.
Remove the chicken to a plate or cutting board. Shred the chicken with two forks.

Slow Cooker

Follow steps 1 from the Instant Pot directions.
Put the lid on and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the chicken to a plate or cutting board. Shred the chicken with two forks.