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Homemade Easy Shredded Chicken Recipe photo

Easy Shredded Chicken Recipe

Moist, versatile shredded chicken made easily in a slow cooker, Dutch oven, or Instant Pot.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 servings

Equipment

  • Slow Cooker
  • Dutch Oven
  • Instant Pot

Ingredients
  

  • 4–8 chicken breasts or other chicken
  • 1 cup chicken stock or broth or water
  • Stone House Seasoning to taste

Instructions
 

  • Season the chicken with Stone House Seasoning to taste.
  • Slow cooker method: Place seasoned chicken and 1 cup chicken stock (or water) into the slow cooker, cover, and cook on low for 8 hours, or until the chicken reaches 165°F and the juices run clear.
  • Dutch oven method: Put the chicken and 1 cup chicken stock (or water) into a covered Dutch oven over medium-low heat and simmer 20–30 minutes, until the internal temperature reaches 165°F and juices run clear.
  • Instant Pot method: Add the chicken and 1 cup chicken stock (or water) to the Instant Pot. Cook at high pressure for 8 minutes, then perform a quick release. Verify the chicken is 165°F and juices run clear.
  • Remove the cooked chicken and shred it with two forks or with the paddle attachment of a stand mixer.

Notes

  • Cool cooked chicken before storing in the refrigerator.
  • Refrigerate in an airtight container for up to 4 days.
  • Freeze in airtight, freezer-safe containers for up to 3 months.
  • Thaw frozen chicken overnight in the refrigerator before serving.