Boneless skinless chicken breasts (1 to 1 ½ pounds).It's versatile, easy to make and convenient to have on hand in your fridge for a quick meal.Shredded chicken breasts are made with minimal ingredients (only four if you consider water an ingredient).Shredded chicken is an easy healthy protein that is perfect to have on hand for a quick dinner or to toss into salads, stir fry recipes, sandwiches, tacos, nachos or soups. I tried four different methods to determine which is the best way to cook chicken breast for shredding so that you can choose the method that is right for you. If you are wondering what is the best way to make shredded chicken, I have you covered. I also portion out the chicken rather than freeze in bulk so I only need to thaw what I’ll use.Shredded chicken is great for easy meal prep and it's also good to have on hand for a quick dinner. If I’m not using the chicken right away, I like to freeze the chicken in quart-sized, heavy-duty zip top bags. Shredded cooked chicken will keep in the fridge for up to 1 week and in the freezer for several months. With a stand or hand-held electric mixer- makes it so easy and takes less than a minute, but then you have extra dishes to wash.It’s easiest to shred cooked chicken breasts while they are still warm, but I like to let them cool for about 10 minutes so they’re a little easier to handle. Bring to a boil, then reduce heat, and simmer for about 20 minutes, or until chicken is completely cooked through.Ĭons- This method requires a bit more attention as you won’t have anything beeping at you when it’s done. Unlike with the other methods, you’ll need enough water or broth to completely cover the chicken. Place chicken and other ingredients in a sauce pan or pot. That being said, I have never had an issue with the chicken being undercooked using these instructions. Pros- The whole process takes just about 10 minutes total!Ĭons- It’s harder to know when the chicken is done, and it’s a little annoying to have to reset the pressure cooker if the chicken needs more time. Open lid and make sure chicken is cooked through. Cook at high pressure for 8 minutes, then do a quick release. Place chicken and other ingredients in an electric pressure cooker (such as an Instant Pot), secure lid and make sure valve release is sealed. Place chicken and other ingredients in a slow cooker and cook on high for 2-3 hours and on low for 4-5 hours, until chicken is completely cooked through.Ĭons- This method definitely takes the longest, so if you’re in a time crunch it’s best to use an electric pressure cooker or the stove top. Here’s what I like to add to chicken breasts before cooking (full recipe at the bottom of this post):ĭepending on what you want to use the chicken for, you can also add other ingredients like garlic, herbs, lemons or limes, etc. But a few additional pantry staples can help boost flavor with minimal extra effort. I’ve got instructions as well as pros and cons for each method, all in one place!Īll you really need for cooking chicken in the slow cooker, instant pot, or on the stovetop are boneless skinless chicken breasts, salt and pepper, and water. Here are 3 easy ways to make shredded cooked chicken- in the slow cooker, instant pot, and on the stovetop. I like to cook chicken breasts in big batches to have ready for busy days and nights, and it’s amazing the difference this one time-saving step makes. I can throw a handful of chicken onto a salad for a quick wholesome lunch, or stir some into a big pot of soup, or use it as a taco filling for a quick and easy dinner. Having cooked shredded chicken in the fridge or freezer, ready to use, is a game changer when it comes to meal prep. Make shredded cooked chicken in the slow cooker, instant pot or on the stovetop to have on hand for easy meal prep!
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