Perfect Shredded Chicken {In the Crock-Pot OR the Pressure Cooker}
Servings: 8 -10 servings
Ingredients
- 2-3 pounds boneless skinless chicken thighs and/or breasts
- 3 tablespoons Mexican spice mix or store-bought taco seasoning optional
- 1 cup chicken broth
Instructions
- PRESSURE COOKER DIRECTIONS: Sprinkle the chicken all over with the spices and place the pieces in the bottom of the pressure cooker. Add the chicken broth and close the pressure cooker. Cook for 12-15 minutes. Release the pressure according to the manufacturer's instructions and chop or shred with tongs.
- SLOW COOKER DIRECTIONS: Sprinkle the chicken all over with the spices and place the pieces in the bottom of the bottom of the pressure cooker. Add 1 cup chicken broth and cover. Cook on LOW for 6-7 hours. Shred with tongs or roughly chop the cooked chicken.
- Store the cooked chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Enjoy!
Notes
I tend to use pre-cooked chicken in Mexican-style cooking far more than any other. So, the added spices work well for most purposes. The chicken also works great without the spices, and the unseasoned meat will work in any number of dishes.
While I typically choose dark meat over white meat, any combination will work and I tend to use whichever meat I have on hand. My preference is to use half white meat and half dark meat when preparing chicken this way. All dark or all white meat will work fine as well.