Ingredients
- 4–6 boneless, skinless chicken breasts (2 to 2½ pounds / 900 g–1.1 kg)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup chicken broth or water (240 ml)
Instructions
- Stovetop: Pat chicken dry and season with salt and pepper. Place in a pot and cover fully with broth or water. Bring to a boil, reduce heat, cover, and simmer 15–20 minutes until internal temperature reaches 165°F (74°C). Rest 5 minutes, then shred.
- Instant Pot: Season chicken and place in pot with 1 cup broth or water. Seal and cook on high pressure for 10 minutes. Allow 5-minute natural release, then release remaining pressure. Remove and shred.
- Slow Cooker: Season chicken and place in slow cooker with broth or water. Cook on low 6–8 hours or high 3–4 hours until tender and fully cooked. Remove and shred.
- Shred using two forks, a hand mixer on low speed, or your hands while warm.
Notes
- Add garlic, herbs, or spices to customize flavor.
- Store refrigerated up to 4 days.
- Freeze up to 6 months in airtight containers.
- Reheat with a splash of broth to maintain moisture.
- Always cook to an internal temperature of 165°F (74°C).
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 140 kcal
- Sugar: 0 g
- Sodium: 320 mg
- Fat: 2 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 26 g
- Cholesterol: 70 mg
