Shredded Chicken

Sometimes it’s the simple things, or the easy things to cook. I actually crave this recipe and all its versatility. While the spices here are delightful, you can swap for Italian blend, unsalted taco seasoning, really anything to create a chicken for burritos, salad bowls, and more. Let your imagination run!

Ingredients:

• 2 lbs chicken breasts
• 1 cup chicken stock
• 1/2 teaspoon pepper
• 1/2 teaspoon smoked paprika
• 1 teaspoon oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Directions:

1. In an Instant Pot place the chicken breast, chicken broth, and seasonings.
2. Close and seal the lid. Set Instant Pot to manual High pressure for 10 minutes. After the cook time is done, let it naturally release for eight to 10 minutes. Then carefully do a quick release of any remaining pressure.
3. Remove the chicken to a bowl and shred with two forks.
4. Pour about a cup of the cooking broth onto the chicken to keep from drying out.
5. Serve with rice or in any of your favorite dishes.

Notes:

• Any chicken will do. While this recipe calls for chicken breast, chicken thighs are also very tasty. 
• Bone-in or boneless chicken is your choice, but using bone-in will add more flavor.
• You can use almost any seasoning blend here. I like to use a no salt taco seasoning for taco nights.
• If you don’t have an Instant Pot, you can place chicken and an extra cup of broth into a slow cooker set for High for two to three hours, or Low for four to five hours until tender. You can also place in a 225F degrees oven for two hours until tender.

Salt Swaps:

• Making your own shredded chicken, versus a can or rotisserie chicken will drastically reduce sodium.
• Using unsalted seasonings or a no salt added seasoning blend lets you control the amount of salt.