Shredded chicken is critical to many recipes at Cinder Hill Living. From soups to enchiladas to comforting casseroles, all which wouldn't be the same without this ingredient. I like to make a lot of chicken at one time which helps with my meal planning (see Notes), and the 8 hour slow cook is my preferred method of making shredded chicken.
Makes About 6 Cups
Slow Cook the Chicken:
Place the chicken breasts in the Instant Pot. Set to Slow Cook for 8 hours on Low. At the 4 hour mark, release the pressure if necessary and carefully remove the lid. With tongs, move the chicken breasts around in the pot. At this point, the chicken will begin falling apart. Check the chicken every hour after that. Shredding will become easier and easier as the time goes by.
When the Chicken is Done:
If freezing, let the chicken cool completely. Then store in a freezer bag (see Notes) and freeze for up to one month. Alternatively, store in an airtight container in the fridge for up to 4 days.
Slow Cook the Chicken:
Place the chicken breasts in the Instant Pot. Set to Slow Cook for 4 hours on Low. At the 2 hour mark, release the pressure if necessary and carefully remove the lid. With tongs, move the chicken breasts around in the pot. At this point, the chicken will just begin to fall apart. Check the chicken every 30 minutes after that. Shredding will become easier and easier as the time goes by.
When the Chicken is Done:
If freezing, let the chicken cool completely. Then store in a freezer bag (see Notes) and freeze for up to one month. Alternatively, store in an airtight container in the fridge for up to 4 days.
Notes: Adjust the amount of chicken breasts to what you need and to what your Instant Pot can accommodate, and no other adjustments are needed regarding the Instructions. When freezing the chicken, I like the 1 quart size baggie that fits about 2 cups of shredded chicken.
Related Recipes: Summerland Soup Tender Baked Chicken
Ingredients
Directions
Slow Cook the Chicken:
Place the chicken breasts in the Instant Pot. Set to Slow Cook for 8 hours on Low. At the 4 hour mark, release the pressure if necessary and carefully remove the lid. With tongs, move the chicken breasts around in the pot. At this point, the chicken will begin falling apart. Check the chicken every hour after that. Shredding will become easier and easier as the time goes by.
When the Chicken is Done:
If freezing, let the chicken cool completely. Then store in a freezer bag (see Notes) and freeze for up to one month. Alternatively, store in an airtight container in the fridge for up to 4 days.
Slow Cook the Chicken:
Place the chicken breasts in the Instant Pot. Set to Slow Cook for 4 hours on Low. At the 2 hour mark, release the pressure if necessary and carefully remove the lid. With tongs, move the chicken breasts around in the pot. At this point, the chicken will just begin to fall apart. Check the chicken every 30 minutes after that. Shredding will become easier and easier as the time goes by.
When the Chicken is Done:
If freezing, let the chicken cool completely. Then store in a freezer bag (see Notes) and freeze for up to one month. Alternatively, store in an airtight container in the fridge for up to 4 days.