Shredded Chicken
Ingredients
Basic Ingredients
-
3–½ to 4
pounds
skinless young whole chicken
-
1–½ to 2
pounds
skinless chicken breast
-
as needed
unit
olive oil
-
1
Tablespoon
mixed dried herbs
-
1
teaspoon
garlic powder or minced garlic
-
½ to 1
teaspoon
kosher salt
-
½ to 1
teaspoon
black pepper
-
⅛ to ¼
teaspoon
smoked paprika or regular paprika
Additional Ingredients for Methods
-
¼
cup
olive oil (for Slow Cooker & Instant Pot)
-
8
ounces
vegetable broth (for Slow Cooker & Instant Pot)
-
1
unit
lemon (slices for Slow Cooker & Instant Pot)
-
2
Tablespoons
olive oil (for Oven Baked)
-
1
teaspoon
lemon juice (for Oven Baked)
-
6
cups
water or broth (for Poached Chicken)
Instructions
- Preheat air fryer to 370°F, spray chicken with oil, season, and cook for 10 minutes, flip, and cook for another 8 minutes.
- For oven baking, preheat to 400°F, rub chicken with oil and lemon, season, and bake for 25-40 minutes until cooked through.
- For stovetop poaching, cover chicken in a saucepan with water or broth, bring to boil, then simmer for 15-20 minutes.
- For slow cooker or Instant Pot, coat chicken with oil and spices, add lemon slices, place in the cooker, and add broth. Cook on high for 3-4 hours or low for 6 hours in slow cooker, or 6 minutes per pound in Instant Pot with natural release.
- Once cooked, shred the chicken using forks or hands.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
10g
Total carbohydrates
0g
Total protein
30g
Sodium
300mg
Cholesterol
80mg
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