What's For Dinner?

Simple Shredded Crockpot Chicken
Image of prepared recipe

Ingredients:

2 to 3 pounds boneless skinless chicken breasts
1 cup chicken stock (or water)
1 teaspoon kosher salt
1 teaspoon freshly-cracked black pepper

Directions:

1.

Combine the ingredients. Add the chicken breasts, salt and pepper, and chicken stock to the bowl of your pressure cooker. Give everything a brief toss to combine, then arrange the chicken breasts so that they are spread out in an even layer.

2.

Pressure cook: Cover and set the pressure cooker lid valve to “sealing.” Pressure cook on high for 10 minutes, followed by a 5 minute natural release, followed by a quick release (carefully flip the valve to “venting”) to release whatever pressure remains.

3.

Shred: Remove the lid and use two forks to shred the chicken. Give it a thorough toss with the remaining juices in the pressure cooker.

4.

Serve or store: Serve the chicken while it’s nice and warm. Or transfer it between two zip lock bags. Ensure there are some "juices" which will help protect the chicken in the freezer. Squeeze the air out of the bag. Label and place in freezer for up to 3 months.