Super Fast (NO Forks!) Shredded Chicken
Serves: 16 servings
  • 4 pounds boneless skinless chicken breast
  • ½ cup water
  • 1-2 tsp. kosher salt
  • 1 tsp. ground black pepper
  1. For pressure cooker: add ingredients. Turn on for 15 minutes on high pressure.
  2. For slow cooker: add ingredients. Turn on LOW for 3 hours.
  3. For oven: add ingredients to casserole dishes in one layer. Cover with foil and bake at 375 degrees 40 minutes or until clear.
  4. Now the magic: add half the chicken to a mixing bowl. Turn on your mixer to low. Mix until shredded - about 1 to 2 minutes. Repeat as necessary. Add some of the broth made in the pan back to the chicken for freezing, tacos or BBQ filling.
  5. For taco meat and BBQ meat, I removed the chicken stock from the pot. I added about ½ cup of stock back into the pot. I added my taco or bbq seasonings and cooked on saute for about 10 minutes.
Recipe by Whisk Together at