SHREDDED CHICKEN BREAST NUTRITION RECIPES

Steps:

• Place chicken breasts in pan with broth (I have used frozen, as well as fresh- frozen adds to your cooking time).
• Bring to a boil.
• Turn heat to medium, and let simmer covered for 15-20 minutes (around 10 minutes if yours are defrosted), turning occasionally.
• Then turn to medium low and let cook covered for another 60 min (or until shreds with a fork). You may need to add more broth during that hour if yours cooks down.
• I have let it cook for even longer with great results.
• Let rest in pan for at least 10 minutes, or until you can shred the meat without burning yourself.
• If you are saving the chicken for later, place it in a ziplock with the excess broth from the pan.
• Enjoy in any recipe that calls for shredded chicken.
• You can also add spices/onion/garlic to the meat while cooking, but I like to make mine plain so it will go with any recipe.

Steps:

• Add all the ingredients to the bowl of an Instant Pot.
• Set the Instant Pot to high pressure for 15 minutes.
• Let it naturally release for 10 minutes. After 10 minutes, release any remaining pressure.
• Take the chicken out of the Instant Pot and shred it with two forks, or you can put the chicken breasts in a stand mixer fitted with a paddle attachment and turn on the mixer for 1 minute, until the chicken is completely shredded.
• Remove about half of the juice that was left in the Instant Pot, and add the chicken back to the Instant Pot.
• Use immediately or store in an airtight container in the refrigerator for up to five days.