![]() Meat claws are my preferred method because it is quick with little mess. Forks (or meat claws) are great for doing a quick shred with medium shreds.There are a few different ways you can shred your chicken depending on what you are using the chicken for: The stove top can be a little more inconsistent so you may want to use a quick-read thermometer just to be safe. If you take it out of the Instant Pot or Crock Pot and it shreds very easily, you should be fine. Make sure there is no pink in the middle and an internal temperature of at least 165-degrees. It really depends on what you will be using the chicken for.Īny time you are cooking chicken you will want to make sure it is heated through completely. Other seasonings that I will sometimes use include Italian seasoning, lemon pepper, taco/fajita seasoning, or just a little salt and pepper. It has a great flavor and goes well with just about any dish. I like to use Montreal Chicken seasoning most of the time when seasoning for shredded chicken (you can find it in bulk at Costco). Bring to a boil over medium-high heat, then reduce heat to a simmer and cover for 15-20 minutes. Because there is extra liquid, the flavor won’t be quite as strong. Then you can add your seasonings and butter. Layer the chicken along the bottom of the Dutch oven or stockpot and cover with water or broth. You will need to add extra liquid so the chicken doesn’t burn. On The Stove TopĪlthough the stove top isn’t my favorite method, it can still be done. To cook chicken in the crockpot, simply follow the steps below, but instead of cooking in the Instant Pot, place the chicken in the crockpot and cook for 2-3 hours on low. This method also turns out great, it just takes a lot longer and you aren’t able to cook your chicken from frozen (I mean, you CAN, but it isn’t recommended). You can also cook chicken in the crockpot (or slow cooker). I guarantee you will never want to cook chicken for shredding any other way again. Add water, seasonings and a little butter (butter optional but highly recommended)įor more detailed instructions and times, see recipe below.Shredded chicken in the Instant Pot couldn’t be easier, here’s what to do: ![]() I also love that you can cook the chicken from frozen (which is not recommended in a slow cooker). I love it because it’s fast, it cooks evenly, and the chicken comes out perfectly shreddable every time. My favorite way to make shredded chicken is in the Instant Pot (aka pressure cooker). Montreal chicken seasoning – or your favorite seasoning.It will take ALL of your shredded chicken dishes to the next level, and it won’t take any extra effort. The RIGHT way involves seasoning, far less water, and a little bit of butter. The wrong way is to bring a pot of water to a boil, throw the chicken in, and hope that it doesn’t come out dry. What people fail to realize, is that there is a wrong way and a right way to make shredded chicken. Shredded chicken is a common ingredient in SO many recipes online. ![]()
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