All Purpose Shredded Chicken

(Paleo, Whole30, Keto, Gluten-Free)

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Yield: 4-6 Servings

INGREDIENTS

2 Pounds Chicken Breasts or Chicken Thighs

2 tsp Noble Made All-Purpose Seasoning

1 cup Bone Broth, Chicken Stock or Water

INSTRUCTIONS

STOVE TOP SHREDDED CHICKEN

1. Season Your Chicken: Season your chicken with Noble Made All-Purpose Seasoning.
2. Add to Pot: Add chicken to a large sauce pot. Ensure it’s tall enough to fit chicken and liquid so that it won’t boil over. 
3. Cover with Liquid: Cover your seasoned chicken with enough chicken stock or water to about 2 inches above the chicken. Water works, but broth or stock is more flavorful.
4. Cook the Chicken: Heat the water over medium high heat until a rolling boil is achieved. Once the water begins to boil, turn the heat down to a simmer and cook for 15-18 minutes until the chicken is fully cooked through and internal temperature reads 165°F. If you filet your chicken in half, it may take less time for it to cook completely.
5. Shred Chicken: Remove from the cooking liquid with tongs and serve. 

SLOW COOKER OR CROCK POT SHREDDED CHICKEN

1. Add Chicken Stock or Water: Add 1 cup of chicken stock or water to the bottom of your slow cooker. While water is fine to use, stock or bone broth will add additional flavor and nutrients to the chicken.
2. Prep Your Chicken: Add 2 pounds of chicken breast or thighs to your crock pot or slow cooker.
3. Add Seasonings: Sprinkle Noble Made All-Purpose Seasoning on top of the chicken.
4. Cook the Chicken: Cook on HIGH for 2-3 hours or LOW for 4-6 hours. Chicken should have an internal temperature of 165°F to be safe to consume.
5. Shred Chicken: Remove from slow cooker and shred. Add back in some cooking liquid to keep it moist and flavorful.

INSTANT POT SHREDDED CHICKEN

• Add Chicken Stock or Water: Add 1 cup of chicken stock or water to the bottom of your slow cooker. While water is fine to use, stock or bone broth will add additional flavor and nutrients to the chicken. 
• Prep Your Chicken: Add 2 pounds of chicken breast or thighs to your instant pot. Your chicken does not need to be on top of a trivet and can cook right in the liquid.
• Add Seasonings: Sprinkle All Purpose Seasoning on top of the chicken. 
• Pressure Cook the Chicken: Set the valve to SEALING and cook the chicken on manual HIGH pressure for 12 minutes. A quick or natural release is ok.  Chicken should have an internal temperature of 165°F to be safe to consume.
• Shred Chicken: Remove from the pressure cooker and shred. Add back in some cooking liquid to keep it moist and flavorful. 
• If Cooking Frozen Chicken: Follow all steps in this recipe except add 3 minutes of pressure to your cooking time making it 15 minutes of manual HIGH pressure. Be sure that the chicken is cooked all the way through as if the chicken breasts are too thick, it could not reach the proper temperature. If this happens, place back in the instant pot to cook for another 3-5 minutes. 

This recipe was created by Valerie Skinner of Thyme and JOY.