Start by preparing your cooking vessel. If you're using a slow cooker, add the chicken breasts and pour in the chicken stock. Ensure the chicken is submerged in the broth for even cooking. If you're using a Dutch oven or Instant Pot, the same principle applies.
Set your slow cooker on low for about 8 hours. If you’re using a Dutch oven, cover it and cook over medium-low heat for about 20 to 30 minutes. For the Instant Pot, cook at high pressure for 8 minutes.
While the chicken is cooking, keep an eye on the time. It’s crucial to check for doneness. Use a sharp knife to poke the chicken; the juices should run clear, and the internal temperature should reach 165º F when using a meat thermometer.
Once the chicken is cooked through, remove it from your cooking vessel and let it cool slightly. I find that using two forks works best for shredding the chicken, but you can also use a stand mixer with a paddle attachment for quick shredding.
After shredding, return the chicken to the broth. This step helps keep it moist and flavorful. If you want a thicker consistency, you can simmer the broth for a few minutes to reduce it.
Now that your Easy Shredded Chicken is ready, taste it and adjust the seasoning as needed. It’s always a good idea to add a pinch more of Stone House Seasoning if you like a bit more flavor.
Serve the chicken warm in your favorite style. Whether it’s in tacos, on a salad, or in a sandwich, it’s sure to please!
Store leftovers in an airtight container in the fridge or freeze them for later use.
