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pulled chicken recipe
Ash Tyrrell

Pulled Chicken Recipe

There’s something incredibly satisfying about making a recipe that’s versatile, flavorful, and perfect for meal prep. That’s how I feel every time I prepare pulled chicken in my kitchen.
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Prep Time 5 minutes
Cook Time 14 minutes
Ingredients Method Notes

Ingredients
  

  • 2 large chicken breasts about 1 pound total: Boneless and skinless work best for easy shredding. You can also opt for chicken thighs if you prefer a richer flavor.
  • 1 ½ cups chicken broth: Perfect for keeping the chicken moist and infusing it with extra flavor. Use homemade if possible for the best taste.
  • ½ teaspoon kosher salt: Balances the flavors beautifully.
  • ½ teaspoon black pepper: Adds a mild kick but feel free to adjust the amount to suit your taste.
  • ½ teaspoon onion powder: A subtle way to add depth to the chicken’s flavor.
  • ½ teaspoon garlic powder: Essential for giving the chicken that savory irresistible aroma.

Method
 

  1. Start by seasoning your chicken breasts with salt, pepper, onion powder, and garlic powder. This simple seasoning creates a base for a variety of dishes. If you’re using fresh chicken, pat it dry with paper towels first to help the spices stick better.
  2. Place the chicken breasts in the Instant Pot and pour chicken broth over them. It’s crucial to fully cover the chicken so it stays juicy as it cooks. Secure the lid and set the Pot to cook on high pressure for 14 minutes. If you’re using frozen chicken, increase the time to 18 minutes.
  3. Once the cooking cycle ends, allow the pressure to release naturally. This extra time helps lock in the tenderness. Carefully remove the cooked chicken.
  4. Using two forks, pull the chicken apart into shreds. If you're in a hurry, place the chicken in a stand mixer with the paddle attachment on low speed for effortless shredding. Save the cooking liquid for soups or as a flavorful stock for other dishes.
  5. For stovetops, simmer the seasoned chicken covered in broth for 20 minutes or until tender. Shred as directed. For slow cookers, set to low for 4-5 hours or high for 2-3 hours.

Notes

  • Use fresh chicken whenever possible for the best texture.
  • When shredding, shred while the chicken is still warm, as it pulls apart more easily.
  • Add a splash of broth when reheating leftovers to keep them juicy.
  • For extra flavor, marinate the chicken in the seasoning for a few hours before cooking.