Easy technique for making tender, juicy pulled chicken for soups, enchiladas, Hawaiian haystack sauce, curries, chicken pot pies, and other recipes. Portions freeze well for easy meal prep. 3 options for cooking!
Oven Option:
Preheat oven to 350. Rub each split
chicken breast with a teaspoon of olive oil. Place in baking dish (lined
with parchment paper or foil for easy clean up). Sprinkle salt and
pepper on top and cover dish with foil or lid. Bake at 350 for 35-45
minutes or until the chicken reaches an internal temperature of 165
degrees. Remove from oven and let cool. Once chicken breasts are cool
enough to handle pull the chicken off the bone and shred or chop to
desired size pieces. Freeze in freezer zip top bags or containers for quick use in
soups and other recipes.
Slow Cooker Option:
Slow Cooker Option:
Cook in slow cooker on low in 2 cups water, season with salt and pepper, until internal temperature reaches 165.
Electric Pressure Cooker Option:
Spray pot with nonstick cooking spray. Add 2-4 split chicken breasts. Add salt and pepper and 1 cup of water. Cook on high pressure for 20-25 minutes. Quick release. Check temperature of chicken, should be 165. If not, just cook again for 3-5 more minutes. When it's cool enough to handle, hand shred and store in fridge or freeze for later use if needed.
