Soooo I finally decide to invest in an Instant Pot. I’d seen it on so many blogs and in a variety of ways that I convinced myself it was a worthwhile purchase. And my first recipe in it didn’t disappoint- shredded chicken that would normally take 8 hours in a slow cooker, but now in under 30 minutes? Yes please.
Don’t have an Instant Pot? No worries. You can definitely make this in a slow cooker as well. It’ll just take a bit longer.
My recommendation for this recipe is to make a big batch so you can use it throughout the week. I’ve used it in a quesadilla, in an omelette, and even in an Eggs in Purgatory dish (coming later this week). It quickly adds flavor and protein to any dish.
Easy Shredded Chicken
Makes about 8 servings.
- 1 32-ounce can crushed tomatoes
- 2 tablespoons smoked paprika
- 1/4 cup peppadew peppers (jarred) (alternatively you could do chipotle peppers in adobo sauce for some spice)
- 1/2 tablespoon sea salt
- 3 garlic cloves, crushed
- 2 pounds chicken breast
- juice of 1 lime (or 2 tablespoons lime juice)
- juice of 1 orange (scant 1/4 cup)
Combine tomatoes, paprika, peppadew peppers, sea salt, garlic, lime juice and orange juice in instant pot or slow cooker. Stir to combine. Add in chicken.
For the instant pot, place on “manual” mode for 15 minutes. Once it is done cooking, let cool enough to shred the chicken with a fork or your hands.
For the slow cooker, cook on “low” for 7 hours. Once it is done cooking, let cool enough to shred the chicken with a fork or your hands.