Home-Style Shredded Chicken

My Easy Weeknight Shredded Chicken

As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. My family loves pulled chicken, but I used to dread the hours spent simmering it on the stove. Then I discovered the magic of the pressure cooker – a game changer! This recipe for home-style shredded chicken is my go-to weeknight dinner. It's quick, easy, incredibly flavorful, and requires minimal cleanup. The best part? The whole family gobbles it up! We typically serve it on slider buns with tangy BBQ sauce, but it's also amazing in tacos, salads, or even just on its own.

The beauty of this recipe lies in its simplicity. You start by creating a simple dry rub for the chicken, combining everyday spices like paprika, garlic powder, and onion powder. The smoky paprika adds a depth of flavor that elevates the chicken beyond the ordinary. I use kosher salt, but you can substitute with regular table salt – just remember to adjust the amount according to your preference. Then, it's all about the pressure cooker. I love the convenience of tossing the chicken in the pressure cooker and letting it do its thing. The result is juicy, tender chicken, perfectly shredded and ready in under an hour. That includes the pressure-building time and natural release.

Beyond the ease and speed, this recipe is incredibly versatile. I often adjust the seasonings to suit my mood or what I have on hand. Sometimes I add a pinch of cayenne pepper for a little kick, or maybe some dried oregano for a Mediterranean twist. The possibilities are truly endless. Leftovers make for fantastic quick lunches, too! I'll often pack it in my lunchbox for a satisfying and flavorful midday meal. One thing I have started doing is prepping the chicken on Sunday so I'm ready for the busy work week.

Tips and Tricks:

• Don't skip the liquid smoke! It adds a subtle smoky flavor that perfectly complements the BBQ sauce.
• Adjust the spices to your taste. Feel free to experiment with different herbs and spices.
• Use bone-in chicken thighs for extra flavor. While this recipe uses boneless breasts, bone-in thighs will yield a richer, more flavorful chicken.
• Make it a meal prep staple. Double or triple the recipe to have plenty of shredded chicken for several meals throughout the week.
• Get creative with serving suggestions. Try it in tacos, salads, quesadillas, or on top of rice and beans.

This recipe is more than just a quick weeknight dinner; it’s a testament to simple, flavorful cooking that even the busiest of individuals can manage. It’s become a staple in our home, and I hope it finds a place in yours too!

Let me know in the comments what your favorite way to enjoy shredded chicken is!

Step-by-step

• Mix salt, paprika, garlic powder, onion powder, and pepper in a bowl.
• Cut chicken into 3- to 4-inch pieces and place in a large resealable plastic bag.
• Sprinkle the salt mixture over the chicken in the bag.
• Seal the bag and shake to completely coat the chicken.
• Pour water into a multi-functional pressure cooker.
• Place the wire rack into the pot.
• Arrange chicken on the rack.
• Close and lock the lid.
• Select Meat/Poultry function; set timer for 50 minutes.
• Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method, about 10 minutes.
• Transfer chicken to a bowl.
• Shred using 2 forks.
• Add 1/2 cup of liquid from the pot and liquid smoke; mix well.
• Serve on buns and top with barbeque sauce.