From the kitchen of Stephanie Knewasser
In a crockpot, or a pressure cooker set to slow cooker:
1 c water
2 tsp chicken bouillon
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
Give it a stir to dissolve spices.
Add:
4-6 large boneless skinless chicken breasts, fat trimmed off
Set to low heat for 6-8 hours or high heat for 3-4 hours.
Time varies depending on your cooking device and how much chicken you use.
Place 2 forks, side by side, in the chicken. Pull forks in opposite directions, shredding the chicken. Repeat, repeat, repeat.
It should shred easily. Cook a little longer if it doesn’t.
Strain.
NOTES:
- Use this in recipes that call for cooked chicken, see recipes below.
- Divide into portions and freeze for later use.
- Use to make chicken salad.
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