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4.87 from 129 votes


This simple recipe is the perfect chicken to add to your favorite salads or casseroles. Serves: 6-8 servings


  • 1 small yellow onion chopped
  • 1 Tbsp. chopped garlic
  • ½ tsp salt
  • 1 c. chicken broth
  • 2 lb. boneless skinless chicken breasts


Electric Pressure Cooker

  • Add the onion, garlic, salt, chicken broth and chicken to the Instant Pot. Cook thawed chicken on high pressure for 12 minutes. (Cook frozen chicken on high pressure for 20 minutes.) Turn the pressure valve to “Vent” to release all of the pressure.
  • Remove the chicken breasts from the pot and place on a plate or cutting board. Shred the chicken using two forks.
  • Remove ⅔ cup of liquid from the pot. (Reserve the liquid for cooking rice or making soup.) Return the shredded chicken to pot and stir until well combined.

Crock Pot

  • Add the chicken breasts to a sprayed or lined Crock Pot. Sprinkle with salt and top with the garlic, onion and chicken broth. Add an additional ½ c. chicken broth.
  • Cook on low for 4-5 hours. With 30 minutes of cooking time left, shred the chicken using two forks.
  • (If using frozen chicken in the Crock Pot, cook on low for 5-6 hours.)