Meal Prep Chicken for Instant Pot, Slow Cooker or Stove Top

Meal Prep Chicken (for Instant Pot, Slow Cooker or Stove Top)

Let’s be real here, this isn’t so much a recipe as it is a post about how and why to prepare chicken in advance. I’m sharing directions on how to make shredded chicken in an Instant Pot but you can just as easily use your slow cooker to make this too! I just happen to prefer my Instant Pot because it’s much faster to use (and I love it)!

Why should you make shredded chicken? Having pre-made chicken on hand will save you so much time! And, you’ll have a healthy protein readily available for when hunger strikes.

This chicken is great for sandwiches, salads, tacos or a last minute stir-fry.

Ingredients:

  • 4 pounds chicken breast
  • ½ cup water or chicken broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  1. Add all of the ingredients to the Instant Pot.
  2. Cover with the lid, close the pressure valve and set the time for 20 minutes at high pressure.
  3. Once the pressure cooking time has finished, carefully turn the valve from “sealing” to “venting” to quick pressure release. (This will allow the steam to escape and you’ll be able to open the lid sooner than waiting for natural release).
  4. Place the chicken onto a plate or cutting board and use two forks to shred.
  5. Store the chicken in an air-tight container with the liquid to help keep the meat moist.

Note: If you are only using 2 pounds of chicken, then halve the ingredients and cook for 15 minutes at high pressure and then quick pressure release

Slow Cooker Directions:

  1. If using a slow cooker, cook on low for 4-6 hours or until the chicken is done.
  2. Divide the chicken into small air-tight storage containers and keep them in the freezer for longer term storage.

Stove Top Cooking Directions:

  1. In a pot, heat water or broth. Add chicken pieces and make sure they get submerged under water or broth.
  2. Bring it to a boil and let it simmer for 5-10 minutes or until chicken turns pale white inside and out.
  3. Remove chicken from broth and using two forks shred the meat.
  4. Once cooled store in ziplock bags or airtight containers.
  5. It lasts for 2-3 days in refrigerator and up to 1-2 months in freezer.