Instant Pot Shredded Chicken
Shredded chicken from the pressure cooker — Ohio shredded chicken sandwiches, BBQ shredded chicken, tacos, taquitos — for the busiest weeknights.
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Roasted Garlic Shredded Chicken Pasta
Quick & easy crockpot meal perfect for any night of the week!
Natalie McElhennyIngredients
- 4 Chicken Breats
- 1lb box of pasta (of your choosing)
- 2 25oz Jar of Mezzetta Roasted Garlic & Caramelized Onion Pasta Sauce
- 2 HEAVY tbsp Olde Thompson Everything Italian Seasoning
- 2 tsp Kinders Roasted Garlic Salt
- To taste Fresh ground pepper
- Parsley flakes (optional)
- Parmesan Cheese (optional)
Instructions
- 1Place four chicken breasts in crockpot and pour 1 jar of sauce into pot.
- 2Season with everything italian, roasted garlic salt, and fresh cracked pepper. Gently stir mixture so everything is well coated. Place lid on crockpot and set crockpot to HIGH for 4 hours.
- 3After the 4 hours has passed, shred the chicken and add it back to the sauce. Add in the second iar of sauce and mix thoroughly.
- 4Cook the pasta according to the package directions. (Be sure to salt the water before boiling!) Once pasta is complete, strain and set aside.
- 5Plate the pasta and top with shredded chicken and sauce mixture. Add extra everything italian seasoning, parsley flakes, parmesan cheese (optional).
- 6Plate & enjoy!
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Open in Pepper →A Pot of Shredded Chicken Goes Far
Chicken breasts go in whole and come out soft enough to pull apart with two forks. That one pot turns into sandwiches tonight and tacos tomorrow, which is the whole reason it earns a spot in the weeknight rotation.
Cooks on Pepper reach for this collection on the nights nobody planned ahead — frozen breasts, a jar of something from the pantry, and dinner on the table without standing over the stove.
Every recipe here starts with that pile of shredded chicken and takes it somewhere: Ohio Shredded Chicken Sandwiches, Roasted Garlic Shredded Chicken Pasta, Creamy Shredded Chicken Lasagna Roll Ups, BBQ Shredded Chicken, Instant Pot Chicken and Rice Burrito Bowls, and Shredded Chicken and Corn Tostadas.
Quick Tips
- 1
Keep the liquid in
Use at least 1 cup of broth or salsa under the chicken so the pot comes to pressure instead of scorching.
- 2
Let the pressure drop
Give it a 10-minute natural release before venting; chicken pulled straight off a quick release comes out dry and stringy.
- 3
Shred with a mixer
Drop the warm breasts in a bowl and run a hand mixer on low for about 30 seconds for even shreds.
- 4
Soak the meat again
Stir the shredded chicken back into 1/2 cup of the cooking liquid or BBQ sauce and let it sit 5 minutes before serving.
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