Perfect Shredded Chicken {In the Crock-Pot OR the Pressure Cooker}

Ingredients

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The following ingredients have 9 Servings

• 2-3 pounds boneless skinless chicken thighs and/or breasts
• 3 tablespoons  Mexican spice mix or store-bought taco seasoning (optional)
• 1 cup chicken broth

Instruction

• PRESSURE COOKER DIRECTIONS: Sprinkle the chicken all over with the spices and place the pieces in the bottom of the pressure cooker. Add the chicken broth and close the pressure cooker. Cook for 12-15 minutes. Release the pressure according to the manufacturer's instructions and chop or shred with tongs.
• SLOW COOKER DIRECTIONS:  Sprinkle the chicken all over with the spices and place the pieces in the bottom of the bottom of the pressure cooker. Add 1 cup chicken broth and cover. Cook on LOW for 6-7 hours. Shred with tongs or roughly chop the cooked chicken.
• Store the cooked chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Enjoy!