Multi-Pot Recipes: Shredded Chicken, Two Ways

My multi-pot electric pressure cooker is 6 qt, so I like to fill it up when I’m using it. I bought a large package of boneless chicken breasts and instead of freezing half, I decided to cook them all up. I used the steaming tray and add just enough water to come up to the bottom of the tray. I also added 1/4 cup of red wine vinegar. I seasoned the breasts with salt, pepper and garlic.

I layered them in the pot and pressed the chicken setting and walked away. That’s my favorite part of this, I don’t have to babysit it. It even has a warming feature if I need to be away from it for a while after it depressurizes.

Once it had depressurized, I divided the chicken in half, shredded both halves. I removed the liquid from the pot and saved it to add to my next broth session.

I added half the chicken back to the pot, stirred in a generous amount of barbecue sauce (we like Sweet Baby Rays here) and turned on the slow cooker feature. I let it simmer on the low setting for a couple of hours, just to get the flavors good and incorporated.  I then used it for BBQ Chicken Sandwiches.

The remainder of the chicken, I put into a bowl, coated with hot wing sauce – I happened to try Sweet Baby Rays wing sauce and it’s pretty good. I then refrigerated it and had for lunches as a Buffalo Chicken Salad, tossed with blue cheese dressing, and paired with my new favorite soup, Creamy Roasted Poblano, recipe here.



 

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