Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts (or thighs)
  • 1 tsp (5g) kosher salt
  • 1/2 tsp (2.5g) black pepper
  • 1 tsp (5ml) olive oil (optional)
  • 1/2 cup (120ml) chicken broth or water
  • 1 packet taco seasoning
  • 1/4 cup (60ml) BBQ sauce
  • 1 onion, quartered
  • 2 cloves garlic, minced

Instructions:

  1. Pat chicken dry with paper towels. Season generously with salt and pepper.
  2. Choose your cooking method: slow cooker, Instant Pot, or poaching.
  3. Follow specific instructions for your chosen method until chicken is cooked through.
  4. Remove chicken from the cooking liquid. Let cool slightly (5-10 minutes). Shred with two forks or using a stand mixer fitted with the paddle attachment (on low speed).
  5. Use shredded chicken immediately, or store for later use.
  6. Method A: Slow Cooker Place chicken in the slow cooker. Add your chosen flavorings directly onto the chicken. Cook on low for 4-6 hours or on high for 2-3 hours, or until chicken easily shreds with a fork. Shred and serve!
  7. Method B: Instant Pot Put the trivet at the bottom of the instant pot. Place chicken on the trivet in the Instant Pot. Add chosen flavorings and 1/2 cup broth. Seal the lid and cook on manual/pressure cook for 8-10 minutes. Allow for a 10-minute natural pressure release, then quick release any remaining pressure. Shred and serve!
  8. Method C: Poaching Place chicken in a large saucepan and cover with cold water. Bring to a gentle simmer over medium heat. Reduce heat to low and simmer for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Shred and serve!