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I'm going to show you how to make shredded chicken using three different cooking methods
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and two different shredding methods. For each of these three cooking methods you're going to start
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by adding your chicken breasts to your cooking pot, sprinkle with the half a teaspoon of paprika
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followed by a little black pepper and salt and then your half a teaspoon of either dried thyme
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or dried oregano. Then you're going to pour in your chicken stock which is 600 ml or two and a
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half cups of water mixed with one chicken stock cube. Then to cook on the stove you're going to
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turn the heat up to high, bring to the boil then turn that heat down low, cover and simmer for 10
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to 15 minutes for smaller breasts and 15 to 18 minutes for large. To cook in the slow cooker
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cover and cook on high for two to two and a half hours, medium for three to three and a half
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or low for four to four and a half hours. All slow cookers are different. In mine
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three large breasts take about two and a half hours whereas four small will take two To cook in the instant pot close the lid set it to sealing and then pressure cook on high
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for 10 minutes then you want to do natural release for five minutes and then
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quick release. When your chicken breasts have finished cooking it's important to
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leave them to rest for five to ten minutes to let the juices reabsorb also
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you don't want to be shredding chicken when it's cold it will be a lot harder to do. So for the first method once the chicken's rested you're going to put the
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breasts on a chopping board and then just use two forks to pull the meat apart
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So the next method for shredding is using an electric hand whisk. Once they've
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rested for 5-10 minutes add them to a large mixing bowl, get your electric hand
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whisk and then on the lowest speed setting you're just going to roll it
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around the breasts until they've broken up and shredded
