Shredded Chicken Thighs + 5 Ways To Serve Them

Let's continue with nutrition month with a super basic recipe: Shredded Chicken Thighs.

I'm giving you two ways to cook them (slow cooker and Instant Pot), as well as sharing five ways to use this meat for later in the week! Let's jump in.

Ingredients:

1-3lbs Chicken Thighs

1 Tbsp Sea Salt

Spices of choice

1-2 cups Water

Instant Pot Directions:

1. Place 1-3lbs of boneless chicken in the Instant Pot

2. Add 1-2 cups of water and 1 Tbsp sea salt (and any other spices you desire such as pepper or garlic powder)

3. Cook under the "poultry" or "meat/stew" category for approximately 15 minutes per pound. For 2lbs, I typically cook for 33 minutes and for 3lbs, I cook for 40 minutes

4. Once cooked, allow the Instant Pot to switch to "keep warm" for about 10 minutes before releasing pressure

5. Use tongs to shred the meat

6. Serve, portion for later, or freeze

Slow Cooker Directions:

• Place 1-3lbs of boneless chicken in the slow cooker

• Add 1-2 cups of water and 1 Tbsp sea salt (and any other spices you desire such as pepper or garlic powder)

• Cook on low for 6-8 hour or until the meat is cooked through

• Use tongs to shred the meat

• Serve, portion for later, or freeze

Super simple right?! Now onto how to make this chicken taste amazing!

1. Shredded chicken + roasted carrots and broccoli + avocado (recipes for roasted veggies here)

2. Egg Bake - eggs + chicken + veggies of choice + avocado or cheese

3. Shredded chicken + baked sweet potato + roasted cauliflower + Primal Kitchen BBQ Sauce (in store at HyVee, Whole Foods, Natural Grocers, or online)

4. Chicken Curry

5. Shredded chicken + crispy potatoes with chive and sea salt + roasted green beans (see link for roasted veggies above)

It's that simple! Chicken + veggie + a fat to tie it together. Enjoy!

xoxo Olivia