Recipe: Every Day Pulled Chicken

This is possibly the easiet, most flavorful, and most versatile chicken recipe I’ve ever made.  The only caveat is that it requires a pressure cooker to pull it off – but if you don’t have one, why not?  I was given an InstantPot for my birthday this year (it’s a combination pressure cooker/slow cooker/rice cooker/yogurt maker/whatever), and it’s amazing.  If you don’t want to splurge on the electronic ones, the regular old stove top kind are pretty cheap and easy-to-find.

It’s super-simple.  Put your pressure cooker over medium-high heat, then add a tablespoon of olive oil.  Dice an onion and toss it in, then allow it to cook for a bit.  Once it starts to get translucent, add a couple of pounds of chicken (I prefer thighs) and a half-cup of chicken stock. Let it cook on high for 10 minutes – if you’re on the stove top, that means let it cook for 10 minutes after it’s reached the desired pressure.  When the cooker finally releases, you’ll have tender, tasty chicken.

Drain the liquid and toss the meat and veggies in your stand mixer, and it’ll shred perfectly. Don’t crank the speed up too high, though, or you’ll throw chicken juice all over the kitchen. (Don’t ask how I know that.)  You can also just pull it apart with a couple of forks, or your hands, or whatever.

This stuff can be used for tacos, for wraps, for sandwiches, for nachos…  Toss it on top of a baked potato, throw it in soup, whatever.  Even better, you can spice it up for different types of cuisine.  Toss in a jar of pepper rings and some Italian seasonings before you cook, and you’ll have awesome meat for Italian chicken subs.  (Hint – instead of chicken stock, use the juice from the jar of peppers!)  We love to cook the onions with some bell pepper, green chiles, and garlic for quick fajitas or enchiladas.

Bonus – this stuff freezes amazingly well, so make up a huge batch and stuff it in the deep freeze for later this winter when you don’t feel like cooking.

Here’s the recipe:

Every Day Pulled Chicken

Yield: About 4 servings.  8 enchiladas.  16 soft tacos.  Etc.


1 tbsp. olive oil
1 onion
2 lb. boneless, skinless chicken thighs
1/2 c. chicken stock


1. Mince the onion.

2. Add oil to your pot over medium-high heat.  When oil is warm, add onions.  Allow them to cook until translucent.  Then add chicken and stock.

3. Cook in pressure cooker on high heat for 10-12 minutes.

4. Allow pressure to release normally.  Drain liquid away from meat and vegetables, then shred chicken.

5. Freeze, refrigerate, or use right away.  It’s good, whatever you do!

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