Instant Pot (fresh chicken):

1. Add 1 cup of chicken broth (or water) to Instant Pot.
2. Place chicken inside (no need for trivet).
3. Set Instant Pot to “Seal” and cook on High Pressure for 8-10 minutes.
4. Allow Instant Pot to naturally release.

Instant Pot (frozen chicken)

1. Add 1 cup of chicken broth (or water) to Instant Pot.
2. Place chicken inside (no need for trivet).
3. Set Instant Pot to “Seal” and cook on High Pressure for 10-12 minutes.
4. Allow Instant Pot to naturally release.

Slow Cooker:

1. Add broth and chicken to slow cooker.
2. Cover and let cook on high for 3 hours or on low for 6-8 hours (or until enter of thickest part of chicken reaches internal temp of 165).

Stove Top:

1. Take medium/large saucepan and fill 3/4 of the way with water.
2. Bring to a boil.
3. Add chicken to boiling water and reduce temp to bring water to a simmer.
4. Let simmer 15-20 minutes.
5. Carefully remove and ensure center of thickest part of chicken has reached 165 degrees.

To Shred:

1. To shred simply pull cooked chicken apart with two forks or a pair of bear claws.