If you have a pressure cooker, this is barely a recipe. 10 minutes, a few ingredients, you're done. If you don't, that's ok! You can still use these ingredients too cook the chicken breast in a slow cooker (just takes a little planning) and cook your chicken for 3-4 hours on high, 6-8 hours on low! The whole point is to take usually dry chicken breast and make it tender, juicy, and tasty (I reached for the thighs 90% of the time until I discovered this method!).
You can adjust the recipe if you know what you are making or just prep the breasts and decide later. Some ideas:
add a jar of salsa & taco seasoning before cooking for tacos // OR add taco seasoning, tomato paste, and a 1/4 cup broth to the final product to turn it into taco filling
add coconut milk, lime juice and ginger before cooking for a Thai twist
keep it simple and add to quesadillas or enchiladas
add extra broth and use this as a base for a soup, pulling the chicken and adding your choice of veggies (like carrots, celery, zucchini)
1 lb or 2-3 pasture raised chicken breasts
2 cups of broth or stock (enough to cover the breasts in the pressure or slow cooker)
2 tablespoons grass fed butter
salt and pepper
Season your chicken breasts with salt and pepper- feel free to use your favorite seasoning and herbs here too
Place in the pressure cooker/slow cooker, cover with broth or stock, add butter
If you're pressure cooking- set to 10 minutes on high, then allow the pressure to release naturally If you're slow cooking, let it cook on low 6-8 hours, or high for 3-4 hours (so plan ahead)
Whichever method you used, take the breasts out- let them cool on a cutting board for 15-20 minutes. Then, easily pull the meat apart with 2 forks. Easy as that! Let me know if you tried this and how you used it!! Note: The broth it cooked in is extra delicious so save it! Either use it for a soup, cooking, or drink it straight up!