Boil it

Buy a rotisserie chicken from Costco. Done.

i would smoke grill or pan sear if you are looking to use in salads or similar.

crock pot if you want to make casserole or shred it.

I brine and grill chicken breasts once a week (30 min brine in 2T salt+2T brown sugar to about 4 cups water. Grill on direct heat a minute each side, then indirect heat until done.)

I slice and make chicken caeser salads, I top with bacon and munster cheese for a sandwich. For dinner, I will serve them off the grill with mango or tomato/avocado salsa. They freeze well if not eaten, then I use for quesadillas.

Anonymous wrote:Lately when we make chicken breasts, we do a quick pan sear of several whole boneless/skinless breasts with whatever seasonings, then finish in the oven @400-ish using a meat thermometer with an alarm to know when it's done.

Let it rest a few minutes then slice in strips across the grain. This is honestly the best way to cook chicken breasts to be tender and not too chewy/hard and the sliced strips work perfectly in tortilla wraps or over salad.

DP to add, if you have the time, brine them in a large (as in mixing bowl size) bowl of water with about 1/4 cup of salt for about 15 min. Then pat dry, season, and follow above directions.

Lately when we make chicken breasts, we do a quick pan sear of several whole boneless/skinless breasts with whatever seasonings, then finish in the oven @400-ish using a meat thermometer with an alarm to know when it's done.

Let it rest a few minutes then slice in strips across the grain. This is honestly the best way to cook chicken breasts to be tender and not too chewy/hard and the sliced strips work perfectly in tortilla wraps or over salad.

Anonymous wrote:

Anonymous wrote:We bake a bunch of chicken in the oven, in a big Pyrex or lidded casserole. Seasonings, no other recipe.

I don't do this anymore, but I used to meal-prep my lunches by putting shredded chicken in a container with rice or quinoa and freezing it. If you're going to shred it, cooking in the instant pot is better than baking.

Bake for how long and what temperature? Covered or not? How much seasonings per pound?
What would you do other than shred it? Dice it?

You're more scientific than I am, LOL. I eyeball it: I don't like heavy seasoning so usually some salt and a Pennzys blend (I like "Justice") but not a heavy coating. Usually bake it covered, for about a half hour at 375 or 400. If I want it more browned I'll cook it uncovered but there is a risk it can dry out.

I eat a chicken breast (or hand-sized piece of a breast) at dinner. DD prefers it shreded or cut up. I don't often cook it in sauce but when I do, I cut it into chunks.

Anonymous wrote:We bake a bunch of chicken in the oven, in a big Pyrex or lidded casserole. Seasonings, no other recipe.

I don't do this anymore, but I used to meal-prep my lunches by putting shredded chicken in a container with rice or quinoa and freezing it. If you're going to shred it, cooking in the instant pot is better than baking.

Bake for how long and what temperature? Covered or not? How much seasonings per pound?
What would you do other than shred it? Dice it?

Anonymous wrote:Chicken gets sketchy by day 3.

FDA says up to 4 days
https://www.southernliving.com/food/meat/chicken/how-long-does-cooked-chicken-last-in-fridge

We bake a bunch of chicken in the oven, in a big Pyrex or lidded casserole. Seasonings, no other recipe.

I don't do this anymore, but I used to meal-prep my lunches by putting shredded chicken in a container with rice or quinoa and freezing it. If you're going to shred it, cooking in the instant pot is better than baking.

Chicken gets sketchy by day 3.

What is your favorite method of cooking a batch of chicken to eat for lunches for 3 days?

Prefer slow cooker over grill. We have a grill, it's easy too, but so is setting and forgetting.

While I have that preference, I'll take any and all methods.

**Post links or share your recipe.**

P.S. My plan is to make one meal for dinner. Have enough to save for the next 3 lunches. Lunch chicken is paired with an easy to heat up grain, just veggies, or both. A little sauce to accompany.