Instant pot whole chicken or chicken breasts. Super quick and easy to pull. Do a search on gimme some oven. Those are the recipes I use.

My wonderful [Jewish] mother would make delicious boiled chicken. Just simmer whole chicken pieces on the bone in water with fresh onion, carrot, and celery, along with 1-2 teaspoons of salt. I have updated the dish by adding a sprig of rosemary and a sprig of thyme. Simmer until it's done - maybe an hour. The bonus is that you have homemade bone broth. Yum!

I also cook in the instant pot, but 30 minutes is too long. 22 minutes on high pressure then natural release. Season with garlic and onion powder or whatever you like. Done this for chicken tacos, chili, chicken salad. Whatever you need.

I agree poaching is probably easiest, but also often the least amount of flavor.

Roasting boneless skinless chicken breasts often makes them tough and takes forever (with the way too big monster breasts) and you don't get that much more flavor. Maybe if you cut them into smaller pieces (or slice horizontally so they're an even thickness) and use a lot of seasoning / marinade.

Roasting thighs is probably the most flavorful and also easy - they're smaller and flatter so don't dry all out before the center gets cooked.

Slow cooker, then shred. Thighs do better than breasts, but both are good (or a combo).

Anonymous wrote:Chicken THIGHS people. Breasts are flavorless.

Yesterday I made a Greek chicken salad. Started by tossing cutting boneless/skinless thighs in thirds and tossing in salt, pepper, oregano and olive oil in a baking dish. Bake the oven at 375 for 45 minutes. Cool. Way more flavorful and juicy than breasts or rotisserie.

That’s because the thighs are much more fatty.

I roast a whole cut up chicken for 45-60 minutes and then pull off the meat. Or the bone-in, skin on chicken breasts if I can't get the whole chicken. But I used to easily be able to find either of these pretty easily at any grocery store and now it is hit or miss.

You just use an equivalent amount of chicken. It’s easy to poach and shred a couple of breasts.

Chicken THIGHS people. Breasts are flavorless.

Yesterday I made a Greek chicken salad. Started by tossing cutting boneless/skinless thighs in thirds and tossing in salt, pepper, oregano and olive oil in a baking dish. Bake the oven at 375 for 45 minutes. Cool. Way more flavorful and juicy than breasts or rotisserie.

Simmer chicken breasts in chicken broth.

Poached chicken breasts.

I use my Instant Pot to make chicken breasts a lot to shred for chicken salad, certain soups, etc. Season chicken with kosher salt and fresh pepper, garlic powder, and onion powder. Throw in the IP with a little water or chicken stock. Cook on manual for 30 minutes and allow pressure to release naturally. Shred and use anywhere you’d use shredded rotisserie chicken.

Anonymous wrote:Grab the chicken from Costco.

Gross!

Grab the chicken from Costco.

I see a lot of recipes that tell you to use a rotisserie chicken, but I prefer to cook from scratch. If I don't have the time or inclination to roast a whole chicken, what is a shortcut?