For Grilled Chicken:

Cup of Yum
1. Preheat the grill to medium heat. Season chicken with salt and pepper.
2. Grill for 15-20 minutes, turning halfway through the time, until the chicken has an internal temperature of 165ºF.
3. Remove from grill and allow to cool before shredding.

For Instant Pot Chicken:

1. Season the chicken with salt and pepper. Place in the bottom of the Instant Pot.
2. Pour 1 cup of chicken broth around the chicken and put the lid on.
3. Lock the lid in place and make sure the vent is closed. Select manual high pressure and set the timer for 10 minutes. When the time is up, do a quick release, then remove the chicken from the pot.
4. Let it cool slightly before shredding.

For Crock Pot Chicken:

1. Spray the inside of the slow cooker with nonstick cooking spray.
2. Season the chicken with salt and pepper.
3. Place the chicken in the bottom of the slow cooker in one layer. Pour in 1/2 cup chicken broth around the chicken. Cook on low for 3-4 hours, or until the chicken shreds easily.

For Baked Chicken:

1. Preheat the oven to 400ºF. Spray a baking dish with nonstick cooking spray. Place the chicken in the dish in a single layer. Sprinkle with salt and pepper.
2. Bake in the preheated oven until the chicken is no longer pink or it registers 165ºF, about 20-25 minutes.
3. Cool, then shred the chicken.

For Poached Chicken:

1. Season the chicken with salt and pepper. Place the chicken in a large pot and add enough water (or chicken broth*) to cover the chicken. Add the 2 bay leaves.
2. Bring the water to a boil, then reduce the heat so the water is simmering. Boil until the chicken is cooked through, from 8-16 minutes, depending on the size of the chicken breasts.