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lemon garlic shredded chicken

Lemon Garlic Shredded Chicken

Whether you make this in the Instant Pot, slow cooker, or just on your stove top, this lemony garlicky shredded chicken is perfect for a light dinner, or a week's worth of meal prep.
5 from 1 vote
Course Main Course, Side Dish
Cuisine American, Mediterranean


  • Instant Pot or Pressure Cooker (please see notes for instructions on stove top or slow cooker)


  • 1 tbsp olive oil plus more if needed during sauteeing
  • 1/2 cup onion diced (red or white, doesn't matter really)
  • 4 cloves garlic smashed with the back of a knife
  • 1 tsp salt use 1/2 tsp salt if using standard sodium broth or stock
  • 1 cup low sodium chicken broth or stock can sub for vegetable stock or broth if that's all you have
  • 1/2 cup dry white wine or dry rosé (optional) skip this if you don't have any cooking wine and just add more stock or broth
  • Juice of one lemon plus zest for topping
  • 4 chicken breasts frozen or fresh
  • Fresh herbs for topping (I used parsley but dill also goes well here)


  • Turn on the sauté function and season the pot with olive oil. Once the oil is shimmering, add the onion and sauté for 3 minutes or so, until lightly golden brown.
  • Add the garlic and sprinkle a pinch of salt over the onion and garlic mixture. Sauté another 1-2 minutes, until the garlic is fragrant and also slightly golden brown.
  • Turn the sauté function off and add the broth, wine and lemon juice to the pot. Mix and season with the rest of your salt. Remember, if you're using full sodium broth, slowly sprinkle the salt into the liquid and taste as you go until the salt levels reach your desired preference.
  • Place the chicken breasts into the liquid and seal the lid onto the pot.
  • If using the Instant Pot, use the poultry setting and set the timer to 25 minutes. If using another kind of pressure cooker, make sure to read the manual on chicken cooking times. From my understanding, you would probably cook for 25 minutes on high pressure.
  • When the chicken is done, let it naturally release for 5-10 minutes, then adjust the seal so it vents the rest of the steam.
  • Take the internal temperature of the chicken breasts and make sure they are at least 165 degrees F. With two forks, shred the chicken breasts and once it's all shredded, adjust to the "Keep Warm" function and put the lid on. Let the shredded meat sit in the liquid for at least 10 minutes. If the chicken breasts are under temperature or appear pink, continue to shred the chicken, then turn on the sauté function so the liquid begins to boil. Let the chicken cook in the liquid until it's white in color (5-10 minutes.)
  • Serve immediately or store in an air tight container for up to 4 days.


If you are using a slow cooker, let the chicken simmer for 4-6 hours until the internal temp is 165 and you can shred the chicken breasts easily with a fork. If you are doing this on the stove top, let the mixture simmer in a dutch oven and add the chicken breasts. If using frozen chicken breasts, let them simmer for 3-5 hours. If using fresh, you can make this in 2 hours. 
Keyword chicken breast, chicken broth, garlic, lemon juice, onion, rose wine, shredded chicken, white wine