- 2.5-3 lbs chicken breast
- 3 quarts chicken broth
- 2 10 oz. bags mirepoix (carrot, celery, onion mix) can do fresh as well
- 1 tbsp. minced garlic
- 1 tsp dried thyme
- 1 tbsp dried parsley
- to taste salt and pepper
- 1 cup brown rice optional (added later)
- 2 cups dried pasta optional (added later)
Crockpot Instructions:Place chicken, carrots, celery, onion, garlic, seasonings, and broth into the crockpot.Cover and cook on low for 6–8 hours or high for 3–4 hours, until chicken and veggies are tender.Remove chicken, shred with forks, and return to the pot.Optional: If adding rice, stir in 1 cup uncooked rice and cook on high for 20–25 minutes, until tender.Optional: If adding noodles, stir in 2 cups noodles during the last 20 minutes of cooking. Gluten free cook quicker, watch it closely or it turns to mush! I have had the most success with brown rice or chickpea pasta.Taste and adjust salt/pepper before serving. Instant Pot Instructions:Place chicken, carrots, celery, onion, garlic, seasonings, and broth into the Instant Pot.Seal lid and cook on Manual/Pressure Cook for 12 minutes (15 min if using frozen chicken).Quick-release or natural release depending on time.Remove chicken, shred, and return to the pot.Optional rice: Set Instant Pot to Sauté, stir in 1 cup rice, cover, and simmer 15–20 minutes until rice is cooked.Optional noodles: Stir in noodles and cook on Sauté for 8–10 minutes until tender. If gluten free noodles, watch them closely they tend to cook quicker and turn to mush if you aren't careful. I've had the best results with brown rice pasta and chickpea pasta. Taste and adjust seasoning.