Gluten-Free Rotisserie Style Shredded Chicken
Updated
I make this tender, juicy shredded chicken seasoned with my own homemade rotisserie spice blend, and I love how easy it is to throw together in the Instant Pot or slow cooker. With a dairy-free option and endless ways to use it, I always keep a batch in the fridge for quick, stress-free weeknight meals.
Made this tonight and it is really good! My whole house has smelled delicious for the last few hours. I love that the result is so versatile – I plan on making Audrey’s chicken pot pie with it next!
– Sarah
Easy Rotisserie Style Shredded Chicken
I make this healthy shredded chicken recipe every week. It’s such an easy way to cook chicken breasts, and I find shredded chicken can be used in so many different ways. I like adding it to soups, salads, pasta, tacos, wraps, or sandwiches.
I have been making this rotisserie-style shredded chicken in my slow-cooker for years—that was until I bought an Instant Pot. I bought one on sale, and it was a game-changer for me! Seriously, friends, if you do not have an Instant Pot, buy one. It is SO worth the investment.
I really do not like dry, under-seasoned chicken breasts. So I came up with a perfect light seasoning blend that would complement the shredded chicken for multiple uses. The seasoning mix is a rotisserie-style seasoning that can be made with spices you probably already have in your pantry.
Things I Learned While Testing
- Use a hand mixer to shred. Chicken breasts coming out of your pressure cooker or crockpot are nice and tender, so you can easily use two forks to shred them. However, I like to break out my hand mixer as it’s quick and easy and shreds the chicken uniformly.
- Make a double batch of the seasoning mix. I like to double or triple the seasoning and store it in the pantry, which makes it even quicker and easier to prepare the chicken the next time.
Gluten-Free Rotisserie Style Shredded Chicken
Ingredients
Instant Pot
- 4 chicken breasts (skinless/boneless), fresh or frozen
- 2 tbsp olive oil
- 1 cup gluten-free chicken broth, you can also use bone broth or make your own broth by using gluten-free bouillon
Rotisserie Seasoning Mix
- 1 tbsp sage
- 1 tbsp thyme
- 1 tbsp onion powder
- 1 tbsp oregano
- 1 tsp garlic powder
- 1 tsp salt
Instructions
- Add the olive oil to the bottom of the pot.
- Add the chicken breasts to the pot.
- Add all of the seasonings into a small bowl and stir to combine to make the rotisserie seasoning mix.
- Pour the chicken broth into a glass measuring cup. Add the seasoning mix to the chicken broth and stir.
- Pour the seasoned chicken broth over the chicken breasts. Put the lid on.
- For the Instant Pot: turn the valve to sealing, and select Manual, high pressure for 12 minutes. It will take about 10 minutes to come to pressure and start counting down. Once the cook time is over, turn the Instant Pot off and let the pressure release naturally for 10 minutes. Make sure the internal chicken temp reaches 165°F. Shred the chicken breasts with the remaining liquid in the pot. I like to use my hand mixer to shred the chicken. Serve and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Gluten Free Rotisserie Style Shredded Chicken
Make the seasoning mix: Add 1 tbsp of each of the following: sage (2g), thyme (2.5g), onion powder (7g), and oregano (2g), and 1 tsp garlic powder (3g) and 1 tsp (6g) salt into a small bowl and mix to combine. (photo 1)
Get the pot ready: Pour 2 tbsp olive oil into the bottom of the pot and 4 chicken breasts. (photo 2)
Pour 1 cup (235g) chicken broth into a glass measuring cup. Add the seasoning mix and stir.
Pour the seasoned chicken broth over the chicken breasts. (photo 3) Put the lid on.
To make in the Instant Pot: Turn the valve to sealing, and select Manual, high pressure for 12 minutes. It will take about 10 minutes to come to pressure and start counting down.
Once the cook time is over, turn the Instant Pot off and let the pressure release naturally for 10 minutes. The inner temperature of the chicken should be 165°F. Shred the chicken with the broth that remains in the pot.
To make in the slow cooker: Cook on low for 6-8 hours or on high 3-4 hours. Make sure the internal temperature reaches 165°F.
Once the cook time is over, turn the slow-cooker off.
Shred the chicken: Pour some of the liquid out of the pot and shred the chicken breasts with the remaining liquid in the pot.
Serve: Serve the chicken and enjoy!
Serving Suggestions
I like to make my sandwiches Southern style with coleslaw, and bread and butter pickles. The creamy coleslaw and crunchy pickles complement the savory seasoning of the shredded chicken. (My kids like them plain). Before I chow down on the sandwich, I start with a crisp and tart Greek quinoa salad and finish off the meal with these tender and crisp beignets.
Storage Instructions
Store uneaten chicken in the fridge for 3-4 days in an airtight container.
To freeze leftovers, make sure the chicken comes to room temperature before you place them into the freezer bags. Thaw overnight in the fridge.
More Chicken Recipes To Try
- Gluten Free Orange Chicken: A bold and flavorful takeout favorite using simple ingredients.
- Gluten Free Sweet and Sour Chicken: A slightly crispy chicken stir fry with a sweet and tangy sauce, with chunky and firm vegetables.
- Gluten Free Homemade Chicken Nuggets: These nuggets are baked, not fried, and they come out perfectly seasoned with just the right amount of crispy coating.
Thank you! Healthy, easy and fast enough to make in a pinch. Shredding the chicken with a mixer was a game changer! I started shredding it with 2 forks since I didn’t want to wash and dry the mixer, but I gave your suggestion a try. Wow! Will never be shredding with forks again 🙂 Ate it last night as part of a grain bowl. Tonight it will be chicken tacos. Love!
This is my new go-to – it’s legit so good and I’ve made my fair share of crockpot shredded chicken! Don’t hesitate – make this!! We ate it as is – it’s that good! Thank you for an awesome recipe. (My crockpot tends to run hot/on quick side so my breasts only needed 5 hours and it was so good! So check it depending on yours so it doesn’t dry out!)
Delicious! Do you have a gf dairy free coleslaw recipe? I miss coleslaw!
Thank you so much Christina! I will have to add my coleslaw recipe. Thanks for the suggestion!
Made this tonight and it is really good! My whole house has smelled delicious for the last few hours. I love that the result is so versatile – I plan on making Audrey’s chicken pot pie with it next!
It was delicious! I ended up making a huge batch of this with chicken thighs (but reduced the time to 8 min) then saved the liquid after cooking and used it as my base for matzo ball soup! Thanks so much!
Thank you so much Danielle for the wonderful review! I am so happy that you enjoyed the chicken. I’ve made it with chicken thighs too, and my family enjoyed it. I need your recipe for matzo ball soup. It sounds delicious! Thank you again.
I have an 8qt IP and would like to double the recipe. Does the broth need to be doubled too?
Hi Danielle! I only have the 6qt Instant Pot. I looked it up and the 8 Quart Instant Pot Models need 1.5 cups of liquid. I hope you enjoy the shredded chicken!
Just made this. The house smells SO GOOD! And the DH gobbled up the sandwiches I made with this chicken. Will definitely be making again.
Thank you so much, Miri for the wonderful 5-star recipe review! I am so happy to hear that you both enjoyed it! I make this once a week and my family loves it. You can do so much with the shredded chicken. Thank you again!