Rotisserie Style Shredded Chicken

• 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 inner chicken temperature reaches to 165 degrees.
• Shred the chicken breasts with the remaining liquid in the pot.
• You can use a hand mixer to shred the chicken. Serve and enjoy!

For the slow-cooker:

• Cook on low 6-8 hours or on high 3-4 hours.
• Make sure inner chicken temperature reaches to 165 degrees.
• Once the cook time is over, turn the slow-cooker off.
• Pour some of the liquid out of the pot and shred the chicken breasts with the remaining liquid in the pot.
• You can use a hand mixer to shred the chicken. Serve and enjoy!
• Garnish with coleslaw and butter pickles.
• The creamy coleslaw and crunchy pickles totally compliment the savory seasoning of the shredded chicken.
• To freeze, let cool to room temperature before placing in freezer bags.