Roasted Chicken (for shredding)

I use this recipe for shredding chicken to use in chicken salads or chicken for tacos.

Ingredients:

• 4# whole chicken
• 1 lemon
• 1 tsp salt
• 1 tsp Italian seasoning
• 1/2 tsp pepper
• bay leaf

Directions for INSTANT POT:

1. Rinse chicken inside and out. Pat dry. Season with salt, pepper, and Italian seasoning. Cut lemon in half and stuff halves in chicken cavity.
2. Add 1 cup of cold water and bay leaf to bottom of pot. Place chicken breast side up on trivet.
3. Using manual setting, set to high pressure for 60 minutes.
4. Let pressure release naturally, about 15 minutes.

Directions for CROCK POT:

1. Rinse chicken inside and out. Pat dry. Season with salt, pepper, and Italian seasoning. Cut lemon in half and stuff halves in chicken cavity.
2. Add 1/2 cup of cold water and bay leaf to bottom of pot. Place chicken breast side up in crockery.
3. Cook for 6 hours on low or 3 hours on high.

Cool cooked chicken and then shred meat off bones for later use.