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Add Chopped Vegetables: Place chopped vegetables in the bottom of a 9×13 baking dish. Drizzle olive oil over the veggies and season with salt and pepper. Roast: Place chicken on top of vegetables and season it all over with salt and pepper. Roast chicken in the oven uncovered at 450°F for 10-15 minutes.
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CrockPot Shredded Chicken Recipe: Simply add some chicken broth to your slow cooker, followed by 5 lbs. of chicken breasts. Season liberally with seasoned salt, pepper, garlic powder and onion powder. Slow cook for 6 to 8 hours, until the chicken is tender and falls apart easily with a fork.
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Add 1 cup of liquid to the instant pot (water, chicken broth, pineapple or apple juice). Place chicken breasts on top of the trivet in a single layer. Add salt and pepper or desired seasonings. Secure lid and make sure the vent is set to "sealed". Pressure cook on high for 8-10 minutes for fresh chicken breast, and 10-12 minutes for frozen.
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Add your 3 to 4 pounds of thaw raw chicken breasts to the pot. Set and cook your electric pressure cooker at high for ten (10) minutes. When the cooking timer is done, use the quick-release method to relieve the pressure so that it doesn't continue cooking. Cut through the center of one of the biggest pieces and visually check it to see that.
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There are 2055 calories in 3 pounds of Chicken Breast Meat (Broilers or Fryers, Stewed, Cooked). Get full nutrition facts and other common serving sizes of Chicken Breast Meat (Broilers or Fryers, Stewed, Cooked) including 1 oz and 1/2 breast, bone and skin removed.
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Instructions. Add the ingredients to the slow cooker. Place the chicken and stock, broth, or water in a 4-quart or larger slow cooker. Cook the chicken. Cover and cook until the chicken is tender and registers an internal temperature of 165°F, 4 to 5 hours on the LOW setting, or 2 to 3 hours on the HIGH setting. Shred the chicken.
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There are 1510 calories in 3 pounds of Chicken Meat (Roasting). Calorie breakdown: 23% fat, 0% carbs, 77% protein. Other Common Serving Sizes: Serving Size Calories; 1 oz: 31: 100 g: 111: 1 unit (yield from 1 lb ready-to-cook chicken) 232: 1 lb: 503: 1/2 chicken, bone and skin removed: 529:
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This recipe calls for 3 pounds of chicken, if cooking from fresh (raw) they will cook for 13 minutes. If cooking from frozen, up the time to 16 minutes. Keep in mind that it will take about 10 minutes for the pot to come to pressure, then, it will need to natural pressure release for 10 minutes before opening.
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Reduce heat to low and simmer until cooked: 15-20 minutes for chicken breasts, 20-30 minutes for thighs/legs/wings, and 40-60 minutes for a whole chicken depending on size. (For frozen chicken, see notes.) Remove the chicken to a plate to cool for several minutes. Use a fork and knife to cut up the meat or two forks to shred it.
How to prepare 3 pounds of chicken in less than 15 minutes
Chicken Caesar Pitas. Go to Recipe. Hand-held and picnic friendly, these chicken-stuffed pockets pack a double dose of whole grains from brown rice and whole wheat pitas. The chicken can be made up to 2 days in advance for a fast-fix lunch. —Taste of Home Test Kitchen.
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Bone-in thighs - Similar cooking time (3 hours total) Whole chicken - Low setting for 6-8 hours or high for 3-4 hours.. 3 boneless, skinless chicken breasts (2 lbs total) 1.5 tsp salt; 1/2 tsp black pepper; herbs, spices, fats, sauces, as desired optional; Instructions .
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Pressure cook the chicken: Secure the lid on the pressure cooker. Make sure that the pressure regulator is set to the "Sealing" position. Select the "Pressure Cook" or "Manual" program, then adjust the time to 10 minutes at high pressure. The pressure cooker will take about 10 minutes to come up to full pressure.
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So to summarize: 1 pound of chicken meat is equal to approximately 3 cups. As a general rule, for bone in chicken you need twice as much to yield the same amount of meat. 1 serving of chicken is equal to about 4 oz/ 100 grams/ ¾ cup. There is ⅓ pound chicken per cup of meat. 1 chicken breast is approximately 1.5 cups of chicken.
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3 lb: 15: 6 minutes: 11 minutes: 4 lb: 20: 8 minutes: 13 minutes: 5 lb: 25: 10 minutes:. FYI: One pound of chicken will yield 2 to 2 1/2 cups of shredded chicken. You can make up to 5 pounds of shredded chicken in the Instant Pot at once (assuming a 6-quart pot), preferably no more than 4 pounds.
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If you are feeding children, allow about 1 ounce of cooked poultry for children ages 1 to 6, and about 2 to 3 ounces for children ages 7 to 10. For an average family of four, plan on about 1 pound of chicken or turkey (without bone or skin). Following are some averages for specific chicken and turkey pieces, but keep in mind that the size of.
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Remember, a pound of raw skinless deboned chicken loses about 30% of the weight, so keep that in mind when determining portion size as well. Cups of Chicken Per Pound. 1/3 pound raw skinless boneless chicken = 1 cup cubed/diced chicken; 1 pound raw boneless skinless chicken = roughly 3 cups; 2 pounds chicken breasts (raw) = 5 - 6 cups.
