Slow Cooker Shredded Chicken with Broth
Mildly seasoned chicken breasts cooked gently in broth, pulled into strands, and portioned for six meals or fillings.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts thawed, about 2 pounds total
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup low-sodium chicken broth
- 2 tablespoons olive oil
Instructions
Cook and Shred
- Arrange the thawed breasts in a 4- to 6-quart slow cooker. Add salt, pepper, garlic powder, onion powder, broth, and olive oil.
- Cover and cook on LOW, beginning temperature checks at 1 1/2–2 hours. Remove individual breasts at 165°F in the thickest part; allow about 2–4 hours depending on thickness and cooker.
- Transfer to a cutting board and rest for 5 minutes. Shred using two forks.
- Switch off the cooker. Toss the shreds with cooking liquid added a tablespoon at a time until moist, then portion into 6 servings.
Notes
- Refrigerate promptly for 3–4 days, or freeze for up to 3 months.
- Reheat stored portions to 165°F in a saucepan or microwave.