Slow Cooker Chicken Breasts for Easy Meal Preparation
Simply seasoned chicken breasts cooked with a small amount of broth for slicing or shredding into later meals.
Ingredients
Chicken
- 2 pounds boneless skinless chicken breasts Four roughly 8-ounce pieces; fully thawed
- 1 tablespoon olive oil
- 1/2 teaspoon fine salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup low-sodium chicken broth
Instructions
- Pour broth into a suitable 3–4-quart slow cooker. Coat thawed chicken with olive oil, garlic powder, onion powder, salt, and pepper.
- Arrange in a shallow layer as permitted by the appliance manual and cover.
- Cook on low about 2½–4 hours or high 1½–3 hours, beginning checks early. Continue until every thick breast piece reads 165°F.
- Move to a clean board and rest 5 minutes. Slice across the grain or shred.
- Divide into approximately 6 meal-prep portions, adding a little cooking liquid if desired. Refrigerate promptly and label the original cooking date.
Notes
Two pounds raw chicken is the controlling quantity. Timing varies by cooker and thickness; check 165°F rather than extending cooking automatically. Store refrigerated 3–4 days and reheat to 165°F.