Description
Achieve perfectly tender, juicy, and easily shreddable chicken with this effortless slow cooker method. By utilizing a low and slow cooking process, the lean white meat remains moist and succulent, making it an ideal protein foundation for your favorite weekly meal preps, from tacos and salads to hearty casseroles.
Ingredients
1.5 lbs skinless boneless chicken breast
0.5 cup chicken broth (or low-sodium vegetable stock)
1 tsp garlic powder
1 tsp onion powder
0.5 tsp kosher salt
0.5 tsp freshly cracked black pepper
Instructions
Place the chicken breasts in a single layer at the bottom of the slow cooker insert.
Whisk together the chicken broth, garlic powder, onion powder, salt, and black pepper in a small bowl.
Pour the liquid mixture evenly over the chicken to ensure all pieces are covered.
Cover the crockpot with the lid to lock in moisture.
Set the slow cooker to the low setting and cook for 3 hours.
Use a digital meat thermometer to confirm the chicken has reached an internal temperature of 165°F before serving.
Notes
Ensure chicken breasts are in a single layer for even cooking. Store leftover shredded chicken in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month. Always verify internal temperature with a thermometer to ensure food safety.
Nutrition
- Serving Size: 1 breast
- Calories: 220
- Sugar: 0.5g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 1.5g
- Carbohydrates: 2g
- Fiber: 0.2g
- Protein: 42g
- Cholesterol: 125mg