Ingredients:

  • 2 lbs boneless skinless chicken breasts
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder

Instructions:

  1. Lightly grease the bottom of the slow cooker with olive oil and place the chicken breasts in a single layer or slightly overlapping.
  2. In a small bowl, whisk together salt, pepper, garlic powder, onion powder, and paprika. Sprinkle the seasoning evenly over the meat.
  3. Pour the chicken broth around the sides of the chicken to avoid washing the spices off the top.
  4. Cover with the lid and set the crockpot to LOW for 6-8 hours (or HIGH for 3-4 hours) until the internal temperature reaches 165°F (74°C).
  5. Remove the lid and use two forks or a handheld mixer on low speed to shred the meat directly in the slow cooker.
  6. Stir the shredded chicken for 1-2 minutes to ensure the meat absorbs the remaining concentrated pan juices.