Ingredients:

  • 2 lbs boneless, skinless chicken breasts
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ cup low-sodium chicken broth
  • 1 tbsp olive oil

Instructions:

  1. Pat the chicken breasts dry with a paper towel. Note: This removes surface moisture so the spices stick
  2. In a small bowl, combine the garlic powder, onion powder, paprika, salt, and pepper. Rub the spice mix evenly over all sides of the chicken until fully coated.
  3. Pour the chicken broth and olive oil into the bottom of the slow cooker.
  4. Place the seasoned breasts in a single layer. Note: Do not stack them or they will cook unevenly
  5. Cover with the lid and set to Low for 4 hours. until the meat looks opaque and plump
  6. Use a meat thermometer to check the internal temperature. Once the thickest part of the breast reaches 160°F (71°C), remove the chicken from the pot.
  7. Place the chicken on a plate, tent loosely with foil, and let it rest for 10 minutes until it reaches a final internal temperature of 165°F (74°C).