Ingredients
- 5 lbs boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 teaspoon seasoned salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Season chicken breasts with seasoned salt, black pepper, garlic powder, and onion powder.
- Pour chicken broth into the CrockPot and add the seasoned chicken breasts.
- Cover and cook on LOW for 6–8 hours, until the chicken is fork-tender and easy to shred.
- Shred the chicken directly in the slow cooker and toss in the juices to coat.
- Use immediately in recipes or let cool completely and store in a zip-close bag. Refrigerate up to 5 days or freeze up to 2 months.
Notes
- For a neutral base, keep seasonings simple; add spices later to match the dish (e.g., taco, Italian, BBQ rubs).
- Swap broth for water if needed; add an extra 1/2 teaspoon salt to taste.
- To prevent dryness, avoid overcooking—start checking at 6 hours.
- Portion into 1–2 cup packs for easy defrost-and-go meals.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1/8 of recipe (~6–8 oz cooked)
- Calories: 379
- Sugar: 0g
- Sodium: 520mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 64g
- Cholesterol: 170mg
