Chef notes
This recipe is one of my go-to meal prep recipes. Make it in advance (the slow cooker does all the work) and add it to salads, use it in wraps or add some beans, canned tomatoes and low-sodium taco seasoning and make it a taco night!
Technique tip: Add some of the cooking liquid to the shredded chicken to keep it moist.
Swap option: Use low-sodium vegetable broth instead of chicken broth.
Special equipment: You'll need a slow-cooker or multi-cooker.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1 cup low-sodium chicken broth
Preparation
1.Place the chicken into a slow cooker.
2.Sprinkle the salt, pepper and garlic powder evenly over the chicken.
3.Pour the broth over the chicken.
4.Cover with the lid and cook for about eight hours on low until the internal temperature reaches 165 F, about or 4 hours on high.
5.Transfer the chicken to a cutting board and, using two forks, shred the chicken.
6.Place the chicken in an airtight storage container and store in the refrigerator. Add some of the cooking liquid and toss to combine to keep the chicken moist. Repurpose the remaining broth, or discard.
