Slow Cooker Shredded Chicken Breast
Slow Cooker Chicken Shredded Breasts
Equipment
- 1 slow cooker
Ingredients
- 4 chicken breasts
- ¼ cup chicken stock
- 1 tablespoon butter melted
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaf
- 1 lemon halved
Seasoning
- ½ teaspoon salt
- ½ teaspoon dried parsley
- ½ teaspoon italian herbs
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- â…› teaspoon pepper
- â…› teaspoon chili flakes optional
Instructions
- In a small bowl, combine all the Seasoning ingredients and stir with a fork.1/2 teaspoon salt, 1/2 teaspoon dried parsley, 1/2 teaspoon italian herbs, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon paprika, 1/8 teaspoon pepper, 1/8 teaspoon chili flakes
- Run chicken breasts under cold water and pat dry with paper towels.4 chicken breasts
- Place on a cutting board or plate and season both sides of the chicken with the prepared mixture.
- Add chicken stock and butter to the slow cooker and stir to combine.1 tablespoon butter, 1/4 cup chicken stock
- Add the chicken, overlapping as little as possible.
- Add lemon halves, fresh rosemary, thyme, and bay leaves.3 sprigs fresh rosemary, 3 sprigs fresh thyme, 1 lemon, 2 bay leaf
- Cover and cook on low for 3 hours or more if needed, chicken should be tender easy to shred.
- Discard rosemary, thyme, bay leaves, and lemon halves when done cooking.
- Shred the chicken using two forks.
- Serve on salads, rice or part of sandwiches, wraps, and quesadillas.
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Nutrition Per Serving
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