Ingredients
Method
- Place the chicken breasts in the bottom of a slow cooker.
- Sprinkle the chicken evenly with the salt, black pepper, paprika, garlic powder, and onion powder.
- Pour the chicken broth over the seasoned chicken.
- Cover and cook on Low for 6 to 7 hours or High for 3 to 4 hours, until the chicken is tender and shreds easily with a fork.
- Shred the chicken directly in the slow cooker using two forks.
- Stir the shredded chicken into the cooking juices until evenly coated.
- Serve immediately on sandwich buns, sliders, tacos, wraps, salads, or use it for meal prep. Add BBQ sauce or another favorite sauce after cooking if desired.
Notes
- This recipe is intentionally made without BBQ sauce, making it a versatile base for countless meals.
- Boneless, skinless chicken thighs can be substituted for chicken breasts and will produce an even juicier result.
- Stir the shredded chicken back into the cooking juices to keep it moist and flavorful.
- Add BBQ sauce, buffalo sauce, taco seasoning, salsa verde, or your favorite seasoning after cooking to customize the flavor.
- Refrigerator: Store leftovers in an airtight container with some of the cooking juices for up to 4 days.
- Freezer: Freeze cooled shredded chicken with a little broth for up to 2 months.
- Reheating: Warm gently in the microwave or on the stovetop with a splash of chicken broth to prevent drying out.
- Great for sandwiches, sliders, tacos, burritos, quesadillas, soups, casseroles, baked potatoes, rice bowls, and salads.