Slow Cooker Chicken

Serves 4

4 boneless, skinless chicken breasts (about 2 pounds)

1 cup low sodium chicken broth (or water)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon Optional: dried herbs (like thyme, oregano, or rosemary

Place the chicken breasts in the bottom of the crockpot in an even layer.

Sprinkle the garlic powder, onion powder, paprika, salt, black pepper, and any optional herbs evenly over the chicken breasts.

Pour the chicken broth (or water) over the seasoned chicken. This will keep the chicken moist and add flavor as it cooks.

Cover the crockpot with the lid and cook on low for 6-7 hours or on high for 3-4 hours. The chicken is done when it's cooked through and easily shreds with a fork.

Once the chicken is cooked, remove it from the crockpot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.

If you want the chicken to absorb more flavor, you can return the shredded chicken to the crockpot and stir it into the remaining juices. Let it sit on "warm" for another 10-15 minutes. (Optional)

Serve the shredded chicken immediately in tacos, sandwiches, salads, or over rice. Let any leftover chicken cool completely, then store it in an airtight container in the refrigerator for up to 4 days or freeze it for up to 3 months.