Ingredients

The following ingredients have 4 Servings
  • 4 lbs. boneless skinless chicken breast ((or boneless skinless chicken thighs))
  • 1 tsp. salt ((sea salt if you have it))
  • 1/4 tsp. black pepper
  • 1/2 tsp. garlic powder
  • 1 bay leaf
  • 2 Tbsp. salted butter ((no need to melt))
  • 14.5 oz. can chicken broth

Instruction

  • Add the chicken breasts (or thighs) to the slow cooker. Sprinkle over the salt, pepper, garlic powder and lay over the bay leaf and butter.
  • Pour over the chicken broth.
  • Place the lid on the slow cooker and cook on low for 6-8 hours or on high for 3-4. If you use frozen chicken breasts, keep the lid on the entire cooking time and cook for 8 hours on low or 4 hours on high.
  • When the cooking time is done, drain off a majority of the chicken broth (save the broth if you are going to freeze the chicken), leave about a half cup in the slow cooker with the chicken. Shred the chicken with 2 forks or use a hand-held mixer and use the beaters on low speed to shred the chicken.
  • Use the chicken in your favorite recipe and enjoy. Refrigerate for up to 3 days.