Ingredients:

  • 2 lbs boneless, skinless chicken breasts
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 cup low-sodium chicken broth

Instructions:

  1. If the chicken breasts are significantly uneven, lightly pound the thickest part with a meat mallet to ensure even cooking.
  2. In a small bowl, mix the salt, pepper, garlic powder, paprika, and oregano. Rub the spice mixture evenly over all sides of the chicken.
  3. Pour the low-sodium chicken broth into the bottom of the slow cooker.
  4. Place the seasoned chicken breasts in the crockpot in a single layer, ensuring they are not overcrowded.
  5. Cover and cook on LOW for 3 to 4 hours. Begin checking the internal temperature at the 3-hour mark; chicken is done when it reaches 165°F (74°C).
  6. Remove chicken from the liquid and transfer to a plate. Cover loosely with foil and let it rest for 10 minutes.
  7. Use two forks to shred the meat along the grain.
  8. Toss the shredded chicken back into the remaining crockpot juices for 2 minutes before serving to add extra moisture.