Prep chicken: Pour broth in (~4 quart) crockpot. Nestle chicken on top, preferably in a single layer.
¾ cup chicken broth, 2 pounds chicken breast
Season: Combine all of the seasoning in a small bowl, then sprinkle evenly over chicken. Drizzle with oil.
1 teaspoon salt, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon Italian seasoning, ¼ teaspoon ground paprika, ¼ teaspoon black pepper, 1 tablespoon olive oil
Slow cook: Cover and cook on LOW for 4-6 hours (see notes for cooking times!) or on HIGH for 2-3 hours. Make sure chicken reaches an internal temperature of 165°F for safe consumption.
Rest: Once chicken is done, switch off crock and remove chicken to a plate. Cover and rest for 10 minutes.
Shred: If crock is filled with plenty of juices from cooking, remove some before shredding (be sure to save it in a cup). Shred chicken using your preferred method:Using two forks yields larger chunks, but takes more time. Can be done right in cooking juices in crock.Using a hand mixer or stand mixer with paddle attachment takes all but 30 seconds. Yields smaller shreds. Using a separate bowl with a hand mixer is recommended, as the mixer may cause scratches on the crock.Use chicken right away, or store for later (see notes).
Notes
Ingredient notes
Chicken: Boneless thighs can be used instead. Frozen chicken needs to be fully thawed before using. Bone-in chicken not recommended.
Seasoning: Seasoning can be adjusted to your liking - make sure to season adequately to avoid bland chicken. Type of broth used determines amount of salt needed.
Recipe notes
Cooking juices: Add cooking juices to shredded chicken to your liking. Be mindful of your intended use, don't add too much or a casserole or dip may turn out too liquid.
Cooking time: If using a 4 quart slow cooker (or slightly smaller) and 2 pounds of chicken breast, chicken can be done in 3-4 hours on LOW – depending on how hot cooker runs. A cooking time of 6 hours is fine, if needed. Cooking on HIGH for 2-3 hours is fine, but cooking on low yields a slightly better texture.
Double recipe: If doubling the recipe, a 5-6 quart crock is needed. Cooking time will most likely be closer to 6 hours on LOW.
Storage
Package and label the cooled chicken in airtight freezer bags or containers. Refrigerate for up to 3 days, or freeze for up to 3 months.
Frozen shredded chicken needs to be thawed in the refrigerator overnight before using. See post for more tips on defrosting and using frozen, shredded chicken.