Ingredients
4 boneless skinless chicken breasts (about 2 lb)
¾ cup low sodium chicken broth
3 teaspoon Salt pepper Garlic mix (I use Kinders)
1 teaspoon Italian seasoning
1 teaspoon black pepper
Cover and cook on low for 3-4 hours or high for 2-3 hours, until chicken is cooked through (165 degrees F minimum) and fall apart tender.
- Using two forks, gently pull and shred the chicken in the liquid (if your chicken has released a lot of liquid, you may want to remove some liquid before shredding, but save it in case you want to add more back in).
- Serve as desired or let cool slightly before refrigerating. Cooked chicken can be stored in the refrigerator, tightly sealed, for 3-4 days, or packaged and frozen for 3-4 months.
I recommend boneless, skinless chicken breasts or boneless, skinless chicken thighs for this recipe. You may be able to use bone-in chicken but it will take longer to cook.
If you are using regular broth and not low sodium, you may want to reduce the added salt.