Ingredients:

  • 2.5 lbs boneless, skinless chicken breasts
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup lemon juice
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper (to taste)

Instructions:

  1. In a medium bowl, whisk together the low-sodium chicken broth, lemon juice, dried oregano, garlic powder, smoked paprika, salt, and pepper. This is your ultra-concentrated flavor base.
  2. Trim any excess fat from your chicken breasts and place them in a single, even layer at the bottom of your slow cooker. Avoid stacking them too much so they cook consistently.
  3. Pour the lemon-herb liquid mixture evenly over the chicken. Secure the lid tightly.
  4. Cook on LOW for 6 hours or on HIGH for 3–4 hours. Do not lift the lid during the first four hours of cooking. The chicken is done when it registers an internal temperature of 165°F (74°C) and shreds effortlessly.
  5. Carefully remove the cooked chicken breasts and place them on a cutting board or shallow bowl. Using two forks (or a stand mixer), shred the chicken completely.
  6. Return all the shredded chicken back to the crock pot. Stir it well, coating every piece with the remaining concentrated cooking liquid. Keep it on the WARM setting until you’re ready to serve.