Ingredients
Scale
- 1.5 lbs Boneless Skinless Chicken Breasts
- 1 cup Low-Sodium Chicken Broth (or your favorite jarred salsa)
- 1 packet (1 oz) Taco Seasoning or Ranch Seasoning Mix
Instructions
- Place the raw chicken breasts at the bottom of your slow cooker in a single layer. Sprinkle the entire packet of seasoning evenly over the meat. Use your hands or a spoon to rub the spices into the chicken slightly to ensure full coverage and maximum flavor infusion.
- Pour the chicken broth or salsa around the sides of the chicken, being careful not to wash all the seasoning off the top. Place the lid on the slow cooker. Set the temperature to “Low” for 6 to 8 hours or “High” for 3 to 4 hours. The chicken is ready when it reaches an internal temperature of 165°F and shreds easily with a fork.
- Remove the chicken from the slow cooker and place it on a large plate or cutting board. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the slow cooker for 10 minutes to soak up the remaining juices. Serve immediately over rice, inside a tortilla, or atop a fresh garden salad.
- Cook Time: 4 hours 5 minutes