Ingredients
Scale
- 2.5 lbs Boneless skinless chicken breasts
- 1/2 cup Low-sodium chicken broth
- 1/4 cup Apple cider vinegar
- 1/2 cup Low-sugar BBQ sauce or tomato sauce (for base)
- 1 tbsp Smoked paprika
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 tbsp Honey (optional for balance)
Instructions
- Start by trimming any excess fat from the chicken breasts. In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, salt, and pepper. Rub this spice blend evenly over both sides of the chicken. Pour the chicken broth and apple cider vinegar into the bottom of your slow cooker to provide the necessary moisture for the steaming process.
- Place the seasoned chicken breasts into the slow cooker in a single layer if possible. Drizzle the BBQ sauce and honey over the top. Cover the slow cooker with its lid and set it to “Low” for 6 to 8 hours or “High” for 3 to 4 hours. For the most tender results, the “Low” setting is recommended as it allows the fibers to break down gently.
- Once the chicken is cooked through and reaches an internal temperature of 165°F, remove it from the slow cooker and place it in a large bowl. Use two forks to pull the meat apart until it reaches your desired shred consistency. Pour a ladle of the remaining juices from the slow cooker back over the shredded meat to keep it moist. Divide the chicken into six equal portions to ensure each meal contains the target 30g of protein.
- Cook Time: 4 hours 10 minutes