Ingredients
Scale
- 2.5 lbs Boneless skinless chicken breasts
- 1/2 cup Low-sodium chicken broth
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Smoked paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/2 cup Low-sugar BBQ sauce (optional, for added flavor)
Instructions
- Pat the chicken breasts dry with paper towels to ensure the seasoning sticks properly. In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, salt, and black pepper. Place the chicken breasts into the bottom of your slow cooker in a single layer. Sprinkle the spice blend evenly over both sides of the chicken, rubbing it in slightly to coat the meat thoroughly.
- Pour the chicken broth and apple cider vinegar around the edges of the chicken, being careful not to wash off the spices on top. Cover the slow cooker with the lid. Set the temperature to HIGH for 3 to 4 hours or LOW for 6 to 8 hours. The chicken is ready when it reaches an internal temperature of 165°F and pulls apart easily with a fork. Avoid lifting the lid during the cooking process, as this releases steam and increases the cooking time.
- Once cooked, remove the chicken from the slow cooker and place it on a large cutting board or in a bowl. Use two forks to shred the meat into thin strands. Alternatively, use a hand mixer on low speed for a faster shredding process. Return the shredded chicken to the slow cooker and toss it with the remaining juices and the low-sugar BBQ sauce if desired. Allow the chicken to soak up the juices for 10 minutes before portioning it into airtight containers for the week.
- Cook Time: 4 hours 10 minutes