Ingredients:

  • 2 lbs boneless, skinless chicken breasts
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken breasts dry with paper towels. In a small bowl, whisk together the garlic powder, onion powder, paprika, salt, and pepper. Rub the spice blend evenly over all sides of the chicken.
  2. Pour the chicken broth and olive oil into the bottom of the slow cooker. Place the seasoned chicken breasts into the slow cooker, ensuring they aren't overcrowded.
  3. Cover with the lid and cook on Low for 6 hours (or High for 3 hours). The chicken is ready when the meat looks opaque and slightly plump.
  4. Use a meat thermometer to check the thickest part of the breast; remove the chicken when it hits 165°F (74°C). Let the meat rest on a plate for 10 minutes before shredding or slicing.
  5. Garnish with chopped fresh parsley before serving.