Ingredients
- 2 lbs raw chicken breast
- Spices to taste* garlic powder, garlic salt, chili powder, cumin, paprika, oregano, basil, parsley, red pepper flakes, salt, pepper, etc.
Instructions
- Remove any excess fat/tough parts from chicken and place chicken breasts in slow cooker.
- Add dashes of spices on both sides of chicken.
- Cook on low 4-6 hours.**
- After cooking, shred apart with 2 forks (it should shred with very little effort. If it takes much to pull the chicken apart, add some cook time - maybe 30 minutes to an hour - to it.)
- The chicken will make its own broth while cooking. Once you shred it, the shredded chicken should soak up the broth and the broth will keep it moist.
Notes
*You can customize the spices however you'd like. I usually load up the spices because I like a lot of flavor. However, if you're making this specifically for a Tex Mex dish, you can choose to stick to garlic salt/powder, cumin, chili powder, and red pepper flakes; if you're making this for an Italian dish, you can stick with garlic salt/pepper, basil, parsley, and oregano. You really can do any spices that you'd like! [br][br]**If you want to cook more than 2lbs of chicken at once, you may just need to adjust the cook time - probably adding about 30 min-1 hour for each additional pound you choose to cook. [br][br]Add to a casserole, salad, pasta dish, pizza, etc. This freezes really well, so you can make ahead of time and freeze, or make a bunch at once and freeze in portions.