Using a slow cooker is a very easy way to cook a lot of chicken in bulk that won’t result in a week’s worth of dry, rubbery poultry. Throw in as many fragrant vegetables as you’d like to bump up the flavor of this chicken recipe.
Per Serving | Calories: 139 | Fat: 3 g | Protein: 24 g | Sodium: 426 mg | Fiber: 1 g | Carbohydrates: 3 g | Sugar: 1 g
INGREDIENTS | SERVES 4
1 pound boneless, skinless chicken breasts
1 (12-ounce) box low-sodium chicken broth
1 medium white onion, peeled and sliced
1/2 teaspoon garlic salt
1/2 teaspoon freshly ground black pepper
1. Place chicken in slow cooker and add enough chicken broth to cover the top of the breasts.
2. Add remaining ingredients to the slow cooker.
3. Cover and cook on low for 6 hours or until chicken is tender and shreds easily with a fork.
4. Remove, shred with a fork, and eat fresh or store for later.
The Best Way to Cook Chicken?
This might just be the best way to cook chicken. Baking and grilling are fine, but these techniques have a tendency to dry it out. By slow-cooking your chicken, it will fall apart and shred very easily and retain a lot of its moisture. The flavor by itself is good but not overpowering, so you can add it to other dishes or sauces without negatively impacting the flavor of the meal.