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Place the boneless, skinless chicken breasts at the bottom of your slow cooker.

In a small bowl, whisk together the chicken broth, garlic powder, onion powder, paprika, dried oregano, salt, and black pepper until well combined.

Pour the seasoned broth mixture over the chicken breasts in the slow cooker, ensuring the chicken is mostly submerged.

Cover the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours, until the chicken is easily shredded with a fork.

Carefully remove the cooked chicken breasts from the slow cooker and place them on a cutting board or in a large bowl. Reserve the cooking liquid.

Using two forks, shred the chicken breasts into desired consistency. You can shred it finely or leave it in larger chunks.

Return the shredded chicken to the slow cooker with some of the reserved cooking liquid (about 1/2 to 1 cup, depending on how moist you like it) to keep it juicy. Stir to combine.

Serve the shredded chicken warm in tacos, sandwiches, salads, or as a main dish.


Place the boneless, skinless chicken breasts at the bottom of your slow cooker.

In a small bowl, whisk together the chicken broth, garlic powder, onion powder, paprika, dried oregano, salt, and black pepper until well combined.

Pour the seasoned broth mixture over the chicken breasts in the slow cooker, ensuring the chicken is mostly submerged.

Cover the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours, until the chicken is easily shredded with a fork.

Carefully remove the cooked chicken breasts from the slow cooker and place them on a cutting board or in a large bowl. Reserve the cooking liquid.

Using two forks, shred the chicken breasts into desired consistency. You can shred it finely or leave it in larger chunks.

Return the shredded chicken to the slow cooker with some of the reserved cooking liquid (about 1/2 to 1 cup, depending on how moist you like it) to keep it juicy. Stir to combine.

Serve the shredded chicken warm in tacos, sandwiches, salads, or as a main dish.
