Crock-pot Shredded Chicken

I always make a protein on Sundays to keep me on track throughout the week. This week was one of my favorites, crock-pot shredded chicken. This recipe is SO EASY and is my go to recipe for chicken!

Crock-pot Shredded Chicken

4 boneless skinless chicken breasts

¾ cup vegetable broth- I like Pacific Organic because it is really flavorful, just look at sodium content when selecting a broth!

Salt (I use pink Himalayan)

Pepper

Oregano

Garlic (Sometimes I just halve cloves, or I use garlic powder)

Place chicken breasts in crock-pot. Sprinkle with salt, pepper, oregano and garlic. Pour vegetable broth on the side so you don’t rinse the seasoning off the chicken. Place lid on crock-pot and cook on High for 4 hours or low for 7 hours. When the chicken is done, remove garlic cloves if you used them, and then shred the chicken with two forks while still in the crock-pot. The chicken will suck up the rest of the juice and leave you with moist, flavorful chicken for the week. This chicken is an excellent base chicken that you can use in tacos, chicken salad, on salads, wraps, BBQ sandwiches, quesadillas, burritos, enchiladas and in pasta sauces.

So on Sunday prep day I always make a protein and have some plans for how to “dress it up” to eat throughout the week. This week I made a tomatillo salsa and put it over shredded chicken and brown rice.