Method
- Pat the chicken breasts dry with a paper towel. Rub them all over with olive oil.
- In a small bowl, combine the paprika, garlic powder, onion powder, salt, and black pepper. Sprinkle the seasoning mix evenly over all sides of the chicken breasts.
- Place the seasoned chicken breasts in a single layer at the bottom of your slow cooker. Pour the chicken broth around the chicken.
- Cover and cook on LOW for 2.5 to 3.5 hours, or on HIGH for 1.5 to 2.5 hours. Cooking times vary, so start checking early. The chicken is done when it's cooked through and reaches an internal temperature of 165°F (74°C) on a meat thermometer.
- Once cooked, remove the chicken from the crockpot and let it rest on a cutting board for 5-10 minutes before slicing or shredding. This helps lock in the juices. Serve as desired.
Nutrition
Notes
Do Not Overcook: This is the most common mistake. Use a meat thermometer for best results to ensure the chicken is exactly 165°F.
Resting is Key: Don't skip the resting step! It allows the juices to redistribute, resulting in much moister chicken.
For Shredding: If you plan to shred the chicken, you can do it easily with two forks right after the resting period. For even easier shredding, use a hand mixer directly in the crockpot (after draining most of the liquid).
Resting is Key: Don't skip the resting step! It allows the juices to redistribute, resulting in much moister chicken.
For Shredding: If you plan to shred the chicken, you can do it easily with two forks right after the resting period. For even easier shredding, use a hand mixer directly in the crockpot (after draining most of the liquid).