📖 Instructions

1. Prep the chicken: Rinse 2-3 pounds of boneless, skinless chicken breasts under cold water and pat them dry with paper towels. Trimming any excess fat will help keep the dish healthy.
2. Season generously: In a small bowl, mix together 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, 1/4 teaspoon of onion powder, and a pinch of paprika. Sprinkle this mixture evenly over both sides of the chicken breasts.
3. Add aromatics (optional, but recommended!): Place 1 sliced onion and 2 cloves of minced garlic in the bottom of your crockpot. These aromatics infuse the chicken with incredible flavor as it cooks. Sometimes I’ll even add a bay leaf, it's so good.
4. Arrange chicken: Place the seasoned chicken breasts on top of the onions and garlic in a single layer. Avoid overcrowding the crockpot, as this can prevent the chicken from cooking evenly.
5. Add your sauce (or liquid): Pour 1 cup of your favorite sauce over the chicken. This could be BBQ sauce, salsa, teriyaki sauce, or even just chicken broth with a squeeze of lemon juice. Get creative!
6. Slow cook to perfection: Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken is done when it's easily shredded with a fork.
7. Shred the chicken: Once the chicken is cooked through, use two forks to shred it directly in the crockpot. This is where the magic happens – the chicken will practically fall apart!
8. Mix and mingle: Stir the shredded chicken into the sauce in the crockpot, ensuring that every piece is coated in flavorful goodness. Its ok if you get some chicken on the side of the crockpot. It's all good :)
9. Serve and savor: Serve the shredded crockpot chicken immediately. It's fantastic in tacos, sandwiches, salads, or simply on its own with your favorite sides. Mashed potatoes anyone?
10. Adjust seasoning (if needed): Taste the shredded chicken and add more salt, pepper, or any other seasonings as needed to suit your preference. I ALWAYS need more salt, just saying.
11. Optional thickening: If the sauce is too thin for your liking, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the crockpot and cook on high for another 15-20 minutes, or until the sauce has thickened to your desired consistency.