A simple routine for making shredded chicken in bulk using a slow cooker, perfect for various meals like salads, burrito bowls, sandwiches, or chicken salad. The recipe emphasizes ease and versatility.
In a slow cooker, add the chicken breast, chicken broth (about 1-2 cups), salt (about 1 tbsp), pepper (about 1 tbsp), and garlic powder (about 1 tbsp). Cook on high for 4 hours or on low for 6 hours. Once cooked, shred the chicken using a mixer. Store the shredded chicken in a sealed, airtight container in the fridge. Add some of the cooking broth back into the container to keep the chicken from drying out.
