Batch Slow Cooker Chicken
Prep: 15 minutes
Slow Cook: 3-1/2 hours • Serves: 8
2 teaspoons garlic powder
2 teaspoons ground black pepper
2 teaspoons onion powder
1/4 teaspoon salt
4 cups less-sodium chicken broth
1.Sprinkle both sides of chicken with garlic powder, pepper, onion powder and salt.
2. In 5- to 6-quart slow cooker, add chicken and broth; cover and cook on high 3-1/2 hours or low 7 hours or until internal temperature of chicken reaches 165°.
3. Transfer 2 chicken breasts to cutting board; chop. Transfer remaining chicken to large bowl; with 2 forks, shred into bite-size pieces. Makes 4 cups chopped chicken and 9-1/2 cups shredded chicken.
Dietitian’s Dish Tip(s):
> Shredded or chopped chicken can be frozen in the portion sizes needed for a recipe in separate freezer-safe zip-top plastic bags for up to three months; be sure to label the bags with the contents/portion size and date.
