Crock Pot Chicken

Whether you are cooking for one or a family of five. Think how convenient it would be if you had a ready-made supply of prepared, shredded chicken on hand! For me, the key to eating healthy is definitely “preparation.” Chicken dishes are a staple and with good reason, an inexpensive source of lean protein.


  • 3 pounds boneless, skinless chicken breasts.
  • 1/4 cup extra virgin olive oil
  • 1 cup low sodium chicken broth
  • 2 -3 medium cloves of chopped garlic
  • 1 1/2 teaspoons salt
  • 1 teaspoon pepper


Place chicken in a 4-quart slow cooker. Drizzle with olive oil, garlic, sea salt, and ground black pepper. Pour broth around the outside of the chicken.

Cover and cook on low for 8-10 hours – high from 6-8 hours.

When the chicken is fork tender and cooked through, remove it from the crock-pot and shred.

Yields: 10 servings.

Chicken is versatile to use in salads (for lunch or dinner), tacos, soups and stews, a quick on the go chicken sandwich. Chicken with pasta and a pesto sauce. Use it in your next stir fry dish with vegetables served over rice.