EASY SLOW COOKER SHREDDED CHICKEN RECIPE | Perfect For Meal Prep!

Lay 2 lbs of boneless skinless chicken breast on the base of a 7-quart slow cooker.

Season the chicken breasts with 1 teaspoon sea salt, 1 teaspoon black pepper, 1 tablespoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and 1 teaspoon Italian seasonings.

Pour 1 cup of low sodium chicken broth into the bottom of the slow cooker.

Flip the chicken breasts over to coat them in the liquid and spices.

Cover the slow cooker and set it to low for 5 to 6 hours, or high for 3 to 4 hours.

Check that the chicken is completely opaque and reaches an internal temperature of 165°F.

Remove the chicken breasts and shred them using two forks.

Transfer the shredded chicken to an airtight container and pour some of the cooking juices over the top to keep it moist.

In a large bowl, combine 1 cup of plain Greek yogurt, 2 tablespoons of honey, 3 tablespoons of apple cider vinegar, 1 tablespoon of poppy seeds, a pinch of salt, and black pepper; whisk until well combined.

Add 2 cups of shredded cooked chicken breast, 1 cup of finely diced celery, 1 cup of finely diced red onion, 2/3 cup of chopped pecans, and sliced red grapes to the bowl.

Gently toss all ingredients together until coated with the dressing.

Taste and adjust seasoning if necessary, then transfer to airtight containers for meal prep.

Equipment Needed

Dietary

Allergens