Description

A simple, versatile shredded chicken recipe perfect for meal prep and quick meals throughout the week.

Ingredients

Scale

1.5 kg (3.3 lbs) boneless, skinless chicken breasts or thighs
240 ml (1 cup) low-sodium chicken broth
2 tablespoons olive oil
4 cloves garlic, minced
1 medium onion, finely chopped
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon turmeric (optional)
2 tablespoons lemon juice

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Instructions

Place chopped onion and garlic in the slow cooker.

Add chicken on top.

Season with spices, olive oil, and lemon juice.

Pour broth around the chicken.

Cook on low for 6–7 hours or high for 3–4 hours.

Shred chicken and mix with juices before serving.

Notes

Use thighs for juicier results or breasts for a leaner option. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 6 hours