Ingredients:

  • 2 lbs (900g) boneless, skinless chicken breasts
  • 1 tbsp (15 ml) olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp (5 ml) smoked paprika
  • 1 tsp (5 ml) dried oregano
  • 1/2 tsp (2.5 ml) garlic powder
  • 1/2 tsp (2.5 ml) onion powder
  • 1/4 tsp (1.25 ml) cayenne pepper (optional)
  • 1 tsp (5 ml) salt
  • 1/2 tsp (2.5 ml) black pepper
  • 1 cup (240 ml) chicken broth (low sodium preferred)

Instructions:

  1. Pat chicken breasts dry with paper towels.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side until lightly browned (optional).
  3. In the same skillet (if searing), add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  4. Place sautéed onion and garlic in the bottom of the crock-pot.
  5. In a small bowl, combine smoked paprika, oregano, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Rub the spice mixture evenly over the chicken breasts.
  6. Place seasoned chicken breasts on top of the onion and garlic.
  7. Pour chicken broth over the chicken.
  8. Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until chicken is cooked through and easily shreds with a fork.
  9. Remove chicken from the crock-pot and shred with two forks.
  10. Return the shredded chicken to the crock-pot and toss with the cooking liquid.
  11. Serve immediately or store for later use.