Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 packet (1 oz or 28g) Italian dressing mix
  • 1/2 cup (120ml) chicken broth
  • 1/4 cup (60ml) sun-dried tomatoes, oil-packed, drained and chopped
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh basil or parsley, for garnish (optional)

Instructions:

  1. Pat chicken breasts dry with paper towels.
  2. Sauté minced garlic with olive oil, dried oregano, and black pepper in a skillet until fragrant.
  3. Place chicken breasts in the crockpot. Sprinkle with Italian dressing mix, sun-dried tomatoes and sautéed garlic mixture. Pour chicken broth over the chicken.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and easily shreds with a fork (internal temperature of 165°F/74°C).
  5. Remove chicken from the crockpot and shred it with two forks.
  6. Return shredded chicken to the crockpot to soak up any remaining sauce. Stir well. Garnish with fresh basil or parsley (optional). Serve immediately.