Ingredients
- Boneless, skinless chicken breasts: 2 pounds
- Garlic: 4 cloves, minced
- Parmesan cheese: 1/2 cup, grated
- Italian seasoning: 1 tablespoon
- Chicken broth: 1/2 cup
- Butter: 4 tablespoons, melted
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
Instructions
- Step 1: Place the chicken breasts in the crockpot.
- Step 2: In a small bowl, combine the minced garlic, Parmesan cheese, Italian seasoning, salt, and pepper.
- Step 3: Pour the melted butter over the chicken, then sprinkle the Parmesan cheese mixture evenly over the top.
- Step 4: Pour the chicken broth around the chicken breasts in the crockpot.
- Step 5: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
- Step 6: Shred the chicken with two forks directly in the crockpot. Serve immediately over pasta, rice, or in sandwiches.
Notes
- For easier shredding, let the chicken rest in the crockpot for 10 minutes after cooking before shredding.
- Store leftover shredded chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat shredded chicken with a splash of chicken broth or milk in a skillet or microwave to prevent it from drying out.
- This chicken is fantastic served over zucchini noodles for a lighter, low-carb meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American