Ingredients:

  • 2 cups low-sodium chicken broth
  • 2 tbsp unsalted butter, melted
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 lbs boneless, skinless chicken breasts

Instructions:

  1. Whisk together the chicken broth, melted butter, lemon juice, garlic powder, onion powder, salt, and pepper in the bottom of the slow cooker until spices are fully integrated.
  2. Place the chicken breasts in a single layer inside the pot, ensuring they do not overlap. Gently pour any remaining liquid over the top of the breasts.
  3. Cover and cook on Low for 5 to 6 hours. Do not use the High setting or open the lid during cooking to maintain the steam-jacket effect.
  4. Insert a digital thermometer into the thickest part of the largest breast. Once the internal temperature reaches 165°F (74°C), remove the chicken immediately.
  5. Let the meat rest on a plate for 5-10 minutes before slicing or shredding to allow the juices to redistribute.