THIS RECIPE MAKES A DOUBLE BATCH for weekly food prep. You can freeze leftovers in the broth, or store in the fridge for another week night meal.
Place slow cooker bag in pot if using. Spray pot lightly with cooking spray.
Place chicken in pot and top with ingredients.
Set slow cooker for 6 hours on high or 8 hours on low.
When it's finished cooking, carefully remove chicken with tongs and place in a flat container or platter. Shred chicken apart using a fork in each hand.
To store leftovers in the freezer, place Shredded Chicken and leftover broth in freezer safe containers. This recipe is perfect for my Cheesy Chicken Enchiladas.
Photos by TheFrayedKnot.com