Place chicken breasts in 2.5-4 quart crockpot. Pour in chicken broth and sprinkle with seasonings.
Cover and cook on low for 3-4 hours or high for 2-3 hours, until chicken is cooked through (165 degrees F minimum) and fall apart tender.
Using two forks, gently pull and shred the chicken in the liquid (if your chicken has released a lot of liquid, you may want to remove some liquid before shredding, but save it in case you want to add more back in).
Serve as desired or let cool slightly before refrigerating. Cooked chicken can be stored in the refrigerator, tightly sealed, for 3-4 days, or packaged and frozen for 3-4 months.
*The cook time in this recipe has been adjusted to 3-4 hours on low from the previous 6-7. I find that a lower cook time is sufficient when using 4 chicken breasts in a smaller crockpot. If you have a larger crockpot, it is very full, or you have large chicken breasts, you may still need to cook for 4-6 hours on low. Ingredients and Substitutions:
I recommend boneless, skinless chicken breasts or boneless, skinless chicken thighs for this recipe. You may be able to use bone-in chicken but it will take longer to cook.
If you are using regular broth and not low sodium, you may want to reduce the added salt.
Leftovers can be refrigerated for up to 4 days in an airtight container.
Leftovers can also be frozen in a freezer-safe bag or container for up to 6 months, although it will have the best taste and texture if used in the first 3-4 months.