6 -12 organic, free range chicken breast (use as many as you want)

1/2 cup chicken broth, low sodium

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder or minced garlic

INSTRUCTIONS

Place the chicken breasts in the crock pot, Mix water and spices together and pour over the chicken.

Cook on the low setting for 8-10 hours.

Remove chicken breasts, shred or pull the meat from bones, removing skin (it should all fall off easily at this point anyway)

Use fresh, in a recipe or place meat in individual freezer bags or containers and freeze until needed for recipes.

Defrost and add to any recipes that call for cooked chicken.

NO SLOW COOKER?

STOVE TOP:

Place 4-5 chicken breasts in a large skillet on the stovetop. Add 1 cup of broth and seasoning from recipe above. Bring to a boil, reduce to medium and let simmer covered for 15-20 minutes (you may need to add more broth) .

Then turn to medium low and cook for 40 more minutes, until it can be shredded easily.

OVEN:

• 3 to 4 pounds boneless skinless chicken breasts
• Olive oil
• 1 large onion, diced
• 2 (or more) cloves garlic, minced
• 2 teaspoons smoked paprika
• 2 teaspoons salt
• Freshly ground black pepper

Heat the oven to 325°F. Remove the chicken from its packaging and pat it dry.

In a Dutch oven or heavy pot (with a lid) heat a drizzle of olive oil over medium heat. Cook the onion and garlic for 5 minutes or until quite soft. Add the smoked paprka and stir. Add the chicken piece by piece, stirring to mix well with the onion. Stir in the salt and a few generous grinds of black pepper.  Turn off the heat.

Cover the pot with a heavy lid and put in the oven. Bake, covered, for 90 minutes, or until the chicken is extremely tender. Remove from the oven and use a slotted spoon to remove the chicken to a large bowl. Use two forks to shred the chicken finely.