Ingredients:

  • 2 lbs boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano

Instructions:

  1. Pat the chicken breasts dry with paper towels to ensure the oil adheres.
  2. Rub the olive oil evenly over all sides of the chicken breasts.
  3. In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and dried oregano.
  4. Coat the meat thoroughly with the seasoning blend, pressing the spices into the surface.
  5. Place the seasoned breasts in the bottom of a 6-quart slow cooker in a single layer without adding water.
  6. Set the slow cooker to Low for 4 to 6 hours, until the internal temperature reaches 165°F (74°C).
  7. Remove the chicken to a cutting board and let it rest for 5 minutes to redistribute juices.
  8. Use two forks to shred the meat along the grain, then toss the shredded chicken back into the remaining crockpot juices.