These are very simply seasoned so you can change the flavor at each meal.

INGREDIENTS

• ½ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 1/8 teaspoon ground black pepper
• 4-6 boneless, skinless chicken breasts
• ¼ cup chicken broth
• 1 tablespoon olive oil

INSTRUCTIONS

1. Mix salt, garlic, onion and pepper in a small bowl. Sprinkle evenly on both sides of the chicken breasts.
2. Pour broth and oil into your slow cooker and lay the chicken on top.
3. Cover and cook on low for 3 hours until cooked through (165 degrees F)
4. Shred while warm (if shredding) or allow to rest for 10 minutes before slicing (if slicing). Chicken can also be left whole if preferred.
5. Store any leftovers, tightly wrapped in the fridge or freezer until ready to use.

MEAL PREP IDEAS

• Chopped chicken salad sandwiches.
• Add to cooked pasta, with pesto sauce and roasted cherry tomatoes.
• Add as protein to any mixed green salad.
• Shortcut chicken noodle soup! Saute sliced carrots, celery and onions in olive oil. Add chicken broth, salt and pepper and bring to a boil. Add cooked pasta and shredded chicken. Top with fresh parsley.
• Use as a burrito, enchilada, or taco filling.
• Make a Mediterranean grain bowl with cooked whole grains, topped with chicken, cucumber, olives, feta, tomatoes, baby spinach and sliced red onion. Drizzle with vinaigrette.
• Stir fry with cooked and cooled brown rice, chopped carrots, peas, onions, scrambled egg and soy sauce for a quick fried rice.
• Make a stir fry loaded with your favorite veggies and sauce, add chicken at the end and cook until heated through.
• Add to your favorite casserole dish.