Lemon Herb Shredded Chicken
A lean, flavorful protein staple prepared in a slow cooker for maximum tenderness. This health-conscious dish relies on the gentle acidity of fresh lemon juice and a curated blend of herbs to infuse deep flavor without excess fat. Perfectly shredded and versatile, it serves as an ideal base for healthy grain bowls, crisp salads, or nutritious wraps. The low-temperature cooking method ensures the lean chicken breast remains incredibly moist, making it a reliable meal-prep favorite for any day of the week.
- Prep Time: 10
- Cook Time: 300
- Total Time: 310
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: High Protein
Ingredients
2 lbs (907g) boneless, skinless chicken breasts
1/4 cup freshly squeezed lemon juice
1 tbsp dried mixed herbs (thyme, oregano, and basil)
1/2 cup low-sodium chicken broth
Instructions
Rinse chicken breasts under cold water and pat completely dry with paper towels.
Place the chicken breasts in the base of a 6-quart slow cooker.
In a small bowl, whisk together the lemon juice, dried herbs, and chicken broth.
Pour the herb mixture evenly over the chicken breasts.
Cover the slow cooker and cook on the low setting for 5 hours.
Once the cooking time is complete, remove the chicken breasts carefully.
Use two forks to shred the chicken on a clean cutting board.
Return the shredded chicken to the slow cooker to toss with the remaining cooking liquid before serving.
Notes
Ensure you are using a non-alcoholic chicken broth. Store leftovers in an airtight container for up to 3 days in the refrigerator.