Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts (about 4 medium)
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5g) garlic powder
  • 1 teaspoon (5g) onion powder
  • 1/2 teaspoon (2.5g) dried Italian seasoning
  • 1/4 teaspoon (1.25g) salt (plus more to taste)
  • 1/4 teaspoon (1.25g) black pepper (plus more to taste)
  • 1/2 cup (120ml) chicken broth or stock
  • 1/2 cup (120ml) heavy cream or full-fat coconut milk (for dairy-free)
  • 1/4 cup (60ml) lemon juice, freshly squeezed (from about 1 large lemon)
  • 2 tablespoons (30g) chopped fresh parsley, for garnish (or dried parsley, if that's all you have)
  • 1 tablespoon (15g) cornstarch or arrowroot powder (optional, for thickening)
  • 2 tablespoons (30ml) cold water (optional, for thickening)

Instructions:

  1. Pat chicken breasts dry with paper towels.
  2. In a small bowl, combine olive oil, garlic powder, onion powder, Italian seasoning, salt, and pepper. Rub this mixture evenly over the chicken breasts.
  3. Arrange the seasoned chicken breasts in a single layer in the slow cooker.
  4. Pour chicken broth and lemon juice over the chicken.
  5. Cover the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours, or until the chicken is cooked through and easily shreds with a fork, reaching an internal temperature of 165°F (74°C).
  6. Stir in heavy cream (or coconut milk). If desired, create a slurry by whisking cornstarch (or arrowroot powder) with cold water in a small bowl, then add the slurry to the crock pot. Cook on high for 15-20 minutes, or until the sauce has thickened slightly.
  7. Shred the chicken with two forks. Garnish with fresh parsley. Serve immediately.