Ingredients:

  • 2 pounds frozen boneless, skinless chicken breasts
  • 1 cup low-sodium chicken broth
  • 1 tablespoon olive oil
  • 1 tablespoon honey or maple syrup
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons paprika
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 large onion, diced
  • 2 carrots, sliced
  • 2 cups bell peppers, chopped (any color)
  • 1 cup frozen peas (optional)

Instructions:

  1. Prepare the ingredients: Dice onion, slice carrots, and chop bell peppers.
  2. In a mixing bowl, combine garlic powder, onion powder, paprika, oregano, honey, salt, and pepper.
  3. Layer the diced onion, sliced carrots, and chopped bell peppers in the bottom of the Crock Pot.
  4. Place the frozen chicken breasts on top of the vegetables.
  5. Pour the chicken broth over the chicken and vegetables.
  6. Drizzle the olive oil over the chicken and sprinkle the seasoning blend evenly.
  7. Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours until the chicken is tender and cooked through.
  8. Shred the chicken with two forks, mixing it with the vegetables in the pot.
  9. Serve immediately or portion out for meal prep.