Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 pounds / 680 grams)
  • 1 teaspoon salt (5 grams)
  • ½ teaspoon black pepper (2 grams)
  • 2 medium carrots, chopped (about 1 cup / 120 grams)
  • 2 stalks celery, chopped (about 1 cup / 100 grams)
  • 1 medium onion, diced (about 1 cup / 150 grams)
  • 3 cloves garlic, minced
  • 1 teaspoon dried rosemary (1 gram)
  • 1 teaspoon dried thyme (1 gram)
  • 1 cup low-sodium chicken broth (240 ml)
  • Optional: 1 tablespoon olive oil (15 ml) for sautéing

Instructions:

  1. Season the chicken breasts with salt and pepper.
  2. Heat olive oil in a pan and lightly sauté onions and garlic until fragrant.
  3. Place the chopped carrots and celery at the bottom of the slow cooker.
  4. Lay the seasoned chicken breasts on top of the vegetables.
  5. Sprinkle dried rosemary and thyme over the chicken and pour in the chicken broth.
  6. Cover and cook on low for 4-6 hours or high for 2-4 hours.
  7. Ensure the chicken reaches an internal temperature of 165°F (75°C).
  8. Shred the chicken with two forks and mix with the vegetables and broth before serving.