Shredded Crockpot Chicken

Easy crockpot chicken! Set it and forget it! It is that time of year that we all start to pull out our crockpots and get our soups and stews on and this chicken prep is no crockpot exception. Add your favorite seasonings, herbs and spices. I chose acid reflux friendly options. The fresh onion and garlic add a savory essence without a reflux trigger. Carrots and celery are a classic addition. You could even add some red or gold potatoes and have a hearty meal! I use shredded chicken to stuff sweet potatoes, add to salads, pasta, stir frys and tacos. It's so convenient to have a protein option ready to go!

Serves 4-6

4 organic chicken breasts

1/4 cup broth (I use Butcher's bone broth)

1 Tbs real butter or unrefined coconut oil

1/4 sliced sweet onion

1 garlic clove

1-2 medium carrots

1-2 celery ribs

2-3 sprigs fresh rosemary

Pink salt and pepper

Pound out chicken breasts for uniformity if needed. Lightly salt and pepper. Add broth, onion, garlic and vegetables to crockpot. Place chicken on top. Set crockpot to low and cook for about 3 hours. Checking temperature at 2 1/2 hours, when internal temp reaches 165. (do not overcook) remove chicken and let rest for 5 minutes. Shred with hand mixer. Watch the reel here https://www.instagram.com/p/CjK-ZW2JW3o/