It is best if you cook chicken breast from fresh rather than frozen (according to Kate Penhallegan). Put 1/2 cup stock to every pound of chicken. Season with salt, pepper and garlic powder. Garlic salt is good as well. Cook for 6-8 hours. Take out breasts and either shred or cut into chunks.
https://www.gimmesomeoven.com/slow-cooker-chicken-recipe/
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