I make this recipe quite often, especially when it’s going to be a busy week and I have limited cooking time. It makes enough chicken for several meals. It’s also great to cook a big batch when I need cooked chicken for salads and soups.
4 lbs. chicken breast (I use the big bags of frozen chicken), thawed
1 cup water
2 TBS chicken broth granules
1 TBS dried basil or other herbs
15-20 grinds of fresh pepper
Place thawed chicken in slow cooker.
Bring water to a boil and add broth granules and herbs. Stir to get rid of any lumps.
Pour mixture over chicken and cook on high for 4 hours, or low for 6 hours.
*My slow cooker runs really hot. If you have an older cooker, it might take longer. When in doubt, use a meat thermometer.