Certainly. Here's the final draft of your improved Slow Cooker Shredded Chicken Recipe:

# Slow Cooker Shredded Chicken Recipe

## Ingredients:
- 5 lbs boneless, skinless chicken breasts
- 1 cup chicken broth (low sodium)
- 1 tablespoon apple cider vinegar
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp dried thyme
- 1 tsp black pepper
- 2 bay leaves
- 1 large onion, sliced
- 2 celery stalks, roughly chopped
- 2 carrots, roughly chopped
- Salt to taste (if not brined)
- 1/4 cup fresh parsley, chopped

## Optional Brine:
- 1 quart water
- 1/4 cup kosher salt
- 2 tablespoons sugar

## Instructions:
1. Optional: Brine chicken in salt-sugar solution for 2-4 hours. Rinse and pat dry.
2. Place onions, celery, and carrots in slow cooker.
3. Arrange chicken breasts on vegetables in a single layer.
4. Mix broth, vinegar, and seasonings; pour over chicken.
5. Add bay leaves.
6. Cook on LOW for 6-8 hours.
7. Check doneness at 6 hours (165°F internal temperature).
8. Remove chicken, rest 10 minutes, then shred.
9. Strain and reserve cooking liquid.
10. Return shredded chicken to slow cooker with 1 cup reserved liquid.
11. Stir in parsley and let sit 15 minutes before serving.

## Storage:
- Refrigerate up to 3-4 days or freeze up to 3 months.
- Reheat with added broth to maintain moisture.

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# Slow Cooker Shredded Chicken Recipe

## Ingredients:
- 5 lbs boneless, skinless chicken breasts
- 1 cup chicken broth (low sodium)
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp dried thyme
- 1 tsp black pepper
- 2 bay leaves
- 1 large onion, sliced
- 2 celery stalks, roughly chopped
- Salt to taste (if brined, additional salt may not be necessary)

## Instructions:

1. If brined, rinse chicken breasts and pat dry. If not, lightly season with salt.

2. Place sliced onions and chopped celery at the bottom of the slow cooker. This will create a flavor base and prevent the chicken from sticking.

3. Arrange chicken breasts on top of the vegetables in a single layer if possible.

4. In a bowl, mix chicken broth with garlic powder, onion powder, thyme, and black pepper.

5. Pour the seasoned broth over the chicken breasts, ensuring all pieces are moistened.

6. Add bay leaves to the slow cooker.

7. Cover and cook on LOW for 6-8 hours. Avoid lifting the lid during cooking to maintain consistent temperature and moisture.

8. Check for doneness at 6 hours. The chicken is ready when it reaches an internal temperature of 165°F (74°C) and shreds easily with a fork.

9. Once cooked, remove the chicken from the slow cooker and let it rest for 10 minutes.

10. Shred the chicken using two forks or a stand mixer with a paddle attachment.

11. Strain the cooking liquid, discarding the vegetables. Reserve the liquid.

12. Return the shredded chicken to the slow cooker and add back about 1 cup of the strained cooking liquid (or more if needed) to keep the meat moist.

13. Let the shredded chicken sit in the warm (but turned off) slow cooker for about 15 minutes to absorb flavors.

## Storage and Use:
- Divide into portion-sized containers.
- Refrigerate portions to be used within 3-4 days.
- Freeze remaining portions in airtight containers for up to 3 months.
- When reheating, add a splash of chicken broth or water to maintain moisture.