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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.
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