Instructions:
Prepare the Chicken:
Place the chicken breasts in the slow cooker. Sprinkle garlic powder, onion powder, paprika, salt, and pepper over the chicken.
Add Broth:
Pour the chicken broth over the seasoned chicken.
Cook:
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is very tender.
Shred the Chicken:
Once cooked, remove the chicken from the slow cooker and shred it using two forks. It should be very tender and shred easily.
Make It Creamy:
Add the cream cheese or sour cream to the slow cooker with the cooking liquid. Whisk until smooth. Return the shredded chicken to the slow cooker and stir to coat the chicken in the creamy sauce.
Serve:
Serve the creamy shredded chicken over rice, in tacos, or on buns for sandwiches. Garnish with chopped fresh herbs like parsley or chives, if desired.
Tips:
For a lighter version, use low-fat cream cheese or Greek yogurt instead of regular cream cheese or sour cream.
Customize the seasoning to your taste by adjusting the amounts of garlic powder, onion powder, and paprika.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Storage Options:
Refrigerate leftovers in an airtight container for up to 3 days.
Freeze in portions for up to 2 months. Thaw overnight in the refrigerator and reheat gently.
Enjoy this Creamy Shredded Chicken for a delicious and effortless meal!
This format provides a more detailed description of why this Creamy Shredded Chicken recipe is enjoyable, highlighting its ease of preparation, versatility in serving options, creamy texture, and flavor enhancement from the cream cheese or sour cream.
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