1-First, start by whisking together the honey, chicken stock or water, lime juice, minced garlic, and salt in the bottom of a 4-6 quart slow cooker. This creates a flavorful base that infuses the chicken with taste from the start. Itʼs a simple step that sets the foundation for a juicy, tender result.

2-Next, add the 2 pounds of boneless skinless chicken breasts and turn them to coat evenly in the sauce. Make sure every piece is covered for even cooking. Then, cover the slow cooker and cook on low for 3-4 hours, or until the chicken reaches an internal temperature of 165°F. This low-and-slow method keeps the meat moist and full of flavor.

3-Once done, remove the chicken from the slow cooker and transfer it to a bowl. Shred the chicken using two forks or an electric hand mixer, then toss it with the cooking liquid before serving. The active prep time is just 10 minutes, with a total time of about 5 hours and 10 minutes, including cooking.

4-For those adapting the recipe, you can use chicken thighs instead, which might take 4-5 hours on low for extra tenderness. This step-by-step approach makes it easy to customize, and itʼs ideal for meal prep since it yields 4-6 cups of shredded chicken. If you love experimenting, try alternative methods like a pressure cooker for 8 minutes on high pressure with a quick release.