Ingredients:

5 raw, boneless, skinless chicken breast (approximately 8 oz. each)

1/4 cup chicken broth, no sugar added

1/4 cup fresh squeezed lemon juice (about 2 lemons)

1 tbsp. dry basil

4 medium carrots, peeled and thinly sliced

Directions:

1. Place the carrots in the bottom of the Slow cooker and put everything else on top of them.

2. Cook on low for 4-5 hours, or until chicken reaches an internal temperature of at least 165 degrees F.

3. The chicken should shred easily when it's done.

4. Shred chicken and serve by itself or over whole grains of choice.

Bon Appetit!