Slow Cooked:

• Season the chicken breasts on both sides with salt and pepper and place in the slow cooker. Pour over the stock, place the lid on the slow cooker and cook on low for 3-4 hours.

• Once cooked, remove the chicken breasts from the slow cooker and place on a large cutting board. Using two forks, pull the chicken apart until shredded into bite-size pieces.

Oven Baked:

• Preheat the oven to 350°F (180°C). Line a baking sheet with baking paper.

• Set the chicken breasts onto the baking paper, drizzle with olive oil and season with salt and pepper.

• Place the chicken in the oven and bake for 25-35 minutes or until the chicken is cooked through (internal temperature of 165°F (74°C).

• Remove the chicken from the oven and set it aside to rest for 10-15 minutes. Use two forks to shred the chicken.

Note: Once shredded, the chicken can be used as it is or added to soups, salads and sauces for extra flavor and protein.

Storage: Once cooked and cooled, place the chicken in an airtight container and store in the refrigerator for up to 5 days.