1. Lightly spray or brush the inside of your slow cooker with olive oil to prevent sticking.

2. Pat chicken breasts dry with paper towels. In a small bowl, mix together garlic powder, onion powder, Italian seasoning, paprika, salt, pepper, and parsley.

3. Place chicken breasts in a single layer in the slow cooker, overlapping slightly if needed. Sprinkle seasoning mixture evenly over both sides, rubbing it in gently.

4. Pour chicken broth around the chicken, not directly over it, so you don’t wash off the seasonings. Liquid should come halfway up the sides.

5. Cover and cook on LOW for 3-4 hours or HIGH for 1.5-2.5 hours, until internal temperature reaches 165°F in the thickest part.

6. Check doneness with a meat thermometer. Chicken should be white throughout with no pink and juices should run clear.

7. Transfer chicken to a cutting board and let rest for 5 minutes before slicing or shredding.

8. Slice against the grain for sandwiches and salads, or shred with two forks for tacos and casseroles. Use immediately or store for meal prep.