If you’re looking for a simple way to make a lot of shredded chicken with minimal effort, look no further than this slow-cooker recipe that cooks 4 lbs. of chicken at once. Meal prepping doesn’t get much easier than this.

Slow-Cooker Pulled Chicken

Place chicken and broth in a 6-qt. slow cooker. Cover and cook on HIGH for 2 to 3 hours or on LOW for 3 to 4 hours, or until chicken reaches 165 degrees.

Transfer chicken to a cutting board. Shred into bite-size pieces using 2 forks.

To store, completely cool chicken. Store in an airtight container in the refrigerator up to 3 days or freeze up to 1 month. If frozen, thaw in the refrigerator before using.