4 boneless skinless chicken breast halves (6 ounces each)
2 medium lemons
1 bunch fresh basil leaves (3/4 ounce)
2 cups chicken stock
Additional grated lemon zest and chopped basil, optional
Place chicken breasts in a 3-qt. slow cooker. Finely grate enough zest from lemons to measure 4 teaspoons. Cut lemons in half; squeeze juice. Add zest and juice to slow cooker.
Tear basil leaves directly into slow cooker. Add chicken stock. Cook, covered, on low until meat is tender, 3-4 hours. When cool enough to handle, shred meat with 2 forks. If desired, stir in additional lemon zest and chopped basil.
Test Kitchen Tip
For a sweet and savory treat, layer chicken, butter lettuce leaves and apple slices on toasted raisin bread.