📖 Instructions

1. First things first, grab your 6-quart slow cooker and give it a quick wash and dry. You want your chicken to be snug and comfy in there, not swimming in a sea of extra space.
2. Now, let's prep the chicken. Pat those chicken breasts dry with some paper towels. This little step will help them brown nicely before they go in the slow cooker.
3. Season generously with salt, pepper, maybe a pinch of paprika if you're feeling fancy. Don’t be shy; good seasoning makes all the difference!
4. Grab your Brussels sprouts. Trim off the ends and then halve them, or even quarter the larger ones, ensuring they're all roughly the same size for even cooking. Trust me on this one!
5. In a large bowl, toss those Brussels sprouts with about 2 tablespoons of olive oil. Sprinkle them with a little salt and pepper. Mmm, getting that flavor going already!
6. Time to layer it up! Place the seasoned chicken breasts in the bottom of your slow cooker. Then spread those gorgeous oiled-up sprouts around the chicken.
7. Now, we're going to make a quick pan sauce. In a small pan, heat up a tablespoon of olive oil and sauté 1/2 a small onion (finely chopped). Cook until softened.
8. Add about 1/2 cup of chicken broth to the slow cooker. This adds moisture and keeps everything juicy.
9. Cover your slow cooker and cook on low for about 6-7 hours, or until the chicken is cooked through and the Brussels sprouts are nice and tender. If you're using higher setting, about 3-4 hours should do the trick.
10. Once the chicken is cooked through, shred it with two forks. Then mix the shredded chicken into the Brussels sprouts. Give it a good stir to combine and reheat if needed.
11. Taste and adjust seasoning as needed. Maybe you need a little extra salt and pepper? It's all about finding that perfect balance.
12. Serve immediately and enjoy your amazing, slow-cooked chicken and Brussels sprouts! You did it! Give yourself a pat on the back.