Step 1

Drizzle chicken with olive oil then season with salt, garlic powder, paprika, pepper. Transfer to a lightly greased 6-quart (or larger) slow cooker; set aside.

Step 2

Melt butter in a medium saucepan over medium-low heat. Whisk the flour into the butter and cook 2 minutes. Reduce heat to low and whisk in 3 cups chicken broth. Whisk cornstarch with remaining 1 cup chicken broth then whisk into the skillet followed by chicken bouillon and all seasonings. Bring to a simmer, whisking constantly, and continue to simmer until thickened to the consistency of thick gravy (it will thin in the crockpot). Pour over chicken in crockpot.

Step 3

Cook on high for 4-5 hours or on low for 6-8 hours, until chicken is tender enough to shred. Shred chicken and cook on low for an additional 30 minutes. Season with additional salt and pepper to taste (I add 1/2 teaspoon salt). Serve with mashed potatoes, pasta, rice, cauliflower rice, zoodles, etc..