Instructions:

1. Prep and Place: Place chicken breasts in the Crockpot. Pour Italian dressing and diced tomatoes (with the juice) over the chicken.
2. Season: Sprinkle dried oregano, dried basil, garlic powder, salt, and pepper over the chicken. Ensure an even coating.
3. Slow Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and easily shredded.
4. Shred and Serve: Shred the chicken using two forks. Serve over pasta, rice, or your preferred choice. Garnish with fresh basil if desired.