Ingredients:

  • 4 boneless, skinless chicken breasts (about 6-8 oz/170-225g each)
  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian herb blend (or similar blend – e.g. Herbes de Provence) (5 ml)
  • ½ teaspoon smoked paprika (2.5 ml)
  • ½ teaspoon salt (2.5 ml)
  • ¼ teaspoon black pepper (1.25 ml)
  • ½ cup chicken broth (120 ml) (low sodium preferred)
  • 1 tablespoon lemon juice (15 ml)
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary

Instructions:

  1. Pat chicken breasts dry with paper towels.
  2. In a small bowl, combine the olive oil, dried herbs, smoked paprika, salt, and pepper.
  3. Rub the herb mixture evenly over both sides of each chicken breast.
  4. Place the sliced onions in the bottom of the slow cooker. Top with the minced garlic.
  5. Place the chicken breasts on top of the onion and garlic.
  6. Pour the chicken broth and lemon juice over the chicken. Add the thyme and rosemary sprigs.
  7. Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until the chicken reaches an internal temperature of 165°F (74°C).
  8. Remove chicken from the slow cooker. Shred with two forks or slice against the grain.
  9. Spoon some of the cooking liquid over the chicken before serving.