Ingredients:

  • 3 lbs Boneless, skinless chicken breasts or thighs
  • 1 cup Low sodium chicken broth
  • 2 Tbsp Extra Virgin Olive Oil
  • 1/4 cup Freshly squeezed lemon juice
  • 4 cloves Garlic, minced finely
  • 1 Tbsp Dried Oregano
  • 1 tsp Dried Thyme
  • 1 tsp Smoked Paprika
  • 1 tsp Salt
  • 1/2 tsp Freshly cracked Black Pepper
  • 1 medium Fresh Lemon, thinly sliced
  • 2 Tbsp Cornstarch mixed with 3 Tbsp cold water (optional thickener)

Instructions:

  1. Pat the chicken pieces dry with paper towels. Arrange the chicken evenly in the bottom of the slow cooker insert.
  2. In a small bowl, combine the chicken broth, olive oil, lemon juice, minced garlic, oregano, thyme, smoked paprika, salt, and pepper. Stir briefly to combine.
  3. Pour the liquid mixture evenly over the chicken in the slow cooker. Place the thin slices of fresh lemon directly on top of the chicken pieces.
  4. Secure the lid. Cook on Low for 6–8 hours or on High for 4–5 hours. The chicken is done when it easily shreds with a fork.
  5. Carefully remove the cooked chicken to a cutting board. Use two forks to shred the meat thoroughly. Return the shredded chicken to the slow cooker liquid and stir well to coat.
  6. If a thicker sauce is desired, turn the slow cooker to High, stir in the cornstarch slurry, and cook for an additional 15–20 minutes, stirring occasionally, until the sauce thickens slightly.
  7. Taste and adjust salt/pepper if needed before serving hot over rice or in buns.