Ingredients:

  • 3 lbs bone-in, skinless chicken thighs
  • 1 tbsp olive oil
  • 4 cloves minced garlic
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup low-sodium chicken broth

Instructions:

  1. In a small bowl, stir together the olive oil, minced garlic, oregano, salt, and pepper to create a thick paste. Rub this mixture evenly over all sides of the chicken thighs.
  2. Place the seasoned chicken thighs in the slow cooker. Pour the chicken broth around the sides of the meat.
  3. Set the slow cooker to Low for 6-8 hours or High for 3-4 hours, until the meat begins to pull away from the bone.
  4. Remove the chicken and discard the bones. Use two forks to shred the meat into bite-sized ribbons.
  5. Return the shredded chicken to the slow cooker and stir it into the remaining concentrated juices until the meat is glossy and fully coated.