Slow Cooker Garlic Herb Shredded Chicken

• 4 pounds boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 can (14 oz) chicken broth
• 1/2 cup water
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh chives

Steps

1. 1 Place chicken thighs in the bottom of a slow cooker.
2. 2 In a small bowl, mix olive oil, minced garlic, thyme, rosemary, salt, and pepper.
3. 3 Rub the garlic herb mixture all over the chicken.
4. 4 Pour chicken broth and water over the chicken.
5. 5 Cover and cook on low for 4 hours, or on high for 2 hours, until chicken is very tender.
6. 6 Remove chicken and shred with two forks.
7. 7 Stir in lemon juice, parsley, and chives.
8. 8 Return shredded chicken to the slow cooker, tossing to coat with the sauce.

Equipment

• Slow cooker
• Measuring cups and spoons
• Fork or tongs

Variations

• Add a can of diced tomatoes for a saucier version.
• Incorporate diced bell peppers and onions for added veggies.

Substitutions

• Use chicken breasts if thighs are unavailable, but monitor cooking time.
• Substitute fresh herbs if dried aren't on hand.

Pairings

• A crisp green salad
• Roasted vegetables
• Cornbread on the side

Nutrition

Tips

• For extra flavor, sear the chicken in a skillet before placing it in the slow cooker.
• Add a splash of white wine to the broth for an additional depth of flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan or microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

• Serve on a bed of fluffy white rice.
• Tuck into warm tortillas with your favorite toppings.
• Use as a hearty filling for sandwiches or wraps.

FAQ