Ingredients:

  • 3 lbs boneless, skinless chicken thighs
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cracked black pepper

Instructions:

  1. Place the boneless, skinless chicken thighs in the bottom of the slow cooker.
  2. In a small bowl, whisk together the chicken broth, olive oil, sea salt, garlic powder, onion powder, and cracked black pepper.
  3. Pour the aromatic mixture over the chicken, tossing slightly to ensure every piece is evenly coated.
  4. Cover and cook on LOW for 6 hours until the internal temperature reaches 205°F (96°C).
  5. Remove the lid and use two forks to shred the meat directly in the slow cooker pot.
  6. Stir the shredded chicken back into the remaining cooking juices for 2 minutes to allow the fibers to re-absorb the liquid.