Ingredients:

  • 3 lbs boneless, skinless chicken thighs
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp unsalted butter, cubed
  • 4 cloves garlic, smashed
  • 1 cup low-sodium chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon zest

Instructions:

  1. Pat the chicken thighs dry with paper towels and season both sides evenly with kosher salt and cracked black pepper.
  2. Place the thighs in the bottom of the crockpot in a single layer (or slightly overlapping) and scatter the smashed garlic cloves and dried thyme over the meat.
  3. Pour the chicken broth and Worcestershire sauce around the edges of the chicken and dot the top of the meat with cubed butter.
  4. Secure the lid and cook on Low for 6 hours (recommended) or High for 3 hours, until the internal temperature reaches 165°F (74°C).
  5. Remove the chicken to a platter and let it rest for 10 minutes.
  6. Using two forks, shred the meat into bite-sized ribbons and return it to the crockpot to stir into the cooking juices.
  7. Stir in the fresh parsley and lemon zest before serving.