Ingredients:

  • 2 lbs chicken thighs (leave fat cap for moisture)
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Pat the chicken thighs dry with paper towels to ensure the seasoning adheres.
  2. In a small bowl, combine the garlic powder, smoked paprika, onion powder, dried oregano, sea salt, and cracked black pepper.
  3. Rub the olive oil over the chicken, then evenly coat each piece with the seasoning blend, pressing it into the meat.
  4. Pour the low-sodium chicken broth into the bottom of the slow cooker.
  5. Arrange the seasoned thighs in a single layer in the slow cooker. Cover with a tight-fitting lid and set to Low.
  6. Cook for 6 hours until the meat is tender and reaches an internal temperature of 165°F (74°C).
  7. Remove the chicken from the pot. Either shred the meat using two forks directly in the remaining juices for a pulled texture, or let whole fillets rest for 5 minutes before slicing.