Ingredients:

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

Instructions:

  1. Place the chicken thighs in a single layer at the bottom of the slow cooker.
  2. In a small bowl, whisk together the garlic powder, onion powder, oregano, salt, and pepper, then sprinkle the mixture evenly over the meat.
  3. Pour the bone broth around the sides of the chicken to avoid washing the seasoning off the top.
  4. Secure the lid and set the cooker to Low for 6 hours or High for 3 hours until the chicken reaches an internal temperature of 195°F (90°C).
  5. Transfer the chicken to a large bowl or leave it in the pot and pull the meat apart along the natural grain using two forks, or use a handheld mixer on low speed for 30 seconds.
  6. Stir the shredded meat back into the remaining cooking juices to ensure every strand is coated and moist.