Ingredients:

  • 3 lbs boneless, skinless chicken thighs
  • 1 cup low-sodium chicken broth
  • 2 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 1 tbsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp dried oregano

Instructions:

  1. Season the chicken thoroughly on all sides with the kosher salt, black pepper, garlic powder, onion powder, and dried oregano.
  2. Place the seasoned meat in the slow cooker. Pour the chicken broth, apple cider vinegar, and olive oil around the edges of the meat to avoid washing off the seasonings.
  3. Cover and cook on Low for 6-7 hours or on High for 3-4 hours. Cook until the internal temperature reaches between 195°F and 205°F (90°C-96°C) for optimal shredding.
  4. Remove the chicken from the slow cooker and place it in a large mixing bowl. Use two forks to pull the meat apart along the natural grain.
  5. Return the shredded chicken to the slow cooker and toss in the remaining concentrated juices for 5 minutes to reabsorb the flavor.