Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 3/4 cup basil pesto
  • 1/4 cup low-sodium chicken broth
  • 1 tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 cup shredded mozzarella

Instructions:

  1. Season the boneless, skinless chicken thighs generously with sea salt and cracked black pepper, then place them in the bottom of the slow cooker.
  2. In a small bowl, whisk together the basil pesto, low-sodium chicken broth, fresh lemon juice, and minced garlic.
  3. Pour the pesto mixture evenly over the chicken, ensuring every piece is thoroughly coated in the sauce.
  4. Cover and cook on Low for 6 hours until the chicken is tender enough to yield easily to a fork.
  5. Using two forks or a hand mixer, shred the chicken directly in the pot and stir the meat into the accumulated juices to create a creamy sauce.
  6. Stir in the grated Parmesan cheese until melted and velvety.
  7. Optional: Sprinkle shredded mozzarella on top and cover for 10 minutes until the cheese is bubbly.