Ingredients:

  • 4 lbs bone-in, skinless chicken thighs
  • 1 tbsp coarse sea salt
  • 1 tsp cracked black pepper
  • 1/2 cup low-sodium chicken bone broth
  • 1/4 cup freshly squeezed lemon juice
  • 2 tbsp lemon zest
  • 8 cloves garlic, smashed and roughly chopped
  • 2 tbsp dried oregano
  • 1 tbsp extra virgin olive oil

Instructions:

  1. Pat the meat dry. Use paper towels to remove surface moisture from the 4 lbs of chicken thighs.
  2. Combine the coarse sea salt, cracked black pepper, and dried oregano in a small bowl, then coat the chicken thoroughly.
  3. Smash the 8 garlic cloves and zest the lemons until you have 2 tbsp of vibrant yellow zest.
  4. Place the seasoned chicken into the crock, then scatter the garlic and zest over the top.
  5. Pour the 1/2 cup of bone broth and 1/4 cup of lemon juice around the edges of the chicken.
  6. Drizzle with 1 tbsp of extra virgin olive oil.
  7. Cover and cook on LOW for 6 hours until the meat is tender and pulling away from the bone.
  8. Ensure the thickest part of the thigh reaches 165°F with a meat thermometer.
  9. Remove the chicken from the pot and let it sit for 10 minutes before shredding.
  10. Skim the excess fat from the remaining liquid in the pot and use it as a light sauce.