Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 6 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • ½ cup low-sodium chicken broth

Instructions:

  1. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, rosemary, thyme, oregano, salt, and pepper to create a concentrated herb paste.
  2. Place the chicken thighs in the bottom of the slow cooker.
  3. Pour the garlic-herb paste over the meat and rub it in thoroughly using your hands or tongs.
  4. Pour the chicken broth around the sides of the chicken, ensuring you do not wash the herb seasoning off the meat.
  5. Cover and cook on Low for 6-8 hours or on High for 3-4 hours until the chicken pulls apart easily with a fork.
  6. Remove the chicken to a platter. Optionally, leave the slow cooker on high for 20 minutes to reduce the liquid into a glossy glaze, then spoon the reduction over the meat.