Ingredients:

  • 3 lbs boneless, skinless chicken thighs
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 tsp garlic powder
  • ½ cup low-sodium chicken broth
  • 3 cloves garlic, smashed
  • 1 tbsp apple cider vinegar
  • 1 bay leaf

Instructions:

  1. Season the boneless, skinless chicken thighs generously on both sides with kosher salt, cracked black pepper, and garlic powder.
  2. Place the seasoned chicken thighs in the bottom of a 4-6 quart slow cooker.
  3. Pour the low-sodium chicken broth and apple cider vinegar over the chicken, add the smashed garlic cloves, and tuck the bay leaf into the corner.
  4. Cover and cook on the Low setting for 6 to 8 hours (or High for 3 to 4 hours) until the meat yields easily to a fork.
  5. Remove the chicken to a platter and use two forks to shred the meat.
  6. Return the shredded meat to the slow cooker and stir into the remaining juices for 5 minutes to ensure maximum absorption.