Step by step

Method

4 steps

1. 1

   Put 2 pounds boneless chicken breasts or thighs in a slow cooker. Add 1 sliced onion, 3 minced garlic cloves, 1 cup low-sodium chicken broth, 1 teaspoon dried thyme, 1 teaspoon paprika, ¾ teaspoon kosher salt, and ½ teaspoon black pepper.

2. 2

   Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours. Start checking early; the chicken is ready when the thickest piece reaches 165°F and the juices run clear.

3. 3

   Transfer the chicken to a plate and rest 5 minutes. Shred it with two forks or slice it, then spoon a little of the broth over the meat so it stays moist.

4. 4

   Taste the cooking liquid for salt and serve the chicken in sandwiches, tacos, bowls, or alongside vegetables. Refrigerate leftovers within 2 hours.