Ingredients:

  • 2 lbs boneless, skinless chicken breasts
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 2 cloves garlic, smashed
  • 1 small onion, quartered
  • 1 bay leaf

Instructions:

  1. Pat the chicken breasts dry with a paper towel. In a small bowl, mix the olive oil, salt, pepper, garlic powder, and oregano. Rub the spice blend evenly over all sides of the meat.
  2. Place the quartered onion, smashed garlic, and bay leaf at the bottom of the slow cooker to act as a roasting rack. Lay the seasoned chicken breasts on top.
  3. Pour the chicken broth around the sides of the chicken, avoiding pouring directly over the spices to keep the seasoning intact.
  4. Cover with the lid and cook on LOW for 4 hours. Use a meat thermometer to remove the chicken immediately once it reaches an internal temperature of 165°F (74°C).
  5. Transfer the chicken to a plate and cover loosely with foil. Let it rest for 10–15 minutes before slicing or shredding with two forks.