Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1/2 cup low-sodium chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Pat the chicken thighs dry with a paper towel. Note: Removing surface moisture helps the spices stick better.
  2. In a small bowl, whisk together the garlic powder, onion powder, oregano, salt, and pepper.
  3. Rub the spice blend evenly over both sides of the meat. until every inch is coated.
  4. Place the seasoned chicken in the crockpot.
  5. Pour the chicken broth around the sides of the meat. Note: Don't pour it directly on top or you'll wash off the spices.
  6. Cover and cook on LOW for 6 hours until the chicken registers an internal temperature of 165°F (74°C).
  7. Remove the chicken from the pot and place it on a rimmed baking sheet or cutting board.
  8. Using two forks, pull the meat apart along the natural grain until it reaches a shredded consistency.
  9. Drizzle 2–3 tablespoons of the leftover cooking liquid back over the shredded meat. Note: This is the magic step for maximum juiciness.