Ingredients:

  • 2 lb (900 g) boneless, skinless chicken (use thighs for juicier, breasts for leaner)
  • 1 medium yellow onion, thinly sliced (about 150 g)
  • 3 cloves garlic, minced (about 9 g)
  • 1 cup (240 ml) low-sodium chicken broth
  • 2 tbsp (30 ml) olive oil
  • 1 tbsp (15 ml) Worcestershire sauce (or soy sauce for gluten-free/Asian twist)
  • 1 tbsp (15 ml) freshly squeezed lemon juice (or 1 tbsp apple cider vinegar)
  • 2 tsp (10 g) kosher salt (adjust to taste)
  • 1 tsp (2 g) freshly ground black pepper
  • 1 tsp (2 g) smoked paprika (or sweet paprika)
  • 1 tsp (1 g) dried oregano (or Italian seasoning)
  • Optional: 1–2 tbsp (15–30 g) unsalted butter (stir in at end for shine/richness)
  • For thickening (optional): 1 tbsp (8 g) cornstarch + 2 tbsp (30 ml) cold water (slurry), or use 2 tbsp (30 ml) reserved braising liquid reduced
  • For serving (optional): Soft tortillas, sandwich rolls, rice, mashed potatoes, or salad greens

Instructions:

  1. Prep aromatics: peel and thinly slice the onion; mince the garlic.
  2. Season chicken: pat chicken dry and season evenly with kosher salt, black pepper, smoked paprika, and dried oregano.
  3. Optional quick sear for flavor: heat olive oil in a skillet over medium-high and brown chicken 1–2 minutes per side until golden (not required). Transfer chicken to slow cooker.
  4. Assemble in slow cooker: place sliced onion and minced garlic in the base of the slow cooker, add seasoned chicken on top, then pour chicken broth, Worcestershire sauce, and lemon juice over the chicken.
  5. Cook: cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until internal temperature reaches 165°F (74°C) and chicken pulls apart easily.
  6. Shred: remove chicken to a bowl or cutting board and shred with two forks or use a stand mixer with paddle on low for 30–60 seconds. Strain or skim excess fat from cooking liquid if desired.
  7. Finish and thicken (optional): return shredded chicken to slow cooker with some cooking liquid. For thicker sauce, mix 1 tbsp cornstarch with 2 tbsp cold water, stir into about 1/2 cup (120 ml) warm cooking liquid, add back to slow cooker and cook on HIGH 10–15 minutes until slightly thickened. Stir in butter if using and adjust seasoning with salt and lemon or vinegar.
  8. Serve: serve hot with chosen sides such as tortillas, rolls, rice, mashed potatoes, or salad greens. Store cooled chicken in refrigerator 3–4 days or freeze up to 3 months.