Ingredients:

  • 2 lbs boneless skinless chicken breasts
  • 1/2 cup low-sodium chicken broth
  • 4 cloves garlic, minced
  • 1 large red onion, thinly sliced
  • 1 tbsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp red pepper flakes
  • 1 tsp sea salt
  • 1/2 tsp coarse black pepper
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup roasted red peppers (jarred in water), sliced

Instructions:

  1. Place the 2 lbs chicken breasts in the bottom of the slow cooker in a single layer.
  2. Scatter the 4 cloves minced garlic and 1 large sliced red onion over the top until the chicken is mostly covered.
  3. Sprinkle the 1 tbsp oregano, 1 tsp smoked paprika, 1/2 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper evenly.
  4. Pour the 1/2 cup chicken broth around the sides of the chicken.
  5. Set the slow cooker to Low for 4 hours until the aroma fills the room.
  6. About 30 minutes before finishing, toss in the 1/2 cup sliced roasted red peppers.
  7. Check that the internal temp is 165°F. The chicken should look opaque and slightly pull apart.
  8. Remove the chicken to a board and shred with two forks.
  9. Toss the shredded meat back into the slow cooker juices for 10 minutes until the meat has soaked up the liquid.
  10. Stir in the 1/4 cup lemon juice and 1/4 cup fresh parsley right before serving.