Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • 1 medium yellow onion, sliced
  • 2 cloves garlic, minced
  • 1 lemon, thinly sliced, plus 1 tbsp (15ml) lemon juice
  • 1 tbsp (6g) dried Italian herb blend (or a mix of rosemary, thyme, and oregano)
  • 1 tsp (6g) salt
  • 1/2 tsp (3g) black pepper
  • 1/2 cup (120ml) chicken broth

Instructions:

  1. (Optional Searing): If desired, heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side, until lightly browned.
  2. Prepare the Slow Cooker: Place sliced onions at the bottom of the slow cooker.
  3. Arrange Chicken: Place the chicken breasts on top of the onions.
  4. Add Flavor: Sprinkle minced garlic, dried herbs, salt, and pepper over the chicken.
  5. Layer Lemon: Arrange lemon slices on top of the chicken breasts. Drizzle with lemon juice.
  6. Add Broth: Pour chicken broth into the slow cooker.
  7. Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to check.
  8. Serve: Shred chicken with two forks and serve.