Ingredients
Equipment
Method
- Trim any excess fat from the chicken breasts.
- In a small bowl, whisk together the minced garlic, lemon juice, olive oil, Italian herbs, salt, and pepper.
- Place the chicken breasts in the slow cooker. Pour the lemon garlic mixture over the chicken, ensuring each breast is evenly coated.
- Pour the chicken broth into the bottom of the slow cooker.
- Cover and cook on low for 3-4 hours or on high for 1.5-2 hours, or until the chicken is cooked through and easily shreds with a fork.
- Once cooked, remove the chicken from the slow cooker and shred it using two forks.
- Return the shredded chicken to the slow cooker and stir to coat it in the sauce.
- Serve hot, garnished with lemon slices and fresh parsley, if desired.
Notes
For a creamier sauce, stir in 1/4 cup of heavy cream or sour cream during the last 30 minutes of cooking. Add sliced onions, bell peppers, or zucchini to the slow cooker along with the chicken for added vegetables. A pinch of red pepper flakes can be added for a little heat. Be careful not to overcook the chicken, as this can lead to dryness. Cooking times may vary depending on your slow cooker.
