Ingredients:

  • 4 boneless, skinless chicken breasts (approximately 1.5 to 2 lbs / 680 to 910 grams)
  • 1 cup low-sodium chicken broth (240 ml)
  • 3 tablespoons olive oil (45 ml)
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano (2 grams)
  • 2 teaspoons dried thyme (2 grams)
  • 1 teaspoon dried rosemary (1 gram)
  • 1 teaspoon paprika (2 grams)
  • 1 teaspoon onion powder (3 grams)
  • Salt and pepper to taste
  • 1/2 cup chopped fresh parsley (optional, for garnish)
  • 1 lemon, sliced (for serving)

Instructions:

  1. Pat the chicken breasts dry and season with salt and pepper.
  2. In a mixing bowl, combine olive oil, minced garlic, oregano, thyme, rosemary, paprika, and onion powder.
  3. Add chicken breasts to the bowl and thoroughly coat them with the herb mixture.
  4. Place the coated chicken in the slow cooker and pour chicken broth over the top.
  5. Cover and set to low for 6-8 hours or high for 3-4 hours.
  6. Ensure chicken reaches an internal temperature of 165°F (75°C) before serving.
  7. Remove chicken, shred or serve whole, and garnish with fresh parsley and lemon slices.