Crockpot Herb Garlic Chicken

(makes 4-6 servings)

• 2–3 lbs chicken breasts or thighs (boneless, skinless)
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 cup chicken broth or bone broth (unsalted for more control over seasoning)
• Juice of 1 lemon
• 2 tablepsoons olive oil
• 2 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley (for garnish)

1. Layer sliced onions on the bottom of the crockpot to prevent the chicken from sticking and add flavor.
2. Place the chicken breasts or thighs on top of the onion layer.
3. Drizzle olive oil and lemon juice over the chicken.
4. Sprinkle the minced garlic, oregano, paprika, salt, and pepper evenly over the chicken.
5. Pour the chicken broth around the sides of the crockpot to avoid washing off the seasonings.
6. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and tender.
7. Remove the chicken and shred it with two forks, or leave it whole if preferred.
8. Return the shredded chicken to the crockpot and stir it with the cooking juices for extra flavor.
9. Garnish with fresh parsley before serving.