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