Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp apple cider vinegar
  • 2 cloves garlic, minced

Instructions:

  1. Season the chicken generously on both sides with salt and pepper. Place the chicken in the bottom of the slow cooker, pouring the chicken broth, apple cider vinegar, and minced garlic directly over the meat.
  2. Cover and cook on LOW for 3 to 4 hours. The chicken is done when it registers 165°F (74°C) and the meat begins to give way when pressed with a fork.
  3. Remove the chicken to a platter. Using two forks, shred the meat along the grain. Return the shredded meat to the slow cooker and stir in 2–4 tablespoons of the reserved cooking liquid until the meat is glossy and moist.