Description
Tender chicken breasts slow-cooked with garlic, oregano, and thyme, then shredded for flavorful tacos. A savory, aromatic twist on a classic family favorite.
Ingredients
Scale
- 2 lbs boneless skinless chicken breasts
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Pat the chicken breasts dry with paper towels.
- Mix the minced garlic, dried oregano, dried thyme, salt, and pepper in a small bowl.
- Place chicken in the slow cooker and drizzle with olive oil, rubbing the herb mixture over all sides of the meat.
- Pour the chicken broth and lemon juice around the sides of the chicken breasts.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Remove chicken and shred using two forks on a cutting board.
- Return the shredded chicken to the slow cooker and stir into the juices for 10 minutes on the warm setting before serving.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American-Mexican Fusion