Ingredients:

  • 4 boneless, skinless chicken breasts (about 6-8 ounces each), patted dry
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil or cooking spray
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon smoked paprika
  • 1 bay leaf (Optional)

Instructions:

  1. Pat chicken breasts dry with paper towels. Season with salt and pepper.
  2. If desired, heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side, until lightly browned.
  3. Place sliced onions on the bottom of the crock-pot. Top with minced garlic.
  4. Arrange chicken breasts on top of the onion and garlic mixture.
  5. Pour chicken broth over the chicken. Sprinkle with dried thyme and smoked paprika. Add bay leaf (if using).
  6. Cover and cook on LOW for 3-6 hours or on HIGH for 1.5-3 hours. Check for doneness at the earlier end of the range.
  7. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). Insert the thermometer into the thickest part of the breast.
  8. If desired, shred the chicken with two forks directly in the crock-pot, or transfer to a cutting board to shred.
  9. Serve immediately, or use in your favorite recipes.