Ingredients:

  • 3 lbs boneless, skinless chicken thighs
  • 1 tbsp avocado oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup balsamic vinegar
  • 1/4 cup chicken bone broth
  • 3 tbsp granulated monk fruit sweetener
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker and season evenly with salt and black pepper. Optional: sear the thighs in avocado oil over medium-high heat for 3 minutes per side before adding to the pot.
  2. In a small bowl, whisk together the balsamic vinegar, chicken bone broth, monk fruit sweetener, minced garlic, oregano, and smoked paprika. Pour the mixture evenly over the chicken.
  3. Cover with the lid and set the slow cooker to Low for 6 hours or High for 3 hours, until the internal temperature reaches 165°F (74°C).
  4. Remove the chicken to a platter and shred using two forks. Set the slow cooker to High for 15 minutes without the lid to thicken the sauce into a glaze, then fold the shredded chicken back in.