- Yield: 8 to 10 Servings (6 cups)
- 4 pounds boneless, skinless chicken thighs
- 2 medium onions, peeled and halved lengthwise with root intact
- 1 head garlic, unpeeled and halved crosswise
- 2 bay leaves
- 4 cups homemade chicken stock or good-quality reduced-sodium chicken broth
- 1 tablespoon kosher salt, plus more for seasoning
- 1 teaspoon freshly ground black pepper, plus more for seasoning
How to Make It
- In a 6-quart (or larger) slow cooker, toss together the chicken, onions, garlic, bay leaves, broth, salt, and pepper. Cover and cook until the chicken shreds easily when pierced with a fork, about 4 hours on high or 6 hours on low.
- Remove the chicken from the liquid and shred with two forks; taste and season with salt and pepper, if needed. Strain the broth through a fine-mesh sieve into a medium bowl; discard the solids. Store the chicken and broth (together or separately) in the fridge for 3 days or in the freezer for up to 6 months.