Slow-Cooker Shredded Chicken

Ingredients

• 4 pounds boneless, skinless chicken thighs
• 2 medium onions, peeled, halved with root intact
• 1 head of garlic, unpeeled, rinsed, halved crosswise
• 2 bay leaves
• 4 cups low-sodium chicken broth
• 1 tablespoon (or more) kosher salt
• 1 teaspoon (or more) freshly ground black pepper

Steps

1. Combine the chicken, onions, garlic, bay leaves, broth, salt and pepper in a slow cooker. Cover and cook for about 4 hours on high or 6 hours on low, until a fork pierces the chicken and it shreds easily.
2. Lift the chicken from the liquid and shred with a fork. Taste and add salt and pepper if needed. Strain the stock through a fine-mesh sieve into a medium bowl and discard the vegetables. Keep the chicken and broth together or separately.
3. The chicken may be prepared 3 days ahead and kept covered and chilled, either in its broth or separately. Alternatively, freeze them together or separately for up to 6 months.