Ingredients:

  • 2 lbs boneless, skinless chicken breasts
  • 1 tsp sea salt
  • ½ tsp cracked black pepper
  • 1 tsp smoked paprika
  • ½ cup low-sodium chicken broth
  • 3 cloves garlic, smashed
  • 2 sprigs fresh thyme
  • 1 tbsp unsalted butter

Instructions:

  1. Pat the chicken breasts dry with paper towels and rub sea salt, black pepper, and smoked paprika evenly over all sides.
  2. Place the seasoned chicken in the slow cooker. Pour the low-sodium chicken broth around the sides of the meat to preserve the seasoning.
  3. Scatter the smashed garlic and herb sprigs around the chicken and place butter pats on top of the breasts.
  4. Cover with a tight-fitting lid and set the slow cooker to LOW. Cook for 3 to 4 hours, checking the internal temperature at the 3-hour mark.
  5. Once the internal temperature reaches 165°F (74°C), remove the chicken immediately from the liquid and transfer to a plate.
  6. Tent the chicken loosely with foil and let it rest for 10–15 minutes before slicing or shredding.