Begin by placing your choice of chicken breasts or thighs in the slow cooker. Layer thinly sliced onion on top.

In a medium bowl, whisk together chicken broth, lemon juice, minced garlic, olive oil, dried oregano, thyme, fine sea salt, and black pepper.

Pour the flavorful mixture over the chicken and onions in the slow cooker, ensuring it evenly coats the chicken.

Cover the slow cooker and set it on LOW for 5-6 hours or HIGH for 3-4 hours until the chicken is tender and cooked through.

Once cooked, use two forks to shred the chicken directly in the slow cooker to absorb remaining juices.

Spoon the shredded chicken into serving dishes over rice, quinoa, or inside warm pita bread. Garnish as desired.