Start by patting the chicken thighs dry with paper towels, then place them in a bowl. Rub them with the minced garlic, dried oregano, lemon zest, and a little salt and pepper for flavor.
4 pieces bone-in chicken thighs, 3 cloves garlic, 1 tablespoon dried oregano, 1 large lemon, 0.5 teaspoon salt, 0.25 teaspoon black pepper
Drizzle the olive oil over the seasoned chicken, massaging it in to ensure the flavors adhere well. Let the chicken sit for a few minutes while you prepare the lemon juice.
2 tablespoons olive oil
Squeeze the lemon juice directly over the chicken thighs, catching any seeds. This adds brightness and tang to the dish.
1 large lemon
Place the seasoned chicken thighs into the slow cooker, arranging them in a single layer for even cooking.
4 pieces bone-in chicken thighs
Cover the slow cooker with its lid and cook on low heat for about 6 hours, until the chicken is fall-apart tender and infused with all the aromatic flavors.
Once cooking is complete, gently shred the chicken with two forks, noticing how it easily pulls apart and how the sauce has thickened slightly.
4 pieces bone-in chicken thighs
Gently fold the shredded chicken back into the juices in the slow cooker, allowing it to soak up the flavorful sauce for a few minutes.
4 pieces bone-in chicken thighs
Serve the tender, Mediterranean-inspired chicken hot, spooned over rice or with crusty bread, and enjoy the bright, aromatic flavors.
