Categories: Chicken-meat dish

Ingredients

• 1 large yellow onion, sliced
• 1 cup white wine, low-sodium chicken broth or apple cider
• 1 1/2 lb. boneless, skinless chicken thighs or country-style pork ribs or rib chops
• 1 tsp. whole black peppercorns
• 2 bay leaves
• 1 Tbsp. Italian herb mix
• 1 tsp. kosher salt

Directions

1. In a 4- quart slow cooker, combine the onion, liquid of choice, meat of choice, peppercorns, bay leaves, Italian herbs and salt. Cover and set to cook on low for 8 to 10 hours, or on high for 4 to 5 hours. The meat is ready when it is fork tender and falls apart easily. Remove and discard the peppercorns and bay leaves. Shred the meat using 2 forks, discarding any fat or bones.

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