• Remove the chicken from the package, clean it to your liking and cut each piece in half (not butterfly, just cut the chicken into 2 smaller pieces). This is optional, but we cut it in half to provide more surface area for browning. It also cooks quicker if it’s halved.
• Season the chicken with salt, pepper, garlic powder, and onion powder. Mix together and let the chicken marinate for a few minutes.
• Take out a large dutch oven or pot. Add the olive oil to the pan and turn to medium heat, get the pan hot just to the point of seeing a slight shimmer in the oil before it starts to smoke.
• Add the chicken to the pan and sear on all sides, about 10 minutes of total cook time.
• Once the chicken has a nice browned color to it, add the dried oregano and herbs de provence. Stir, cook together for 1 minute.
• Add the chicken stock and red wine vinegar, stir together and put a lid on the dutch oven.
• Turn the heat down to medium low and slow cook in the dutch oven for 1 hour. At the 30 minute mark I like to open the lid and give it a good stir, close the lid and finish the cook.
• Once cooked, shred the chicken with two forks and mix it into the sauce that’s leftover at the bottom of the pan, this has great flavor to it and keeps it tender and juicy.
• Add to a pita, top over a bowl of rice, or eat this on top of a salad. This is a perfect meal that can be prepared in advance and enjoyed throughout the week!

Crockpot Instructions

• Follow steps 1 - 4 as shown above.
• Once the chicken has a nice browned color to it, remove from pan and transfer to crockpot base. Add the dried oregano and herbs de provence. Stir, cook together for 1 minute.
• Add the chicken stock and red wine vinegar, stir together and put a lid on the crockpot.
• Cover and cook on low for 6 hours. We don't recommend cooking on high.
• Once cooked, shred the chicken with two forks and mix it into the sauce that’s leftover at the bottom of the crockpot. It has great flavor and keeps the shredded chicken breasts tender and juicy.
• Serve as desired. Refrigerate leftovers and use within 5 days, or cool completely and freeze in freezer-safe container for up to 3 months.