📖 Instructions

1. 1. Prepare the chicken: Rinse 1.5 lbs boneless, skinless chicken breasts and pat them dry with paper towels. Season generously with salt, pepper, paprika, garlic powder, and onion powder. Don't be shy with the seasoning!; 2. Sauté the aromatics (optional but recommended!): In a skillet, heat 1 tbsp olive oil over medium heat. Sauté 1/2 cup chopped onion and 2 cloves minced garlic until softened, about 5 minutes. This adds so much flavor!; 3. Layer in the slow cooker: Place the seasoned chicken breasts in the bottom of your 6-quart slow cooker. If you sautéed the onions and garlic, add them on top of the chicken.; 4. Add the broth and seasonings: Pour 1 1/2 cups of chicken broth over the chicken. Stir in 1 tsp dried thyme, 1/2 tsp dried oregano, and a bay leaf (optional, but worth it!).; 5. Slow cook the chicken: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork. (Internal temp should reach 165°F); 6. Shred the chicken: Once the chicken is cooked, remove it from the slow cooker and let it cool slightly. Using two forks, shred the chicken into bite-sized pieces.; 7. Prepare the couscous: While the chicken is cooling, prepare the couscous according to package directions. Typically, this involves combining couscous with boiling water or broth and letting it sit, covered, for a few minutes.; 8. Combine and serve: Add the shredded chicken back to the slow cooker. Stir in the cooked couscous, and some of the juices from the bottom of the slow cooker. Garnish with fresh parsley or cilantro if desired, and serve immediately. Enjoy your amazing meal!!