Instant Pot Method

• Prep the chicken. Add the chicken thighs, sea salt, ground black pepper, and olive oil to the bowl of an Instant Pot. Stir to coat the chicken in the olive oil and seasoning.
• Add remaining ingredients. Add the onion, garlic, and chicken stock and stir to mix.
• Cook. Seal the Instant Pot and set it to cook on high pressure for 10 minutes.
• Natural Release. When the cook time is up, allow the pressure to naturally release.
• Remove chicken. Using a slotted spoon, transfer the chicken from the pressure cooker to a cutting board.
• Shred the chicken with two forks and set it aside. Discard everything else.

Oven Method

• Increase the amount of olive oil to 2 tablespoons. This is in order to account for the dryer cooking environment.
• Turn on the oven. Preheat the oven to 400 degrees F.
• Prep the chicken. Arrange the chicken thighs on a baking sheet lined with aluminum foil. Drizzle with olive oil Season with sea salt and ground black pepper Massage the chicken with your hands to coat it evenly with olive oil, salt, and pepper. Arrange the sprigs of rosemary with the chicken on the baking sheet.
• Bake for 25 minutes or until the juices run clear. If you are using breasts, decrease that cook time by 5 minutes.
• Cool. Remove the chicken from the oven and allow it to rest for 10 minutes before shredding.

Slow Cooker Method

• Add all the ingredients to your crock pot. Stir things around a bit to make sure the chicken is coated.
• Cook. On low for 6-8 hours or high for 3-4 hours.
• Remove chicken from the slow cooker. Let it cool for a few minutes, then shred the meat with two forks.