Heat olive oil in a large skillet over medium-high heat for two minutes until shimmering. Sear the chicken breasts three to four minutes per side until golden brown, then transfer them to your slow cooker insert. This step locks in flavor and improves texture throughout the cooking process.

In the same skillet, sauté diced onion and minced garlic for two minutes until fragrant and softened. Add paprika, dried thyme, and oregano, stirring constantly for thirty seconds to bloom the spices. Pour in chicken broth and lemon juice, scraping any browned bits from the bottom of the pan.

Pour the mixture over your chicken, then add the bay leaf and bell pepper. Arrange everything so the liquid reaches halfway up the sides of the chicken breasts, ensuring even cooking. Cover your slow cooker and set to low heat.

Cook on LOW for six hours—this is the magic window where cozy slow cooker shredded chicken recipe achieves perfect tenderness. Resist the urge to peek frequently, as this releases heat and extends cooking time. At the five-hour mark, you can check progress if curious, but patience rewards you with superior results.

After six hours, remove the bay leaf and transfer the chicken to a cutting board. Using two forks, shred the meat into bite-sized pieces, then return it to the slow cooker. Stir everything together so the shredded slow cooker chicken absorbs all those flavorful pan juices.

Taste and adjust seasonings with additional salt, pepper, or lemon juice to your preference. Sprinkle fresh parsley over the top and let it sit for two minutes before serving. The residual heat will keep it warm if you're not ready to eat immediately.