Trim the chicken and add it to the bottom of your slow cooker. Pour the broth over the chicken.
Season the chicken with Italian seasoning, then top it with the garlic and giardiniera.
Cook on low for 5-6 hours, then shred. You can choose to scoop the peppers out at this point, or leave them in for an extra kick. (I left mine in.)
It will look like a lot of liquid at first, but as you shred the chicken in, you just get juicy chicken with a bit of liquid left for dipping, if desired.
Recommended: Serve your pulled Italian chicken on French or deli rolls along with a mild cheese such as mozzarella or jack. Or, if you’re low carb, make yourself a bowl topped with cheese. Drizzle the rolls with the juices from the crock for extra flavor, too!
Notes
My chicken was still very slightly frozen in the middle when I put it in, and shred easily at the 6 hour mark. If yours is fully thawed, it will likely be ready at 5-5.5 hours.