Add 2 lbs chicken and 1/2 cup chicken broth to the slow cooker.
Cook on high for 4 – 5 hours or low for 6 – 8 hours. For best results cook on low
Once the chicken is cooked, shred.
Cut stems off cilantro and parsley.
Slice red onion.
Place cilantro, parsley, red onion 1/3 cup olive oil, 3 cloves minced garlic, 3 tbsp lime juice, 2 tbsp red wine vinegar, 1/2 tsp salt and 1/2 tsp black pepper in the blender on high for three minutes.
Mix shredded chicken and chimichurri sauce together.