Place chicken breasts on a plate and sprinkle seasonings over them, ensuring they are well-covered. Add liquid to the slow cooker and place the chicken in the liquid.

Cover and cook on low for 5-6 hours, or until the chicken shreds easily. If using a larger batch of chicken, cook on low for 8 hours, or alternatively, if you are using a smaller batch keep an eye on the slow cooker as your chicken will need less cooking time.

Remove the chicken with tongs and shred using two forks. If there is excess liquid in the slow cooker, strain the liquid over the shredded chicken to lock in some extra moisture.

Use immediately or freeze in an air tight container.

The nice thing about this recipe is it has multiple uses. Add it to soups, pastas, quesadillas, sandwiches, enchiladas, appetizers, the possibilities are endless.