Place the chicken in the slow cooker, and season well with salt and pepper (and any other seasonings if using).
Cover with the lid, and cook on low for 6-8 hours, or on high for 3-4 hours.
When the chicken is ready, check for doneness by inserting the thermometer in the center of the chicken, and the internal temperature of the chicken should read 165°F or 75°C.
Let the chicken rest for 5 minutes, then shred it while it's still warm using a hand mixer, 2 forks, or your hands.
You can use boneless skinless chicken breasts or boneless skinless chicken thighs to make slow cooker shredded chicken.
Do not overcook the chicken - You want the chicken to stay moist, but you also need to make sure that it easily shreds so keep checking on it.
Use with your favorite sauce such as ranch, hot sauce, salsa, you name it!
You can easily double this recipe.
Shred the chicken using 2 forks, your hands, or a mixer.
This slow cooker cooked chicken is also perfect for dicing and slicing.
Thaw the chicken in the fridge before you put it in your slow cooker, as cooking frozen chicken in the slow cooker might not be safe. Reason behind it, this is that frozen chicken will take a while to defrost, and this means that it might stay at room temperature for too long and that time can be enough for harmful bacteria to develop.