Place chicken breasts in slow cooker, and sprinkle with seasonings (and liquid, if using). Cover and cook on low for 8 hours, or until the chicken shreds easily with a fork. (*If making a smaller batch, keep an eye on your slow cooker as the chicken will likely need less cooking time.)   I set my slow cooker with 4 1/2 pounds of chicken to 6 hours low and then let it go to warm for an hour.

Remove the chicken with tongs, and shred using two forks or the paddle attachment of a stand mixer. Use immediately, or freeze in ziplock bags or a sealed container.

Chicken was great and I put in my kitchen-aid with paddle to shred it – on lowest setting in two batches.

This recipe worked great.

Chicken Tacos:

1 tortilla

Spread 2 tablespoons of refried bean (got from Whole Foods, private label small can)

Add some shredded chicken

Add shredded cheese from store.

Fold Tortilla and place on Panini maker or Breville grill 5 minutes on about 370 degrees.  (Flip halfway)

Add fresh salsa.

Yum.