Made slow cooker shredded chicken largely following this recipe:
http://fedandfit.com/2014/08/26/basic-slow-cooker-shredded-chicken/
Basically chicken, water to cover~3 cups, a 1 tsp salt, 6 hrs low.
I made it that way with two fresh breasts with skin on and ribs meat. Then I tried the same thing, only with 4 hrs high. I like the 4 hrs high because it’s faster, and I daresay, a little juicier in my slow cooker. I don’t think we need the time to break apart the collagen in the chicken.
I used this chicken to make chicken enchiladas, flautas, and quesadillas.
The broth made decent stock after it was strained.
-Isaac
Basic Slow Cooker Shredded Chicken