5-6 boneless, skinless chicken thighs
1 c. chicken stock
1 tsp. salt
1 tsp. fresh cracked pepper
Place the chicken on the bottom of your slow cooker. Season with the salt and pepper. Add the chicken stock. Cook on high for 2 hours. Then turn the heat down to low and cook for another 1 1/2 - 2 hours. Remove the chicken and shred with two forks. Place back into the liquid and warm again.