Ingredients

The following ingredients have 4 Servings
  • 3 pounds boneless chicken thighs or combination of thighs and breast
  • 1 medium onion, peeled and sliced
  • 4 cloves garlic, peeled and lightly crushed
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground black pepper
  • Water

Instruction

  • Combine chicken, onion, garlic, bay leaf, salt, cumin and pepper in the bottom of a slow cooker. Add just enough water to cover the chicken by about 1 inch. Cover with lid and cook on LOW until the chicken is very tender, 4 to 6 hours.
  • Transfer chicken to a cutting board. Once it is cool enough to handle, use two forks or your fingers to shred the meat.
  • After removing the chicken, strain the liquid left in the slow cooker and then transfer it to a saucepan. Bring to a simmer and cook until it has reduced by one-third, or until the flavor has concentrated.
  • Spoon about 1 cup of the concentrated cooking liquid over the shredded chicken and toss to coat. Use within 2 to 3 days. Save any remaining liquid for a light soup or use as stock later.