Combine all ingredients in the basin of your slow-cooker.
Cover and cook on high for 3 hours or low for 6 hours.
Chicken is finished when internal temperature has reached 155F (68C) and it can easily be shredded with a pair of forks. Remove chicken from crockpot and use two forks to easily pull apart and shred chicken.
*If your chicken breast is frozen it will need to cook longer -- you can test for doneness by trying to pull apart chicken and checking the center.This recipe can be scaled to make more (or less) shredded chicken.Cooked shredded chicken will keep in an airtight container in the refrigerator for about 3-4 days. It may be frozen for several months.