2bone-in skin-on chicken breast halves2 to 2 1/2 pounds
kosher salt and freshly ground black pepper to taste
Place chicken breast halves in the bottom of a slow cooker. Season with salt and pepper. Cook on high for 3 to 4 hours (see recipe note #1) until very tender.
Transfer chicken from the slow cooker to a cutting board until cool enough to handle.
Strain liquid from slow cooker into a jar for another use. (see recipe note #2)
Remove and discard skin and bones from chicken breast halves. With 2 forks, shred chicken to desired consistency. Enjoy as desired!
In my slow cooker, 3 hours on high is perfect for 2 1-pound bone in, skin on chicken breast halves. If the chicken breasts are larger, they can take up to 4 hours. Check for tenderness every 15 to 30 minutes once you pass the 3 hour mark.
Use strained liquid to moisten shredded chicken when reheating or as you would chicken broth. You can also freeze it for a later use.
The recipe states that this chicken serves 6 people, but it depends entirely on how you serve it. You'll end up with ~15 ounces of shredded chicken from 2 1-pound bone in skin on chicken breast halves.