Put thawed chicken in the bottom of a slow cooker, in a single layer if possible.
Sprinkle the chicken with the seasonings. Flip over and sprinkle the other side.
Put a dash of water or chicken broth in the slow cooker. Maybe just a couple of tablespoons.
Put the lid on and cook on low for 6-8 hours. I like it on the “barely done” side especially since I’m going to be re-cooking the meat later once I add it to a recipe.
You’ll know it’s done when it’s no longer pink in the middle.
If you’re shredding it, shred it with 2 forks while the chicken is still warm. If you’re dicing it, remove from slow cooker, put on a plate and dice. Sometimes, its easier to cut when it’s cooled down.
Freeze in smaller portions for later use.