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 dicing it, remove from slow cooker. Let it cool for a while before cutting it. Many times, I put it in the fridge overnight and cut it the next day.

Freeze in smaller portions for later use.