3 to 4 pounds chicken pieces, skin on
1 onion, peeled and quartered
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon cracked black peppercorns
1 bay leaf
Place all ingredients in slow cooker stoneware, laying dark meat on bottom and white meat on top. Add water to cover. Cover and cook on low for 6 hours, until chicken is cooked through. Allow to cool in liquid. Remove skin and bones from chicken and shred by pulling the meat of the bones and apart. Cover and refrigerate for use the next day in tacos or enchiladas.
Yield: 4 to 6 cups
Source: The 150 Best Slow Cooker Recipes
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