Toss all ingredients into a slow cooker and cook on high for 4 hours or low for 6-8. An hour or so before serving, shred the chicken. Add more water or broth if too thick.
I love serving this topped with a little cheese, green onions, and avocado if I have them on hand. And of course...I needed an excuse to make my homemade low-carb cornbread muffins! I keep forgetting to write down my cornbread recipe so I’ll have to share that one with ya next time.