kosher salt, black pepper, and other seasonings as desiredsee blog post above for suggestions
Place chicken in the bottom of the slow cooker. Position the chicken so it's in a single layer and season, if desired (see blog post above for suggestions).
Cover and cook on LOW or HIGH according to the times listed in blog post above for the size and type of your chicken.
Once the cooking time has finished, use an instant-read thermometer to check the internal temperature of the chicken at its thickest part. (If you're using bone-in chicken, don't touch the thermometer to the bone.) The chicken should be 165 degrees F. Remove the chicken to a plate or cutting board and let rest a few minutes so the juices can reincorporate (if you plan to shred the right in your slow cooker, you can let it rest there).
When the chicken is cooked through, shred it using a hand mixer, two forks, or your fingers. Serve as desired.
For cooking times based on type of chicken, please see the instructions listed in the blog post above.